Drinks At Work with Sam Bygrave

What does it take to be Glenfiddich’s malt master? In depth with Brian Kinsman

Boothby Media — Wed, 04 Feb 2026 19:40:54 -0500

In this episode Sam Bygrave talks to Brian Kinsman of Glenfiddich and William Grant & Sons, and delves into the intricate world of whisky, focusing on the importance of aroma, the role of technology in whisky analysis, and why the human nose can't be beat. We talk about the significance of the human nose in identifying whisky characteristics, the innovative use of trained dogs for quality control, and the techniques for tasting and assessing whisky.

An ambassador with 18 years on the card, Linus Schaxmann talks The Glendronach’s new releases

Boothby Media — Wed, 21 Jan 2026 15:57:00 -0500

In October, I visited Melbourne to speak to Linus Schaxmann, one of the original Australian brand ambassadors and someone who has been at the gig for 18 years now.

We caught up to discuss the latest addition to the portfolio from The Glendronach, which is a trio of whiskies: Ode to The Valley, Ode to The Embers, and Ode to The Dark. They’re all non age statement whiskies, and they show a different side of The Glendronach than you might normally see (they’re also rather delicious).

But I also spoke to Linus about whisky more broadly, why the barrel finishing process some brands use isn’t his cup of tea, how bartenders can talk about The Glendronach to punters, and loads more — you can hear the full chat on Drinks At Work this week.

Bar industry strengths and weaknesses with Dre Walters

Boothby Media — Wed, 26 Nov 2025 19:12:05 -0500

Dre Walters, owner of Old Mate’s Place and Old Love’s in Sydney, talks to Sam Bygrave as they conducts a SWOT analysis of his bars and the broader bar industry. Walters attributes the enduring success of his venues to a “timeless” atmosphere and a relentless focus on humble, attentive customer service rather than just cocktail complexity. He discusses significant industry threats, specifically the rising cost of goods and alcohol excise taxes, which forces operators to forecast extreme price increases over the next decade. Finally, he offers advice to aspiring bar owners, emphasising that rent is the most critical factor in site selection and that robust operational systems are essential for survival and scaling.

How Himkok collaborates to reach new audiences 10 years in

Boothby Media — Wed, 29 Oct 2025 19:29:39 -0400

Today's guest is Paul Aguilar Voza, the R&D Manager at Himkok in Oslo, Norway. The bar has been around since 2015, and has picked up numerous accolades along the way. Himkok is also the Norwegian word for moonshine, and the venue is part bar, part distillery and part cocktail lab, as Paul talks about in this interview in Hong Kong during The World's 50 Best Bars. He talks about their menu development process — it takes between 8 months and a year for their menus to come to life — and about how they’ve structured the bar and their roster for high volume but innovative cocktails. He also talks about their approach to collaboration through their menus, which has exposed the bar to new audiences despite the bar being 10 years in.

Friends with benefits: how to get brands to work better for your bar

Boothby Media — Wed, 22 Oct 2025 23:14:43 -0400

This episode of Drinks At Work explores the dynamic relationship between bars and brands in the bar industry, and features Glenfiddich and The Balvenie ambassador, Ross Blainey, and his discussions with Monkey Shoulder & Sailor Jerry ambassador Rachael Bartlett, ALM’s Shawn Elliott, and Brisbane bar owner (and former brand ambassador) Pete Hollands — it's all about how bars can get the most from their interactions with brands.

It’s time to “Rack and roll,” says Speed Rack co-founder Lynnette Marrero

Boothby Media — Thu, 02 Oct 2025 01:35:15 -0400

There are a lot of cocktail competitions out there, but there isn’t one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and femme-identifying people in the bar industry, all the while raising money for charities supporting breast cancer research — and putting on one big party at the same time.

On this episode, which we recorded back in August, we’re talking to Lynnette Marrero, who is the co founder of Speed Rack along with Ivy Mix, because the Speed Rack Australia final is happening in just a couple weeks’ time, Sunday the 19th of August in Sydney at Oxford Art Factory. You can get tickets to watch what really is the most exciting bartending test out there — hit the link in the notes and on the story on boothby.com.au to get yours, all proceeds go towards breast cancer charities. Which is clearly a great thing — we’ll see you there.

TICKETS

https://events.humanitix.com/speed-rack-finals-2025-sydney?ref=boothby.com.au

Luca Baioni on what makes great bartenders, opening Latteria, and more

Boothby Media — Thu, 25 Sep 2025 00:31:58 -0400

We’re in Adelaide, and a conversation we recorded with bartender, former brand ambassador, and now bar owner, Luca Baioni. Luca is the co-owner of Latteria in Adelaide, a bar and eatery that is now into its second year of trade. Latteria is inspired by Luca and his business partner, Nicola’s experiences growing up in the north of Italy — a latteria there is like a milk bar here, but Adelaide’s Latteria is a grown up and modern interpretation of it. In this conversation, Luca shares insights into his journey in the hospitality industry, the philosophy behind his cocktail menu, and the importance of community engagement in his venue. He discusses the evolution of bartending, the significance of storytelling in cocktails, and the future of cocktail culture in Adelaide.

What’s it like working in your family’s 140 year old whisky business?

Boothby Media — Thu, 11 Sep 2025 00:11:25 -0400

Sam Bygrave talks to Kirsten Grant Miekle, about her journey within the whisky industry, the importance of family legacy, innovation, and the art of blending. They discuss the creation of the House of Hazelwood, a passion project that reflects their family's history and commitment to quality. The conversation also touches on the balance between tradition and modernity in whisky production, the responsibility of being a custodian of a legacy, and the essence of great hospitality in bars.

Hotel bars (and what indie bars can pick up) with Alex Happy Gilmour & Ross Blainey

Boothby Media — Wed, 30 Jul 2025 10:00:00 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Alex Gilmour & Ross Blainey about the nuances of hotel bars, focusing on their unique characteristics, the importance of local flavors, and the challenges faced in the hospitality industry. The speakers share their experiences and insights on creating memorable bar experiences, the role of customer service, and the differences between hotel bars and indie bars. They also discuss the expectations of luxury clientele and how to navigate entitlement in high-end settings.

Sean Baxter on the fight for attention; plus, what bars can learn from Never Never's brand refresh

Boothby Media — Tue, 08 Jul 2025 22:06:54 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Sean Baxter, to discuss recent developments at Never Never Distilling Co., including a brand refresh, the upcoming Never Never Cocktail Competition, and the impact of being acquired by Asahi. He shares insights on navigating the spirits market, the importance of label design, and the role of bartenders in creating memorable experiences. Sean also highlights the innovative spirit of head distiller Tim Boast and offers advice for bars facing current market challenges.

Learn more about the Step Into The Never Never bartender challenge here.

How to own and run bars you want to spend time in

Boothby Media — Wed, 02 Jul 2025 20:30:38 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Charlie Lehmann & Sebastian Soto about their approach to owning and running venues — an approach we think makes for great hospitality — which took place live at the Better Bars Summit during Bartenders' Weekender last month in Brisbane.

“Arrogance will never make a great bar,” says The Connaught’s Giorgio Bargiani

Boothby Media — Wed, 25 Jun 2025 00:08:45 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Giorgio Bargiani about the Martini, The Connaught, Grey Goose Altius, and what makes a great bar.

How Kayla Saito and Yao Wong developed popup menus abroad

Boothby Media — Thu, 12 Jun 2025 19:49:37 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Kayla Saito and Yao Wong about what it taks to put on guest shifts in foreign lands, working only with the ingredients you find when you're there.

“Opening a bar is about overcoming challenges,” says George Curtis

Boothby Media — Wed, 14 May 2025 00:41:39 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to George Curtis about what it takes to open not one but two Brisbane bars, why food is so important in the industry right now, about Bartenders' Weekender, and loads more.

What makes the Brisbane bar scene different with Jacob Cohen and Charlie Hunter

Boothby Media — Tue, 06 May 2025 22:42:02 -0400

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to two Brisbane bartenders — Charlie Hunter and Jacob Cohen — about what makes that scene tick, about Bartenders' Weekender, and loads more.

Must-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo Soto

Boothby Media — Thu, 24 Apr 2025 00:06:26 -0400

Hey bartendery types! On this episode of Drinks At Work, we're doing things a little differently. Host Sam Bygrave is joined by Sebastian Cosmo Soto to unpack the last few weeks in bars in Australia, talking about the Maybe Cocktail Festival, the benefit of takeovers, Sorry Not Sorry, and new wine and cocktail joint, Bar Demo, before putting together a list of iconic bars you must visit — whether or not they make good drinks today.

Satan’s Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn Sugrue

Boothby Media — Tue, 15 Apr 2025 22:53:00 -0400

Sam Bygrave speaks with Daniel Waddy and Finn Sugrue from Satan's Whiskers in London, your favourite bartender's favourite bartenders' bar.

Sebastian Tollius talks Clemente Bar, Eleven Madison Park, Maybe Cocktail Festival

Boothby Media — Wed, 02 Apr 2025 05:20:53 -0400

Sam Bygrave speaks with Sebastian Tollius, the beverage director New York’s Clemente Bar and Eleven Madison Park. We discuss the evolution of cocktail culture, the importance of creating unique bar experiences, and the collaborative nature of crafting cocktails that pair beautifully with food. Sebastian shares insights into his journey from Boston to New York, the challenges of maintaining high standards in a fine dining environment, and the significance of community in the bartending world — as well as what makes a great bar and what he looks for in a bartender.

Why Club Suntory — and the Suntory Cup — is back

Boothby Media — Tue, 25 Mar 2025 21:54:26 -0400

At Maybe Sammy here in Sydney, I talked with John Galiatsatos (Group Advocacy Manager, Suntory Oceania), Valentine Maguire (Design Manager, Club Suntory),

Rhi Lucas (Maker’s Mark Diplomat, Australia & New Zealand), Alice Newport (James B. Beam Distilling Co. Ambassador, Australia & New Zealand), Ella Jones (Brand Activation Specialist, NSW/ACT), and Sophie Smallwood (Event Manager, Club Suntory).

In the chat, they get into a little of the history of Club Suntory and talk about its significance over the years, the program’s focus on inclusivity and talking to bartenders outside the big metro areas to address what John says is an insularity creeping into the bartending world.

We also get an idea of what to expect when they bring Suntory Cup back, too. The cocktail competition has a rich history and big emphasis on fun, something that can be forgotten every now and then in competition bartending space.

Learn more at club.suntory.com or on Instagram @clubsuntoryoceania.

Ivy Mix wants you to back the Rack

Boothby Media — Tue, 18 Mar 2025 20:21:00 -0400

There are many cocktail competitions in the bar world, but there isn’t one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and femme-identifying people in the bar industry, all the while raising money for charities supporting breast cancer research — and putting on one big party.

And in 2025, Speed Rack is returning to Australian shores with the assistance of William Grant & Sons.

What Calliope Draper learned working three of The World’s 50 Best Bars

Boothby Media — Wed, 12 Mar 2025 23:14:03 -0400

We talk to Calliope Draper, the recipient of the 50 Bets Bars Roku Scholarship at The World's 50 best Bars awards last October. Callie and Sam talk about the lessons learned from Bar High Five, Virtu, and Maybe Sammy, and the importance of inclusivity in the bar industry, and Callie's their efforts to build a community for queer and trans bartenders. We talk about the significance of practice, attention to detail, and creating welcoming spaces for all.

You can find Callie's publication at http://placesyouarewelcome.com

Matty Opai talks ‘invisible restaurant’ and 10 years of service at Icebergs Dining Room & Bar

Boothby Media — Tue, 04 Mar 2025 18:29:18 -0500

We talk to Matty Opai abouthis time at Icebergs overlooking Bondi Beach. We talk about the significance of hospitality, the evolution of the bar scene, and how they create unique experiences. The discussion highlights the challenges and excitement of managing multiple venues, the art of hosting, and the balance between local patrons and tourists. We talk about the Icebergs Sgroppino, too!

Another round: how The World’s 50 Best Bars works with Emma Sleight

Boothby Media — Tue, 25 Feb 2025 19:10:04 -0500

We’re serving up another round of my interview with Emma Sleight, the head of content for The World’s 50 Bets Bars and The World’s 50 Best Hotels. It’s an interesting chat with someone occupying a one of a kind role in the global bar industry — and a high profile one at that.

Stefano Catino on Maybe Cocktail Festival lineup, and the state of bars right now

Boothby Media — Tue, 18 Feb 2025 19:14:37 -0500

In this episode of Drinks at Work, I spoke to Stefano Catino from the Maybe Group because in April the Maybe Cocktail Festival is back, that’s when a big bunch of the some of the world’s best bars and superstar bartenders come to Sydney for a week of guest shifts, hosted at Maybe Group venues. So on this episode I’m talking to Stefano at one of the newest of those bars, Little Cooler, about what we can expect from this year’s festival. It’s a massive undertaking, it takes the whole Maybe Group team to pull off, and it’s a great time of year to be getting to Sydney and checking out some of the city’s bars.

Federico Malavenda on Fernet-Branca parties, myths, and how it became the bartenders’ handshake

Boothby Media — Tue, 11 Feb 2025 18:00:13 -0500

In this episode of Drinks at Work, we talk about the role of brand ambassador for Fernet Branca with Federico Malavenda, the unique culture surrounding Fernet-Branca, and the exciting events planned to celebrate the brand. The Freddy shares insights into the Fernet Branca coin concept, the design competition for state-based coins, and the upcoming parties across Australia. They also discuss their personal journeys into bartending and the significance of Fernet in the hospitality industry. In this conversation, we explore the dynamics of working in hospitality, the transition from bartending to brand ambassadorship, and the cultural significance of Fernet Branca in the bartending community.

Matt Dale on the brand ambassador role in 2025

Boothby Media — Tue, 04 Feb 2025 16:35:44 -0500

In this episode of Drinks at Work, Sam Bygrave interviews Matt Dale, a seasoned bartender and the Rhubi brand ambassador. They discuss Matt's journey from New Zealand to Australia and London, his experiences in some of the world's best bars, and his new role promoting Rhubi, a low ABV rhubarb aperitif. The conversation delves into the importance of classic cocktails, the indie spirit scene, and what makes a great bar, emphasising the significance of atmosphere and hospitality in the drinks industry.

Jason Williams on what to expect when Baptist Street Rec Club opens

Boothby Media — Tue, 28 Jan 2025 18:02:00 -0500

In this episode, Jason Williams discusses the upcoming opening of the Baptist Street Rec Club with Sam Bygrave. They explore the concept behind the bar, which aims to be a neighbourhood bar with a focus on high-quality drinks, music, and community engagement. The design reflects Australian nostalgia and local identity, while the staffing approach emphasises a positive team culture. The cocktail program features modern classics with some in-house tweaks, and Jason shares the way he approaches constructing a new bar’s identity and more.

LINKS

https://www.instagram.com/baptiststreetrecclub/

https://www.baptiststreetrec.club

How Trish Brew started a gin brand side hustle

Boothby Media — Tue, 21 Jan 2025 19:25:00 -0500

In this episode of Drinks At Work, host Sam Bygrave interviews Trish Brew, a bartender turned brand ambassador, who recently launched her own gin brand, Bellicose Pink Gin. Trish shares her journey from starting in fast food to becoming a prominent figure in the bartending world, discussing the challenges of launching a new product in a saturated market. She explains the concept behind her gin, its unique flavour profile, and the importance of quality ingredients. Trish also delves into the history of pink gin and her aspirations to create the best pink gin in the world, emphasising the hard work and dedication required to succeed in the spirits industry.

2024's best bars, openings, and people with Cara Devine

Boothby Media — Thu, 26 Dec 2024 20:35:52 -0500

In this end of the year episode of Drinks at Work, Sam Bygrave and Cara Devine discuss the highs and lows of the year, including notable openings and closures, the evolution of hospitality, and the importance of unique offerings in bars. They talk about the challenges faced by bars and the need for a well-rounded approach to hospitality, the legacy of iconic bars like Bad Frankie, and the challenges faced by destination bars, and loads more.

Alexandre Gabriel on creativity, Planteray rums, GI rules, farming, and much more

Boothby Media — Tue, 17 Dec 2024 19:01:00 -0500

Sam Bygrave talks to Alexandre Gabriel to get his insights into the world of rum production, from Fiji to France to the Carribean, and how he became a master blender. We talk about the art of double ageing rum, and conversation around the importance of geographical indications in the rum world. Alexandre talks about yeast, fermentation and ageing in creating the spirit’s character. He also talks about what a life as a master blender is like, the evolution of Planteray, and the importance of community and creativity in the distilling process.

Fred Siggins on new Australian rum, Melbourne pubs, and the Attica criticism controversy

Boothby Media — Wed, 11 Dec 2024 20:36:07 -0500

On this episode of Drinks At Work, Fred Siggins talks to Sam Bygrave about the vibrant bar culture of Melbourne, his journey from chef to drinks writer and co-owner of Goodwater, and makes Melbourne’s pub scene unique (and better than Sydney’s). He also talks about the evolution of Australian rum today, with a greater range of sugarcane styles styles and emerging brands now available. And they get into the recent controversy around restaurant and awards criticism.

Lachlan Bentley (Gimlet, Apollo Inn) on restaurant bars, collabs with Never Never

Boothby Media — Wed, 04 Dec 2024 21:18:00 -0500

Sam Bygrave talks to Lachlan Bentley about his journey in the hospitality industry, focusing on his role as the bar manager at Gimlet and Apollo Inn. He shares insights into the collaboration with Never Never Distilling Co. to create a unique triple dry martini, how they craft their drinks program, and the training standards upheld in the bar. The conversation also touches on the evolving expectations of bar experiences, emphasising quality and service.

This chat is made possible by Never Never Distilling Co — you can get a bottle of the Gimlet and Never Never Distilling Co Triple Dry Martini at neverneverdistilling.com.au and to see it in its full glory, you can get it at Gimlet in Melbourne. It’s delicious.

From butcher, to bartender, to whisky ambassador with Josh Davies

Boothby Media — Wed, 27 Nov 2024 15:55:28 -0500

Today’s guest on Drinks At Work is Josh Davies, is the Australian single malt whisky specialist for Whyte & Mackay, and that means he’s the ambassador for some very special whiskies — just like The Dalmore, which we talk about at length here. Josh is a Melbourne boy who spent time in England (in Leeds, not London, by the way); a butcher by trade who made the skip to the UK to play cricket, but fell in love with the bar world, before stepping into the world of ambassadoring.

Josh talks about his career, and how he’s approaching this new role for The Dalmore and Whyte & Mackay; he brought along a trio of top end single malts from The Dalmore for a bit of an impromptu tasting, which is always welcome.

We also talk about storytelling and its importance in the whisky world, the rich history of The Dalmore (and how great liquid makes an ambassador’s job easier), how Josh engages with the trade and gets the word out, what makes a great bar for him, and loads more.

Dr Rachel Barrie has nosed over 170,000 whisky casks

Boothby Media — Thu, 17 Oct 2024 10:22:04 -0400

On this week’s episode of Drinks At Work, we’ve got deep, deep expertise. I’m talking to the master blender for The Glendronach, Dr Rachel Barrie, about her career — she has, as she says in the chat here, nosed somewhere around 170,000 barrels of whisky to date. That is just a crazy number of whiskies to have been exposed to in one lifetime. We talk about what a week in the life of a master blender looks like, and we get into the new campaign for The Glendronach, which is all about Raising Expectations.

A deep dive on how The Waratah works with Evan Stroeve

Boothby Media — Wed, 09 Oct 2024 19:18:52 -0400

On this episode, I’m talking to Evan Stroeve, the owner of The Waratah in Darlinghurst about what makes that place tick, how they structure their team, how they develop menus and the first few weeks opening a new bar.

This chat took place at Bartenders' Weekender in Brisbane in June.

You can enter the Drink of the Year Awards now — visit https://www.boothby.com.au/drinkoftheyear/.

Talking awards, hospitality, and culture with Stefano Catino

Boothby Media — Wed, 02 Oct 2024 21:56:14 -0400

On this episode, Sam Bygrave talks to Stefano Catino, co-owner of the Maybe Group in Sydney. The conversation delves into the essence of hospitality, the evolution of the bar Maybe Sammy, the impact of awards on business success, and the significance of building a strong team culture. Additionally, they explore leadership styles and the balance between work and family life in the hospitality sector.

This interview took place during the Better Bars Summit at Bartenders' Weekender in Brisbane in June.

Bars are where fashion, music, art (and food and drink) come together for Ross Blainey

Boothby Media — Tue, 24 Sep 2024 22:14:27 -0400

On this episode, I’m talking to Ross Blainey, the creative collaborations lead for Glenfiddich and The Balvenie. Ross discusses his unique role, which goes beyond the traditional brand ambassador duties by bringing elements from various cultural spheres such as fashion, art, and music into the whisky world. He emphasises the importance of genuine collaborations that create unique experiences, the need for flexibility and creativity in partnerships, and the significance of aligning brand values with collaborative efforts. Ross also shares insights on how to approach collaborations, even with limited budgets, and offers advice for aspiring brand ambassadors.

This chat took place at Bartenders' Weekender in Brisbane in June.

‘That wine wankery makes people feel inferior,’ says Samantha Payne

Boothby Media — Wed, 11 Sep 2024 21:43:34 -0400

On this episode, I’m talking to Samantha Payne, the drinks writer for Gourmet Traveller and noted wine writer, sommelier, and consultant. We talk about what makes a great wine list, discuss the rise of natural wine, the exciting developments in the world of wine, and champagne alternatives. We also talk about the integration of wine into cocktail bars and the importance of balance and variety in a wine list.

This chat took place at Bartenders' Weekender in Brisbane in June.

Luke Whearty on five years of Byrdi, and why there are too many average guest shifts

Boothby Media — Thu, 05 Sep 2024 22:53:46 -0400

On this episode, I’m talking to Luke Whearty, the bartender and owner of Byrdi in Melbourne. In this conversation with Luke, we talk about Byrdi and the five year milestone — theirs is part of the 2019 class of openings that had to contend with the pandemic in 2020 — he talks about what makes a good takeover or guest shift; and he walks us through the thinking and processes involved in bringing their current menu, titled Sonder, to life, and what comes next.

Shirley Yeung on Mix Haus, working with Rhubi, and more

Boothby Media — Wed, 04 Sep 2024 19:54:22 -0400

On this episode, I’m talking to Shirley Yeung, she’s the co-founder of Mix Haus, a WA-based non-profit working to support women in hospitality around Australia, she’s also the group operations manager for a stable of Perth venues including Foxtrot Unicorn, Edward & Ida’s, and Nieuw Ruin.

Presented in partnership with #Just Add RHUBI. The second instalment of Rhubi’s national cocktail competition is open now for registrations. This year, they’ve partnered with Mix Haus, a platform to support and promote women in hospitality, to open the competition to female and non-binary bartenders around Australia, with four finalists being flown to Sydney and put up overnight, to compete in the national final and the top prize of $1,000 cash. For more information and to register now, hit the link here: https://rhubimistelle.com.au/pages/bartender-s-secret-sauce-challenge

10 years in: Nick Corletto on Maybe Mae’s longevity and upcoming tour

Boothby Media — Tue, 06 Aug 2024 21:56:00 -0400

This episode we're talking to Nick Corletto. He talks about how the Maybe Mae philosophy has developed over time, and the upcoming celebrations for the bar's 10th birthday.

Hidden Spaces Melbourne:

The Attic, 304 Brunswick St, Fitzroy VIC 3065 (entrance off back lane)

Date: Sunday, August 18th

Time: 6pm – 12am

Hidden Spaces Brisbane:

Savile Row, 667 Ann St, Fortitude Valley QLD 4006

Date: Tuesday, August 20th

Time: 6pm – 2am

“It’s about the storytelling for us,” says new Balvenie ambassador, Joseph Chisholm

Boothby Media — Tue, 30 Jul 2024 21:10:42 -0400

Sam Bygrave talks to Joseph Chisholm about the role of innovation and creativity in the whiskey-making process. Joey shares his experience as the Balvenie brand ambassador and the responsibility of nurturing the brand. He highlights the handcrafted nature of Balvenie and the five rare crafts that contribute to its production. The conversation also touches on the legacy of David C. Stewart MBE, the former Malt Master of Balvenie, and the transition to the current Malt Master, Kelsey McKechnie. Joey shares his journey from being a bartender to becoming a brand ambassador and the importance of customer service in the hospitality industry.

Five years in with the co-owner of NSW’s number one bar, Sebastian Cosmo Soto

Boothby Media — Fri, 26 Jul 2024 23:41:18 -0400

In this episode of Drinks at Work, Sam Bygrave interviews Sebastian Soto, co-owner of Double Deuce Lounge. They discuss the bar's concept, its five-year anniversary, and the challenges of owning a bar. They also talk about the importance of staff retention and creating a positive work culture. The conversation touches on the bar's approach to drinks, including precise temperature control and technique-heavy methods, with insights into the journey of owning and operating a successful cocktail bar.

Mentorship, colour-coded calendars: how Jake Down won Diageo World Class Bartender of the Year Australia

Boothby Media — Thu, 18 Jul 2024 22:22:03 -0400

This episode we're talking to Jake Down, the newly crowned winner of the Diageo World Class Bartender of the Year Australia for 2024.

How to open your first bar — what to know about landlords, money and more

Boothby Media — Tue, 09 Jul 2024 21:58:52 -0400

This episode is a recording of a live interview with four top bar operators I held back in June at the Better Bars Summit during Bartenders’ Weekender in Brisbane. On the panel: Stefano Catino (Maybe Group and five time World's 50 Best Bars stalwart, Maybe Sammy), Martin Lange (Cobbler, Death & Taxes, Dr Gimlette, Antico), and Dani and Oska Whitehart (Bar Bellamy).

The panel discusses their experiences and motivations for opening their own bars. They talk about their age and experience when they first opened their bars, the challenges they faced, and the importance of creative control and owning their mistakes. They also discuss the importance of location and concept, the role of landlords and leases, and the financial aspects of opening a bar. The panel emphasises the need for research, planning, and seeking help from mentors and professionals.

Emma Sleight on how The World’s 50 Best Bars works

Boothby Media — Tue, 02 Jul 2024 21:55:47 -0400

Ahead of The 2024 edition The World’s Best Bars, which takes place in Madrid this October, head of content Emma Sleight talks to Sam Bygrave about how the World's 50 Best Bars list actually works and dispels a few rumours along the way, and shares some insight into what is one of the drinks world’s unique jobs — there really is nothing like it.

How the big Never Never deal got made (and what it means for the indie brand)

Boothby Media — Tue, 11 Jun 2024 22:43:04 -0400

I’ve got a little bonus episode for you this week, I’n talking Sean baxter and George Georgiadis of the little Australian producer that got started in 2016, Never Never Distilling Co — and I’m talking to them because on May 1st the news broke that they had been acquired by Asahi Beverages here in Australia. It’s huge news and represents a big investment in the brand, it’s one that bartenders I think have been big supporters of since they got started, I’ve interviewed Sean before — he’s always great chat — but I wanted to talk to them to talk through what a deal like this involves, and I asked them a couple times to share the price of the deal — you can hear how effective that was or wasn’t for yourself. A quick disclaimer too, Never Never is the sponsor of the Best Bar award for the Boothby Best Bars events in Queensland, NSW, and Victoria this year, and they’re a sponsor of the Bartenders Weekender up in Brisbane which, yes, is kicking off on Sunday — Sean talks a bit about that as well.

“I very much saw a gap in the market.” Sean Baxter & Cara Devine on creating brands

Boothby Media — Wed, 08 May 2024 23:26:49 -0400

Today’s episode is an interesting panel discussion that I hosted at Paramount Liquor’s Future Proof event in Adelaide back at the start of April, with writer, YouTuber, bartender and now co-owner of Melbourne bar, Goodwater, Cara Devine — and with Sean Baxter, the co-founder of Never Never Distilling Co., a brand based in McLaren Vale and one that has been in the news recently — more on that in a moment. It’s a discussion all about how they built their brands, and there are lessons in there whether you’re wanting to develop a booze brand, open a bar, or indeed boost your career and work on — for want of a better term — your personal brand.

Never Never was in the news last week, The Shout reported that the small gin-focused distillery, a favourite among bartenders, had been wholly acquired by Asahi Beverages here. That news came through after this panel chat, obviously, so we don’t get into that in this discussion, but I guess it just highlights that Sean and the folks at never Never have done a good job of building their brand.

https://www.bartendersweekender.com/

https://www.boothby.com.au/

“I want to feel hosted.” Five years in at Alba Deli & Bar with Jamie Fleming

Boothby Media — Mon, 22 Apr 2024 19:05:56 -0400

Jamie Fleming discusses the five-year anniversary of Alba Bar & Deli and the key pillars that have shaped its identity: Sherry, jamon, and hip hop. He emphasizes the importance of creating a unique and memorable experience for guests, going against the grain, and standing out in a competitive industry. Fleming also highlights the challenges faced during the Covid pandemic and the opportunities that arose from adapting to the circumstances. He credits the longevity of Alba to taking advantage of opportunities, being part of the conversation, and building strong industry connections. The conversation covers topics such as the reception of the bar in the Brisbane scene, the evolution of the menu and offerings, the focus on Sherry, and the key elements of a great bar. The conversation ends with a discussion about the upcoming fifth anniversary celebration of the bar.

Bartenders' Weekender — early bird tickets to the better Bars Summit are now live at bartendersweekender.com.

How much do you really know about cognac? Hennessy's Jordan Bushell wants to help you out

Boothby Media — Wed, 10 Apr 2024 21:10:55 -0400

I’m talking to Jordan Bushell, the global brand ambassador for Hennessy — perhaps you’ve heard of this plucky, young upstart cognac brand that has only been around for — oh, 259 years?

Hennessy of course is a well-known brand, one that for many people is synonymous with cognac, and for some people that’s all they know of the spirit. Obviously I think I know a fair bit more about cognac than that, but in talking to Jordan, I got to understand that there is so, so much more to learn about cognac than I realised. I really enjoyed this chat.

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A quick note too: this episode is sponsored by Hennessy, because they want to let you know about Jordan’s upcoming visit to New Zealand and Australia this month in support of the Hennessy MyWay 2024 Challenge. It’s the fourth year for this global competition, and the’re launching in Australia and New Zealand for the first time.

Jordan will join the Australian and New Zealand Hennessy ambassador Alex Zanarini for five masterclasses starting from Monday 15th April in Auckland, in Brisbane on Tuesday 16th, Melbourne on Wednesday April 17th, over in Perth on Friday the 19th, before finishing in Sydney on Monday April 22nd.

Bartenders are invited to come along to an event and participate in Hennessy MyWay, a quest to discover the most innovative and sustainable cocktail creations paired with spectacular serving rituals. On offer are cash prizes of €1000 for top 50 finalists with the top 10 invited to Paris and Cognac to compete in the live final in October.

To enter the competition visit myway.hennessy.com, and RSVP to Jordan’s events at https://www.eventcreate.com/e/hennessymyway/

How (and why) Ben Luzz renovated a nearly 30 year old Melbourne icon

Boothby Media — Tue, 02 Apr 2024 23:41:27 -0400

Gin Palace owner Ben Luzz talks about the recent renovations of the bar, the wear and tear that comes with running a bar for almost 30 years. Ben also talks about becoming the custodian custodian of Gin Palace after the passing of Vernon Chalker, and how he keeps a balance between preserving the bar’s legacy and embracing the future. Ben also talks about adding Bijou and Black Kite Commune to his portfolio, the challenges of managing multiple bars on the same street. He also shares his thoughts on the business climate for hospitality in Melbourne, and what makes a great bar.

10 years in: how Ramblin’ Rascal Tavern survived, and thrived

Boothby Media — Wed, 13 Mar 2024 23:08:04 -0400

In this episode I’m talking to the three owners of Ramblin’ Rascal Tavern — Sebastian Cosmo Soto, Charlie Lehmann, and Dardan Shervashidze. When they opened the bar in 2014, they’d come from the best training school for new bar owners at that time: The Baxter Inn. They opened the bar with around $350,000 cobbled together between the three of them and an investor, which they talk about in this episode. And they steered away from the Americana that was a big trend in bars at the time, focusing more on a homegrown culture — but that Swillhouse emphasis on quality was front and centre. “People ask us what kind of bar we are,” Charlie Lehmann told me back in 2014. He said, “Well, we’re an everyman’s bar, we do everything. We do good cocktails, we do good wine, we do good beer — we do shit beer. And lots of shots of cognac.”

Stefano Catino on the Maybe Cocktail Festival, Matt Whiley’s RE, and surviving tough times

Boothby Media — Wed, 06 Mar 2024 20:54:38 -0500

We are living in some interesting times for hospitality, with what seems like a conflicting narrative out there at the moment. On the one hand, it seems like every week there’s a notable venue closing. On the other hand, there's been a bar opening boom in the last few months.

“This industry is all about personality,” says Rooster Rojo’s Abbie Weir

Boothby Media — Tue, 27 Feb 2024 17:43:31 -0500

The Rooster Rojo Rumble is looking for six bartenders to fly to Sydney — and one to Greece.

Abbie Weir is a memorable, compelling human. The agave specialist for Amber Beverages Australia is a big personality in an industry where there that’s a prerequisite.

“This industry is all about personality,” Abbie says in this week’s episode of Drinks At Work. “A bartender can make or break your experience.”

I’m talking to Abbie this week because she’s also the ambassador for Rooster Rojo, and together we’re hosting The Rooster Rojo Rumble — entries open Friday 1 March.

The Rooster Rojo Rumble is a cocktail competition that does things a little differently: yes, it’s about the drink, but it’s also about your personality and your storytelling.

Forget ‘signature serves’, forget about brand calls and ‘rituals’ — great drinks travel the world because of the people who love them.

Drinks At Work: The List — Jay Gray on how Sago House landed on the 50 Best Bars list

Boothby Media — Wed, 21 Feb 2024 21:23:36 -0500

I’ve got a different episode of Drinks At Work this week — I’m calling it Drinks At Work — The List.

It’s about how Jay Gray’s Singapore bar, Sago House, got onto the World’s 50 Best Bars list in 2023. It’s a bit of a different format for Drinks At Work, one I’m hoping to roll out from time to time; it’s more of a narrative piece than the conversational episodes that I usually make on Drinks At Work.

It’s all to answer this big question: what does it take to get a bar onto a globally recognised list of the best, like The World’s 50 Best Bars list?

“It’s so easy to find fakery.” Stu Gregor on storytelling, Australian spirits industry, Four Pillars and more

Boothby Media — Tue, 06 Feb 2024 21:01:23 -0500

I met Stu at the Four Pillars Lab on Crown Street in Surry Hills to chat about his experience with Four Pillars, how and why spirits competitions like this new one from the RAS matter, the state of the Australian distilled spirits industry right now, storytelling, and whether, knowing just how many distilleries are out there right now, he would start Four Pillars today if it didn’t exist.

If you’ve met him, you’ll know that Stu is a quote-generating machine, and I could fill a weeks’ worth of stories from the hour-long chat we had (although, and I’m sure he’d agree, that would be a little too much Stu). There are a number of digressions and diversions along the way, and you can tell I was clearly having a good time talking to him.

How Byrdi's Samuel Thornhill created the 2023 Drink of the Year

Boothby Media — Tue, 30 Jan 2024 17:48:06 -0500

The Drink of the Year Awards is my favourite event of the Boothby events we do each year, and it’ll be back again in November 2024 for the third year. For this episode of Drinks At Work, however, I’m talking to the bartender behind the drink that took the number one spot on the top 50 last year. That is of course Samuel Thornhill, he’s the head bartender at Melbourne cocktail bar Byrdi, and we talk about how he developed the drink, Bad Apple, why it took over a year to get right, and why he almost walked away from the idea altogether — it’s a drink that’s all about fermentation and makes fermented fallen apples attractive. It’s really interesting what he’s done with it.

And, given that Byrdi is one of the few bars genuinely pushing the boundaries of the way drinks are conceived and presented in Australia, I also ask Sam about the creative process at the bar, how drinks get on the list, what they look for in new hires and a lot more. Here’s one thing to keep in mind, if you’re keen on working at Byrdi — you’ll be working across the bar and the kitchen, which — with the likely death of the pure play cocktail bar and the blurring of lines between bar and restaurant — is a genuinely interesting approach to bars and one that might be worth exploring further.

https://www.boothby.com.au/drinkoftheyear/

‘The drink is important; people will remember the experience more.’ Eduardo Conde & Kate McGraw share World Class advice

Boothby Media — Wed, 24 Jan 2024 20:38:02 -0500

It’s a new year, which means that the next instalment of World Class Australia is about to get underway. I think it’s fair to call it the most influential cocktail competition going around at the moment, and the experience of entering, and potentially make the Top 100, can help grow one’s career behind the bar and in hospitality.

So I’m talking today to Diageo Trade Advocacy Manager and Australian World Class Ambassador Kate McGraw, along with Eduardo Conde who is last year’s World Class Australia winner and the guy running El Primo Sanchez in Sydney. We talk about the experience of going to the World Class global finals and what that’s like, get an idea of what is different about this year’s World Class Australia competition, and why attending the Diageo Bar Academy Roadshow with Kate, Eduardo, and former global winner Orlando Marzo, will be both beneficial for your career and essential to getting the most out of World Class this year.

This is a sponsored episode of Drinks At Work, and that sponsor is Diageo Bar Academy and World Class Australia, but there’s a lot to be had from this conversation whether you’re wanting to enter the World Class Australia this year or wanting to broaden your skills and experience.

But if you are wanting to enter World Class Australia this year — and I’d encourage you to do so — the Diageo Bar Academy Roadshow kicks off next week on Monday the 29th of January in Sydney, Tuesday 30th in Brisbane, in Melbourne on Monday 5th of February, on the 6th in Perth, and on the 6th there will be a live stream as well. But first you’ll want to enter your details here https://form.typeform.com/to/DhzroruT to register for the Diageo Bar Academy Newsletter, and give Kate a follow on Instagram at @katelikescocktails to be ready for when the first challenge is announced on February 12.

Ross Blainey on the power of real collaboration for creativity, 2024 predictions

Boothby Media — Thu, 18 Jan 2024 19:49:04 -0500

If the new bar opening boom of late 2023 is anything to go by, 2024 is going to be a very interesting year for the bar and drinks world.

And so for the first episode for Drinks At Work in 2024, I wanted to discuss some of the trends that came out of 2023 and what we might see in the year ahead, and to do that I spoke to the ever thoughtful and creative Ross Blainey.

Ross is the brand ambassador and creative collaborations lead for Glenfiddich and The Balvenie in Australia, and a good friend not just of mine but of the Drinks At Work podcast as well — I first spoke to him for the show back in episode four. In that chat we spoke about how the whisky world works, but for this episode I wanted to explore how it is that Ross goes about collaborations and what that means for creativity in the drinks world.

That’s because it’s in his role as the creative collaborations lead for his brands that I think Ross really opens up what it means to be a whisky brand ambassador. He is someone who enjoys getting to experience the creative process of others — whether that be award-winning and creative chefs like Lennox Hastie from Sydney restaurant, Firedoor, or in fields further away from the whisky world, like fashion, in which he has collaborated with designers and artists like Jordon Gogos and Akira Isogawa. And it’s that love for the creative process that has seen him do some very interesting work.

We also talk a little about the great explosion of new bars in late 2023, and look ahead to what we can expect in 2024. Have we reached peak vinyl listening bar with the 10,000 vinyl records amassed on the shelves at the new Swillhouse venue, Caterpillar Club? What has driven the guest shift and takeover phenomenon, and is it on its last legs?

Garth Foster is bringing a long gone Sydney rum brand back to life

Boothby Media — Wed, 13 Dec 2023 20:26:59 -0500

My guest on this episode is Garth Foster. For the last 15 years garth has worked at luxury drinks group Moet Hennessy, in both brand ambassador and business development on a range of brands, among them Ardbeg, Belvedere vodka and Hennessy. But he recently left Moet Hennessy to launch a new Australian rum brand with his longtime friend David Fesq. They’re a company of two, and Red Mill Rum Co. is the product — So I talk to Garth to see how he’s adjusting to small start up drinks brand life after more than a decade on some of the world’s most luxurious brands. He talks about the lessons he learned working at Moet Hennessy, and how that is shaping his thinking for Red Mill Rum Co, how they make their rum — they’re aiming for an uplifting accessible style of rum, says garth — and what bartenders are thinking about their first product.

Mike Enright on what he's learned in 10 years of gin at The Barber Shop

Boothby Media — Tue, 28 Nov 2023 21:32:18 -0500

Welcome to Drinks At Work from Boothby with Sam Bygrave, that is me. We’ve had some time off the podcast over the last month or so, as we were gearing up for the second annual Boothby Drink of the Year Awards — what a great night that was. The number one drink on the night was from Sam Thornhill at Byrdi in Melbourne with his drink Bad Apple, Rob Libecans took out the Bartender of the Year title — if you haven’t seen the full 50 yet, head over to boothby.com.au/drinkoftheyear —it’s all there.

Now, if I’m honest, I was going to have another week off the podcast until I heard last week that The Barber Shop in Sydney — which I remember writing about before it opened — is celebrating its 10th birthday tonight. So last week I stopped in to see co-owner Mike Enright and talk about what the last decade has been like for The Barber Shop, what’s learned, and more. It was his first foray into bar ownership, with business partner Julian Train, and from there they’ve added The Duke of Clarence, and bar and distillery Hickson House in The Rocks.

Bartender Tim Laferla opened a distillery to make spirits from food waste

Boothby Media — Wed, 25 Oct 2023 21:05:29 -0400

Have you ever thought about starting your own liquor brand? Opening your own distillery? My guest on this episode is award-winning bartender Tim Laferla, and he has done just that. It’s called Damaged Goods Distilling Co., and in this interview we talk about his start in Perth bars like Mechanics Institute, how his time working in London for Michelin chefs and in zero waste venues shaped his thinking, and how he and his partner Pia Papenfuss have gone about setting up the distillery, and why they’re using food waste to make their spirits. He’s a super smart guy, and there’s a lot to learn from his experience.

What does an independent bottler do? Simon McGoram on teaspooning, age statements, weird rum, and loads more

Boothby Media — Wed, 11 Oct 2023 17:24:29 -0400

Simon McGoram is the regional sales manager for Atom Brands, but he’s also been a brand ambassador, a bar owner, once upon a time he was named NZ’s bartender of the year, and he has been a writer, working for a number of years at Australian Bartender magazine as editor and then later, when I was there, as the drinks editor. In this episode, we talk about unnamed whiskies, independent bottlings and how the whole system works — we talk about That Boutique-y Whisky Company and Atom Brands, teaspooning, blended whisky, age statements, floating rum distilleries in Queensland — the lot.

This episode is sponsored by Atom Brands and That Boutique-y Whisky Company, which you can get your hands on through Proof & Company here in Australia.

'Let's go down and beat them.' The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie Bulley

Boothby Media — Wed, 04 Oct 2023 00:45:00 -0400

This episode is a recording of a panel chat I had up in Brisbane as part of Paramount Liquor’s Future Proof event — I spoke about the future of the Brisbane bar scene, what it needs, and where it’s going, with three of the city’s finest: Bonnie Shearston, who earlier this year opened the excellent vinyl bar, Ruby, My Dear, and has owned and operated a nunber of award-winning Brisbane-based venues over the years; Jamie Fleming, the guy behind the acclaimed Alba Bar & Deli, one of my favourite places to be; and one of the shining lights of the next generation of bartenders, Andie Bulley, who was then working at Savile Row — this episode was recorded in August — but who is now on board as the creative lead for Evan Stroeve’s soon to open Sydney bar, The Waratah.

How Cara Devine built a YouTube cocktail channel to over 150,000 subscribers

Boothby Media — Tue, 26 Sep 2023 22:14:13 -0400

Last weekend we held the first Boothby Best bars Victoria awards, and a good times party for 130 of the industry’s best and brightest bar owners and bartenders. It was at The Lincoln, and we handed out a few awards on the night as well as counting down the top 50 bars in Victoria. Caretaker’s Cottage were on hand to mix the drinks for the night with a takeover — it was incredible, an amazing turnout, and a lot of fun.

One of the awards we did hand out on the night was the Person of the Year presented by Orlando. The winner was Cara Devine. Cara is a bartender and bar manager at Bomba in Melbourne, but you might know her as the host of Behind the Bar with Cara Devine, on YouTube, where she has over 150,000 subscribers, or as Bartender magazine’s Melbourne-based writer. I do believe however that Boothby haas the honour of publishing her first before she was picked up by Big Trade Media, so I’m pretty happy about that. She is one of my favourite writers to read when it comes to the Australian bar world, she’s an excellent communicator and demystifies the world of cocktails and spirits better than most, and you can read that in her book on cocktails, Strong, Sweet, & Bitter. She’s a great voice for the industry, and I guess that’s why a panel of more than 100 Victorian bartenders, bar owners, and bartendery types voted her to win the Person of the Year presented by Orlando wines. This episode is one I recorded with Cara back in July 2022 when the podcast was just a few months old — in it Cara talks about writing, how and why she got started on YouTube, what works on YouTube, and more. Congratulations again for the win, thank you to Orlando for sponsoring the award.

What's behind the latest agave boom? Three big agave brains share their thoughts

Boothby Media — Tue, 19 Sep 2023 22:34:57 -0400

I hosted a panel talk — one of the most interesting ones I’ve been involved with — for Proof & Company during Sydney Bar Week, called Casa de Agave and I’ve got the recording of that talk for you on this episode of Drinks At Work. we had some big agave brains on the panel — founder of Agave Cartel and the group bars guy for Sydney hospitality group, Solotel, Reece Griffiths; co-founder of the Mucho Group and its bars including the agave-focused Cantina OK! and Tio’s, Jeremy Blackmore; and a special international guest, Jay Khan, the owner and bartender of the Mexico-inspired cocktail bar Coa in Hong Kong, a bar that has been named Asia’s best bar three years running.

We talked about the current agave boom, where it goes next, who the winners and losers are in the world of agave spirits, and loads more — it’s a really spirited discussion, with a range of views, and well worth a listen.

Evan Stroeve on what makes bars last, sustainable techniques and more

Boothby Media — Tue, 12 Sep 2023 22:58:17 -0400

This episode is a recording of an interesting one on one chat I had up in Brisbane last month for Paramount Liquor’s Future Proof event — I spoke with bartender and owner of the soon to open Sydney bar, The Waratah, Evan Stroeve. Evan’s a guy with a great resume, he’s worked at Shady Pines Saloon and The Baxter Inn, ran the show at the much-missed Bulletin Place, and was on the opening crew at Sydney bar Re. He’s been heavily involved in issues around sustainability and in addition to crafting delicious drinks, he’s also a deep thinker on all things bar and hospitality.

“Money’s not my driver.” Iain McPherson talks technique development, branding yourself and more

Boothby Media — Tue, 05 Sep 2023 23:21:00 -0400

My guest on this episode of Drinks At Work is Iain McPherson. He’s the owner and bartender behind Edinburgh bars Panda & Sons and Nauticus, and he’s long had a passion for the cold: he’s the guy who developed the switching technique, which employs advanced freezers to enhance the flavour of liquors, and souspression, another freezing technique to help create new drinks.

James Connolly got paid to open bars for others — now he’s opened his own

Boothby Media — Thu, 31 Aug 2023 01:25:57 -0400

I’m talking to one of my favourite Australian bartenders in this episode, it’s James Connolly. He’s a veteran of the Perth bartending scene, one of the nicest guys in the business, and recently he opened the very bar of his own, Bertie in Bassendean in Perth. He’s one of a growing number of bartenders turned owners who have decided to open places a little further from the CBD, so he talks a bit about the motivations behind that, about his career today which has seen him in multiple roles, and he talks about the importance of reviews, too.

How to build a bar or booze brand — Future Proof Your Brand with Daisy Tulley & Wade Tiller

Boothby Media — Mon, 28 Aug 2023 00:24:41 -0400

Earlier in August, Sam Bygrave hosted a panel talk with Daisy Tulley and Wade Tiller titled Future Proof Your Brand. Daisy Tulley is the general manager of Sydney’s Mucho Group, whose bars include The Cliff Dive, Tio’s, Bar Planet, and World’s 50 Best Bar, Cantina OK!. The Mucho Group also has their own brand of seltzer which they sell under the Cantina OK! brand, which made for some good back and forth with my other guest for this talk, Wade Tiller. Wade is one of the co-founders of Australian seltzer brand Hard Fizz, and someone who has long worked on the sales and retail side of the drinks business. It’s a great chat about building your brand, we dive into how they approach brand identity and development, the importance of owning a colour, and loads more.

From bartender to brand owner and entrepeneur: Shaun Byrne from Maidenii and Marionette

Boothby Media — Wed, 23 Aug 2023 23:22:24 -0400

This week I’m talking to the Maidenii vermouth and Marionette Liqueurs founder, Shaun Byrne, about his career but also about the Australian Distilled Spirits Awards, of which he is the new head judge. The ADSA is the biggest spirits judging competition in Australia, and I think it’s the most reputable — they have a mix of bartenders, writers, retail buyers, and distillery industry folks on their many panels as judges, and it’s a pretty robust system they have in place. So i talk to Shaun about the awards — this was recorded back in July just before the judging actually took place.

But Shaun got his start as a bartender, eventually working at the iconic Melbourne bar, Gin Palace, for eight years under the late and great Vernon Chalker, and we talk a bit about how went from bartender to booze maker.

Hamish Smith on bar awards, lists, and the future of drinks journalism

Boothby Media — Tue, 15 Aug 2023 17:14:17 -0400

Hamish Smith is the editor of CLASS Magazine in the UK, the bars editor fro Drinks International, and an academy chair for The World’s 50 best Bars. He’s also the creator and organiser behind Drinks International’s Bar World 100 list — so he knows a thing or two about bar awards and lists.

And that forms a large part of our chat this episode. I ask Hamish about whether the lists are good for the industry, we talk about how sometimes the lists and awards can produce strange behaviour from operators wanting to get their bars on there — we talk about the benefits, the drawbacks, and a lot more on that topic.

But Hamish also saves his thoughts on the future of drinks journalism, a topic in which I obviously have a great interest; we talk about how he does his bar reviews, and what it takes to open a bar in London these days.

This episode is presented by The Gresham's Greenhorn Cocktail Competition — visit thegresham.com.au/the-greenhorn for the full rules and to enter. Entries close at midnight AEST on Tuesday August 22nd.

Steve Davis on what to expect when Tucano's Lounge opens

Boothby Media — Sun, 13 Aug 2023 21:06:51 -0400

On this ***bonus*** episode we're taking a tour of new Sydney bar, Tucano's Lounge, to find out what we should expect when the bar — from the team behind last year's About Time popup — opens.

I'm talking to Steve Davis, co-owner of Tucano's Lounge and Sydney bar industry veteran about how they basically built the bar themselves, how they're steering their modern tropical tiki drinks away from an over-reliance on rum towards other spirits, and a lot more.

What to expect from Bar Kokomo, Anneliese Grazioli's second bar

Boothby Media — Wed, 19 Jul 2023 01:28:53 -0400

Something a little different to the usual on this episode: we're talking to award-winning bartender Anneliese Grazioli and breaking a bit of news — she’s got a new bar on the way, called Bar Kokomo, so we’re going to find out what to expect when it opens in mid-to-late September. Anneliese has built quite the career for herself up in Darwin, she worked for a long time for David and Kelly Robinson, at their longstanding tequila bar and restaurant, Hot Tamale, she’s won a bunch of bartending comps and prizes during that time. Anneliese then went on to become a business partner of the Robinsons, opening her first bar — Hanky Panky Lounge — at the start of 2022. It must be doing well, because bar number two is on the way.

How two bartenders turned a keg cocktail side hustle into a proper drinks brand

Boothby Media — Tue, 11 Jul 2023 19:37:38 -0400

It’s one thing for a bartender to think about opening a bar of their own one day — after all, you’ve worked in bars, hopefully have run one or two and have an idea of the business side of things, you’ve got a sense of costings and hiring and know what makes a bar work.

But it’s an all-together different thing to launch a drinks brand — even one that is informed by your bartending experience, like Idle Hands Drinks Co. owners Andy McIntyre and Mitch Keane have done.

Why Sam Ng gave up the corporate brand ambassador life to open a bar

Boothby Media — Tue, 04 Jul 2023 21:01:59 -0400

In this episode, Sam Ng talks about his journey from chef to bartender to ambassador, to criss-crossing the Asia Pacific region. And he talks about why he gave up the ambassador life and came back to open his own bar, how a series of pop-ups gave him proof of concept, and loads more.

“Systems, service, culture.” How Frog's Hollow Saloon was named the best new bar (and the number one) in QLD

Boothby Media — Wed, 28 Jun 2023 21:03:32 -0400

This episode, I'm talking to Nick Winter and Pete Hollands from Frog's Hollow Saloon in Brisbane, which took out two awards last month at the Boothby Best Bars QLD awards: Best New Bar QLD presented by Patron Tequila, and the big one, the Best Bar in Queensland presented by Giffard. They've got great advice on how they built their bar, the systems they've out in place, and what it might cost to open a bar of your own.

Get a look at photos from the Boothby Best Bars QLD awards here.

See the list of the 30 best bars in Queensland here.

“It’s zookeeping.” Rocky Hair on hospitality (and giving people what they want)

Boothby Media — Wed, 07 Jun 2023 00:30:13 -0400

This is a show about building creative and rewarding careers in and around the world of drinks.

This episode, I'm talking to RockY Hair — she's the group ops manager for the Mucho Group, whose venues include Tio's Cerveceria, Cliff Dive, Cantina OK!, and Bar Planet.

“Think outside the box.” Mitch Townsend shares tips on entering the Flor de Caña Sustainable Cocktail Challenge, and crafting a lasting career

Boothby Media — Thu, 18 May 2023 00:40:17 -0400

This is a show about building creative and rewarding careers in and around the world of drinks. This episode I’m talking to Mitch Townsend, the Flor de Caña brand ambassador for Australia, New Zealand and Japan.

The Flor de Caña Sustainable Cocktail Challenge is the sponsor of this show, too, so in this episode Mitch shares some advice on what will make a winning drink in that competition, as well as his insights into the world of ambassadoring, and tips for building a big career in the bar world.

Registrations are open until June 15 for the Australian selection, and bartenders must register their cocktail creation online at www.flordecanachallenge.com. More information about the challenge can be found on the website.

“We put our bar on the market, and put it all into starting Brix.” says James Christopher

Boothby Media — Tue, 11 Apr 2023 18:25:46 -0400

This episode I’m talking to James Christopher, who is one third of the ownership trio behind Sydney city rum distillery, Brix. Brix began in 2017, and opened a distillery and bar on Bourke street in Surry Hills. They’ve been laying down rum ever since, and this year they’ve had a couple of breakthroughs on their journey — they’ve reached the point now that they don’t need to import older aged spirit from Barbados, and instead are bottling rum that has been made from molasses through to spirit at the Bourke Street site. They’ve also just picked up nationwide distribution through SouthTrade International, which effectively expands their small Sydney sales team into a national outfit with sales reps everywhere. So I talk to James about how Brix got started, the hurdles they faced along the way, whether or not rum is really the next big thing in spirits, and he also shares some advice on how you too might get started building a brand or a distillery. It’s a good chat.

“Stop thinking with the mind of a bartender,” says Simone Caporale

Boothby Media — Tue, 04 Apr 2023 22:59:40 -0400

This episode first aired in December 2022, but we're giving it another because Simone Caporale is in Sydney next week for the Maybe Cocktail Festival (maybecocktailfestival.com).

Simone Caporale is something of a renaissance bartender — he’s a busy guy. He’s in the process of expanding his Barcelona bar Sips — which opened in 2021 and landed at number three on The World’s 50 Best Bars list this year — and has more than a few strands to what he does, and a recent roundup includes the following: along with Alex Kratena and Monica Berg, he created the innovative Muyu liqueurs brand; launched another brand, Amaro Santoni; worked on another brand Canaïma Gin, which sustainable sources botanicals from the Amazon (and raises money for conservation efforts); took over ownership of the historic Boadas bar in Barcelona; and most recently launched the Art of Shaking, a subscription training program for bartenders that teaches you the things you don’t get to learn in every other cocktail course.

“Preparation is key.” Kate McGraw shares some World Class advice on comps, careers, and more

Boothby Media — Tue, 21 Mar 2023 21:06:48 -0400

Kate McGraw is the Australian World Class ambassador and the guest on this episode. The World Class ambassador role is a big job, and I talk to Kate about that and how she got to this point in her career, why preparation is so important, what she had to improve upon to do the job well (and why), and lots more. It’s a good chat and I think you’ll find plenty of advice in there whether you’re interested in working for brands, or just want to improve your own approach to your work.

There’s also some great advice to anyone wanting to enter the World Class Bartender of the Year 2023 — and some very good reasons why you should.

http://diageobaracademy.com

“Brands follow the money.” Charlie Ainsbury, Darren Leaney, and Mariella Menato on the future of drinks

Boothby Media — Tue, 14 Mar 2023 23:24:15 -0400

This episode we’ve got something a little bit different. This is a recording of a panel chat that I hosted the other week in Sydney at Paramount Liquor’s Future Proof Forum. It was a great night, a number of different distilleries and brands were on hand offering samples, and we had a great audience to listen to three of the talks on the night. This one you’re about to hear was about future proofing our industry — on the panel was Charlie Ainsbury from Proof & Company, Mariella Menato from Denomination Design, and Darren Leaney who is the head of product for Worksmith in Melbourne.

We talk about sustainability for the spirits business and thankfully the panel was an engaging because that topic can get a little dry, and we also talked about pay in the bar world, if bartenders should be getting into bar ownership and if so, how, and we talked about what the panel wanted to see in the years to come. I really enjoyed this chat — I think you will too.

“I started with $30K.” James Young on building a world-beating gin with no experience

Boothby Media — Tue, 07 Mar 2023 21:50:18 -0500

This is a show about building creative and rewarding careers in and around the world of drinks.

My guest on this episode is James Young.

James is the founder of Old Young’s, a small WA distillery in the Swan Valley that makes gin and vodka — and one which has racked up a number of big accolades since beginning in 2016. In 2017 and 2018 they were named champion Australian distiller at the highly regarded Australian Distilled Spirits Awards. More recently — just the other week in fact — at the Icons of Gin Awards in London, Old Young’s was named both the craft producer of the year AND the brand innovator of the year for the Old Young’s Juniper Society, a monthly subscription product that came about during the darker days of the pandemic.

So in this episode James shares some interesting thoughts about the costs involved in opening a distillery (and what it would take to do it today), how and more importantly why he set up a distillery despite having no background in the discipline; the importance of making products with a reason for being which can be applied not just to spirits, but to the bar world as well, and their efforts — which are underway right now — to fund the next phase of the brand through the Birchal platform and crowdsourced funding. Their stretch target as James talks about here is $3 million and when I last looked this morning, it looks like they’ll get there.

“We weren’t mates.” Sean Baxter on how he went from bartender to co-founding one of Australia’s best gins

Boothby Media — Tue, 28 Feb 2023 16:36:47 -0500

My guest on this episode is Sean Baxter. Sean began his working life as a bartender up in Brisbane, before moving to Melbourne and eventually getting into the brand side of things as a brand ambassador.

It’s that experience which stood him in good stead when he and business partners Tim Boast and George Georgiadis began Never Never Distilling Co in 2016. Since they first released their gin in 2017, they’ve won numerous accolades, and become something of a bartender favourite. Their gin is all about the juniper, and they went out with the aim of making a London dry style gin that’s all their own — but also one that beats the big premium gin brands of London.

So in this chat Sean and I talk about what it took get that brand up and running, how they began in rather humble surrounds — as Sean says, they were a small distillery on the wall of someone else’s property with no running water — and hear his advice on how one might go about starting a brand today and get an idea of what they might cost.

I know a lot of bartenders who would love to launch a brand of their own, and there’s a lot here for you if that’s you, whether that’s a spirits brand or another business venture.

What does Krystal Hart look for when hiring an ambassador? ‘Passion.’

Boothby Media — Tue, 14 Feb 2023 20:51:34 -0500

My guest on this episode is Krystal Hart. In this chat we get a look under the hood of the brand ambassador life. Krystal is the national bartender engagement and trade advocacy manager at Campari Australia, and one of the leading lights of the bar scene in this country for over a decade. Krystal stepped into the brand advocacy side of the bar business in 2013 with a gig for Diageo’s Reserve Brands portfolio, but before that she worked in some of Brisbane’s best cocktail bars at the time: Sling Lounge, The Bowery, and Canvas to name but a few. After moving to Sydney as an ambassador, Krystal also used to do a couple of shifts at the much-missed Bulletin Place - she’s definitely got skills behind the bar.

Krystal capped her time working with the Diageo portfolio last year, when she finished up as the trade advocacy manager and brand ambassador for World Class off the back of staging the World Class global finals in Sydney.

She’s widely respected, super knowledgeable, and engaging to talk to — in this episode we talk about how she went from studying acting to falling in love with hospitality; we talk about what it takes to be a brand ambassador, the character traits that have led her to build the successful career she has, and her advice to anyone thinking of a career in the business.

The bar as showroom: Barney Toy’s bar Clipper makes money many ways

Boothby Media — Tue, 07 Feb 2023 21:15:54 -0500

My guest on this episode is the owner of Clipper in Auckland, which is talked about as the best cocktail bar in New Zealand: His name is Barney Toy. Barney is originally from the UK, but has spent a lot of his life working bars in New Zealand.

Clipper debuted in 2019, but then a pandemic came along. We don’t really talk about the pandemic and lockdowns in this chat, but it’s interesting to note how the time of covid spurred the creation of multiple revenue streams for the bar — so that they are not solely reliant on what goes through the till at Clipper every night, and so, in the words of Barney, “Clipper can just be Clipper.” They’ve got consultancy work for other bars, and they started First Class Cocktails, a quality batched cocktail service for other hospitality venues. I know of a few bars developing this model of a bar as a showroom — so it’s great to get into it with Barney. We also talk about his creative process, the attitudes he has adopted after becoming a bar owner, and how bartenders ought to value themselves and their services correctly. We get into that, we get into mentorship, and a whole lot more.

Julie Reiner: ‘I’m not afraid to bet on myself and my team.’

Boothby Media — Wed, 01 Feb 2023 21:54:18 -0500

My guest on this episode is Julie Reiner: you may know her from any one of the New York bars she’s opened since 2003: Flatiron Lounge, Pegu Club, Clover Club, and most recently, Milady’s. She’s written cocktail books, judge cocktail comps around the world, and won numerous accolades for her bars and herself. Or if you’ve just come into the bar world, you might know her from TV and the Netflix show Drink Masters, which debuted in October last year to much success.

Drink Masters is a competitive bartending show — like Masterchef for bars — and it’s really the first of its kind — I do remember seeing a show about Diageo’s World Class comp on TV once, but I think it was an ad more than a show. Drink Masters is a new thing, and when it came out there seemed to be two takes: one, that it all molecular and foams and airs smoke and mirrors, and that it wasn’t real bartending — and the other, that it was great to see bartending get this kind of exposure. For what it’s worth, I’ve been watching it recently, and I think it’s a net positive — I mean, it’s very American in tone, as I say to Julie in this chat, but I think it’s pretty genuine and I’d like to see more of it.

So I talk to Julie about the show of course, and what that experience was like behind the scenes. But I also talk to her about how she makes decisions on which opportunities to pursue, about the qualities she has that have set up her up for this remarkable career, what it takes to open a bar now as opposed to 10 and 20 years ago, what makes a great bar and more.

‘My parents taught us to respect everyone,’ says Julio Bermejo, Tommy’s Margarita creator

Boothby Media — Tue, 24 Jan 2023 19:03:58 -0500

This is a show about how you can go about building a creative and rewarding career in and around the world of drinks. We’re back for the 2023 season of the show, and today’s episode is a little different. It’s a live recording of a Q&A I held with JULIO BERMEJO at PS40 in Sydney after an Altos Tequila masterclass there. Julio is best known as the creator of the Tommy’s Margarita — but he’s a lot more than that. Not only does he run his family’s San Francisco restaurant, Tommy’s Mexican Restaurant, he is an offical ambassador for tequila to the world, and has won a number of accolades, including the lifetime achievement award at Tales of the Cocktail in 2014 and the industry icon award at the 2017 World’s 50 Best Bars ceremony.

‘We’re asking bartenders to think outside of the box,’ says Dre Masso

Boothby Media — Thu, 15 Dec 2022 19:55:34 -0500

Dre Masso is a bartender who has done just about everything in a varied, successful career — and he's coming to Australia to share his experience soon. He's touring Australia with Julio Bermejo to talk about The Collective Spirit competition from Altos Tequila which has a $50,000 USD prize — keep an eye out for venues and dates soon.

He also talks about how he chooses collaborative partners, how he helped create Altos Tequila, the importance of recognising opportunity and more.

http://www.tahonasociety.com/competition-form

Simone Caporale owns the world’s number 3 bar, and wants to teach you his creative process

Boothby Media — Thu, 08 Dec 2022 20:47:02 -0500

Needless to say, there's a lot to learn from this chat with Simone for anyone wanting to craft a creative career in the world of bars and drinks.

https://www.boothby.com.au

http://theartofshaking.com

“I do it for the human aspect.” Maybe Sammy co-owner Stefano Catino talks about how he’s built a world-beating bar, and what to expect from their next venue

Boothby Media — Wed, 16 Nov 2022 18:44:59 -0500

Stefano Catino is the very definition of the consummate host. Walk into Maybe Sammy when he’s on duty — or in any of the Maybe Group’s other venues, be it the coffee-focused Sammy Jr, pizza joint Maybe Frank, or the luxe surrounds of cocktail bar Dean & Nancy on 22 — and he’s commands the room.

So on this episode, Stefano talks to me about why he does what he does, what it is that he thinks makes Maybe Sammy special, his hopes for their next bar, El Primo Sanchez, and we even break some news around the real story behind the theatrical use of a bubble gun at Maybe Sammy — something that says a lot about the teams approach to experience and service.

Maybe Sammy has won just about every award in Australia that they can, and it has been a fixture of the World’s 50 best Bars list since the bar opened, so I talk him about the importance of these kinds of awards, and what they do for business. But we also talk about how the business began with Maybe Frank back in 2015 — they didn’t do it with big budgets, but with passion and a commitment to quality — and some smart marketing ploys along the way.

“It’s freedom within discipline,” says brand creator and bartender Orlando Marzo

Boothby Media — Thu, 03 Nov 2022 19:39:09 -0400

Today I’m talking to Orlando Marzo. Ever since landing in London in 2009, Orlando has worked hard at some very good bars: he talks here a bit about The Player and Milk & Honey in London, two very consequential bars, and you get an insight into just how much work and preparation went into those roles, not just for Orlando but for everyone who worked at the group that owned it, The Rushmore Group. I’ve met a few people with Rushmore group training, and they’re invariably very good at whatever they do. The things Orlando learned there have stayed with him — he’s now an award-winning bartender, with Eau de Vie Melbourne, Dinner by Heston, Lume and many more top-end Melbourne bars on his resume. These days he splits his time between the bar consultancy world, which he talks about here, and his own beautifully packaged bottled cocktail brand, Loro.

On this episode I ask him about what it was he learned in London that set him up for today, what his week looks like, how he goes about his consultancy work, and how he developed not just the brand for Loro, but the drinks and market positioning as well.

It’s a little longer chat than usual, but that’s just because I enjoy talking shop with Orlando any chance I get. This is one for those of you who are looking to strike out from behind the bar, whether it’s with a product of your own, or launching your own business based on your expertise.

'There's got be different ways of doing things.' Ryan Chetiyawardana talks creativity, reinvention, and what hospitality really means

Boothby Media — Wed, 19 Oct 2022 23:28:35 -0400

Today I’m talking to Ryan Chetiyawardana. You may have heard of him. The London-based bartender and creative is behind the Mr Lyan group of venues, which began in 2013 with White Lyan in Hoxton — he closed that in 2017 to launch two venues in its place: Cub, and Super Lyan. In 2014 he launched Dandelyan in London — before killing that venue in 2019 to relaunch as Lyaness, one of my favourite bars in the world. He moved Super Lyan to Amsterdam in 2019, and launched Silver Lyan in the US in Washington DC in 2020 just before the pandemic arrived.

He’s known for his creativity and an approach to bars and drinks that asks, why do we do it this way? And many of the trends we see around the world in bars today have taken at least some inspiration from his experiments with White Lyan and Dandelyan some years ago.

“It’s adapt or die in hospitality,” says Kayla Reid, Speakeasy Group's new beverage creative & mentor

Boothby Media — Thu, 13 Oct 2022 21:08:06 -0400

Today I’m talking to the talented Kayla Reid. This award-winning bartender and bar manager has just begun a new role created specifically for her at the Speakeasy Group. She's their new beverage creative and mentor and in this chat, we talk about the how she came to get this role, and her advice for bartenders wanting to craft an interesting role for themselves in the creative side of the bar business. We also get some insight into what's coming for new Speakeasy Group venues, The Sanderson, and Eau de Vie Sydney.

Lauren Mote on her global bartender advocacy job, and tips for Patrón Perfectionists

Boothby Media — Wed, 28 Sep 2022 19:48:24 -0400

Today I’m talking to Lauren Mote.

She's the Global Director of On-Trade Excellence for Patrón Tequila, and oversees the brand's advocacy and education with bartenders across the globe. She's also behind the revamp of their Patrón Perfectionists Global Cocktail Competition, and today she talks about her journey to this one of a kind role, what's changed in the Patrón Perfectionists program, her advice for entering and succeeding and more.

www.academiapatron.com/patronperfectionists

https://www.youtube.com/c/AcademiaPatrón/featured

https://www.instagram.com/academia_patron/

What does a group beverage manager do? Odd Culture’s Jordan Blackman explains

Boothby Media — Thu, 15 Sep 2022 22:56:24 -0400

Today I’m talking to Jordan Blackman.

He's the group beverage manager for Sydney's Odd Culture Group, and has spent the last decade working in and running some of Sydney's best known bars. Here he tells us just what a group beverage role entails, how he got to the job, and loads more.

“You have to be a risk-taker,” says award-winning bartender Erik Lorincz

Boothby Media — Thu, 08 Sep 2022 12:15:00 -0400

My guest on this episode is ERIK LORINCZ. He’s as big name bartender as you get: he won the global World Class final in 2010, was the 10th head bartender at the American Bar at the storied Savoy Hotel in London, taking it to number 1 on the world’s 50 best bars list in 2017, before opening his own bar, Quaint — which also found itself on The World’s 50 Best Bars the year it debuted. He even has his own line of premium shakers and bar tools which are just beautiful.

Erik will be in Australia next week, when he’s in town as a judge for the global final of Diageo’s world class bartending competition, so I took this opportunity to talk to him about his career, what the weight of responsibility of being the head bartender at a bar like the American Bar feels like, his tips on winning world class (and whether he would still win today), his advice on what makes a great bar, and loads more.

How The World’s 50 Best Bars works with Mark Sansom

Boothby Media — Thu, 01 Sep 2022 02:38:00 -0400

The World’s 50 Best Bars is a big deal. Held each year in October since 2009, when a bar lands on the list it can change their fortunes: they get more press coverage, they receive more trade, and they find it easier to hire good staff.

But it’s also something of a lightning rod for criticism.

So in this episode, I talk to mark Sansom, content director for 50 Best Bars, and we address some of the criticisms, what it takes to put on an awards show of this magnitude, and loads more.

Lee Potter Cavanagh on why he’s closing his bar after four years

Boothby Media — Wed, 27 Jul 2022 23:01:40 -0400

Humans seem to be hard-wired to notice change — we put a big emphasis on new things, and we hate to lose things we value. But when everything is fine, and things are just coasting along — well, we don’t tend to notice them. Perhaps we don’t appreciate them as much as we would if we knew that one day they weren’t going to be there.

So on this episode I speak to Lee Potter Cavanagh, to find out what it’s like to close a bar — it’s his first — after four years in business. It’s a bittersweet time for Lee, he’s still working through how he feels about it all, and I can’t thank him enough for joining me to talk about it. Because we don’t often get an exit interview like this. People love to champion their successes but, understandably, when these sorts of difficult decisions are made, are usually less forthcoming, particularly to journalists. So a big thank you to Lee for being such an open book.

How Theo Watt went from cocktail bars to creating DRiNK Magazine & Asia’s biggest bar awards

Boothby Media — Wed, 20 Jul 2022 21:48:16 -0400

Today I’m talking to Theo Watt. This episode is one for those who have thought about writing about drinks and bars and bartenders. I’m talking to Theo Watt, who is the founder of DRiNK Magazine in Asia, where they publish out of Hong Kong — you may recall his editor Holy Graham on a previous episode of Drinks At Work — and also pout of Shanghai for the Chinese market. He’s also the founder of Thirsty Work Productions, which publishes the website and is something of a trade marketing and activations agency putting on events for the bar trade throughout China and Asia.

Over 135k subscribers: how Cara Devine built a YouTube cocktail channel

Boothby Media — Wed, 13 Jul 2022 21:04:18 -0400

Today I’m talking to Cara Devine. You might know Cara from Melbourne rooftop bar, Bomba, where she is the bar manager; you may also have seen her writing in industry publications like Australian Bartender, or here on Boothby; but it’s more likely you know Cara from her successful and popular YouTube channel, behind the Bar with Cara Devine. That’s where she has amassed over 135,000 subscribers and puts out videos each week, some of which pull in several hundred thousand views.

Behind The Bar with Cara Devine is focused on demystifying the world of cocktails and spirits, and shares Cara’s expertise without the bro culture and scream in your face scripts that plague so much of the drinks content on YouTube.

In this episode I ask her about how she got started on YouTube, how she goes about making the videos and getting them out to the world, and whether or not it’s possible to make real money talking drinks on YouTube — and how you might go about that.

SHOW LINKS

https://www.boothby.com.au

https://www.instagram.com/boothbydrinks/

https://www.behindthebarwithcaradevine.com/about

https://www.instagram.com/withcaradevine/

https://www.youtube.com/c/BehindtheBar/videos

‘It just blew up, over 2.5 million views.’ How Jane Ryan creates drinks content for TikTok and Instagram

Boothby Media — Thu, 07 Jul 2022 00:16:39 -0400

This episode features Jane Ryan, a writer and content creator working in the world of drinks. She’s someone with some valuable insight into how you might want to go about building a career making content about drinks and getting it seen across the social media platform world we live in today.

Jane started out as a drinks journo; she studied journalism at university in the UK before landing a plum role at Difford’s Guide, which quickly saw her traipsing through distilleries in Scotland and France. She’s also worked both behind the bar and on the floor, and has been recognised for her writing at Tales of the Cocktail’s Spirited Awards.

After a stint in the consumer media world at Concrete Playground in Sydney, she launched Difford’s Guide Australia in 2019, and in recent years has grown that brand here through her use of social media, creating content for both TikTok and Instagram, and reaping millions of views in the process.

I’ve long been a fan of Jane’s work, and in this chat she demystifies a little about what kind of content works on TikTok and Instagram, how she grew that audience, and she talks about how you might break into the drinks media world today.

Holly Graham on how she wrote her first cocktail book, Cocktails of Asia

Boothby Media — Thu, 30 Jun 2022 03:03:06 -0400

Bartenders and hospitality types get to see a broad swathe of humanity at their finest and at their worst — and pick up a lot of stories along the way. Hospitality at its best is also often a storytelling experience, and some of the best storytellers work in the industry. But what if you want to take it further, and get into writing about drinks and bars and the stories that come from that well? Well this episode is one for you. My guest is Holly Graham, she’s someone whose writing about the bar world I admire a lot, and she’s become one of Asia’s — if not the world’s — most trusted authorities on all things drinks and bars and booze. She’s the managing editor for DRiNK Magazine, She’s an academy chair for both the World’s 50 Best Bars and Asia’s 50 Best Bars, and just this past week was named at number 7 on Drinks International’s Bar 100 list of the most influential global bar figures. She’s also just written and published her first book, called Cocktails of Asia.

So in this episode Holly talks about how she came to be a drinks and bars writer, how she not only came up with the idea for her book, but what’s involved in pulling it together, getting out there, and promoting as well. She’ll also tell us whether or not it’s wise to expect to make any money from writing a book. Holly also shares her advice for anyone wanting to get into writing, and why a passion for your subject is so important.

Cocktails of Asia:

https://www.manmomedia.com/product/cocktails-of-asia-regional-recipes-and-the-spirited-stories-behind-them/

DRiNK Magazine:

https://www.drinkmagazine.asia

How Hayley Morison went from the bar to an award-winning brand role

Boothby Media — Wed, 22 Jun 2022 21:22:56 -0400

Today’s podcast is one for anyone in hospitality and bartending who has ever thought about making the leap over to the brand side of the industry. Maybe you’ve wondered whether or not you are someone suited to the brand world, working for a spirits company? Hospitality can arm with you a number of skills to make the move to brands, but they’re also looking for a particular type of person as my guest, Hayley Morison, points out in this interview.

Hayley is the national trade advocacy manager for Beam-Suntory, and as the driving force behind their hospitality engagement program The Blend, Hayley has supported hundreds if not thousands of Australian bartenders over the years. In the process they’ve won the Training Program of the Year at the Bartender magazine Bar Awards a record five times. She’s the Asia Pacific co-chair for Tales of the Cocktail’s Spirited Awards, and in 2017 landed at number 9 on the list of Australia’s Most Influential bar figures.

On this episode Hayley talks about how the brand side of the business works, what they’re looking for in people who cross over from bartending and hospitality into the brand world, and the most rewarding and creative aspects of her role.

How to get paid as a drinks photographer with Christopher Pearce

Boothby Media — Wed, 15 Jun 2022 20:38:17 -0400

The Drinks At Work podcast is back after a few weeks off — I can recommend a few bottles of beer on a Fijian beach to anyone, by the way. My guest today is a good friend and possibly Australia’s most prolific drinks photographer, Christopher Pearce. We worked together for years when I was the editor at Australian Bartender, and Chris’ work spans the world of food and drink, shooting with bars, bartenders and commercial clients — he did some great work around the release of Morris whisky last year.

On this episode Chris talks about he broke into the world of photography, how and why he came to specialise as a food and drink shooter, and why persistence pays off. He shares advice for anyone wanting to get paid to photograph drinks, as well as some sage advice on what the freelancer life is like.

He’s as good as they get, which is why this episode runs a little longer than usual — there was a lot I wanted to learn from him, too.

'We can spot insincerity a mile off,' says award-winning Evan Stroeve

Boothby Media — Thu, 19 May 2022 22:19:05 -0400

Evan Stroeve is a bartender, the Australian Diageo World Class Bartender of the Year for 2021, a brand owner in Rhubi Mistelle, and a bar consultant, and he’s not yet 30 years old.

I first interviewed Evan in 2017 when he was at Shady Pines Saloon in Sydney, and he since went onto a trio of Australia’s best bars: The Baxter Inn, Bulletin Place, where he was the general manager, and now Re, Matt Whiley’s innovative zero waste bar in Sydney.

We talk about how he has used cocktail competitions like World Class to further his career, whether these comps are indeed necessary to build a career; we dive into how Evan and his business partner Tim Philips Johansson took a house-made ingredient for Bulletin Place and commercialised it for a wider audience Rhubi Mistelle — and a lot more.

Philip Duff has advice for brand owners, speakers, bartenders, and more

Boothby Media — Wed, 11 May 2022 21:27:19 -0400

Philip Duff talks about the importance of being an asshole (at least some of the time), shares his advice on what to do if you’re keen to start a spirits brand, and offers some insight into where he thinks the opportunities are in the drinks industry today.

James Irvine thinks that “you’ve got to go in with some humility”

Boothby Media — Wed, 04 May 2022 23:46:35 -0400

My guest on this episode is James Irvine, he’s the creative director of gin drinks for the Australian craft gin distillery, Four Pillars — it’s a unique role, one that is a brand ambassador role, but which also sees him as the lead for the Four Pillars Lab, the brand’s flagship bar in Surry Hills, where they’re making some very good drinks.

The way I see it, bartenders who build a lasting career tend to be of two types: you have those who love the ops side of the business, and you have those who love the creative side. Neither is better than the other, and you can’t have one without the other — of course you’ll find plenty of overlap between those sides of the business.

James Irvine, as he talks about in this chat, definitely leads more to the creative side, and has managed to build a rewarding and exciting career that way, and he’s got some great advice.

Bartending helped Dr Anne Brock be Bombay Sapphire’s master distiller

Boothby Media — Wed, 27 Apr 2022 22:25:53 -0400

It’s fair to say that Dr Anne Brock has something of a dream job: she’s the master distiller for Bombay Sapphire, overseeing their Laverstoke distillery and the spirit for all of the Bombay brands. I spoke to Dr Anne while she’s in Melbourne, where she’s launching their latest gin, Bombay Sapphire Premier Cru, and in this conversation we talk about the lessons she learned as a bartender — and how the nature of the day to day work as a distiller is similar to that of a bartender. We talk about how she managed Covid and its potentially career-ending loss of smell, why the human nose still can’t be beaten by science and tech just yet, and what it feels like to see the things you make at work end up in the hands of bartenders around the world.

Ambassador Nick Miles wants to get to know you, not sell you

Boothby Media — Wed, 20 Apr 2022 22:10:31 -0400

Nick Miles is a Jameson ambassador and the winner of the 2018 brand ambassador of the year award at the Bartender Magazine Bar Awards, for his work as the Australian Sailor Jerry ambassador. A couple of years as the ambassador for beer brand Estrella followed, but in the midst of lockdowns and covid, Nick suffered an accident, breaking his back, being bedridden for months, and needing to learn to walk again.

Penny Sippe on how she's growing a drinks events business

Boothby Media — Wed, 13 Apr 2022 20:48:51 -0400

Launching a new business is hard, but what is harder is keeping it going and growing.

This week on the podcast we hear from Penny Sippe, the founder of Australian Cocktail Month — an initiative you might know as the first sponsor of this podcast — which is happening this May in 12 cities and 145 bars around Australia.

It’s back for its second year, and was born from two things: one, Penny’s pandemic-induced redundancy and two, her desire to help the bar industry emerge from the pandemic better than ever.

So in this episode, we ask Penny about how she’s built Australian Cocktail Month through the pandemic and its ongoing aftermath; what experiential marketing is when it comes to liquor brands and why she does what she does; and Penny offers some insight into what has allowed her to grow Australian Cocktail Month and expand her offering as she moves into year two and beyond. It's a worthwhile listen if you've ever considered starting a new drink industry business.

Michael Bascetta on Melbourne Cocktail Festival and building sustainable hospo businesses

Boothby Media — Thu, 31 Mar 2022 17:17:09 -0400

Michael Bascetta is a Melbourne-based hospitality pro who is the co-owner of the influential Fitzroy wine bar, Bar Liberty; they’ve also got the Italian-inspired Capitano in Carlton and Falco Bakery in Collingwood. Michael also has Worksmith, a co-working space for hospitality, and we talk about how that has evolved, how they very nearly lost it during the pandemic, and why it’s a break-even proposition at best; Michael is also behind the Melbourne Cocktail Festival which kicks off next week on Monday April 4th — you can learn more about that at melbournecocktailfestival.io.

We talk about identifying opportunities and how he makes the decision to go in on them, and why he’s interested more in growing sustainable businesses than in expanding for the sake of creating scale alone.

The through-line here seems to be about solving problems for hospitality businesses, and that old fashioned idea of being of service — it’s a good basis for business, and a strategy that sets things up for the long term.

Whisky ambassador Ross Blainey knows the power of a good story

Boothby Media — Thu, 24 Mar 2022 02:03:24 -0400

Today’s guest on the podcast is Ross Blainey. He’s the ambassador for The Balvenie and Glenfiddich, and not shy of a real discussion about the whisky world. This is actually a conversation I had with Ross for an online Boothby.Talks event during lockdown in October 2020, called How Whisky Works — you can watch the video here.

The idea behind the talk was to get at a broader look at how the whisky world operates. It’s not a chat about how whisky as a liquid is made — there’s no chat about the size of stills here — and nor is it about the brands that Blainey represents. It’s more a talk about how Ross came to be a brand ambassador, what his role entails, and how whisky goes from idea to execution. It’s a wide-ranging discussion with Ross, and he’s a great storyteller — I think there’s a lot to get out of this conversation.

James France on what makes a great spirits brand

Boothby Media — Wed, 16 Mar 2022 16:15:35 -0400

James France has been influential within the Australian drinks industry over the last decade, and is responsible for importing some of the best and most respected craft spirit brands through his company Vanguard Luxury Brands.

He also seems to have a knack for recognising and breaking small brands in the Australian market, brands that then go on to get picked up by the big players in the drinks world, brands like Ketel One, St Germain, Hudson Whiskey and Four Pillars among others.

Sam Bygrave asks James about what he thinks makes a good brand, what new brands need to succeed in today’s marketplace, what the difficulties are in getting a business like Vanguard going — particularly in Australia — and a whole lot more. He’s a super smart guy, and has built arguably the most respected craft spirits portfolio in the country — one that drinks giant Lion liked so much, they bought him out.

Shay Chamberlain never wanted to be a brand ambassador... but that changed

Boothby Media — Mon, 07 Mar 2022 14:00:00 -0500

Shay Chamberlain is an accomplished bartender and bar manager. She ran the Melbourne cocktail institution that is Black Pearl, working there for four years. Before that, she honed her conflict resolution skills at the late night hospo bar of choice for many in Sydney, Big Poppa’s; and before there, Shay was a key member of the team at Bulletin Place that saw them win a number of accolades, including Cocktail Bar of the Year and land on The World’s 50 Best Bars list.

In this chat we talk about what she’s learned over the years working with some of Australia’s very best bartenders and bars, the challenges involved in being a brand ambassador at this moment in time, and what she thinks are the key factors that the ownership trio behind Never Never Distilling Co have harnessed to make their brand one of the big success stories of the last five years.

Tim Stones quit a global ambassador job to become a distiller

Boothby Media — Wed, 02 Mar 2022 20:58:46 -0500

Tim Stones is the distiller at Hickson House Distilling Co, where he makes a trio of gins under the Hickson Rd label. He began his career as a bartender, working at a couple of influential London bars in the aughts, before becoming the global brand ambassador for Beefeater gin. In this conversation he talks about what it was like to be a brand ambassador in the days of healthy expense accounts and how that’s changed, we talk about the kind of brain you need to be a distiller, the creative process involved in crafting a new gin recipe, how he got experience in the distillery side of things and how he thinks about gin.

Caroline Ashford on gin judging, building her brand, and making a career in drinks

Boothby Media — Wed, 23 Feb 2022 03:00:00 -0500

You may know Caroline Ashford as The Gin Queen on Instagram and Facebook or via her website, theginqueen.com, but Caroline is also behind the Australian arm of Junipalooza, which as you might guess is a two day show devoted to all things gin, and during the pandemic she got into the gin pushing game herself with The Ginporium, an online concierge that helps you get the right gin for you. It’s an interesting chat, we talk about how she’s amassed an online following in the many 10s of thousands, her advice on growing your own brand, where gin is at today and how she’s built her career in drinks over the last decade.

Jason Williams never planned his unique, creative career in drinks

Boothby Media — Tue, 15 Feb 2022 03:01:00 -0500

Jason Williams is not just a bar owner, nor is he just the creative director for Proof & Company's consultancy agency Proof Creative — he also is one of the few bartenders to have his face and nickname adorn a bottle of gin. Williams talks to Sam Bygrave about how the choices he has made along the way, his openness to opportunity, and his adaptability have led him to a unique and creative career.