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Copper Dog is a unique blend of eight single malts inspired by Speyside and the Copper Dog pub at the Craigellachie Hotel, located on the idyllic banks of the river Spey in the Scottish Highlands.
Sydney bar Vasco’s head bartender, Luke Ashton, took out the Diageo World Class competition last week and doing so secured $100k towards the opening of his own bar.
Ashton beat competitors from all over the country in the multi-round competition, inlcuding second place’s Evan Stanley (The Black Pearl), and Rinna Kato (Bacchus) who finished in third.
Sources have told Australian Bartender that the long running relationship between spirits company Diageo and Sven Almenning’s training and consultancy business, Behind Bars, is ending in September. “Diageo Australia has decided will be moving ahead with a new on-premise agency this coming financial year and as such, will be ending its relationship with Behind Bars from 13 September 2013,” a Diageo spokesperson said.
Last night saw the culmination of Reserve’s year long World Class program on Australian shores. And taking out top honours after three long days of fierce competition was Tim Philips from ivy’s Level 6 in Sydney. Runners-up in this epic bartending battle were Phil Gandevia of Sydney’s Eau De Vie and and Marco Nunes from Brisbane’s Canvas.
June 8 saw the Australian final of the year long World Class program. Over two gruelling days 10 bartenders selected from three rounds of the World Class Program – The Ketel One Vodka Martini Awards, The Tanqueray No. Ten Classic Cocktail Awards and the World Class Dark Spirits Experience – battle it out to see who will represent Australia in the World Class Global Final held in Athens this month.
With the completion of the third and final component of the Australian leg of Reserve’s year long World Class program 10 finalists have been announced to compete for a spot to take on 24 of the world’s best bartenders. The final is set to be held next Tuesday in Sydney.