Shows
Drinks At Work with Sam Bygrave“Arrogance will never make a great bar,” says The Connaught’s Giorgio BargianiHey 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.2025-06-2528 min
Drinks At Work with Sam BygraveHow Kayla Saito and Yao Wong developed popup menus abroadHey 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.2025-06-1339 min
Drinks At Work with Sam Bygrave“Opening a bar is about overcoming challenges,” says George CurtisHey 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.2025-05-1428 min
Drinks At Work with Sam BygraveWhat makes the Brisbane bar scene different with Jacob Cohen and Charlie HunterHey 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.2025-05-0720 min
Drinks At Work with Sam BygraveMust-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo SotoHey 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.2025-04-2457 min
Drinks At Work with Sam BygraveSatan’s Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn SugrueSam Bygrave speaks with Daniel Waddy and Finn Sugrue from Satan's Whiskers in London, your favourite bartender's favourite bartenders' bar.2025-04-1645 min
Drinks At Work with Sam BygraveSebastian Tollius talks Clemente Bar, Eleven Madison Park, Maybe Cocktail FestivalSam 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.2025-04-0225 min
Drinks At Work with Sam BygraveWhy Club Suntory — and the Suntory Cup — is backAt 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 area...2025-03-2639 min
Drinks At Work with Sam BygraveIvy Mix wants you to back the RackThere 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.2025-03-1933 min
Drinks At Work with Sam BygraveWhat Calliope Draper learned working three of The World’s 50 Best BarsWe 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.com2025-03-1329 min
Drinks At Work with Sam BygraveMatty Opai talks ‘invisible restaurant’ and 10 years of service at Icebergs Dining Room & BarWe 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! 2025-03-0536 min
Drinks At Work with Sam BygraveAnother round: how The World’s 50 Best Bars works with Emma SleightWe’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. 2025-02-2623 min
Drinks At Work with Sam BygraveStefano Catino on Maybe Cocktail Festival lineup, and the state of bars right nowIn 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...2025-02-1933 min
Drinks At Work with Sam BygraveFederico Malavenda on Fernet-Branca parties, myths, and how it became the bartenders’ handshakeIn 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...2025-02-1242 min
Drinks At Work with Sam BygraveMatt Dale on the brand ambassador role in 2025In 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.2025-02-0427 min
Drinks At Work with Sam BygraveJason Williams on what to expect when Baptist Street Rec Club opensIn 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/ht...2025-01-2934 min
Drinks At Work with Sam BygraveHow Trish Brew started a gin brand side hustleIn 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...2025-01-2240 min
Drinks At Work with Sam Bygrave2024's best bars, openings, and people with Cara DevineIn 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.2024-12-271h 00
Drinks At Work with Sam BygraveAlexandre Gabriel on creativity, Planteray rums, GI rules, farming, and much moreSam 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. 2024-12-1843 min
Drinks At Work with Sam BygraveFred Siggins on new Australian rum, Melbourne pubs, and the Attica criticism controversyOn 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.2024-12-1239 min
Drinks At Work with Sam BygraveLachlan Bentley (Gimlet, Apollo Inn) on restaurant bars, collabs with Never NeverSam 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 Di...2024-12-0537 min
Drinks At Work with Sam BygraveFrom butcher, to bartender, to whisky ambassador with Josh DaviesToday’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 ho...2024-11-2729 min
Drinks At Work with Sam BygraveDr Rachel Barrie has nosed over 170,000 whisky casksOn 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.2024-10-1727 min
Drinks At Work with Sam BygraveA deep dive on how The Waratah works with Evan StroeveOn 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/.2024-10-1033 min
Drinks At Work with Sam BygraveTalking awards, hospitality, and culture with Stefano CatinoOn 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.2024-10-0324 min
Drinks At Work with Sam BygraveBars are where fashion, music, art (and food and drink) come together for Ross BlaineyOn 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.2024-09-2530 minDrinks At Work with Sam Bygrave‘That wine wankery makes people feel inferior,’ says Samantha PayneOn 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.2024-09-1224 minDrinks At Work with Sam BygraveLuke Whearty on five years of Byrdi, and why there are too many average guest shiftsOn 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.2024-09-0644 min
Drinks At Work with Sam BygraveShirley Yeung on Mix Haus, working with Rhubi, and moreOn 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 b...2024-09-0547 minDrinks At Work with Sam Bygrave10 years in: Nick Corletto on Maybe Mae’s longevity and upcoming tourThis 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 – 2am2024-08-0725 minDrinks At Work with Sam Bygrave“It’s about the storytelling for us,” says new Balvenie ambassador, Joseph ChisholmSam 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...2024-07-3130 minDrinks At Work with Sam BygraveFive years in with the co-owner of NSW’s number one bar, Sebastian Cosmo SotoIn 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.2024-07-271h 00Drinks At Work with Sam BygraveMentorship, colour-coded calendars: how Jake Down won Diageo World Class Bartender of the Year AustraliaThis episode we're talking to Jake Down, the newly crowned winner of the Diageo World Class Bartender of the Year Australia for 2024.2024-07-1927 minDrinks At Work with Sam BygraveHow to open your first bar — what to know about landlords, money and moreThis 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 co...2024-07-1030 minDrinks At Work with Sam BygraveEmma Sleight on how The World’s 50 Best Bars worksAhead 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.2024-07-0324 minDrinks At Work with Sam BygraveHow the big Never Never deal got made (and what it means for the indie brand)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 thro...2024-06-1227 minDrinks At Work with Sam Bygrave“I very much saw a gap in the market.” Sean Baxter & Cara Devine on creating brandsToday’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 inde...2024-05-0937 minDrinks At Work with Sam Bygrave“I want to feel hosted.” Five years in at Alba Deli & Bar with Jamie FlemingJamie 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...2024-04-2335 minDrinks At Work with Sam BygraveHow much do you really know about cognac? Hennessy's Jordan Bushell wants to help you outI’m talking to Jordan Bushell, the global brand ambassador for Hennessy — perhaps you’ve heard of this plucky, young upstart cognac brand that has only been around for — oh, 259 years?Hennessy of course is a well-known brand, one that for many people is synonymous with cognac, and for some people that’s all they know of the spirit. Obviously I think I know a fair bit more about cognac than that, but in talking to Jordan, I got to understand that there is so, so much more to learn about cognac than I realised...2024-04-1146 minDrinks At Work with Sam BygraveHow (and why) Ben Luzz renovated a nearly 30 year old Melbourne iconGin Palace owner Ben Luzz talks about the recent renovations of the bar, the wear and tear that comes with running a bar for almost 30 years. Ben also talks about becoming the custodian custodian of Gin Palace after the passing of Vernon Chalker, and how he keeps a balance between preserving the bar’s legacy and embracing the future. Ben also talks about adding Bijou and Black Kite Commune to his portfolio, the challenges of managing multiple bars on the same street. He also shares his thoughts on the business climate for hospitality in Melbourne, and what makes a gr...2024-04-0334 minDrinks At Work with Sam Bygrave10 years in: how Ramblin’ Rascal Tavern survived, and thrivedIn this episode I’m talking to the three owners of Ramblin’ Rascal Tavern — Sebastian Cosmo Soto, Charlie Lehmann, and Dardan Shervashidze. When they opened the bar in 2014, they’d come from the best training school for new bar owners at that time: The Baxter Inn. They opened the bar with around $350,000 cobbled together between the three of them and an investor, which they talk about in this episode. And they steered away from the Americana that was a big trend in bars at the time, focusing more on a homegrown culture — but that Swillhouse emphasis on quality was front and...2024-03-1451 minDrinks At Work with Sam BygraveStefano Catino on the Maybe Cocktail Festival, Matt Whiley’s RE, and surviving tough timesWe are living in some interesting times for hospitality, with what seems like a conflicting narrative out there at the moment. On the one hand, it seems like every week there’s a notable venue closing. On the other hand, there's been a bar opening boom in the last few months.2024-03-0733 minDrinks At Work with Sam Bygrave“This industry is all about personality,” says Rooster Rojo’s Abbie WeirThe Rooster Rojo Rumble is looking for six bartenders to fly to Sydney — and one to Greece.Abbie Weir is a memorable, compelling human. The agave specialist for Amber Beverages Australia is a big personality in an industry where there that’s a prerequisite.“This industry is all about personality,” Abbie says in this week’s episode of Drinks At Work. “A bartender can make or break your experience.”I’m talking to Abbie this week because she’s also the ambassador for Rooster Rojo, and together we’re hosting The Rooster Rojo Rumble — entries ope...2024-02-2729 minDrinks At Work with Sam BygraveDrinks At Work: The List — Jay Gray on how Sago House landed on the 50 Best Bars listI’ve got a different episode of Drinks At Work this week — I’m calling it Drinks At Work — The List.It’s about how Jay Gray’s Singapore bar, Sago House, got onto the World’s 50 Best Bars list in 2023. It’s a bit of a different format for Drinks At Work, one I’m hoping to roll out from time to time; it’s more of a narrative piece than the conversational episodes that I usually make on Drinks At Work.It’s all to answer this big question: what does...2024-02-2232 minDrinks At Work with Sam Bygrave“It’s so easy to find fakery.” Stu Gregor on storytelling, Australian spirits industry, Four Pillars and moreI met Stu at the Four Pillars Lab on Crown Street in Surry Hills to chat about his experience with Four Pillars, how and why spirits competitions like this new one from the RAS matter, the state of the Australian distilled spirits industry right now, storytelling, and whether, knowing just how many distilleries are out there right now, he would start Four Pillars today if it didn’t exist.If you’ve met him, you’ll know that Stu is a quote-generating machine, and I could fill a weeks’ worth of stories from the hour-long chat we had (alt...2024-02-0753 minDrinks At Work with Sam BygraveHow Byrdi's Samuel Thornhill created the 2023 Drink of the YearThe Drink of the Year Awards is my favourite event of the Boothby events we do each year, and it’ll be back again in November 2024 for the third year. For this episode of Drinks At Work, however, I’m talking to the bartender behind the drink that took the number one spot on the top 50 last year. That is of course Samuel Thornhill, he’s the head bartender at Melbourne cocktail bar Byrdi, and we talk about how he developed the drink, Bad Apple, why it took over a year to get right, and why he almost walked away f...2024-01-3030 minDrinks At Work with Sam Bygrave‘The drink is important; people will remember the experience more.’ Eduardo Conde & Kate McGraw share World Class adviceIt’s a new year, which means that the next instalment of World Class Australia is about to get underway. I think it’s fair to call it the most influential cocktail competition going around at the moment, and the experience of entering, and potentially make the Top 100, can help grow one’s career behind the bar and in hospitality. So I’m talking today to Diageo Trade Advocacy Manager and Australian World Class Ambassador Kate McGraw, along with Eduardo Conde who is last year’s World Class Australia winner and the guy running El Primo Sa...2024-01-2542 minDrinks At Work with Sam BygraveRoss Blainey on the power of real collaboration for creativity, 2024 predictionsIf the new bar opening boom of late 2023 is anything to go by, 2024 is going to be a very interesting year for the bar and drinks world.And so for the first episode for Drinks At Work in 2024, I wanted to discuss some of the trends that came out of 2023 and what we might see in the year ahead, and to do that I spoke to the ever thoughtful and creative Ross Blainey.Ross is the brand ambassador and creative collaborations lead for Glenfiddich and The Balvenie in Australia, and a good friend not just...2024-01-1953 minDrinks At Work with Sam BygraveGarth Foster is bringing a long gone Sydney rum brand back to lifeMy guest on this episode is Garth Foster. For the last 15 years garth has worked at luxury drinks group Moet Hennessy, in both brand ambassador and business development on a range of brands, among them Ardbeg, Belvedere vodka and Hennessy. But he recently left Moet Hennessy to launch a new Australian rum brand with his longtime friend David Fesq. They’re a company of two, and Red Mill Rum Co. is the product — So I talk to Garth to see how he’s adjusting to small start up drinks brand life after more than a decade on some of the wo...2023-12-1428 minDrinks At Work with Sam BygraveMike Enright on what he's learned in 10 years of gin at The Barber ShopWelcome to Drinks At Work from Boothby with Sam Bygrave, that is me. We’ve had some time off the podcast over the last month or so, as we were gearing up for the second annual Boothby Drink of the Year Awards — what a great night that was. The number one drink on the night was from Sam Thornhill at Byrdi in Melbourne with his drink Bad Apple, Rob Libecans took out the Bartender of the Year title — if you haven’t seen the full 50 yet, head over to boothby.com.au/drinkoftheyear —it’s all there....2023-11-2925 minDrinks At Work with Sam BygraveWhat does an independent bottler do? Simon McGoram on teaspooning, age statements, weird rum, and loads moreSimon McGoram is the regional sales manager for Atom Brands, but he’s also been a brand ambassador, a bar owner, once upon a time he was named NZ’s bartender of the year, and he has been a writer, working for a number of years at Australian Bartender magazine as editor and then later, when I was there, as the drinks editor. In this episode, we talk about unnamed whiskies, independent bottlings and how the whole system works — we talk about That Boutique-y Whisky Company and Atom Brands, teaspooning, blended whisky, age statements, floating rum distilleries in Queensland — the lot...2023-10-111h 10Drinks At Work with Sam Bygrave'Let's go down and beat them.' The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie BulleyThis episode is a recording of a panel chat I had up in Brisbane as part of Paramount Liquor’s Future Proof event — I spoke about the future of the Brisbane bar scene, what it needs, and where it’s going, with three of the city’s finest: Bonnie Shearston, who earlier this year opened the excellent vinyl bar, Ruby, My Dear, and has owned and operated a nunber of award-winning Brisbane-based venues over the years; Jamie Fleming, the guy behind the acclaimed Alba Bar & Deli, one of my favourite places to be; and one of the shining lights of the n...2023-10-0430 minDrinks At Work with Sam BygraveHow Cara Devine built a YouTube cocktail channel to over 150,000 subscribersLast weekend we held the first Boothby Best bars Victoria awards, and a good times party for 130 of the industry’s best and brightest bar owners and bartenders. It was at The Lincoln, and we handed out a few awards on the night as well as counting down the top 50 bars in Victoria. Caretaker’s Cottage were on hand to mix the drinks for the night with a takeover — it was incredible, an amazing turnout, and a lot of fun. One of the awards we did hand out on the night was the Person of the...2023-09-2743 minDrinks At Work with Sam BygraveWhat's behind the latest agave boom? Three big agave brains share their thoughtsI hosted a panel talk — one of the most interesting ones I’ve been involved with — for Proof & Company during Sydney Bar Week, called Casa de Agave and I’ve got the recording of that talk for you on this episode of Drinks At Work. we had some big agave brains on the panel — founder of Agave Cartel and the group bars guy for Sydney hospitality group, Solotel, Reece Griffiths; co-founder of the Mucho Group and its bars including the agave-focused Cantina OK! and Tio’s, Jeremy Blackmore; and a special international guest, Jay Khan, the owner and bartender of the Mexic...2023-09-2046 minDrinks At Work with Sam BygraveEvan Stroeve on what makes bars last, sustainable techniques and moreThis episode is a recording of an interesting one on one chat I had up in Brisbane last month for Paramount Liquor’s Future Proof event — I spoke with bartender and owner of the soon to open Sydney bar, The Waratah, Evan Stroeve. Evan’s a guy with a great resume, he’s worked at Shady Pines Saloon and The Baxter Inn, ran the show at the much-missed Bulletin Place, and was on the opening crew at Sydney bar Re. He’s been heavily involved in issues around sustainability and in addition to crafting delicious drinks, he’s also a deep think...2023-09-1328 minDrinks At Work with Sam BygraveHow to build a bar or booze brand — Future Proof Your Brand with Daisy Tulley & Wade TillerEarlier in August, Sam Bygrave hosted a panel talk with Daisy Tulley and Wade Tiller titled Future Proof Your Brand. Daisy Tulley is the general manager of Sydney’s Mucho Group, whose bars include The Cliff Dive, Tio’s, Bar Planet, and World’s 50 Best Bar, Cantina OK!. The Mucho Group also has their own brand of seltzer which they sell under the Cantina OK! brand, which made for some good back and forth with my other guest for this talk, Wade Tiller. Wade is one of the co-founders of Australian seltzer brand Hard Fizz, and someone who has long w...2023-08-2837 minDrinks At Work with Sam BygraveFrom bartender to brand owner and entrepeneur: Shaun Byrne from Maidenii and MarionetteThis week I’m talking to the Maidenii vermouth and Marionette Liqueurs founder, Shaun Byrne, about his career but also about the Australian Distilled Spirits Awards, of which he is the new head judge. The ADSA is the biggest spirits judging competition in Australia, and I think it’s the most reputable — they have a mix of bartenders, writers, retail buyers, and distillery industry folks on their many panels as judges, and it’s a pretty robust system they have in place. So i talk to Shaun about the awards — this was recorded back in July just before the judging ac...2023-08-2431 minDrinks At Work with Sam BygraveHamish Smith on bar awards, lists, and the future of drinks journalismHamish Smith is the editor of CLASS Magazine in the UK, the bars editor fro Drinks International, and an academy chair for The World’s 50 best Bars. He’s also the creator and organiser behind Drinks International’s Bar World 100 list — so he knows a thing or two about bar awards and lists.And that forms a large part of our chat this episode. I ask Hamish about whether the lists are good for the industry, we talk about how sometimes the lists and awards can produce strange behaviour from operators wanting to get their bars on there —...2023-08-1533 minDrinks At Work with Sam BygraveSteve Davis on what to expect when Tucano's Lounge opensOn this ***bonus*** episode we're taking a tour of new Sydney bar, Tucano's Lounge, to find out what we should expect when the bar — from the team behind last year's About Time popup — opens.I'm talking to Steve Davis, co-owner of Tucano's Lounge and Sydney bar industry veteran about how they basically built the bar themselves, how they're steering their modern tropical tiki drinks away from an over-reliance on rum towards other spirits, and a lot more.2023-08-1422 min
The Philip Duff Show#26, Tales of the Cocktail 2023 roundup with Australian drinks & bars writer Sam BygraveWe both - barely - just survived Tales 2023, and as he lives in Sydney we don't get to sit down to share a drink often, so on his NY stopover I grabbed Sam Bygrave, founder of independent news hub for the Australian bar industry Boothby Drinks and formerly one of the longest serving editors of Australian Bartender Magazine. (In fact, Sam was my editor when I wrote a column for AB). Shout-out to Samantha and Ben at Porchlight in New York for letting us record in their legendary back room!Over some beers, some...2023-08-011h 29Drinks At Work with Sam BygraveWhat to expect from Bar Kokomo, Anneliese Grazioli's second barSomething a little different to the usual on this episode: we're talking to award-winning bartender Anneliese Grazioli and breaking a bit of news — she’s got a new bar on the way, called Bar Kokomo, so we’re going to find out what to expect when it opens in mid-to-late September. Anneliese has built quite the career for herself up in Darwin, she worked for a long time for David and Kelly Robinson, at their longstanding tequila bar and restaurant, Hot Tamale, she’s won a bunch of bartending comps and prizes during that time. Anneliese then went on to becom...2023-07-1914 minDrinks At Work with Sam BygraveHow two bartenders turned a keg cocktail side hustle into a proper drinks brandIt’s one thing for a bartender to think about opening a bar of their own one day — after all, you’ve worked in bars, hopefully have run one or two and have an idea of the business side of things, you’ve got a sense of costings and hiring and know what makes a bar work. But it’s an all-together different thing to launch a drinks brand — even one that is informed by your bartending experience, like Idle Hands Drinks Co. owners Andy McIntyre and Mitch Keane have done. 2023-07-1234 minDrinks At Work with Sam BygraveWhy Sam Ng gave up the corporate brand ambassador life to open a barIn this episode, Sam Ng talks about his journey from chef to bartender to ambassador, to criss-crossing the Asia Pacific region. And he talks about why he gave up the ambassador life and came back to open his own bar, how a series of pop-ups gave him proof of concept, and loads more.2023-07-0531 minDrinks At Work with Sam Bygrave“Systems, service, culture.” How Frog's Hollow Saloon was named the best new bar (and the number one) in QLDThis episode, I'm talking to Nick Winter and Pete Hollands from Frog's Hollow Saloon in Brisbane, which took out two awards last month at the Boothby Best Bars QLD awards: Best New Bar QLD presented by Patron Tequila, and the big one, the Best Bar in Queensland presented by Giffard. They've got great advice on how they built their bar, the systems they've out in place, and what it might cost to open a bar of your own.Get a look at photos from the Boothby Best Bars QLD awards here.2023-06-2927 minDrinks At Work with Sam Bygrave“It’s zookeeping.” Rocky Hair on hospitality (and giving people what they want)This is a show about building creative and rewarding careers in and around the world of drinks. This episode, I'm talking to RockY Hair — she's the group ops manager for the Mucho Group, whose venues include Tio's Cerveceria, Cliff Dive, Cantina OK!, and Bar Planet. 2023-06-0727 minDrinks At Work with Sam Bygrave“Think outside the box.” Mitch Townsend shares tips on entering the Flor de Caña Sustainable Cocktail Challenge, and crafting a lasting careerThis is a show about building creative and rewarding careers in and around the world of drinks. This episode I’m talking to Mitch Townsend, the Flor de Caña brand ambassador for Australia, New Zealand and Japan.The Flor de Caña Sustainable Cocktail Challenge is the sponsor of this show, too, so in this episode Mitch shares some advice on what will make a winning drink in that competition, as well as his insights into the world of ambassadoring, and tips for building a big career in the bar world.2023-05-1826 minDrinks At Work with Sam Bygrave“We put our bar on the market, and put it all into starting Brix.” says James ChristopherThis episode I’m talking to James Christopher, who is one third of the ownership trio behind Sydney city rum distillery, Brix. Brix began in 2017, and opened a distillery and bar on Bourke street in Surry Hills. They’ve been laying down rum ever since, and this year they’ve had a couple of breakthroughs on their journey — they’ve reached the point now that they don’t need to import older aged spirit from Barbados, and instead are bottling rum that has been made from molasses through to spirit at the Bourke Street site. They’ve also just picked up nati...2023-04-1236 minDrinks At Work with Sam Bygrave“Stop thinking with the mind of a bartender,” says Simone CaporaleThis episode first aired in December 2022, but we're giving it another because Simone Caporale is in Sydney next week for the Maybe Cocktail Festival (maybecocktailfestival.com). Simone Caporale is something of a renaissance bartender — he’s a busy guy. He’s in the process of expanding his Barcelona bar Sips — which opened in 2021 and landed at number three on The World’s 50 Best Bars list this year — and has more than a few strands to what he does, and a recent roundup includes the following: along with Alex Kratena and Monica Berg, he created the innovati...2023-04-0526 minDrinks At Work with Sam Bygrave“Preparation is key.” Kate McGraw shares some World Class advice on comps, careers, and moreKate McGraw is the Australian World Class ambassador and the guest on this episode. The World Class ambassador role is a big job, and I talk to Kate about that and how she got to this point in her career, why preparation is so important, what she had to improve upon to do the job well (and why), and lots more. It’s a good chat and I think you’ll find plenty of advice in there whether you’re interested in working for brands, or just want to improve your own approach to your work.T...2023-03-2228 minDrinks At Work with Sam Bygrave“I started with $30K.” James Young on building a world-beating gin with no experienceThis is a show about building creative and rewarding careers in and around the world of drinks.My guest on this episode is James Young. James is the founder of Old Young’s, a small WA distillery in the Swan Valley that makes gin and vodka — and one which has racked up a number of big accolades since beginning in 2016. In 2017 and 2018 they were named champion Australian distiller at the highly regarded Australian Distilled Spirits Awards. More recently — just the other week in fact — at the Icons of Gin Awards in...2023-03-0841 minDrinks At Work with Sam BygraveJulie Reiner: ‘I’m not afraid to bet on myself and my team.’My guest on this episode is Julie Reiner: you may know her from any one of the New York bars she’s opened since 2003: Flatiron Lounge, Pegu Club, Clover Club, and most recently, Milady’s. She’s written cocktail books, judge cocktail comps around the world, and won numerous accolades for her bars and herself. Or if you’ve just come into the bar world, you might know her from TV and the Netflix show Drink Masters, which debuted in October last year to much success.Drink Masters is a competitive bartending show — like Masterchef...2023-02-0233 minDrinks At Work with Sam BygraveJames France on what makes a great spirits brandJames France has been influential within the Australian drinks industry over the last decade, and is responsible for importing some of the best and most respected craft spirit brands through his company Vanguard Luxury Brands.He also seems to have a knack for recognising and breaking small brands in the Australian market, brands that then go on to get picked up by the big players in the drinks world, brands like Ketel One, St Germain, Hudson Whiskey and Four Pillars among others.Sam Bygrave asks James about what he...2022-03-1632 minDrinks At Work with Sam BygraveJason Williams never planned his unique, creative career in drinksJason Williams is not just a bar owner, nor is he just the creative director for Proof & Company's consultancy agency Proof Creative — he also is one of the few bartenders to have his face and nickname adorn a bottle of gin. Williams talks to Sam Bygrave about how the choices he has made along the way, his openness to opportunity, and his adaptability have led him to a unique and creative career.2022-02-1542 min
En trea whisky61: Hårt fast i tulpanbubblanEtt förtrollande avsnitt med jubel över nyöppnade destillerier, ett riktigt brottargrepp kring värdet på begränsade utgåvor (OBS – Inte limiterade!) och en rejäl rallarsving om ordet kolning. Veckans destilleri är Scapa, och du kan vara en Scallywag!
Vad var det i glaset?
Mathias pimplade High Coast Cinco:
https://highcoastwhisky.se/produkter/cinco/
David satt med en single cask rye från Vattudalen, denna:
https://tjederswhisky.se/vattudalen-4-yo-single-cask-rye-whiskey/
Jeroen satt med Scallywag, en blended malt från Douglas Laing:
https://www.douglaslaing.com/our-whisky/remarkable-regional-malts/scallywag/
Kan det vara...2021-05-2533 min