This one is a new Sydney restaurant, tequila and mezcal bar and taqueria that launched in the heart of the CBD in October. It’s from the team behind Paddington’s Tequila Mockingbird, and most recently, pop-up venue Tequila on York.
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Regardless of where the whiskey is made, or which family generation is in charge, the family motto remains the same as when Pappy first started the business. “At a profit if we can, at a loss if we must, but always fine bourbon.”
“The last build I did from scratch was Penny Young Beer Hall in Moonee Ponds. It was here I realised I had had enough of making rich people richer and wanted to try my hand at being my own boss.”
“People solicit and compete for awards and do what they can to get noticed and people get nasty about winners and complain a lot.” – Simon Ford, 86 Spirits Company & former Chair of Tales Awards
“We are positive that come September 2021 the industry will be well overdue for the country’s biggest annual trade event. I can’t wait to get back to Bar Week and reconnect with all our industry friends from around the country after the hell of 2020!” – David Spanton, Sydney Bar Week founder
This week, The West Winds Gin will release just 1400 bottles of a one-off gin made on Chardonnay lees. The West Winds Sur Lie Gin (French for ‘on lees’) is a limited-edition gin aged for 12 months in used Chardonnay barrels as well as incorporating the use of Chardonnay lees into the mix; a first for a gin anywhere in the world.
“The difficulty in spiced rum is doubled, the regulations surrounding its production just don’t exist. Should it be called a liqueur? A spirit? Just another rum? It’s hard to pin down.”
Chase Pink Grapefruit and Pomelo Gin has been crafted in copper pots with Chase GB as a base. Adding a bounty of pink grapefruit and pomelo peels to create this delicious and refreshing gin that is truly a benchmark for all “flavoured gins”.
For this month’s photoshoot we headed to Old Mate’s Place in Sydney’s Clarence Street. With Dre Walters and Dan Noble leading the charge this is a joint that is serious about its cocktailing. This drink features their house-made labour of love the Pea & Pear Shrub. Noble says: “The drink is a light, effervescent delight. The perfect cocktail for the spritz lover in all of us.”
Global Coffee Ambassador, Martin Hudak, describes the aroma of ST. ALi Mr Black Coffee Liqueur as “honeydew melon and red currant fruit on the nose which opens up to the comforting smell of nonna’s kitchen.”
In September, Gurdys restaurant and bar in Newtown quietly reopened following a major menu overhaul and refurbishment. The Newtown favourite has expanded its sustainable ethos and team, introducing a completely new food offering centred around minimal-waste cooking and a completely plant-based menu.
Naga, a four-year passion project, is the latest venue from Brisbane couple Andrew and Jaimee Baturo who own Libertine and are co-founders of The Gresham Bar, Walter’s Steakhouse and Popolo Italian Kitchen & Bar.