In a sign of growing interest in bourbon and in quality spirits generally, Josh Ozersky writes in the Wall Street Journal that as demand for artisanal products has exploded, brands like Pappy Van Winkle — spurred on by ringing endorsements from celebrity chefs — are increasingly hard to find. And they are increasingly expensive.
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The much-anticipated opening of the Wild Rover, after a couple of setbacks, is finally here. Opening at the end of next week, the two-level bar from James Bradey and Warren Burns (owners of Grandma’s) will hold 120 people, with the same drinks and food across both levels — downstairs it’s expected will be a quieter affair, and upstairs, with a plan down the track to have live music, is expected to be a little more boisterous.
Yep, it’s American, so there is a bit of a yankee-centric feel about this website but if you’re interested in hunting down new and unique spirits, you’re sure to find something here.
The Zetter Townhouse, London, was nominated for two awards 2012’s Tales of the Cocktail in New Orleans, taking out the World’s Best New Cocktail Bar award. We met up with its Aussie ex-pat bar manager, Ben Clark for a couple of drinks when he was in Sydney recently.
Take a squiz at the video below from Australian Bartender Advisory Panel member and all-round Tequila guru Phil Bayly. You’ll see a younger Bayly, Tom Estes, Angus Winchester, and Dre Masso step behind the bar at the legendary La Capilla, on Julio Bermejo’s first Writer’s Tour of Tequila in 2004.
What’s the best way to carry out $102,400 worth of stolen pre-Prohibition whiskey?
Well, in your belly might be one way…
Why in Brisbane in particular, does location seem to be one of the most important factors to consider when opening a new venue? Are the people of Brisbane less adventurous than in other cities? Is it correlated to our infrastructure? Is it simply a lack of population?
Sure, barrels were used to keep things in for a long time, from one harvest to another, say. But the idea that the character of the liquid inside happened to change — in a way that people found pleasing — is really a secondary, happy happenstance.
Bulletin Place has been a breath of fresh air in the Sydney CBD thanks to the focus on fresh produce — their five strong list of cocktails is determined by what is the best fruit at the market each day. It’s an approach that chefs have taken for some time, as bartender and co-owner Tim Philips will tell you.
We stopped by new Sydney bar, Bulletin Place, to catch up with bartender and co-owner Tim Philips — whom you may have heard of — and asked him about what makes a good cocktail list.
Leading London bartender and spirits industry figure, Henry Besant, has passed away at the age of 40. Besant was well known for his passion for tequila, and he was behind the creation of the Olmeca Los Altos brand.
A select group of top bartenders and owners gathered at Gowings Bar & Grill on Tuesday night to taste through the beautiful whiskies from Woodford Reserve. Brand Ambassador Stuart Reeves led guests through an informal tasting and feast.