“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
Explainer
“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…
Bars like Bulletin Place, PS40, Isabel and Scout use native ingredients on a daily basis, but who gets the benefit? asks Evan Stroeve.
What is sherry? And is sherry finally having its moment? We’re seeing more and more bars getting behind the Spanish wine.
What is vanilla? The real stuff is one of the world’s most prized spices, and has been used to flavour all manner of beverages (and yes, vodka too).