What’s Happening?

EAST 9TH BREWING DELIVER AUSTRALIA’S FIRST HEMP BEER

The boys at East 9th Brewing have announced the release of Doss Blockos Hempire Hemp Ale, Australia’s first beer made with the non-hallucinogenic Cannabis Sativa plant. The brew has been released in about 70 venues across the country with plans to expand the distribution and product range to include a packaged version by early 2018. The ground organic hemp seeds used in the new release give the beer a distinctly nutty and smoky taste with a creamy mouthfeel.

Join the Hempire and learn more about the beer at the East 9th Brewing website: e9thbrewing.com/doss-blockos

A VERY HAPPY BIRTHDAY!

Birthday wishes are in order for two of Sydney’s most beloved cocktail bars! Burrow Bar turned two on Monday 4th of December, and Bulletin Place celebrated its fifth birthday on Sunday December 17th. Both held killer parties to mark another rotation around the sun!

BENRIACH RELEASE AUTHENTICUS 30-YEAR-OLD

BenRiach, the Speyside whisky producers known for their unique peated expressions, have announced the release of Authenticus 30-Year-Old. The rare, single malt whisky continues the brands legacy of single malts distilled from peat cut in the North-East of Scotland. The resulting expression is heavy in woody notes, due to the ancient trees, heather and bracken in the region. Burning this peat has released sweet smoke and aromatic spices into the malt.

BenRiach Authenticus 30-Year-Old is now available at specialist retailers worldwide.

For more information, head on over to the BenRiach website: www.benriachdistillery.co.uk/our-whiskies

BARTENDERS GET DOWNRIGHT UGLY FOR CHARITY

The U.G.L.Y Bartender of the Year competition has had another successful year, with 1,400 bartenders nationwide raising more than $1.7 million for people affected by blood cancer. Through running a number of unique and interactive fundraisers in their local communities, this year’s U.G.L.Y bartenders will subsidise more than 21,000 nights of accomodation for rural families in need. Drinks World congratulates all those involved. For more information, go to the drinks.world website.

CONGRATULATIONS TO THIS MONTH’S COMPETITION WINNERS!

The month of November saw a number of bartenders battle it out for some of the industry’s most prestigious titles. Congratulations to:

• Ray Letoa, from New Zealand’s The Roxy, for taking out Moutai’s ‘Enter the Dragon’

Cocktail Competition

• Black Pearl’s Matt Linklater for his win at the Woodford Reserve 2017 Australian

Cocktail Challenge grand final

DRINK WITH THE DUKE

Sydney’s highly anticipated Duke of Clarence opened on the 4th of December. The newest venture of Mikey Enright and Julian Train, the venue is styled as the quintessential British pub, complete with a 12-meter-long timber bar, oak wood panelling, stained glass, a library corner and a fireplace. The drinks menu boasts a 500-strong line-up of spirits from the British Isles, classic cocktails with Victorian-era twists or rotovapped with ingredients that Charles Dickens would have feasted on. The Duke serves classic pub cuisine, with a clear British sensibility. Consultant and fellow-Liverpudlian David O’Brien (ex-Merivale) has created a menu drawing on his cherished memories growing up in Northern England, including Scotch eggs and a fish finger sandwich made with fresh blue eyed cod, tartare sauce and salad.

Address:

Laneway 152, 156 Clarence Street, Sydney 2000 W: www.thedukeofclarence.com

Opening Hours:

Monday-Saturday: 4pm-2am

BACARDÍ LEGACY ANNOUNCE THE THREE MOST PROMISING BARTENDERS

BACARDÍ Legacy has announced the three bartenders selected to compete in the Australian National Final in February next year. Congratulations to James Irvine from The Swillhouse Group, Vini Wang of Hains & Co and Canvas Clubs’ Zachary Mynott. The winner will represent Australia at the global competition in Mexico City in 2018.