Story by Erica Richards, Business Manager South Australia
I first started my journey with the Exchange in September 2015. Although the faces have changed along the way, the energy and dynamism of the team remains the same as it was six years ago. Then, as now, the mission of the group was to bring our brands to life in fun and exciting ways, to engage bartenders, and to entertain and educate consumers.
This has been an interesting time for our team. We’ve always tried to get together in person at least a couple of times a year… and let’s just say what happens on tour, stays on tour! However, this has become extremely difficult with the current state of the world. But funnily enough, although we haven’t been able to be in the same room very often, we’ve actually seen more of each other’s faces than ever before. Where we used to spend a lot of time on phone hookups, now we talk via Teams or Zoom at least once a week, and as a result we’ve become more tightly knit than before the pandemic.
“Sometimes it’s a portable bar, sometimes it’s a custom built motorcycle. Sometimes it’s working with venues to plan and execute events or festivals. And of course we do whisky dinners… lots and lots of whisky dinners!”
Our team consists of five brand ambassadors, four retail specialists, and six business managers. Between us, we aim to provide support, training, and sales to both our on and off premise customers. This can take many forms! We love to come up with bespoke solutions for our customers, unique and creative ideas tailor made just for them. Sometimes this takes the form of interesting serving vessels, sometimes it’s cool menu ideas like the mix and match concept we did for an Adelaide bar a few years back. Sometimes it’s a portable bar, sometimes it’s a custom built motorcycle. Sometimes it’s working with venues to plan and execute events or festivals. And of course we do whisky dinners… lots and lots of whisky dinners!
Having said all of that, I think I can safely speak for the rest of my team when I say that our favorite part of the job is working with bartenders. We are lucky enough to be able to spend our days collaborating with the best and brightest bartending minds in the country, and training and educating the up and coming bartenders in the art of our shared passion. When we get together, one of our favorite topics is the bartenders we work with, and what fascinating drinks and ideas they’re currently coming up with. And so, in conclusion, I’d like to raise a toast to the backbone of this industry we love… to the bartenders!