Drinks At Work with Sam Bygrave

In this episode Sam Bygrave talks to Brian Kinsman of Glenfiddich and William Grant & Sons, and delves into the intricate world of whisky, focusing on the importance of aroma, the role of technology in whisky analysis, and why the human nose can't be beat. We talk about the significance of the human nose in identifying whisky characteristics, the innovative use of trained dogs for quality control, and the techniques for tasting and assessing whisky.

In October, I visited Melbourne to speak to Linus Schaxmann, one of the original Australian brand ambassadors and someone who has been at the gig for 18 years now.We caught up to discuss the latest addition to the portfolio from The Glendronach, which is a trio of whiskies: Ode to The Valley, Ode to The Embers, and Ode to The Dark. They’re all non age statement whiskies, and they show a different side of The Glendronach than you might normally see (they’re also rather delicious).But I also spoke to Linus about whisky more broadly, why the barrel finishing process some brands use isn’t his cup of tea, how bartenders can talk about The Glendronach to punters, and loads more — you can hear the full chat on Drinks At Work this week.

Dre Walters, owner of Old Mate’s Place and Old Love’s in Sydney, talks to Sam Bygrave as they conducts a SWOT analysis of his bars and the broader bar industry. Walters attributes the enduring success of his venues to a “timeless” atmosphere and a relentless focus on humble, attentive customer service rather than just cocktail complexity. He discusses significant industry threats, specifically the rising cost of goods and alcohol excise taxes, which forces operators to forecast extreme price increases over the next decade. Finally, he offers advice to aspiring bar owners, emphasising that rent is the most critical factor in site selection and that robust operational systems are essential for survival and scaling.

Today's guest is Paul Aguilar Voza, the R&D Manager at Himkok in Oslo, Norway. The bar has been around since 2015, and has picked up numerous accolades along the way. Himkok is also the Norwegian word for moonshine, and the venue is part bar, part distillery and part cocktail lab, as Paul talks about in this interview in Hong Kong during The World's 50 Best Bars. He talks about their menu development process — it takes between 8 months and a year for their menus to come to life — and about how they’ve structured the bar and their roster for high volume but innovative cocktails. He also talks about their approach to collaboration through their menus, which has exposed the bar to new audiences despite the bar being 10 years in.

This episode of Drinks At Work explores the dynamic relationship between bars and brands in the bar industry, and features Glenfiddich and The Balvenie ambassador, Ross Blainey, and his discussions with Monkey Shoulder & Sailor Jerry ambassador Rachael Bartlett, ALM’s Shawn Elliott, and Brisbane bar owner (and former brand ambassador) Pete Hollands — it's all about how bars can get the most from their interactions with brands.

There are a lot of cocktail competitions out there, but there isn’t one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and femme-identifying people in the bar industry, all the while raising money for charities supporting breast cancer research — and putting on one big party at the same time.On this episode, which we recorded back in August, we’re talking to Lynnette Marrero, who is the co founder of Speed Rack along with Ivy Mix, because the Speed Rack Australia final is happening in just a couple weeks’ time, Sunday the 19th of August in Sydney at Oxford Art Factory. You can get tickets to watch what really is the most exciting bartending test out there — hit the link in the notes and on the story on boothby.com.au to get yours, all proceeds go towards breast cancer charities. Which is clearly a great thing — we’ll see you there.TICKETShttps://events.humanitix.com/speed-rack-finals-2025-sydney?ref=boothby.com.au

We’re in Adelaide, and a conversation we recorded with bartender, former brand ambassador, and now bar owner, Luca Baioni. Luca is the co-owner of Latteria in Adelaide, a bar and eatery that is now into its second year of trade. Latteria is inspired by Luca and his business partner, Nicola’s experiences growing up in the north of Italy — a latteria there is like a milk bar here, but Adelaide’s Latteria is a grown up and modern interpretation of it. In this conversation, Luca shares insights into his journey in the hospitality industry, the philosophy behind his cocktail menu, and the importance of community engagement in his venue. He discusses the evolution of bartending, the significance of storytelling in cocktails, and the future of cocktail culture in Adelaide.

Sam Bygrave talks to Kirsten Grant Miekle, about her journey within the whisky industry, the importance of family legacy, innovation, and the art of blending. They discuss the creation of the House of Hazelwood, a passion project that reflects their family's history and commitment to quality. The conversation also touches on the balance between tradition and modernity in whisky production, the responsibility of being a custodian of a legacy, and the essence of great hospitality in bars.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Alex Gilmour & Ross Blainey about the nuances of hotel bars, focusing on their unique characteristics, the importance of local flavors, and the challenges faced in the hospitality industry. The speakers share their experiences and insights on creating memorable bar experiences, the role of customer service, and the differences between hotel bars and indie bars. They also discuss the expectations of luxury clientele and how to navigate entitlement in high-end settings.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Sean Baxter, to discuss recent developments at Never Never Distilling Co., including a brand refresh, the upcoming Never Never Cocktail Competition, and the impact of being acquired by Asahi. He shares insights on navigating the spirits market, the importance of label design, and the role of bartenders in creating memorable experiences. Sean also highlights the innovative spirit of head distiller Tim Boast and offers advice for bars facing current market challenges.Learn more about the Step Into The Never Never bartender challenge here.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Charlie Lehmann & Sebastian Soto about their approach to owning and running venues — an approach we think makes for great hospitality — which took place live at the Better Bars Summit during Bartenders' Weekender last month in Brisbane.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Giorgio Bargiani about the Martini, The Connaught, Grey Goose Altius, and what makes a great bar.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Kayla Saito and Yao Wong about what it taks to put on guest shifts in foreign lands, working only with the ingredients you find when you're there.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to George Curtis about what it takes to open not one but two Brisbane bars, why food is so important in the industry right now, about Bartenders' Weekender, and loads more.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to two Brisbane bartenders — Charlie Hunter and Jacob Cohen — about what makes that scene tick, about Bartenders' Weekender, and loads more.

Hey bartendery types! On this episode of Drinks At Work, we're doing things a little differently. Host Sam Bygrave is joined by Sebastian Cosmo Soto to unpack the last few weeks in bars in Australia, talking about the Maybe Cocktail Festival, the benefit of takeovers, Sorry Not Sorry, and new wine and cocktail joint, Bar Demo, before putting together a list of iconic bars you must visit — whether or not they make good drinks today.

Sam Bygrave speaks with Daniel Waddy and Finn Sugrue from Satan's Whiskers in London, your favourite bartender's favourite bartenders' bar.

Sam Bygrave speaks with Sebastian Tollius, the beverage director New York’s Clemente Bar and Eleven Madison Park. We discuss the evolution of cocktail culture, the importance of creating unique bar experiences, and the collaborative nature of crafting cocktails that pair beautifully with food. Sebastian shares insights into his journey from Boston to New York, the challenges of maintaining high standards in a fine dining environment, and the significance of community in the bartending world — as well as what makes a great bar and what he looks for in a bartender.

At Maybe Sammy here in Sydney, I talked with John Galiatsatos (Group Advocacy Manager, Suntory Oceania), Valentine Maguire (Design Manager, Club Suntory),Rhi Lucas (Maker’s Mark Diplomat, Australia & New Zealand), Alice Newport (James B. Beam Distilling Co. Ambassador, Australia & New Zealand), Ella Jones (Brand Activation Specialist, NSW/ACT), and Sophie Smallwood (Event Manager, Club Suntory).In the chat, they get into a little of the history of Club Suntory and talk about its significance over the years, the program’s focus on inclusivity and talking to bartenders outside the big metro areas to address what John says is an insularity creeping into the bartending world.We also get an idea of what to expect when they bring Suntory Cup back, too. The cocktail competition has a rich history and big emphasis on fun, something that can be forgotten every now and then in competition bartending space. Learn more at club.suntory.com or on Instagram @clubsuntoryoceania.

There are many cocktail competitions in the bar world, but there isn’t one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and femme-identifying people in the bar industry, all the while raising money for charities supporting breast cancer research — and putting on one big party.And in 2025, Speed Rack is returning to Australian shores with the assistance of William Grant & Sons.

We talk to Calliope Draper, the recipient of the 50 Bets Bars Roku Scholarship at The World's 50 best Bars awards last October. Callie and Sam talk about the lessons learned from Bar High Five, Virtu, and Maybe Sammy, and the importance of inclusivity in the bar industry, and Callie's their efforts to build a community for queer and trans bartenders. We talk about the significance of practice, attention to detail, and creating welcoming spaces for all.You can find Callie's publication at http://placesyouarewelcome.com

We talk to Matty Opai abouthis time at Icebergs overlooking Bondi Beach. We talk about the significance of hospitality, the evolution of the bar scene, and how they create unique experiences. The discussion highlights the challenges and excitement of managing multiple venues, the art of hosting, and the balance between local patrons and tourists. We talk about the Icebergs Sgroppino, too!

We’re serving up another round of my interview with Emma Sleight, the head of content for The World’s 50 Bets Bars and The World’s 50 Best Hotels. It’s an interesting chat with someone occupying a one of a kind role in the global bar industry — and a high profile one at that.

In this episode of Drinks at Work, I spoke to Stefano Catino from the Maybe Group because in April the Maybe Cocktail Festival is back, that’s when a big bunch of the some of the world’s best bars and superstar bartenders come to Sydney for a week of guest shifts, hosted at Maybe Group venues. So on this episode I’m talking to Stefano at one of the newest of those bars, Little Cooler, about what we can expect from this year’s festival. It’s a massive undertaking, it takes the whole Maybe Group team to pull off, and it’s a great time of year to be getting to Sydney and checking out some of the city’s bars.

In this episode of Drinks at Work, we talk about the role of brand ambassador for Fernet Branca with Federico Malavenda, the unique culture surrounding Fernet-Branca, and the exciting events planned to celebrate the brand. The Freddy shares insights into the Fernet Branca coin concept, the design competition for state-based coins, and the upcoming parties across Australia. They also discuss their personal journeys into bartending and the significance of Fernet in the hospitality industry. In this conversation, we explore the dynamics of working in hospitality, the transition from bartending to brand ambassadorship, and the cultural significance of Fernet Branca in the bartending community.

In this episode of Drinks at Work, Sam Bygrave interviews Matt Dale, a seasoned bartender and the Rhubi brand ambassador. They discuss Matt's journey from New Zealand to Australia and London, his experiences in some of the world's best bars, and his new role promoting Rhubi, a low ABV rhubarb aperitif. The conversation delves into the importance of classic cocktails, the indie spirit scene, and what makes a great bar, emphasising the significance of atmosphere and hospitality in the drinks industry.

In this episode, Jason Williams discusses the upcoming opening of the Baptist Street Rec Club with Sam Bygrave. They explore the concept behind the bar, which aims to be a neighbourhood bar with a focus on high-quality drinks, music, and community engagement. The design reflects Australian nostalgia and local identity, while the staffing approach emphasises a positive team culture. The cocktail program features modern classics with some in-house tweaks, and Jason shares the way he approaches constructing a new bar’s identity and more.LINKShttps://www.instagram.com/baptiststreetrecclub/https://www.baptiststreetrec.club

In this episode of Drinks At Work, host Sam Bygrave interviews Trish Brew, a bartender turned brand ambassador, who recently launched her own gin brand, Bellicose Pink Gin. Trish shares her journey from starting in fast food to becoming a prominent figure in the bartending world, discussing the challenges of launching a new product in a saturated market. She explains the concept behind her gin, its unique flavour profile, and the importance of quality ingredients. Trish also delves into the history of pink gin and her aspirations to create the best pink gin in the world, emphasising the hard work and dedication required to succeed in the spirits industry.

In this end of the year episode of Drinks at Work, Sam Bygrave and Cara Devine discuss the highs and lows of the year, including notable openings and closures, the evolution of hospitality, and the importance of unique offerings in bars. They talk about the challenges faced by bars and the need for a well-rounded approach to hospitality, the legacy of iconic bars like Bad Frankie, and the challenges faced by destination bars, and loads more.

Sam Bygrave talks to Alexandre Gabriel to get his insights into the world of rum production, from Fiji to France to the Carribean, and how he became a master blender. We talk about the art of double ageing rum, and conversation around the importance of geographical indications in the rum world. Alexandre talks about yeast, fermentation and ageing in creating the spirit’s character. He also talks about what a life as a master blender is like, the evolution of Planteray, and the importance of community and creativity in the distilling process.

On this episode of Drinks At Work, Fred Siggins talks to Sam Bygrave about the vibrant bar culture of Melbourne, his journey from chef to drinks writer and co-owner of Goodwater, and makes Melbourne’s pub scene unique (and better than Sydney’s). He also talks about the evolution of Australian rum today, with a greater range of sugarcane styles styles and emerging brands now available. And they get into the recent controversy around restaurant and awards criticism.

Sam Bygrave talks to Lachlan Bentley about his journey in the hospitality industry, focusing on his role as the bar manager at Gimlet and Apollo Inn. He shares insights into the collaboration with Never Never Distilling Co. to create a unique triple dry martini, how they craft their drinks program, and the training standards upheld in the bar. The conversation also touches on the evolving expectations of bar experiences, emphasising quality and service.This chat is made possible by Never Never Distilling Co — you can get a bottle of the Gimlet and Never Never Distilling Co Triple Dry Martini at neverneverdistilling.com.au and to see it in its full glory, you can get it at Gimlet in Melbourne. It’s delicious.

Today’s guest on Drinks At Work is Josh Davies, is the Australian single malt whisky specialist for Whyte & Mackay, and that means he’s the ambassador for some very special whiskies — just like The Dalmore, which we talk about at length here. Josh is a Melbourne boy who spent time in England (in Leeds, not London, by the way); a butcher by trade who made the skip to the UK to play cricket, but fell in love with the bar world, before stepping into the world of ambassadoring.Josh talks about his career, and how he’s approaching this new role for The Dalmore and Whyte & Mackay; he brought along a trio of top end single malts from The Dalmore for a bit of an impromptu tasting, which is always welcome.We also talk about storytelling and its importance in the whisky world, the rich history of The Dalmore (and how great liquid makes an ambassador’s job easier), how Josh engages with the trade and gets the word out, what makes a great bar for him, and loads more.

On this week’s episode of Drinks At Work, we’ve got deep, deep expertise. I’m talking to the master blender for The Glendronach, Dr Rachel Barrie, about her career — she has, as she says in the chat here, nosed somewhere around 170,000 barrels of whisky to date. That is just a crazy number of whiskies to have been exposed to in one lifetime. We talk about what a week in the life of a master blender looks like, and we get into the new campaign for The Glendronach, which is all about Raising Expectations.

On this episode, I’m talking to Evan Stroeve, the owner of The Waratah in Darlinghurst about what makes that place tick, how they structure their team, how they develop menus and the first few weeks opening a new bar.This chat took place at Bartenders' Weekender in Brisbane in June.You can enter the Drink of the Year Awards now — visit https://www.boothby.com.au/drinkoftheyear/.

On this episode, Sam Bygrave talks to Stefano Catino, co-owner of the Maybe Group in Sydney. The conversation delves into the essence of hospitality, the evolution of the bar Maybe Sammy, the impact of awards on business success, and the significance of building a strong team culture. Additionally, they explore leadership styles and the balance between work and family life in the hospitality sector.This interview took place during the Better Bars Summit at Bartenders' Weekender in Brisbane in June.

On this episode, I’m talking to Ross Blainey, the creative collaborations lead for Glenfiddich and The Balvenie. Ross discusses his unique role, which goes beyond the traditional brand ambassador duties by bringing elements from various cultural spheres such as fashion, art, and music into the whisky world. He emphasises the importance of genuine collaborations that create unique experiences, the need for flexibility and creativity in partnerships, and the significance of aligning brand values with collaborative efforts. Ross also shares insights on how to approach collaborations, even with limited budgets, and offers advice for aspiring brand ambassadors.This chat took place at Bartenders' Weekender in Brisbane in June.

On this episode, I’m talking to Samantha Payne, the drinks writer for Gourmet Traveller and noted wine writer, sommelier, and consultant. We talk about what makes a great wine list, discuss the rise of natural wine, the exciting developments in the world of wine, and champagne alternatives. We also talk about the integration of wine into cocktail bars and the importance of balance and variety in a wine list.This chat took place at Bartenders' Weekender in Brisbane in June.

On this episode, I’m talking to Luke Whearty, the bartender and owner of Byrdi in Melbourne. In this conversation with Luke, we talk about Byrdi and the five year milestone — theirs is part of the 2019 class of openings that had to contend with the pandemic in 2020 — he talks about what makes a good takeover or guest shift; and he walks us through the thinking and processes involved in bringing their current menu, titled Sonder, to life, and what comes next.

On this episode, I’m talking to Shirley Yeung, she’s the co-founder of Mix Haus, a WA-based non-profit working to support women in hospitality around Australia, she’s also the group operations manager for a stable of Perth venues including Foxtrot Unicorn, Edward & Ida’s, and Nieuw Ruin.Presented in partnership with #Just Add RHUBI. The second instalment of Rhubi’s national cocktail competition is open now for registrations. This year, they’ve partnered with Mix Haus, a platform to support and promote women in hospitality, to open the competition to female and non-binary bartenders around Australia, with four finalists being flown to Sydney and put up overnight, to compete in the national final and the top prize of $1,000 cash. For more information and to register now, hit the link here: https://rhubimistelle.com.au/pages/bartender-s-secret-sauce-challenge

This episode we're talking to Nick Corletto. He talks about how the Maybe Mae philosophy has developed over time, and the upcoming celebrations for the bar's 10th birthday.Hidden Spaces Melbourne: The Attic, 304 Brunswick St, Fitzroy VIC 3065 (entrance off back lane)Date: Sunday, August 18thTime: 6pm – 12amHidden Spaces Brisbane:Savile Row, 667 Ann St, Fortitude Valley QLD 4006Date: Tuesday, August 20thTime: 6pm – 2am

Sam Bygrave talks to Joseph Chisholm about the role of innovation and creativity in the whiskey-making process. Joey shares his experience as the Balvenie brand ambassador and the responsibility of nurturing the brand. He highlights the handcrafted nature of Balvenie and the five rare crafts that contribute to its production. The conversation also touches on the legacy of David C. Stewart MBE, the former Malt Master of Balvenie, and the transition to the current Malt Master, Kelsey McKechnie. Joey shares his journey from being a bartender to becoming a brand ambassador and the importance of customer service in the hospitality industry.

In this episode of Drinks at Work, Sam Bygrave interviews Sebastian Soto, co-owner of Double Deuce Lounge. They discuss the bar's concept, its five-year anniversary, and the challenges of owning a bar. They also talk about the importance of staff retention and creating a positive work culture. The conversation touches on the bar's approach to drinks, including precise temperature control and technique-heavy methods, with insights into the journey of owning and operating a successful cocktail bar.

This episode we're talking to Jake Down, the newly crowned winner of the Diageo World Class Bartender of the Year Australia for 2024.

This episode is a recording of a live interview with four top bar operators I held back in June at the Better Bars Summit during Bartenders’ Weekender in Brisbane. On the panel: Stefano Catino (Maybe Group and five time World's 50 Best Bars stalwart, Maybe Sammy), Martin Lange (Cobbler, Death & Taxes, Dr Gimlette, Antico), and Dani and Oska Whitehart (Bar Bellamy). The panel discusses their experiences and motivations for opening their own bars. They talk about their age and experience when they first opened their bars, the challenges they faced, and the importance of creative control and owning their mistakes. They also discuss the importance of location and concept, the role of landlords and leases, and the financial aspects of opening a bar. The panel emphasises the need for research, planning, and seeking help from mentors and professionals.

Ahead of The 2024 edition The World’s Best Bars, which takes place in Madrid this October, head of content Emma Sleight talks to Sam Bygrave about how the World's 50 Best Bars list actually works and dispels a few rumours along the way, and shares some insight into what is one of the drinks world’s unique jobs — there really is nothing like it.

I’ve got a little bonus episode for you this week, I’n talking Sean baxter and George Georgiadis of the little Australian producer that got started in 2016, Never Never Distilling Co — and I’m talking to them because on May 1st the news broke that they had been acquired by Asahi Beverages here in Australia. It’s huge news and represents a big investment in the brand, it’s one that bartenders I think have been big supporters of since they got started, I’ve interviewed Sean before — he’s always great chat — but I wanted to talk to them to talk through what a deal like this involves, and I asked them a couple times to share the price of the deal — you can hear how effective that was or wasn’t for yourself. A quick disclaimer too, Never Never is the sponsor of the Best Bar award for the Boothby Best Bars events in Queensland, NSW, and Victoria this year, and they’re a sponsor of the Bartenders Weekender up in Brisbane which, yes, is kicking off on Sunday — Sean talks a bit about that as well.

Today’s episode is an interesting panel discussion that I hosted at Paramount Liquor’s Future Proof event in Adelaide back at the start of April, with writer, YouTuber, bartender and now co-owner of Melbourne bar, Goodwater, Cara Devine — and with Sean Baxter, the co-founder of Never Never Distilling Co., a brand based in McLaren Vale and one that has been in the news recently — more on that in a moment. It’s a discussion all about how they built their brands, and there are lessons in there whether you’re wanting to develop a booze brand, open a bar, or indeed boost your career and work on — for want of a better term — your personal brand.Never Never was in the news last week, The Shout reported that the small gin-focused distillery, a favourite among bartenders, had been wholly acquired by Asahi Beverages here. That news came through after this panel chat, obviously, so we don’t get into that in this discussion, but I guess it just highlights that Sean and the folks at never Never have done a good job of building their brand.https://www.bartendersweekender.com/https://www.boothby.com.au/

Jamie Fleming discusses the five-year anniversary of Alba Bar & Deli and the key pillars that have shaped its identity: Sherry, jamon, and hip hop. He emphasizes the importance of creating a unique and memorable experience for guests, going against the grain, and standing out in a competitive industry. Fleming also highlights the challenges faced during the Covid pandemic and the opportunities that arose from adapting to the circumstances. He credits the longevity of Alba to taking advantage of opportunities, being part of the conversation, and building strong industry connections. The conversation covers topics such as the reception of the bar in the Brisbane scene, the evolution of the menu and offerings, the focus on Sherry, and the key elements of a great bar. The conversation ends with a discussion about the upcoming fifth anniversary celebration of the bar.Bartenders' Weekender — early bird tickets to the better Bars Summit are now live at bartendersweekender.com.