“While relative newcomers, we have definitely done our bit for the brewing world. The landscape of beers in Australia has never been more exciting; with 740 active breweries, and only 6% of that number captured by the biggest brewers, there is now a beer for every occasion.”
Explainer
Speaking with Eros Pedone, again he mimics this notion that often creative thought comes from outside of the bar, allowing originality to shine. As Eros has said, to ‘live a continuous brainstorming life’ will allow us the opportunity to continually find ways to do things differently.
“I believe these products being labelled as “non-alcoholic spirits” is a clever marketing ploy allowing producers to charge a premium for what essentially is distilled and flavoured water.” – Sven Almenning, founder of Speakeasy Group, talks about the non-alcoholic ‘spirits’ trend
“I spoke with Alex Day, one of the partners in the Death & Co. brand and someone whom I deeply respect. As someone who has worked at the very highest levels of the bar industry over the last decade and prides himself (and his bars) on providing curated experiences to his guests, he too has seen the need to reconfigure the way he does business through a new lens.” Naren Young
“I know the spirits industry like so many industries will continue to search for ways to find efficiencies and rightly so, but I just hope this level of automation is not the future for the bigger single malt scotch whisky distilleries.” David Spanton talks automation in the scotch world.
We hear from Anneliese Grazioli from specialty tequila bar, Hot Tamale in Darwin as she takes a deep dive into all the things that make a tequila great.
Naren Young talks about simplifying your cocktail list and using stock that you have on hand.
Recent rule changes by the Scotch Whisky Association means there is now much more flexibility to what oak barrels scotch whisky can be matured in – this means tequila, mezcal and calvados barrels can be used
Kurtis Bosley, owner of Coretto in Dee Why, worries that we have lost our dedication to sustainability under the cover of COVID.
Former Bartender of the Year and Hobart local, Dan Gregory, delves into his cocktail tomes to revive the specs of Lawlor’s Pousse Cafe and the Punch a la Dwyer
Irish whiskey is in boom times not just here but around the globe, selling something like 11.4 million nine litre cases of the stuff across the world in 2019, up from six million in 2010. But what is Irish Whiskey? How is it made, and how is it defined?
We’re hardwired to seek out sweetness, and there’s no more potent delivery vehicle than a…