What makes a great blended whisky? What’s the process involved, and is it a craft, art or science? We asked an expert – the knowledgeable Colin Scott from Chivas Regal – to find out more about blended whisky.
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We’re proud to see the craft of the cocktail getting the attention it deserves these days. Venues with an eye to the future know the importance of quality drinks, incorporating them into their vision for their venues.
Mixxit Chronicles – winners of On Premise Training Program of the Year at last year’s Australian Bartender Bar Awards — is set to launch at the iconic 1806 next week 30th April & 1st May at 1pm, with a session titled “Scotch & Irish Whisky – un-Censored”! Led by Jason Crawley and Dylan Howarth, the lads are promising a fresh look compared with last year’s program, and best of all — it’s uncensored.
One of the nicest guys going, Cosmo is cast from the old-school bartender mould: that means he know his drinks as well as the next guy but he’ll be the one talking to you rather than at you. No pretence, no need to be a startender, and a great ‘tache to boot.
Over the course of two nights in Sydney last week, two international luminaries from the Moet-Hennessy stable – Belvedere’s Claire Smith and Glenmorangie’s Dr Bill Lumsden — put on a show for Australian audiences.
Ron Cooper, the founder of Del Maguey Single Village Mezcal, has kick-started his agave educational tour of Australia and last night Sydney bartenders were lucky enough to catch up with Ron on his first ever trip down under. Eight expressions of Del Maguey were sampled including the Tobala which is distilled from only wild maguey from the highest altitude canyons along with the Pechuga that involves suspending a chicken breast (yes, folks) in the atmosphere of the still!
Industry stalwart and cocktail educator, Mr Ben Davidson This month in Drinks With we catch…
That television show that encouraged men and women everywhere to pick up an Old Fashioned,…
In what seems like a world away from the sterilised public spaces that seem to account for so much of our transport hubs, check out this read from Esquire about the bartenders at Grand Central Station — it’s all about drinking on trains, adultery, and what men used to drink…
When Melbourne bar impresario, Vernon Chalker (Gin Palace, Bar Ampere) played boozy-matchmaker to bartender Shaun Byrne and respected winemaker Gilles Lapalus, the result was two beautiful new vermouths. We caught up with the gents to find out how they did it.
A business degree and a bit of an economics crush on Adam Smith might be just be what helped Sean, last year’s Australian Bartender Rookie of the Year, have such a stellar 2012.
He’s a bartender, owns the Passenger D.C. and the Columbia Room (named in GQ’s top 25 bars), has written about drinking for The Atlantic, and bantered with President Obama. He’s also a genuinely nice guy behind the bar. Meet Derek Brown…