Vok Beverages recently released a new product in its portfolio, Bearded Lady bourbon. A new and innovative bourbon, it is set to create a stir within the more traditional category. Produced at the 5 Square Mile Distillery in Lawrenceburg, Indiana, it is made with 25% rye and has a smooth, rich flavour.
What’s with the name? Nothing sinister, so don’t fret. Apparently, the venue draws its inspiration from a grueling bike ride held every year in northern France. The interior has been designed by Lucas Chirnside and even from the photos you can tell that this new bar is onto something good. It’s got a look and feel that screams ‘attention to detail’ and it’s the sort of place that you’ll be happy to wait around for a while if your buddy is running late just taking in the view and the style. There’s an abundance of wood paneling, with trim lines threading throughout the walls and ceiling and the bar is inviting and well set out to perch on over a beer or spirit.
Australia’s most coveted bartending title is gearing up for another round in 2012. The Bartender Magazine Bartender of the Year Competition sponsored by Ketel One is aimed at discovering and celebrating Australia’s top bartending talent – and if you’re a bartender you can get involved.
You don’t need to be a wizard to see that Mexican themed bars and agave spirits are on the rise in Australia. With Touché Hombre opening recently in Melbourne, El Publico in Perth and Tio’s Cervecería in Sydney, never has Australia had a better selection of joints to sip on a tequila e sangrita.
Overlooking Moreton Bay with resort-style opulence and a hint of the Caribbean, is the newly completed Mon Komo Hotel. The Mon Komo Hotel is part of the greater Mon Komo development, which comprises residential living, short-stay accommodation and commercial tenancies, and the hotel completes the precinct by offering entertainment and dining options to both its residents and guests.
The RUm Cocktail Experiment – A big thanks to Glen Wheeler, John Toubia, Vanessa Hall, Bella Hallinan and Rhyley Wheeler showing up well before they should have been at work and taking part – and to owner Marty O’Sullivan for bending my ear and getting the team involved.
Will has been behind the bar at Eve for quite a stint now and recently made it down to Sydney for the Australian Bar Awards to see Eve take out Nightclub of the Year – finally! A huge supporter of the bar industry and Australian Bartender, we thought we’d better get him into the mag!
We are never not distracted, so there is no thought going on, no chance for an idea to pop into our over-stimulated heads. We used to live in a radio, TV and newspaper world, where you were constantly exposed to influences and information you’d never have thought of: we now live in an iPod, TiVo and blog world, safely insulated from anything that might surprise, challenge or upset our cushioned misconceptions
Super What Not is taking a page from the small bar phenomenon that is typically associated with Melbourne and Sydney. This latest addition, however, is on Burnett Lane in Brisbane’s CBD and is aiming to give the eclectic city mix something to cheer – and cheers – about.
March has seen the launch of the Global Bartender Exchange an online network that connects international bartending communities. The project is the brain child of Fraser Campbell – an expat Scottish bartender – and Hannah Keirl who are both working at Melbourne’s The Alchemist.
Like any industry that gleans a profit for the government the production practices of Ireland’s distillers greatly improved throughout the Victorian period. This was a time when science and technology was effecting mans’ life in numerous ways and the global distilling industry benefited from the inventions of tools like of the hydrometer and the saccharometer, both of which allowed for far greater control and accuracy when creating commercial volumes of spirit. Other methods of standardisation, empirical practice and structure also allowed the industry to develop into what we might recognise today.
Approximately 200+ bartenders from around the world will compete in an unprecedented competition where only one winner is decided. The deciding factor is speed. It’s the one thing, that at one point (or several) in our career, we all measured who was best. Speed meant you got to keep your job. Speed meant you got to pay… your bills. Speed meant you got to survive and fight another day. If you were not fast, you did not belong.