. A DAY TO CELEBRATE THE CRAFT. A DAY TO CELEBRATE THE BARTENDER. A DAY…
Tag: The Blend by Beam Suntory
How to score your seat at The Blends of the World Fancy Free seminars
The Blends of the World brings you some Fancy Fellas, and talented ones at that, have united to open what will be one of Melbourne’s most transgressive drinking dens.
The Blends of the World Presents Fancy Free
We’re pleased to reveal that the highly anticipated Fancy Free team will be touring Australian shores in 2019 for the next instalment of The Blends of the World, by Beam Suntory.
The Perfect Blend 2019 regional finalists are all here
The wait is finally over, The Perfect Blend are thrilled to announce the regional finalists for 2019!
Enter your drink into The Perfect Blend now — entries close in less than 2 weeks
The prize: The ultimate bartenders trip!?A winner from each category will travel across the globe to the home of Bourbon, Kentucky visiting the distilleries Maker’s Mark and Jim beam —receiving the VIP treatment along the way, then off to Bar Convent Brooklyn in New York, experiencing some of the world’s best bars and the winners will carry the legacy as mentors for future master blenders.
With an exciting new prize, The Perfect Blend 2019 is now open for entries
Returning for another year, with a new challenge and an exciting new prize: The Perfect Blend 2019.
‘1,000 cocktails on a busy night.’ Dandelyan’s James Wheeler on the award-winning bar (and their tour Down Under)
The Blends of the World is bringing the award-winning UK bar, Dandelyan, to Australia this August and here, general manager James Wheeler talks about what it’s like working at the bar — named as the World’s Best Cocktail Bar in 2017 — and gives us an idea of what to expect when they tour our shores.
These are the winners of The Perfect Blend 2018
Byron Bay, Northern NSW: it’s a place, sure, but it’s also a state of mind.…
Find out how Dandelyan develops their menus and more
Get a sense of what to expect when Will Meredith and Jack Banks from Dandelyan hit our shores in August. They will be taking the industry on a journey of what is Dandelyan, its innovative menu creation, the behind the scenes of their day to day, all things Botany, and the practices of a great team.
Watch Sam Egerton make his Grilled Peach Prosciutto using Auchentoshan American Oak
Here, Sam Egerton demonstrates through his Grilled Peach Prosciutto using Auchentoshan American Oak how Charlie Parker’s explores experiential, emotive and sustainable drinks concepts within their menu.