Bundaberg release 5 year old rum to help flooded QLD communities and release a gun double-barrel rum.
Silodesign.com is a Paris based design website with some pretty spectacular kit. Since 2005, the company has specialised in tableware, due to the outstanding recognition received from the professional restaurant industry.
Hotel bars can be hit and miss, but Grain at Sydney’s Four Seasons Hotel hits all the right marks.
Aquavit (or akvavit as it is known in Denmark) is one of those social spirits. It is deeply entwined with Scandinavian drinking ritual of skål, and has for hundreds of years replaced wine at their tables.
It looks as though there is a bonafide boom taking place in Brisbane bars in recent months. Not only has Kal Moore left Laneway to go on to a bigger role, so too has his one-time drinks partner, Perryn Collier. He is now with the Limes Group, taking on the role of creative bar director for the group.
Once in a while a book comes along that’s a real game changer and Drinks by Tony Conigliaro is one of them. If you’re a doubter then turn to the first page where Heston Blumenthal sings Conigliaro’s praises: “Tony Conigliaro is a revolutionary. He is at the forefront of a new energy in cocktail making.”
The Curious Squire has taken up residence on the site where Sparrow used to be, and is going all in on beer.
Shaun Pattinson’s bar, Cushdy, has just celebrated 5 years of service and in that time has become the go-to bar in the burgeoning Adelaide cocktail scene. They’ve won awards – too many to mention – so we thought it high-time that we picked Pattinson’s brain about what makes Cushdy so great.
Tanqueray Malacca gin has made a much anticipated return to market in the US, and Maker’s Mark has bowed to public pressure to maintain their higher 45% ABV after facing criticism last week.
Ireland’s top bartender, the Kiwi-born Hayden Lambert, is moving to Melbourne to take on the head bartender role at Matt Bax’s Bar Americano.
Perhaps it was the dearth of good Mexican food for so long that led Sydney-siders to so wholeheartedly embrace its flavours. Perhaps it’s because great Mexican is about vibrant and fresh produce (of which Australia has plenty) thrown together simply and cheaply (of which bar owners like plenty). Or maybe it’s just that it goes so damn well with tequila and mezcal.