Bars & Clubs November/December 2013

Rock the

VODKA

Fight Club – The Barber Shop vs York Trading & Co.

ALSO IN THIS ISSUE: ALIA 2013 WINNERS – JAPANESE WHISKY – ASIAN BEERS – THE SPIRIT MAKERS

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24 ROCK THE VODKA

FLAVOURS IN

NOVEMBER/DECEMBER

FEATURE LIST

Two of the newest bars to open in Sydney’s CBD, The Barber Shop and York Trading & Co. face off in this issue’s Bartender Fight Club.

REGULAR LIST

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52

THE ZEN ART OF JAPANESE WHISKY

A TANG OF ASIA Matt Colliard takes a look at some of the leading Asian beers on the market.

Dan Woolley shares his insights and learnings following a recent trip exploring Japan’s whisky distilleries.

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VIBE

HOT LIST The QT Hotel’s Gilt Lounge unveils its new drinks list.

What’s happening on the Australian bar scene.

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34

4 bars&clubs

MASTERCLASS

THE SPIRIT MAKERS

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We interview the people behind some of the your favourite spirits.

The latest venues to open their doors.

OPENINGS

Marquee’s bar manager, Simon Burke, shows us how to make Smirnoff Double Black’s signature cocktail, The Comet.

GRAND EXHIBITION 3RD DECEMBER - 28TH DECEMBER GARDEL’S BAR AT PORTEÑO

358 CLEVELAND STREET, SURRY HILLS NSW 2010

Jimmy Page, March 2009

ONE OF THE WORLD’S PRE-EMINENT MUSIC PHOTOGRAPHERS, ROSS HALFIN, PRESENTS A HAND-PICKED SELECTION OF 60 OF HIS FAVOURITE IMAGES. THE ICONIC, LIMITED EDITION PHOTOS SPAN FOUR DECADES AND LEGENDARY SUBJECTS INCLUDING LED ZEPPELIN, THE WHO, THE CLASH AND BLACK SABBATH.

SYDNEY EARL’S JUKE JOINT · THE ANCHOR · VASCO MELBOURNE THE ATTIC AT BLACK PEARL · KODIAK CLUB · THE BEAUFORT REDBULL.COM.AU/CURATES

BRISBANE THE BOWERY · THE LARK · LEFTY’S OLD TIME MUSIC HALL PERTH HELVETICA · EZRA POUND · 399 BAR ROSSHALFIN.COM

SHANE T. WILLIAMS, MATHEW JONGSMA AND SACHA DELFOSSE

FIRST DRINKS

T

his year has been one of those years that has been so busy that it’s hard to believe we are at the tail end of it. It seems like just yesterday my suntanned and stressfree self was strolling into the office after a relaxed holiday ready to face 2013.

So much has happened in our industry this year – from new brands landing on our shores, old brands changing hands, new bars opening every single day (or so it seems) and more and more bartenders making the transition from behind the bar to pursue new opportunities, whether it’s working with brands, opening their own venue or making the proverbial sea change.

Premiumisation is not just the buzzword of the year, it is also the direction the drinks industry is travelling, and the oft-repeated mantra that consumers are drinking less but drinking better is evident to anyone visiting any decent cocktail bar in the country.

Hence why we have decided to run Top Shelf, a consumer and trade boutique drinks festival, which will be held in Melbourne on February 9 and 10 next year that will feature some of the leading premium brands in the country and provide various platforms for these brands to engage and educate bar professionals and bar patrons.

There are already a number of renowned international guests lined up to deliver presentations at Top Shelf and some great events and seminars planned, with many more to come. We’ll see you there!

BAR UEE MON MARQGER SI THE MANAE WITH FF BURK SMIRNO ACK NEW LE BL LDLY UB BO ON DO CH IS WHI VING SO ARRI

Cheers,

Rock the

Sacha Delfosse Editor

VODKA

ALSO IN THIS ISSUE: ALIA 2013 WINNERS – JAPANESE WHISKY – ASIAN BEERS – THE SPIRIT MAKERS

It’s almost impossible to keep track of everything (although we try our best) but one thing is for certain – there hasn’t been one dull moment in this industry this year. Categories have kept growing, cocktail culture has kept evolving and it seems more and more consumers are engaging and embracing the small bar movement and developing a taste for premium products and premium service.

Fight Club – The Barber Shop vs York Trading & Co.

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VIBE

A BITTER TRIVIA FOR BARS Trivia nights sponsored by Angostura Bitters have begun running in over 130 on-premise venues, under the banner of Angostura InnQUIZitive Trivia, following a partnership announcement between island2island and the Full House Group.

Under the partnership, which will run through till 2015, Angostura Bitters will use distinctive branding and sales promotions to give the events a new look and feel, as well as providing some interesting content for participants.

“For us, it’s all about reminding drinkers just how great a summer drink Lemon Lime and Bitters is and about helping to drive sales on-premise,” Angostura brand manager, Auriane Bourdin, says.

“For venues, Lemon Lime and Bitters is one of the most profitable drinks they can serve. And for customers, it’s incredibly refreshing and not least, it keeps those quiz minds sharp.”

Angostura InnQUIZitive was designed to be easy to host for participating venues and to attract business and provide entertainment to patrons.

Any venue wishing to be involved can contact Full House Group at: sales@ fullhousegroup.com.au.

THE TASTE OF EAUDE-VIE IN A BOTTLE Sydney’s award-winning Eau-de-Vie bar has launched a range of small batch bottled cocktails, which will see the bar extend its reach beyond the on-premise channel.

The initial range features two cocktails – a Cold Drip Negroni and a Coconut & Banana Rum Old Fashioned – which come in 120ml small bottles, with the bar planning to add more cocktails to the range in the coming months.

Launching its own brand of cocktails (along with doing a cocktail book) has been on the cards since Eau-de-Vie opened, owner Sven Almenning explains, with the intention of making “the Eau-de-Vie brand bigger than just the bar”.

“We set up a new company that will sell the drinks and licence the Eau-de-Vie brand and it will always be made by our bartenders, but we are hoping to go to some scale. The feedback we’ve gotten from retailers and people is that there is definitely an opportunity for this to be a trend,” Almenning says.

“We have a pretty mature crowd at the Eau-de-Vie bar, people who may not be able to go out three to four nights a week, but people who do like to have a drink and unfortunately the culture in Australia isn’t to make your own cocktails at home, people think it’s difficult.

“So the idea here is basically even if you are at home playing poker with your friends or having a quite dinner with the wife you can still pour yourself a quality Eau-de-Vie cocktail at home.”

THE BARS, THE EVENTS, THE DRINKS, THE PASSION

LEGACY FINALISTS ANNOUNCED

ID

DAV ENThe top five finalists in the Australian leg of the Bacardí Legacy Cocktail Y NGU U Competition have been announced and will now battle it out for a place in LU global finals in Russia next year.

The five chosen bartenders are: David Nguyen-Luu from Rockpool Bar & Grill, Fred Siggins from Black Pearl, James Irvine from Hinky Dinks, Marco Nunes from Papa Jack’s, and Niall Maurici from IXL Long Bar. They were selected from a pool of 25 semi-finalists who all had their drinks judged by a travelling panel of judges, which included industry veterans Phil Bayly and Alex Beaumont, as well as Bacardí’s global brand ambassador, David Cordoba.

“Legacy is about creating a platform for the next generation of bartenders to believe in their craft and providing them with the experience of a lifetime,” Cordoba explains.

“The enthusiasm around Legacy in Australia is so exciting. Our top five wasn’t an easy choice but I’m confident that any one of them would do Australia proud at the Moscow finals.”

The next phase of the competition will see the five finalists promoting and marketing their drinks over the next three months, with the help of Bacardí and a $5,000 budget for each.

MARC O “Legacy is not just about a great drink, it’s about people believing in NUNE S your drink, believing in the craftsmanship, that’s why bartenders should be promoting their drink,” Cordoba says.

“We want them to go and do whatever they want to do – if you need help we will give you help – we want them to say ‘this is my cocktail I want you to taste it’ and push it.”

The top five will face off at the Australian final, to be held in Sydney on March 4 next year, where they will have to present their drinks to judges and guests. The winner will be decided on a range of factors, such as their final presentation and how well they promoted their drink.

FRED SIGGINS

NIALL MAURICI

JAMES IRVINE

8 bars&clubs

VIBE THE AWARDS KEEPS COMING FOR LOCAL DISTILLERY After being named the 2013 Asia Pacific spirit producer of the year earlier this year, Queensland’s Tamborine Mountain Distillery (TMD) continues to collect accolades – now numbering more than 260 – having recently received a ‘swag’ of awards at the China Wine and Spirits Awards (CWSA).

The distillery received a double gold award for its Apricot Brandy liqueur, gold awards for its Strawberry, Peach and Chocolate liqueurs, and silver awards for its Lavender and Passionfruit liqueurs, as well as its Gold Rum and Wild Citrus Vodka.

TMD also received recognition on the other side of the Pacific Ocean as well, from the US’s Beverage Testing Institute, which awarded the distillery a number of medals in October. TMD’s Australian Herbal and Coconut liqueurs received gold awards, while TMD’s Bitters, Chocolate and Banana liqueur, as well as its Arak/Raki Herbal Pastis received silver awards, with its Choc Hazelnut and Musk liqueurs receiving bronze awards.

“Being a very small niche market family business it is impossible to compete with the multinationals – and who would want to anyway. So in order to get recognition entering world competitions is one way that we can achieve this,” TMD’s Michael Ward explains.

“Our focus has always been on quality not quantity. I think our results over the past few years have proven this. We are still a small family business with no debt and through the competitions we are known worldwide.”

TROMBA TEACHES THE PEOPLE Tequila Tromba co-founders Nick Reid and James Sherry have teamed up with the crew from Melbourne’s Paco’s Tacos, to offer free tequila education classes every Thursday night till the end of December, where guests will have a chance to learn more about this often misunderstood spirit while enjoying some fun tequila cocktails.

“Reidy and I are really excited to do some rock stars with Paco and the team. We love nothing more than interacting with drinkers of all levels of tequila education, and sharing our passion for tequila,” Sherry says.

“We’ll be hosting tequila classes and slinging Palomas for six weeks running and throwing in a few Tequila tales for good measure. It’s going to get a bit crazy.”

bars&clubs 9

VIBE SOUTHTRADE CATCHES FEVER-TREE SouthTrade International has added the FeverTree premium mixers range to its portfolio, in a move that will give the brand a greater national reach. Fever-Tree was launched in 2005 in the UK by Charles Rolls and Tim Warrillow, and the brand is considered a pioneer of the premium mixer category.

Warrillow visited Australia during October and travelled around the country and hosted several educational and tasting sessions for the trade at top bars such as Defectors, 1806, Elixir Roof Top Bar, The Lane and Apothecary.

He believes the brand has great potential in the Australia market due to a number of factors including a “progressive cocktail culture, skilled bartenders and desire for premium quality products”.

The current range available in Australia includes Premium Indian Tonic Water, Ginger Beer, Lemonade, Ginger Ale and Soda Water.

“This is a brand that we had to have,” SouthTrade International director, Tony Stubley, says.

“It is the perfect fit with our existing range allowing us to further improve our quality offering for bartenders and the liquor retail trade with the end goal of improving the drink experience for consumers. We are working to have FeverTree available through all major wholesalers nationally.”

10 bars&clubs

THE INDUSTRY SHOWS ITS CHAT Drinks Network has launched an online hospitality industry talk show called The Intervention, which features the participation of members of the trade.

The first episode to go to air was hosted by Martin O’Sullivan, co-owner of Grasshopper and Boston, and featured appearances by Club Suntory’s Hayley Morison and Luke Hanzlicek from The Victoria Room.

The Intervention partnered up with Patrón tequila for the first episode to help raise money for Movember, with the brand committing to donating 30 cents for every view the episode has.

Drinks Network says that “brands are integrated and endorsed but not advertised in the traditional sense” on the show.

“Brand managers can easily justify brand involvement on a pay-per-view basis starting at 25 cents per view. We believe flat fee placements are becoming a thing of the past so with a new platform comes a new business model,” the show’s producer, Hayden Wood, says.

JASON WILLIAMS DECLARED GLOBAL BEEFEATER CHAMPION

GLEN GRANT FIVE DECADES ARRIVES IN AUSTRALIA

The Keystone Group’s Jason Williams has won the third annual Beefeater 24 Global Bartender Competition, earning himself an all-expenses trip to one of Beefeater’s key global markets, to explore the local bartending culture and learn about the brand.

Williams went up against 25 other skilled bartenders from around the globe, but his cocktail entry, Werewolves of London, proved to be the winner, impressing the judges – which included Jim Meehan and Tony Conigliaro – with its blend of Beefeater 24 gin, orange and peach liquour, lemon juice and frankincense bitters, finished off with a green tea mist.

Apart from presenting their signature Beefeater cocktails to the judges, the competitors also faced a surprise food pairing round, with the top eight bartenders chosen for the final round that tasked them with making their cocktail during a grand finale party for the guests who then voted on their favourite drink on the night.

“I am a huge fan of London gin and for me, no other gin represents the true London gin style better than Beefeater, so winning this competition is a huge honour and a massive surprise for me,” Williams says.

“I’ve had a great time taking part in the competition - there was a great sense of camaraderie amongst all the competitors and the diversity of the various rounds was fantastic, allowing us to really show off our creativity and the different skills that bartenders need to have to be at the top of the game.”

Campari Australia officially launched the new Glen Grant Five Decades expression with a whisky and food matching dinner recently at Sydney’s Est restaurant.

Guests started the evening with an apple and sesame whisky sour cocktail, created for the dinner by Campari Australia brand ambassador Oliver Stuart using Glen Grant Major’s Reserve, before working their way through a customised menu matched to different Glen Grant expressions.

Throughout the dinner Stuart discussed the life and achievements of the distillery founder James Grant, and walked us through the different Glen Grant expressions that were matched to food.

“There is usually a thing in any Scotch whisky house that runs through, almost a thread or DNA. When I spoke to Dennis Malcolm [Glen Grant master distiller] when I was up in Speyside late last year and asked what is that DNA or thread, he said ‘you know it’s all about the dryness, a dryness of orchid fruitiness and almonds’.

“If you think about fruits like apricots, they are very closely related to almonds, they are part of the same genus, and that’s a thread you start seeing through Glen Grant, it’s a very light, single malt whisky, due to the shape of our stills, and it’s certainly very fruity,” Stuart said.

VIBE BARTENDERS CAMPAIGN FOR KETEL ONE

NEW SAKE SOURCE

Diageo Australia has launched a new advertising campaign for Ketel One vodka featuring several prominent local bartenders.

The campaign, with the tagline ‘This One’s Mine’, was created by Leo Burnett Sydney and includes outdoor advertising featuring bartenders Max Greco from Vasco, Maxwell Ray Finch from The Beaufort and Piotr Kuzmicki from The Alchemist.

Each bartender created a bespoke Ketel One cocktail for the campaign, which they each recreate in a series of short films hosted on YouTube.

“Ketel One vodka is currently experiencing significant growth in the on-premise, and we’re proud to be celebrating this with a unique brand campaign which stays true to our core brand values, fusing the craft of the bartender with that of Ketel One vodka,” Diageo Australia marketing director, Adam Ballesty, says.

“Australia is one of the most successful markets for Ketel One vodka and we look forward to building on this strong market presence across FY14 and beyond, to ultimately make the brand the most recommended vodka in the world.”

Melbourne’s Chef’s Armoury has recently launched Sakeshop, which offers a collection of unique sake sourced directly from Japanese breweries. A variety of premium sakes are available, in both small and full size bottles.

To make buying easier, the store features a ‘powerwall’ of sake that contains detailed information about each bottle. The selection includes sakes from a number of boutique producers.

“We have many good customers who love Japan, love Japanese culture and, like us, have struggled to find good sake in Australia. We want to make sake accessible to our customers and to also introduce sake to those who have never tried good sake before,” Chef’s Armoury’s Leigh Hudson says.

“Most of our brewers are microbreweries. They brew mainly for the locals in their prefecture as they have done for centuries. But their sake is incredibly delicious and so worthy of being enjoyed all around the world.”

ANGOSTURA GLOBAL COCKTAIL CHALLENGE

BUTTERFLY EFFECT

Sydney bartender, Mike Tomašic from The Wild Rover will be representing Australia at the Angostura Global Cocktail Challenge in Trinidad, following his victory at the national final, where he showcased his skills in front of a large crowd of industry peers and impressed a panel of industry judges with his two signature cocktails.

“My drinks were all twists on classics. There’s no point reinventing the wheel,” Tomašic says.

“Just find a classic you enjoy, substitute a bit of this for a bit of that, tweak the ratios accordingly and suddenly you have a drink with a completely different aroma, texture and taste. In the national finals one of my drinks was very much inspired by the Sherry Cobbler, and the other Tiki.”

As part of his prize, Tomašic received an all expenses paid trip to Trinidad, and took home $10,000 in cash and $5,000 worth of stock, although he explains that he was motivated to enter the competition by other factors aside from the grand prize and the chance to compete at the global finals.

“I like the format of creating banging cocktails with zero homemade ingredients, easily accessible products and six ingredients or less, including five dashes of Angostura Bitters, which is challenging and leads to complex and unique creations,” Tomašic says.

“Plus Australia’s best bartenders only enter comps sponsored by brands they respect, enjoy and would proudly stock in their bars. Year-in-year-out the Angostura comp attracts the best - testament to it being good juice.”

Glass: Rocks Ingredients: • 45ml Angostura 7 Year Old • 15ml Joseph Cartron Apricot Brandy • 20ml Lemon juice • 10ml S&W 100% Pure Canadian maple syrup • 6 Dashes of Angostura Bitters Method: Shake and strain Garnish: Edible butterfly garnishes and dried apricots

FIST FULL OF DOLLARS Glass: Large beer stein Ingredients: • 30ml Broker’s Gin • 15ml Luxardo Maraschino • 40ml Delgado Zuleta ‘La Goya’ Manzanilla • 20ml Lemon juice • 15ml Pineapple gum syrup • 5 Dashes Angostura Bitters floated on top of the cocktail Method: Shake and strain Garnish: Served on a platter with candle holders with fake money in them and an empty oyster shell resting on a bed of sea salt with cherries placed inside the oyster shell and mint sprig in the glass

bars&clubs 11

VIBE COOPERS KEEPS GROWING

DARWIN’S BEST ESPRESSO MARTINI DECIDED

Coopers Brewery has shown strong growth for the 2012-13 CAPTION financial year, hitting records for turnover, profits and sales volumes.

During that period, the brewery saw its turnover rise by 16.1 per cent to $216 million (up from $186 million), while its net profit increased by 13.4 per cent to $30.8 million (up from $27.16 million).

The brewery’s beer sales also went up 8.3% to 69.7 million litres (from 64.3 million litres), while sales from the brewery’s international agency brands – Carlsberg, Sapporo and Kronenbourg – also made strong contributions to the business.

“Our beer sales volumes have grown by an average of 9.8% per year for the past 20 years. We now have almost 4.5 per cent of the national beer market and have grown despite a period of declining beer sales nationally,” Coopers managing director, Dr Tim Cooper, states.

He says that the on going growth has meant the Coopers has had to increase its brewing capacity, with the installation of a second bottling line and associated process plant and infrastructure, expected to be completed by December.

“This $20 million capital expansion program is required to enable us to support the ongoing growth of our Coopers brands, as well as the addition of other brands in both our beer and home-brew portfolios,” Cooper says.

The Northern Territory bar scene recently came out in force for a contest to determine the best Espresso Martini in Darwin, held at the Duck’s Nuts bar, and hosted by Wild Turkey.

The challenge was taken up by 14 venues from Darwin and Palmerston, which all picked one staff member to prepare their bar’s version of an Espresso Martini, which were then blind tasted and judged by a selection of their peers, who decided The Novotel Atrium’s entry, made by bartender Nolito Mair, as the best in town.

“It was awesome to see Nolito come up on top of the rest. A big part of my job is to make sure our staff keeps developing their skills. It’s in our best interest and the wider hospitality community that they are continuously challenged to outshine,” The Novotel Atrium’s food and beverage manager, Conrad Machado, says.

“I’m sure it was a big learning curve for Nolito and I’ve encouraged him to keep taking part in competitions. I’m also glad that we represented the hotels and only hope that other hotels would take part in such competitions in the future. I’ve heard a lot about what Jabiru Bar used to be in the days gone by and constantly work towards bringing it back to its past glory. Winning this competition is a big step towards that direction.”

Campari Australia’s WA brand ambassador, Sam Astbury, gave a presentation during the event and also hosted a Wild Turkey cocktail challenge on the night, which was won

by Pavonia Place’s Issac Klught, with Lee Ruddy from The Pickled Parrot coming second and Jonathan Jones from Chow coming in third.

“A massive thank you to Brian Boyle of the Parap Tavern, organiser of the event, Andrew and Sam of Campari, and Lisa Krause and her team at Ducks Nuts, assisting in taking the Northern Territory Hosptality Collective from strength to strength, ensuring that Darwin moves with the times and continues to focus on improving the drinking culture of Darwin and the service of the hospitality industry as a whole,” The Milestone Group’s Jason Hanna, says.

“The future will see another round of the popular It’s A Reematch Beeyatch event, a female bartender only speed competition with a bogan Aussie theme and the development of a local Darwin Flair Club.”

NOLITO MAIR

PINOT ON FIRE IN SYDNEY

BLACK MAGIC BREWING

Neutral Bay’s Firefly has set its sights on pinot domination, with owner Daniel Sofo declaring that Sydneysiders are having a love affair with pinot noir at the moment, pointing to the popularity of Pinot Palooza wine and music festival that was recently held at Sydney’s Carriageworks as proof.

The event showcased over sixty of Australia’s and New Zealand’s finest pinot producers, and Sofo says Firefly Neutral Bay’s pinot collection is experiencing the same type of interest and demand from local punters.

“No wine is capturing the hearts of our customers more than pinot noir right now. We chose to grow the pinot noir component of our list to an offering of fifty, and still couldn’t keep up with demand. So I kept adding to our offering.

“My staff laugh and shake their heads at the daily procession of couriers and delivery drivers - all delivering more pinot,” Sofo says.

80 out of the 150 wines on offer at Firefly are pinot noir, with all the bottles displayed – with a price tag and tasting notes – on a feature wall.

“We predominately feature Australian and Kiwi blockbusters up to one hundred and fifty dollars. As our reputation has grown so too have customer requests for the exotic and rare, and of course Burgundy (French pinot). I do harbor a secret fantasy to have Australia’s best new world pinot collection one day. I suppose two hundred pinots isn’t out of the question,” Sofo states.

Sydney small bar, Black Penny, teamed up with the Sydney Brewery to produce its own limited edition brew, called Black Magic, launched as part of the Sydney Craft Beer Week last month.

The Black Penny crew worked alongside Sydney Brewery’s head brewer, Michael Capaldo, to create a sessionable bitter and Pilsner hybrid with a dark amber hue and a velvet body, with caramel and raisin overtones and a fruity backbone.

“The team at Black Penny are great supporters of craft beer. It’s been fun collaborating with them, trying to come up with different flavours, as they have such a passion for serving and drinking quality beer,” Capaldo says.

“As a brewer it’s very reassuring to know that the people presenting your beer to the public have the same level of enthusiasm for the beer as the brewers themselves.”

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VIBE A TASTE OF NEW ORLEANS The former co-owners of Brisbane’s award winning Canvas bar, Marco and Emily Nunes, have recently opened the doors to their long awaited New Orleans’ inspired bar and restaurant, Papa Jack’s.

The new 60-seater venue is located in Fortitude Valley and is open for breakfast, lunch and dinner – serving up tasty Creole dishes, such as gumbo, muffuletta and Po’ Boys sandwiches, as well as share plates, soups, salads, beignets and daily sweet pies, cooked up by executive chef Grant Skinner.

“Creole cookery has its culinary roots in France yet blends a fantastic array of influences from the various cultures of New Orleans: Native American, African, Caribbean, Italian, Spanish, German, and Portuguese, to name a few. These roots allow for a depth of flavour that is distinctive to America’s most colourful city and something that is not available in Brisbane,” Emily Nunes said.

“We love the New Orleans style… they are really passionate about music, food, drinks, friends and family, which is a really great theme for a bar. And there is no one else doing Creole food. Creole’s got a real French influence which ties in with Marco’s passion for French food and his background studying hospitality in France.”

Logically Papa Jack’s has a New Orleans-style fit out that includes a brass top bar, curved banquette seating with Bayou swamp painting insets, and features domed wall lighting to give the venue an intimate and sophisticated feel.

“The venue is a little bit bigger than Canvas, about 20 square metres bigger, but it’s in a much busier location – we are in between two of Brisbane’s busiest entertainment precincts,” Emily Nunes said.

Complementing the Creole food menu will be an exceptional drinks list, which includes a frozen bourbon milk punch, Hurricane-style cocktails, as well as Sazeracs on tap. The bar also has a great selection of spirits, wines and American and local craft beers, and boasts a ‘dream team’ behind the stick.

“When we started working on this project a couple of years ago we wanted to build a team with the right balance of experience, creativity and personality so I couldn’t be happier to have what we affectionately refer to as our ‘dream team’ in place and look forward to working alongside such passionate bunch of bar professionals,” Marco Nunes said.

“Managing Papa Jack’s bar will be Perryn (Pez) Collier who most recently headed up Alfred & Constance bar. Pez joins our team of award winning bartenders who possess a wealth of international knowledge. We’ll be encouraging patrons to take a walk on the New Orleans wild-side and consider a twist on the classics.”

In addition to the celebrating the food and drinks from New Orleans, Papa Jack’s is also embracing another element the city is famed for – music – and will be showcasing a range of live soul, R&B, jazz, blues and roots performers.

ADAM BASTOW, MONNIE PLACE AND JASON WILLIAMS

SUNTORY CUP WINNER CHOSEN Queensland bartender, Adam Bastow, from Black Coffee Lyrics has been crowned the 2013 Suntory Cup champion following his recent win at the national final.

Over 350 guests flocked to Sydney’s Hugos Lounge to taste and judge the cocktails, and hosting abilities, of the five state finalists, who were selected from an initial pool of over 550 entrants.

Bastow’s Islay High Tea cocktail proved the most popular with guests, and he has been rewarded with a trip to the best bars and distilleries throughout Japan, along with $1,000 spending money. In second place was The Keystone Group’s Jason Williams, while Monnie Place from Cushdy took out third place.

ISLAY HIGH TEA Glass: Tea Cup Ingredients: • 30ml Bowmore Legend • 30ml Pavan • 30ml Golden Circle guava nectar • 30ml Lemon juice • 15ml Sugar syrup Method: Shake and strain Garnish: Lemon zest

BULLDOG JOINS CAMPARI Campari Australia has added Bulldog gin to its portfolio, following the signing of a new distribution agreement with the brand.

“Bulldog Gin is well aligned to Campari’s on-going commitment to deliver the very best premium brands and service to our customers and to consumers,” Campari Australia’s managing director, Shane O’Hart, says.

We look forward to working with the Bulldog Gin team to build the profile of this brand in the Australian market over the coming years.”

READY TO DRINK CLASSICS High West Distillery has developed a two ready-to-drink barrel aged cocktails, High West 36th Vote Barreled Manhattan and High West Barreled Boulevardier, which are now available locally through Vanguard Luxury Brands.

The High West Barreled Manhattan is aged in a two year old rye whiskey barrel for 120 days, and is made from two parts of High West’s Double Rye Whiskey to one part sweet red vermouth, along with Angostura Bitters added to proportion.

“To create The Barreled Boulevardier, we mix bourbon with Vya sweet vermouth and Gran Classico, a bitter amaro from Switzerland. We marry the mixture in American oak bourbon barrels where it rests for 120 days [resulting in] a complex and strong cocktail with a taste bud inspiring interplay between sweet and bitter,” the company says.

bars&clubs 13

OPENINGS ENRIQUE’S SCHOOL FOR TO BULLFIGHTING Enrique’s School for to Bullfighting, a new pop up bar and restaurant, has recently opened its doors in Perth, offering locals an eclectic take on Spanish drinking and dining.

The venue was launched by Scott Taylor, owner of The Trustee and Beaufort Street Merchant, and has recruited Chef Michelle Forbes to run the kitchen, and James Connolly (formerly of El Público and Rockpool Bar and Grill) to manage the bar operations.

The interior design is an eclectic mix of bright coloured chairs, booths covered in cow hides, bullfighting posters on the walls, a back bar constructed of empty wine boxes, a wine rack in the centre of the room, complemented by a classic 80s playlist.

The food menu contains Modern Spanish share plates, and the bar service stays professional but casual, and offers locals a taste of the ‘gin and tonic’ bars of Barcelona, with a solid selection of gins available to enjoy along with premium tonic water – served in white burgundy glasses to release the aromas of the gin and the garnish.

484 Beaufort St, Highgate, WA, Ph: (08) 9328 9918

MISS MONEYPENNY’S Industry veteran, Ben Walsh, has opened a new cocktail bar and dining establishment in Noosa, Queensland, called Miss Moneypenny’s, which has been designed by Paul Kelly.

The venue spans close to 500sqm and has capacity for up 190 people. The interior layout sports a contemporary and chic design, and includes a semi-formal dining setting inside and an outside deck with perimeter lounges.

The drinks list features Queensland inspired signature cocktails drinks crafted from local fresh produce, and the kitchen is serving up traditional Napoli style pizzas as well as offering salamis, pepperonis and smoked ham delicacies that are smoked and cured onsite.

6 Hastings St, Noosa, QLD, Ph: (07) 5474 9999

YORK TRADING & CO. York Trading & Co. is a New York styled bar and restaurant that has joined the bustling bar strip that has been growing on York Street in Sydney’s CBD district. The owners, Matthias Larcher and Gwen Tran, have drawn influences from The Great Gatsby, and the building’s own art deco style, for the sleek and sophisticated layout, bathed in creams and blacks, which features a long, dark timber bar, leather bar stools, art deco light fittings and plenty of mirrors.

The bar team includes former Mojo Record Bar manager, Natalie Ng (who consulted on the opening) and former Café Sydney bar manger, Ryan Gardam. Ng has developed a solid cocktail list that features more than a dozen fun twists on classic Prohibition-era drinks.

The bar also has a good selection of wines, craft beers and boutique ciders, while the Italian street food influenced menu features a range of share plates made to complement the drinks list.

28 York St, Sydney, NSW, Ph: (02) 9299 3389

OLD JOE’S Old Joe’s is a new nautically themed bar located in Sydney’s beachside Cronulla suburb. The venue features a Hampton’sstyle bar and diner with a terrazzo top, soft sorbet colours and striped awnings, and an interior that draws influence from local 70s beach culture. The drinks list features a good selection of cocktails and an extensive range of craft beers, while the food menu offers up southern American style bar snacks.

141-143 Elouera Rd, Cronulla, NSW, Ph: (02) 9523 6866

OPENINGS

THERE HAS BEEN A PLETHORA OF NEW VENUES OPENING ACROSS AUSTRALIA ADDING TO ONE OF THE MOST COSMOPOLITAN AND VARIED BAR SCENES IN THE REGION.

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OPENINGS

RILEY ST GARAGE Riley St Garage, as the name suggests, is a new drinking and dining location occupying the site of a former full service garage in Woolloomooloo, Sydney. The 200-seat venue is the brainchild of The Parlour Group’s Brody Petersen, from The Flying Squirrel and The Stuffed Beaver fame.

The kitchen is in the hands of Chef Regan Porteous, who has created a menu that consists of modern Australian plates and oysters. Former Shady Pines Saloon bartender, Bobby Carey, is managing the bar – which is a centrepiece of the art deco styled venue.

“I wanted the restaurant to have a New York Meatpacking District look and feel, with a huge central bar seating 30 guests, and two distinct dining areas. I believe the restaurant will also significantly add to the recent revitalisation of the William Street area,” Petersen says.

The bar offers a good choice of Canadian and Irish whiskies, as well as craft beers and a signature cocktail list. The venue was designed by Richard Alexander of RAD Studios, who has managed to maintain the original industrial elements of the warehouse while also incorporating spectacular design finishes including rich leathers, steel, brass and copper detailing.

55 Riley St, Woolloomooloo, NSW, Ph: (02) 9326 9055.

29TH APARTMENT The co-owners of Melbourne’s Pawn & Co. bar, Steve and Keti Thomas, have refurbished and relaunched their 29th Apartment venue, transforming it into a re-creation of an imaginative New York apartment, belonging to a mythical struggling artist. The venue is adorned with paintings and New York landscapes, and features a comfy lounge room (stocked with an array of games), a bedroom with a fold out bed that reveals a fireplace and mantle, as well as booth seating and even a fake alleyway covered in graffiti.

29 Fitzroy St, St Kilda, VIC, Ph: (03) 9534 0485

NOMAD

THE EMERSON

Nomad is a new restaurant and cellar door, located in a stunning turn-of-the century warehouse in Sydney’s Surry Hill area. The wine list has a strong focus on Australian wines, with a strong focus on showcasing boutique producers from regions such as Orange, Mudgee and Canberra.

The bar serves up a solid selection of wellknown cocktails, and Chef Nathan Sasi has designed a menu that offers a Mediterraneaninfluenced share dishes made using seasonal local produce and old world techniques.

16 Foster St, Surry Hills, NSW, Ph: (02) 9280 3395

The Emerson is a new $12 million dollar sophisticated multilevel venue in Melbourne, occupying the site of the heritagelisted Market Hotel, which contains an elegant interior with superb finishes and bespoke features.

Designed by New York firm, M-Use, and Melbourne’s DC Group, the venue features a series of different spaces spread over three levels. A bar and nightclub are located on the ground floor, while the first floor houses a more relaxed and chilled lounge area, with private VIP booths offering bottle service. The large rooftop terrace gives guests 360 degree views of the city skyline, and offers a more casual place to enjoy a drink.

143-145 Commercial Rd, South Yarra, VIC, Ph: (03) 9825 0900

bars&clubs 15

's y r t s u d n i r o u Liq best kick goals at

alia T

he country’s leading liquor brands, venues, retailers and bar teams were honoured at the 20th Australian Liquor Industry Awards (ALIA), co-hosted

by NILWA and Intrust Super.

Members from both the on and off-premise sectors from around the country came together under the Big Top at Luna Park Sydney to celebrate the liquor industry’s night of nights at the Sport-themed event, which kicked off with pre-drinks sponsored by Carlton Dry and an awesome moto-cross display by Red Bull.

With Larry Emdur taking to the stage for the sixth time to emcee the evening, 50 awards were presented across the on and off-premise, including the inaugural On-Premise Liquor Supplier of the Year award which went to Vanguard Luxury Brands.

Close to 700 guests attended the awards and the majority of them embraced this year’s Sport theme, which saw the venue replete with all sorts of sporting outfits from basketball to boxing, karate to kayaking, car racing to cheerleading and much, much more In the on-premise awards, the team from Sydney’s Swillhouse Group continued its success from last year, with Frankie’s winning the Best New Venue, and Baxter Inn taking home the awards for Best Bar and Best Bar Team (which was presented via video by Dan Aykroyd), topped off with Swillhouse being named Group Operator of the Year.

Black Pearl’s Evan Stanley was named Bartender of the Year, Eau-deVie’s Charlie Ainsbury took home the Bar Manager of the Year award, and industry veteran Ben Davidson, from Pernod Ricard Australia, was named Brand Ambassador of the Year.

Guest were kept refreshed throughout the night at the Crystal Head Vodka and Rekorderlig networking bars, which didn’t stop serving drinks until the final Green Fairy ferry arrived to ship everyone off to the Cargo Lounge for the Patron Tequila after party, which rocked on till the early hours.

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Bartender of the Year “I had a dream the other night that I had collected an award in a skirt, and here I am dressed as a cheerleader. I’ve had a really good year and this is just the cherry on the cake.”

Evan Stanley – Black Pearl bartender

CO-HOSTED BY

Bar Manager of the Year “Receiving this award was special for us as it marks a certain progression in my life as a bartender. It’s amazing and humbling and I accept it alongside Christian Blair and our team. Love the ALIAs.” Charlie Ainsbury – Eau-de-Vie bar manager

Best Bar and Best Bar Team “We’re just happy to be here. We like to show people a really good time and they seem to enjoy it as well. We hope to do the same in the future and long may it continue.”

Lewis Jaffrey – Baxter Inn bar manager

Brand Ambassador of the Year “It’s great to be acknowledged by my peers and the Industry at large as doing outstanding work.

There are a lot of talented and hardworking people in the Australian drinks business and it’s the collective passion of these people that make our industry the best in the world.”

Ben Davidson – Pernod Ricard Australia Spirits Ambassador

bars&clubs 17

ALIA 2013

Publican of the Year and Hotel of the Year “We have a very dynamic group at Keystone and the only reason I’m up here is because of everyone within the group. To win this award two years in a row is a great thing. I’ll see you again next year, let’s see how we go.”

John Duncan – The Keystone Group director

On-Premise Supplier of the Year “It’s such an amazing honour to be thought-of so well by our customers and industry peers. At Vanguard it’s always been our goal to supply the best brands to the best bars, so to be formally recognised for this couldn’t make us happier. Needless to say I owe enormous thanks to my incredible team, without whom there’s no way we would have won this award.

Mitchel Bushell, Jimmy Smith, Dan Roche and Kim Brill along with our other colleagues have worked their fingers to the bone since they joined the company and I am extremely grateful to them all. I am lucky to have such a wonderful team and such fantastic brands for us to work with. Finally, the people at Intermedia are an awesome bunch: professional, informed, passionate and bloody good fun. Thanks to everyone at Intermedia for making this happen. Until next year, cheers from all at Vanguard.”

James France – Vanguard Luxury Brands director

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ALIA 2013

Best Hotel/Bar Food “The standards of bar food in Sydney are off the hook at the moment and that being said it’s a great accomplishment to have received this award. Much thanks to everyone at ALIA.” Michael Nicolian – Gardel’s @ Porteño bar manager

Best On-Premise Spirit or Liqueur “This is coming from a man who hasn’t won an award since Year 3’s Egg & Spoon Race at the Annual Sports Day... to be frank, this has been rather humbling. To be nominated and voted for by peers and industry heavyweights we are really speechless. And those who know me know that’s quite something.

We have really put the hard yards in and worked with as many like minded people as possible but as a team The West Winds Gin wants to thank everybody across our industry from the glassies to the Intermedia team, we couldn’t have done it without you and for that we are grateful.”

Jeremy Spencer – The West Winds Gin director

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Best Venue Renovation “I’m thrilled to have won this award for the Elk Room. It’s great because it’s not exactly a new bar as such being inside The Everleigh. The ALIAs are by far the most entertaining liquor industry event of the year.”

Michael Madrusan – The Everleigh owner

ALIA 2013

Best New Venue and Group Operator of the Year “It’s pretty epic! We’re really grateful to receive the accolades from our peers and we’re bloody stoked, it’s just awesome.

It’s sick for our team, it’s sick for us, and we’re just really pumped about it.”

Anton Forte – Swillhouse Group director

Best Nightclub “We are thrilled to have won Best Night Club in the 2013 Australian Liquor Industry Awards. Pacha Sydney launched at ivy twelve months ago and was undoubtedly one of our biggest and most exciting entertainment ventures to date. I’d like to thank Pacha’s amazing team of talented creatives, world class performers and over 120 staff who work tirelessly and passionately each week to create a nightclub experience like nothing else in Australia.”

Jeremy Milner – ivy general manager

Best Sports Venue and Best Gaming Venue The Golden Sheaf

bars&clubs 21

ALIA 2013

thank you Your Help For

B

ars&clubs would like to thank all the liquor and hospitality industry professional who took the time out to vote for this year’s ALIAs. The voting process for ALIA involves an initial nomination voting stage, open to all people who work in the liquor and hospitality industry in Australia. The venues, brands and people that receive the most nominations are announced as finalists.

We then recruit a judging panel of industry experts to determine the winners. Voting is based on a 3-2-1 system. All results are audited by Ernst & Young and self-nominations are not accepted.

Lisa Kelly James Bradey David Ward Ben Curtis Chris Segrave Clyde Mooney Sean Forsyth Grant Collins Ben Baranow David Lipman Gary Beadle Joe Sinagra Mark Patterson Stuart Reeves Blake Head Oliver Stuart Chris Gardner Julian Train Martin Lange Nick Selvadurai Cam Pearce Shaun Pattinson Erin Shaw Jason Hanna Renee Walker Christian Blair Patrick Gallagher Fraser Campbell Corrine Mossati William Ryan Nick Becker James Wilkinson Clinton Hor Nathan Forde Jason Titman Jonathan Coates Jason Williams Stuart Laundy Daniel Leroy Justin Hemmes Brett Sergeant

22 bars&clubs

1806 8 Hospitality AHB A-List Guide Australian Bartenders Guild Australian Hotelier Bacardi Lion Bar Solutions Baranows Emporium Beer & Brewer Blinding Co. Bobeche Brisbane Hotel Brown-Forman Cabrito Campari Catalyst CCA Cobbler Cookie Coopers Cushdy Cushdy Deck Bar Diageo Eau-de-Vie GHM Global Bartender Exchange Gourmantic Harold Park Hotel Harts Pub/Rocks Brewing Co HM Magazine Icebergs/The Anchor island2island itegr8 Katarzyna Keystone Group Laundy Hotel Group Local Taphouse Merivale Merivale

Mick Formosa Simon McGoram Martin O’Sullivan Phil Bayly Dan O’Hara Martin Palmer Ben Davidson Patrick Ale Shaun Warner Paddy Coughlan Brett Bayly James Connolly Michael Chiem Gee David Tomas Vikario Hayley Morrison Cam Northway Tom Bulmer Bert Carson James Sherry Andy Penney Mike Enright Ben Blair Jason Crawley Dylan Howarth John Duncan Nathan Debritt Andres Walters Dan Woolley Krystal Hart Mike Tomasic Myffy Rigby Quyhn Nguyen Benito Drovandi Paul Wootton James France Max Greco Andrew Jamieson Jade Flavell Sebastien Derbomez Natalie Ng

Moet Hennessy Neighbourhood NSW SBA Ocho Tequila O’Hara Group Palmer Hospitality Pernod Ricard Red Island marketing Red Bull Riversdale Group Rocket Rooftop Rockpool Bar & Grill Perth Sokyo/Black by Ezard SouthTrade International Stuart Alexander Suntory Sweet & Chilli Sydney Rum Club Tasmanian Distillery Tequila Tromba The Anchor The Barber Shop The Corner House The Drink Cabinet The Drink Cabinet The Keystone Group The Kodiak Club The Lobo Plantation The Roadhouse The Walrus Club The Wild Rover Time Out Australia Toko Tokonoma Top Shelf Vanguard Luxury Brands Vasco Vines to Venues Wheatsheaf Hotel, The William Grant & Sons York Trading and Co

Best On-Premise Training Provider “We’re thrilled to have been awarded Best On-Premise Training Provider at the 2013 Australian Liquor Industry Awards. This award is a real testament to the extensive education and training we have been providing to our on premise partners for the past seven years. We have an exciting announcement to make in the coming months with regards to our brand new Diageo Bar Academy program, which is designed to inspire and educate bartenders, to ultimately raise industry standards across the world.

The new program will offer a multi-tiered development journey which will provide our trainees with one of the best bar training platforms in the world, as well as an official industry-recognised accreditation. On top of this, the program is designed to feed the Bar Academy’s top performers into our Diageo World Class competition, in an effort to foster and grow new talent within the global bartending fraternity. Bar Academy will be facilitated in conjunction with our on premise partners Sweet & Chilli and will launch in trade in early 2014. We are committed to working closely and collaboratively with the on premise and wish to thank our customers for their continued feedback and support.”

David Halliday – Diageo Australia commercial director (not pictured)

ALIA 2013

HOTEL BAR AND CLUB AWARDS

BEST NIGHTCLUB

BEST TAP BEER

Highly Commended: Hinky Dinks, NSW Winner: Gardel’s @ Porteño, NSW

HOTEL OF THE YEAR

• Air Nightclub, WA • Amplifier, WA • Eve, VIC • Family, QLD • Hugos Lounge, NSW • ivy, NSW • Kit & Kaboodle, NSW • Marquee, NSW Highly Commended: Kit & Kaboodle, NSW Winner: ivy, NSW

• Coopers • Feral • Hahn • James Squire • Little Creatures • Peroni • Stone & Wood • Young Henry’s Highly Commended: Feral (Hop Hog) Winner: Stone & Wood (Pacific Ale)

MAJOR ON-PREMISE AWARDS

• The Beresford Hotel, NSW • Brisbane Hotel, WA • Helm Bar, NSW • ivy, NSW • Kings Cross Hotel, NSW • The Lion Hotel, SA • The Newtown Hotel, NSW • The Regatta Hotel, QLD • The Flying Scotsman, WA • The Wolf & I, VIC Highly Commended: The Beresford Hotel, Surry Hills NSW Winner: The Newtown Hotel, Newtown NSW

BEST NEW VENUE

• Alfred & Constance, QLD • Bulletin Place, NSW • Cobbler, QLD • Frankie’s, NSW • Hello Sailor, NSW • Mechanics’ Institute, WA • The Rook, NSW • The Rum Diary Bar, VIC • The Walrus Club, QLD • The Wild Rover, NSW Highly Commended: Bulletin Place, NSW Winner: Frankie’s, NSW

BAR MANAGER OF THE YEAR

BEST ON-PREMISE SPIRIT OR LIQUEUR

BEST VENUE RENOVATION

• PJ Gallagher’s Enfield, NSW • The Bourbon, NSW • The Everleigh, VIC • The Glenmore Hotel, NSW • The Newtown Hotel, NSW • The Regatta Hotel, QLD • The Warradale Hotel, SA • Whisky & Alement, VIC Highly Commended: The Bourbon, NSW Winner: The Everleigh, VIC

BEST SPORTS VENUE

• Australian National Hotel, QLD • Bellevue Hotel, NSW • The Cricketer’s Arms, VIC • The Golden Sheaf, NSW • The Highway Hotel, SA • The Light Brigade, NSW • The Sugarmill Hotel, NSW • Turf Bar, VIC Highly Commended: The Cricketer’s Arms, VIC Winner: The Golden Sheaf, NSW

BEST GAMING VENUE

• • • • •

Hotel Sweeney, NSW Kinsellas, NSW PJ Gallagher’s Enfield, NSW Shenannigans, NT The Elephant and Wheelbarrow, QLD • The Golden Sheaf, NSW • The Sugarmill Hotel, NSW • The Tankerville, VIC Highly Commended: The Sugarmill Hotel, NSW Winner: The Golden Sheaf, NSW

• Ben Tua, Mechanics’ Institute, WA • Charlie Ainsbury, Eau-de-Vie, NSW • David Nguyen-Luu, Rockpool Bar & Grill, WA • Evan Gamkrelidze, Hugos Manly, NSW • Jason Williams, The Keystone Group, NSW • Joe Sinagra, Bobèche, WA • Lewis Jaffrey, Baxter Inn, NSW • Perryn Collier, Alfred & Constance, QLD Highly Commended: Jason Williams, The Keystone Group, NSW Winner: Charlie Ainsbury, Eau-de-Vie, NSW

BAR TEAM OF THE YEAR

• Baxter Inn, NSW • Black Pearl, VIC • Eau-de-Vie, NSW • Mechanics’ Institute, WA • EDV Melbourne, VIC • Rockpool Bar & Grill, WA • Press Club, QLD • The Wild Rover, NSW Highly Commended: Black Pearl, VIC Winner: Baxter Inn, NSW

BEST ON-PREMISE TRAINING PROVIDER

• 666 Vodka • Hendrick’s • High West Double Rye • Ketel One • Kraken • Patrón • Sailor Jerry • The West Winds Gin Highly Commended: Hendrick’s Winner: The West Winds Gin

• Adam Bastow, Black Coffee Lyrics, QLD • Andrew Bennett, The Classroom, WA • Ben Lancaster, The Kodiak Club, VIC • Daniel Warren, 1806, VIC • Dean Sykes, Eau-de-Vie, NSW • Evan Stanley, Black Pearl, VIC • James Connolly, Rockpool Bar & Grill, WA • James Irvine, Hinky Dinks, NSW • Kal Moore, Kerbside, QLD • Phil Gandevia, The Roosevelt, NSW Highly Commended: James Connolly, Rockpool Bar & Grill, WA Winner: Evan Stanley, Black Pearl, VIC

PUBLICAN OF THE YEAR

BRAND AMBASSADOR OF THE YEAR

• Ben Davidson, Pernod Ricard Australia • Gee David, SouthTrade International • Hugh Payten-Smith, William Grant & Sons • Jeremy Spencer, The West Winds Gin • Karel Reyes, Pernod Ricard Australia • Loy Catada, Bacardi Lion • Sean Baxter, Diageo Reserve Brands • Sebastien Derbomez, William Grant & Sons Highly Commended: Sean Baxter, Diageo Reserve Brands Winner: Ben Davidson, Pernod Ricard Australia

BEST HOTEL/BAR FOOD Boutique Drinks Festival

• CCA • Club Suntory • Pernod Ricard Australia • Diageo • Bacardi • Campari • Local Craft Spirits • SouthTrade International Highly Commended: CCA Winner: Diageo

BARTENDER OF THE YEAR

• • • • • • • •

Gardel’s @ Porteño, NSW Hinky Dinks, NSW Hugos Bar Pizza, NSW The Kodiak Club, VIC The Lion Hotel, SA The Newtown Hotel, NSW The Roosevelt, NSW Vue de Monde, VIC

• Justin Hemmes, Merivale • John Duncan, The Keystone Group • Chris Vivian, The Flying Scotsman • Patrick Gallagher, Gallagher Hotels • Rob Comiskey, Comiskey Group • Jamie Wirth, Drink n Dine • Patrick Coughlan, Riversdale Group • Andrew McConnell, Builder’s Arms Hotel Highly Commended: Justin Hemmes, Merivale Winner: John Duncan, The Keystone Group

BAR OF THE YEAR

GROUP OPERATOR OF THE YEAR •

Hugos Group • Katarzyna • Merivale • Rockpool • Solotel • Speakeasy Group • Swillhouse Group • The Keystone Group Highly Commended: The Keystone Group Winner: Swillhouse Group

ON-PREMISE LIQUOR SUPPLIER OF THE YEAR

• Carlton & United Breweries • Coca-Cola Amatil • Diageo • island 2 island • Lion • Premium Beverages • SouthTrade International • Suntory • Think Spirits • Vanguard Luxury Brands Highly Commended: Think Spirits Winner: Vanguard Luxury Brands

• Baxter Inn, NSW • Cushdy, SA • Eau-de-Vie, NSW • Pelicano, NSW • The Bowery, QLD • The Classroom, WA • The Kodiak Club, VIC • The Lui Bar, VIC Highly Commended: Eau-de-Vie, NSW Winner: Baxter Inn, NSW

bars&clubs 23

Fight Club

THE BARBER SHOP

JOHN DAVIDSON JR.

THE BARBER SHOP

MIKE ENRIGHT THE BARBER SHOP

PHOENIX NAMAN

Rock The

VODKA 24 bars&clubs

Fight Club

YORK TRADING & CO.

NATALIE NG

A

YORK TRADING & CO.

HAMISH BURNSIDE

YORK TRADING & CO.

DAN JONES

WE TOOK A STROLL DOWN YORK STREET IN SYDNEY’S CBD AND ASKED TWO OF THE LATEST STYLISH BARS TO OPEN ON THE STRIP – THE BARBER SHOP AND YORK TRADING & CO. – TO ROCK OUT WITH THEIR COCKTAILS OUT FOR THIS ISSUE’S VODKA FIGHT CLUB.

Judging this vodka soaked venture were: Tomas Vikario – Stuart Alexander beverage innovation manager Stuart Reeves – Brown-Forman brand ambassador Doug Laming – Rabbit Hole owner/operator

bars&clubs 25

Fight Club BARBER'S BREAKFAST Glass: Rocks Ingredients: • 50ml Smirnoff Double Black • Half a muddled lime • 2 inches of cucumber • 2 Dashes of Worstershire sauce • 2 Dashes of celery bitters • A Pinch of salt • 10ml Home made celery liqueur • 20ml Home made ginger syrup Method: Muddle lime and cucumber then add ingredients, stir and strain Garnish: Cucumber slices

ROUND ONE Smirnoff Double Black

Natalie and John are the first to step into the ring and kick things off with a bottle of the new Smirnoff Double Black.

Natalie delivers an elegant, well balanced and refreshing drink, Fizz Me Up, however John’s cocktail, Barber’s Breakfast, a spicy and savoury ‘hair of the dog’ styled drink wins the round by a nose.

FIZZ ME UP Glass: St. Germain Mini Carafe Ingredients: • 45ml Smirnoff Double Black • 15ml St. Germain Elderflower Liqueur • 30ml Passionfruit juice • 15ml Monin Gomme • Egg white Method: Shake and strain.

Top with soda water Garnish: Mint sprig and Peychaud’s Bitters

WINNER BARBER’S BREAKFAST

John Davidson Jr.

VANILLA IRISKI

ROUND TWO

Glass: Martini Ingredients: • 60ml Stoli Elit • Home made vanilla toffee Method: Muddle vanilla toffee in mixing glass, add vodka, stir down and strain Garnish: Toffee coated vanilla bean

WINNER WOOLLOOMOOLOO FIZZ

Stoli Elit

Phoenix and Hamish are the next to mix it up, this time using Stoli Elit, which Hamish uses to craft his Vanilla Iriski cocktail, a boozy drink with a sweet aroma and a dry taste.

But it’s Phoenix’s Woolloomooloo Fizz that wins the round, with a balance of sweet and tart flavours, as well as its bright, retro appearance winning the judges’ votes.

WOOLLOOMOOLOO FIZZ Glass: Hurricane Ingredients: • 45ml Stoli Elit • 15ml Parfait Amour • 20ml Lemon juice • 10ml Monin Gomme • 1 Strawberry • Top with Quina Fina Tonic water Method: Muddle, shake and double strain Garnish: Strawberry and maraschino cherry

Phoenix Naman

26 bars&clubs

UNLIKE ANY OTER Stolichnaya is made from 100% Russian Grain Neutral Spirit distilled to exceed the highest Alpha Spirit standards. Distilling just three times for exceptional purity and quality, this also preserves the gentle grainy character.

Stolichnaya, the original premium vodka.

For more information, contact your island2island Area Manager or phone 02 9672 6440.

DRINK STOLI RESPONSIBLY. STOLICHNAYAŽ Premium Vodka. Registered trademark of Spirits International B.V., Australia. Š SPI Group 2013. Distilled from grain.

Fight Club WINNER COMEBACK COSMO

RAZORHURST SOUR Glass: Coupette Ingredients: • 45ml TMD Wild Citrus Vodka • 30ml Lemon juice • 15ml Homemade Tangelo Cordial • 5ml Crawley’s Orgeat Syrup Method: Shake and double strain Garnish: Orange twist

ROUND THREE T MD Wild Citrus Vodka

Both bartenders stick around for another round, this time playing with TMD’s Wild Citrus Vodka, which Phoenix uses to make his Razorhurst Sour, a drink with a beer-like appearance, a tangy aroma and a combination of citrus and almond flavours.

But Hamish gets to claim this round with his twist on a modern classic, Comeback Cosmo, a fragrant and inviting drink with a sweet and fruity taste.

COMEBACK COSMO Glass: Tall Ingredients: • 45ml TMD Wild Citrus Vodka • 15ml Solerno • 40ml Syphoned cranberry and tea soda • 10ml Lime juice • Orange bitters Method: Shake and strain.

Top with soda Garnish: Dehydrated blood orange wheel

Hamish Burnside

WHO YOU GONNA CALL?

UP IN SMOKE

ROUND FOUR Crystal Head Vodka

Natalie and John are back for round four and face off over a bottle of Crystal Head Vodka.

Natalie comes up with a great drink, Up In Smoke, presented in a excellent vessel and using mezcal to give the drink smoky and earthy depths, but once again she is beaten at the post by John’s drink, Who You Gonna Call?, a long lasting, complex cocktail with a lingering bittersweet orange taste and aroma.

28 bars&clubs

Glass: Tin Bucket Ingredients: • 50ml Crystal Head Vodka • 10ml Ilegal Mezcal • 20ml Orange juice • 20ml Lemon juice • 20ml Home made spiced berry compote Method: Build and add crushed ice Garnish: Dashes of Angostura Bitters

Glass: Coupe Ingredients: • 40ml Crystal Head Vodka • 10ml Dry Orange Curaçao • 10ml Rhum Clement Créole Shrubb • 10ml Bartolo Nardini BassanoAmaro • 20ml Campari • 2 Dashes of hopped grapefruit bitters Method: Shake and double strain Garnish: Orange twist

WINNER WHO YOU GONNA CALL?

Natalie Ng

Dan Jones

WINNER THE WALKING DEAD THE WALKING DEAD Glass: Tall Ingredients: • 60ml Ultimat • 15ml Solerno • 30ml Passionfruit juice • 30ml Pineapple juice • 4 Dashes of Angostura Bitters • 20ml Lemon juice • 1 Dash of Monin Gomme • 1 Squeeze of red grapefruit Method: Shake and strain into a Molotov bottle. Serve with chilled glass Garnish: Lime bowl filled with OP rum and soaked in bitters

RHUBARBARIA Glass: Double Old Fashioned Ingredients: • 50ml Ultimat • 10ml Morello infused Mezcal • 30ml Lemon juice • 10ml Sugar syrup • 2 Drops of cherry bitters • 10ml Egg white Method: Dry shake all ingredients followed by wet shake, strain over fresh cubed ice Garnish: Lemon wedge

Fight Club

ROUND FIVE Ultimat

Mike and Dan join the battle in round five, showcasing their skills with a bottle of Ultimat vodka. Mike makes a beautiful looking cocktail, Rhubarbaria, a viscous and layered drink with a bitter orange aroma. But Dan’s inventive Zombie twist, Walking Dead, wins the round due to its interactive presentation, fruity taste and smoky finish.

Fight Club

ROUND SIX Absolut Elyx

Mike and Dan stick around for another round, with both of them using Absolut Elyx to craft some great drinks. Dan presents the judges with an elegant and well balanced drink, The Eurovision Song Contest, which packs strong lemon notes and a subtle herbal finish.

But the round goes to Mike and his Old Bailey cocktail, which impresses the judges with its candy notes, zesty aroma and long, fruity finish.

OLD BAILEY Glass: Flute Ingredients: • 15ml Absolut Elyx • 15ml Créme Yvette • 20ml Fresh lemon juice • 5ml Sugar syrup • 30ml Sparkling wine Method: Add ingredients except wine in a shaker with cubed ice, shake and strain into a Flute, top with sparkling wine Garnish: Spray orange zest

THE EUROVISION SONG CONTEST Glass: Martini Ingredients: • 60ml Absolut Elyx • 1 Bar spoon of Green Chartreuse • 1 Bar spoon of Lillet Blanc • 1 Squeeze of orange citrate bitters Method: Build all ingredients in mixing glass, then stir and fine strain Garnish: Lemon twist

WINNER OLD BAILEY

Dan Jones

ROUND SEVEN Reyka

Round seven sees Natalie and Phoenix behind the bar with a bottle of the new Reyka vodka, which Natalie uses to come up with a creative cocktail, The Icelandic Hemingway, a wonderfully presented summer drink, with a light, peachy taste, and a floral aroma. But in another close contest Phoenix manages to claim the round by a small margin with his simple yet refined drink, Cup Of Brown Joy, which packs warm mulled wine-like notes, and combines sweet and bitter flavours beautifully.

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CUP OF BROWN JOY Glass: Trophy Cup Ingredients: • 60ml Reyka • 20ml Homemade Apple & Plum Tea Syrup • 10ml Cocchi Americano Rosa • 5ml Monin Gomme • 4 Dashes of Dale Degroff’s Pimento Bitters Method: Warm up in a blazer mug Garnish: Orange twist

THE ICELANDIC HEMINGWAY Glass: Vintage Cocktail Ingredients: • 45ml Reyka • 15ml Apricot brandy • 10ml Maraschino Luxardo • 30ml Lemon juice • 15ml Sugar syrup • Egg white Method: Shake and strain Garnish: Edible flowers, Peychaud’s Bitters drops and a rosemary sprig

WINNER CUP OF BROWN JOY

Natalie Ng

CLOVER FIELD

HAMISH BURNSIDE

Glass: Coupette Ingredients: • 60ml Finlandia • 30ml Lemon juice • 15ml Sugar syrup • 4 Fresh raspberries • 1 Bar spoon of Pernod • 1 Bar spoon of home made raspberry syrup • Egg white Method: Dry shake ingredients, add ice then shake and strain into glass Garnish: Drops of bitters in the shape of a clover

ROUND EIGHT Finlandia

GINGER AND CELERY FIZZ Glass: Fizz Ingredients: • 20ml Finlandia • 30ml Lairds Apple Brandy • 15ml Ginger shrub • 15ml Celery shrub • 10ml Egg white Method: Dry shake all ingredients followed by wet shake, strain into a frozen glass

WINNER CLOVER FIELD

Phoenix Naman

FAWLTY TOWERS Glass: Snifter Ingredients: • 50ml 666 Vodka • 25ml Apple juice • 3 Basil leaves • Juice from half a lemon • Bar spoons of Yellow Chartreuse • 10ml Sugar syrup Method: Shake and strain into glass filled with crushed ice Garnish: Basil sprig

Fight Club

Hamish and Mike get behind the stick for round eight with a bottle of Finlandia, which Mike combines with some interesting flavours in his Ginger and Celery Fizz, an inventive drink that balances sweet, vegetal and spicy flavours perfectly. However, it’s Hamish’s refreshing twist on the Clover Club cocktail, Clover Field, that wins the round, with the judges loving the drink’s well-constructed and layered taste and complex aroma.

THE BARBERSHOP MULE Glass: Collins Ingredients: • 45ml 666 Vodka • 10ml Jack Daniel’s • 20ml Lemon juice • 15ml Fennel-seed infused honey • 5ml House Ginger syrup • 20ml Ginger ale Method: Short, sharp shake then double strain on cubed ice. Top with ginger ale Garnish: Ginger fan

WINNER THE BARBERSHOP MULE

ROUND NINE 666 Vodka

Hamish stays behind the bar for round nine and goes up against Phoenix using a bottle of Tasmania’s 666 Vodka, which he uses to create the Fawlty Towers cocktail, a refreshing combination of crispy apple and herbal flavours with a long lasting aroma.

But Phoenix’s The Barbershop Mule takes the round with its good blend of honey, ginger and fennel flavours, as well as its wicked ginger fan garnish.

bars&clubs 31

Fight Club

FLINTLOCK Glass: Coupette Ingredients: • 40ml Eristoff • 20ml Montenegro • 10ml Crawley’s Agave Syrup • 30ml Fresh espresso Method: Add all ingredients into a shaker with cubed ice and shake, strain into frozen glass Garnish: Grated cinnamon

WINNER PINEAPPLE EXPRESS

ROUND TEN Eristoff

Mike and Natalie get back into the swing of things for round ten with a bottle of Eristoff, which Mike uses to make a stylish looking and perfectly balanced Espresso Martini twist called Flintlock. But it’s Natalie’s Tiki styled Pineapple Express that claims the round, earning the judges’ praise for its cool vessel, toffee-like pineapple aroma and long lasting fruity taste.

PINEAPPLE EXPRESS Glass: Pineapple Half Ingredients: • 40ml Eristoff • 30ml Aperol • 15ml Yellow Chartreuse • 10ml Honey water • 30ml Lemon juice • Cherry bitters Method: Shake and strain Garnish: Mint sprig and lemon twist

Mike Enright

MARY STREET

ROUND ELEVEN Hailing Mary

Natalie sticks around for round eleven and goes up against John, this time with a bottle of another fine Tasmanian vodka, Hailing Mary.

John serves up his Mary Street cocktail, which cleverly combines citrus, Chartreuse and pineapple flavours, but this time Natalie gets to claim the victory with her Negroni twist, Postcards From The Tasman, an elegant and well presented drink with a sweet, herbal taste and a great garnish.

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Glass: Coupette Ingredients: • 40ml Hailing Mary • 20ml Lemon juice • 10ml Monin Gomme • 30ml Pineapple juice • 15ml Yellow Chartreuse • 2 Dashes of Angostura Bitters Method: Shake and strain

POSTCARDS FROM THE TASMAN Glass: Double Rocks Ingredients: • 30ml Hailing Mary • 30ml Montenegro • 30ml Campari • Orange citrate bitters Method: Stir and strain Garnish: Cucumber and orange twist

WINNER POSTCARDS FROM THE TASMAN

John Davidson Jr.

Fight Club WINNER DON’T MIND A BIT OF SPANKING

DON’T MIND A BIT OF SPANKING

ROUND TWELVE

Glass: Coupe Ingredients: • 60ml Summum • 30ml Lemon juice • 10ml Sugar syrup • 4 Basil leaves • 2 Bar spoons of Yellow Chartreuse • 30ml Apple juice Method: Stir and strain Garnish: Lemon twist

Summum

John sticks around for another crack at the whip and is joined by Dan in round twelve, with both of them mixing up some magic using Summum Lemon Vodka.

John delivers his Rudy Can’t Fail cocktail, a well presented, simple drink with a complex balance of bitter and citrus notes, and a flowery aroma. But it’s Dan’s Don’t Mind A Bit Of Spanking drink that scores the win, with the judges rating its deep chocolate colour, long lasting bitter aroma, bittersweet and earthy taste.

RUDIE CAN’T FAIL Glass: Coupe Ingredients: • 50ml Summum • 15ml Dry sherry • 20ml Lemon juice • 20ml Cocchi Americano • 10ml Punt e Mes • 2 Dashes of orange bitters Method: Shake and double strain Garnish: Orange twist and flowers

Phoenix Naman

ROUND THIRTEEN

SHORT BACK & SIDES Glass: Vintage Coupe Ingredients: • 45ml Vodka O • 15ml Kummel • 3 Dashes of Bittermens Xocolatl Mole Bitters Method: Stir and strain Garnish: Fennel-seed smoke and discarded lemon twist

Vodka O

CLEAN EATING COLLINS Glass: Collins Ingredients: • 60ml Vodka O • 50ml Celery juice • 3 Dashes of celery bitters • 1 Dash of Monin Gomme • Half a squeezed lime • Quina Fina tonic water Method: Shake all ingredients (except tonic water). Strain into glass and top with tonic water Garnish: Lemon wrapped in a celery leaf

WINNER SHORT BACK & SIDES

l a n i F Tally

THE BARBER SHOP

7

YORK TRADING & CO.

6

Dan remains at the bar and is joined by Phoenix for the final round, which sees them strut their stuff using a bottle of Vodka O. Dan mixes up a bright, vibrant looking drink, the Clean Eating Collins, which is garnished smartly, and does a great job of balancing the celery and lemon flavours.

But Phoenix wins the votes for the last round with his aptly named Short Back and Sides cocktail, a dry, aperitif styled drink which uses smoked fennel seeds to add some depth and complexity to it.

bars&clubs 33

THE SPIRIT MAKERS When did you first start distilling, and how did you end up Buffalo Trace’s master distiller?

I started in 1995 and was promoted in 2000 to Distillery Manager, responsible for the overall quality and production of the products. I worked under Gary Gayheart until he retired in 2005 and I followed him as the Master Distiller. Gary had been here for about 30 years, so he imparted a lot of knowledge to me while under his tutelage What are the main responsibilities of your role?

I’m responsible for direct distilling and warehousing operations at the Buffalo Trace Distillery. I lead the ‘Distilling & Ageing Functional Expertise Group’ for the Sazerac Company, working closely across multiple manufacturing sites to continue our focus on quality, innovation, and continuity of our distilling and ageing processes. I also promote and represent the distillery to support the marketing effort to establish the distillery as a highly recognized and respected producer of award-winning spirits.

Who were the main influences or mentors for you in regards to distilling?

Gary Gayheart and Elmer T. Lee. What have been some of the highlights of your time at Buffalo Trace?

Too many to list, however I always get excited about our new products and their development in the market. A great example of one is that I have been able to see Buffalo Trace Bourbon start from a concept and launch in 1999 to now established across the country and reaching out to the world. The entire Buffalo Trace and Sazerac team has their part in that success. I have been able to see the rise in the level of awareness and respect for the quality of our products. It

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Buffalo Trace

HARLEN WHEATLEY temperature and sunlight on the whiskey. This warehouse, called Warehouse X, is being built right now. We’re very excited to have an entire warehouse built specifically to conduct experiments!

How do you feel the American whiskey market, especially in places like Australia, is performing?

I think we are just getting started but everything seems to be progressing nicely. We are beginning to get the consumers educated on the whiskey differences in the market and there definitely seems to be strong interest from Australia.

has been a highlight to see the level of business in the entire industry continue to rise and spread throughout the world.

Can you give us a run down on the distillation process?

We have lots of great references but probably one of our best is our web site (www.buffalotracedistillery.com) where we explain in detail each step. We take great pride in every level to try and ensure the best quality product we can make no matter if we are making bourbon, rye whiskey, other whiskies or even our vodkas. We are an authentic distillery which means that we bring in raw ingredients and grind, cook and distil from scratch. We have one of the largest capacity bourbon distilleries in the business and we are fortunate enough to be able to handle our high demand. We are very flexible and we can distil just about anything we want. We have five main recipes for bourbon and we also have a few good vodka recipes. We also have a very robust experimental program where we experiment with everything from raw ingredients to ageing techniques.

What are some of the key elements of the process that you feel makes Buffalo Trace what it is?

The biggest thing is our continued focus on quality and taste of the product, however we also focus on world class customer service and quality of everything else as well, including the marketing and sales side. We have the right culture at Buffalo Trace to succeed in an ever changing business.

Are there any innovative or new ageing or distilling techniques that Buffalo Trace is using at the moment?

The latest thing is our experimental warehouse in which we have laid out 20 years of experiments to explore the effects of air flow, humidity,

How important have bartenders been to introducing the Buffalo Trace to people?

Of course, [they are] extremely critical. They continue to focus on super cocktails made with high quality whiskies and bourbons and they are right up our alley.

Do you have any advice or words for them?

Never stop exploring and educating yourself in the field.

It all will be useful skills that will help you succeed.

Anything else you wish to mention?

We always have something new coming out here. Please check our website (www. buffalotracedistillery.com/newsview) to get a full rundown of our latest product releases. I’ll also be visiting Australia in February 2014 to attend the Top Shelf drinks show.

AUSTRALIA’S LEADING IMPORTER OF PREMIUM ALCOHOLIC BEVERAGES For promo materials, tastings, sales and support call your SouthTrade representative or call head office +61 2 8080 9150 or visit www.southtradeint.com.au for more information. All products are available through leading wholesalers.

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THE SPIRIT MAKERS What about your distilling process makes Talisker unique?

First off, it’s our phenol content.

Talisker is a medium-peated malt, and we’re one of two distilleries that peats to that sort of level, the other one being Highland Park.

Then it’s the shape and operation of our wash still and the u-shaped bend in our lyne arms [pipes that connect the top of the stills to the copper worms where the spirit is condensed], which are about reducing copper contact and promoting the peppery note that makes Talisker, Talisker, as well as that sulphury note, that sort of struck matches note which you definitely get in the ten year old and 18 year old Talisker. So we’re talking smoke, pepper and sulphur.

If you read any tasting notes for Talisker, those are pretty common.

Which is your favourite Talisker expression?

I’ll go through phases but the 25 year old is without a shadow of a doubt my favourite Talisker. It’s got the right amount of fruitiness, sweetness, the right amount of smoke for me – it’s just great. And then at the end of the finish, it’s like what I would call ‘posh crisps’ – that real saltiness and the big crunch that you would get in kettle chips.

Where do you think that briney, maritime note comes from?

What used to be believed was that the maritime note came if you matured a cask by the sea, but we mature casks all over the country and we still get the same thing coming in. I think the ‘pepperiness’, which is also a character of the Talisker, always comes hand in hand with the ‘brineyness’ - if the pepper’s strong, you always get saltiness. We’ve never really been able to quantify it absolutely, but it definitely comes from the distillation. Other stills are tall and are run in a similar way to ours, so it must be the things that are unique to Talisker, like that U-shaped bend in our lyne arms. We don’t know

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Talisker

STUART HARRINGTON whether when they built the facility they had that in mind, or whether over the years, we’ve developed how we run the stills to give a better approach to Talisker.

But this is the way it’s been done for years and years and years and years and years.

How important are age statements in whisky?

Age was a thing that the industry peddled basically, because we had a lot of aged stock sitting in our warehouses, 20 or 30 years ago when the industry wasn’t doing so well. So we told everyone that the older it is, the better it is. Not always true. Actually, age can be limiting at times. A lot of whiskies now released are non-aged, which allows the blenders to play the tunes that they want, play with

the whisky without being limited by age.

What are the other advances Talisker and the Scotch whisky industry in general has made in recent years?

The beauty of the advances we’ve made in the industry, in terms of the support we have from the labs, our control of our raw materials and our control in every part of the process is that you get more consistency now.

Quality is king, and if we’re more consistent with our spirit, we can maintain a better quality the whole time. Thirty or forty years ago, the blender would have to play a lot of different tunes when they were bottling a ten year old to make every bottle the same.

Now, because of the quality of

the spirit and the casks, it is so consistent that it makes their job a lot easier and has improved quality out of sight.

Talisker has released three new expressions this year that do not declare an age statement: Storm, Dark Storm and Port Ruighe.

Which is your favourite?

Port Ruighe is my favourite of the new expressions. Talisker’s always been about aging and letting the whisky do the talking, but this is trying to do something different and that is finishing it in port casks, which for me does really, really exciting things to the Talisker. It takes Talisker down a sweeter side, in which you get a hint of Talisker 25-year-old – a slight ‘jamminess’ with almost a hint of strawberry coming through.

THE SPIRIT MAKERS How long have you been working for Bacardí and how did you end up becoming a master blender?

My first job with Bacardí was in 1974 in a summer job as a student at the Bacardí facility in Puerto Rico. I worked in the quality control lab doing rum analytical analysis.

In 1976 during my last year of my Masters Degree in Chemical Engineering, I was interviewed and later offered a position to work with Bacardí.

I accepted the offer and started working at Bacardi Corporation in Puerto Rico in June 1976 after completing my degree. I spent my first year in the distillery learning all about fermentation and distillation.

In 1977, Eduardo Lay-Bacardí – one of the Maestros de Ron Bacardí and a Bacardí family member – announced his retirement after more than 30 years working as a rum blender, and to my surprise I was called to replace him.

I spent the following six months with Eduardo Lay learning as much as I could. There was no instructional manual, and like in previous generations, knowledge was transferred by action and word of mouth. There was total secrecy about the blending process which made me realize the trust that Bacardí put in me at such an early age. This past June 2013 I celebrated my 37th anniversary in Bacardí.

What is a typical day at the distillery like for you?

Every day I need to complete a series of checks, first on the rum that will be bottled the following day. Then I start checking the rum bases that have been processed and prepared, at my request, for blending into finished rum. I even need to check the water that will be used during the blending process.

Once this has been done, I create the schedule for the day of the rums that need to be taken from our aging warehouse and processed for the next day and give these instructions to the aging warehouse supervisor.

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stills to make two rum bases.

The first is distilled through one column and we call it Aguardiente Bacardí; this has a strong rum flavour. The second is distilled through five columns and is much lighter and more delicate; we call it Redestilado Bacardí.

These two rum bases are then filtered using a secret mix of charcoals, and aged in American white oak barrels to develop their flavour and characteristics. This ageing and filtration is part of the blending process and it is here that I create the flavour profiles of the different Bacardí rum variants.

Bacardi Rum

MANNY OLIVER Once all of the rum blend components and the water quality have been checked and approved, blending begins and continues for most of the day. The finished blend is analysed and evaluated. Once approved a final polishing filtration is authorized before the rum is sent to be bottled. The 24-hour distillery production batch is evaluated analytically and sensorilly. Once approved the charcoal filtration begins. During the day all processes are monitored to assure compliance with guidelines.

Can you take us through the different steps of producing Bacardí rum?

Rum is made with three ingredients – sugarcane molasses, water and yeast. The yeast is the same one that has been kept in the family for 150 years. It is what converts the sugar in the molasses to alcohol and other rum components which gives Bacardí rum its unique characteristics. The Bacardí yeast produces a very fast fermentation that will ultimately produce a very light spirit.

We actually produce two different mashes which we then distil using continuous column-

I decide which barrels we need to use and after tasting the rum from these barrels identify what charcoals we need to apply in order to remove or reduce any dominant flavour notes that may have developed. Blending different combinations of rum bases that have been aged and shaped I can create very light and mixable rums like Bacardí Superior or older, more complex sipping rums like Bacardí 8 Años.

How much of this has changed over the past 150 years?

Very little has changed from the rum-making process that Don Facundo established in 1862. However, there have been a lot of changes in the technology that we use to

make this process better. As early as 1889 we introduced continuous column distillation as we realized that there is nothing that you can achieve in a pot still that you cannot recreate in a column.

As technology has evolved over the last 150 years we have adopted it to help improve the quality and consistency of our rum.

Our number one priority is to make sure that the flavour profile does not change. New technology has helped us to improve quality and make things more efficient, for example analysis that once took our laboratories the best part of a day to do when I started making rum, can now be delivered in a matter of minutes.

Once every two years all the Maestros de Ron Bacardí meet. This promotes an increased exchange of ideas and best practice between the Blenders across the Bacardí organization. Our research lab in Jacksonville receives samples from each of the production and bottling facilities where these are analysed and sensorilly evaluated for compliance with specifications and consistency.

Bacardi has a long connection with cocktails. Do you have any favorites?

Sometimes when it is time for a cocktail I like a Daiquirí, not the frozen kind, but the real kind. I make mine with two parts Bacardí Superior rum, only the white one; one part of fresh lime juice that I squeeze very fresh and two spoons of white sugar. Then I shake it very hard and strain it into my coupe glass. It is a ‘gentleman’s cocktail’ and the way it was originally made over 100 years ago.

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FOLLOW RULES

OTHERS FOLLOW THEIR

SENSES JUAN PIÑERA, MANNY OLIVER AND OUR OTHER MAESTROS DE RON SPEND YEARS HONING THEIR SENSES OF SIGHT, SMELL, AND TASTE. ONLY THEN ARE THEY TRUSTED TO AGE, SHAPE AND BLEND BACARDÍ RUM TO MATCH THE EXTRAORDINARY STANDARDS OF FLAVOUR, CHARACTER AND CRAFTSMANSHIP SET BY DON FACUNDO BACARDÍ MASSÓ IN 1862.

CONTACT YOUR BACARDI LION TERRITORY MANAGER FOR MORE INFORMATION ON 13 15 13 2013. BACARDÍ, BACARDÍ UNTAMEABLE and the BAT Device are trademarks of Bacardi & Company Limited. BACARDI.COM

LIVE PASSIONATELY. DRINK RESPONSIBLY.

THE SPIRIT MAKERS How long have you been working in the industry and how did you get your start?

I have worked within the scientific and technical field for over 10 years and have been part of the Bundaberg Distilling Company (BDC) for four years. I was presented with the exciting and unique opportunity to work on Bundaberg Rum and be part of the distillery’s Innovation team.

This gave me the chance to utilise my technical skills and knowledge in the creation of innovative premium rum offerings and new liquid production processes while also building my knowledge on the traditional crafting method of distilling and blending Bundaberg Rum from the experts on site. I grew up in Scotland surrounded by whisky distilleries so to be able to work in this area, and on such an iconic brand in Australia has been incredible. I am still as excited and passionate about my work today as the day I started.

What were some of the main people you learnt the craft from?

There is so much to learn about the craftsmanship of rum production from the team here.

Combined, we have over 500 years experience at the BDC. We are also quite unique in that we complete the entire rum production process ourselves, from sourcing the raw materials such as molasses, to the essential production processes of fermentation, distillation and wood maturation, to the craft and skill of blending the final product and finishing with the bottling of the rum.

This means we have experts in every area of rum production on site. The passion these people have for what they do everyday to create this rum is like none I have seen anywhere else in the world. I am very lucky to have worked with all the teams, learning from each other and exploring new opportunities as we to continue on our journey

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as experts in rum creation. I’ve also had the opportunity to visit a variety of other distilleries globally, from the whisky distilleries in Scotland to the bourbon distilleries in North America. It was an amazing opportunity to meet with the experts in these particular fields and to gain an understanding of the craft behind creating other exceptional distilled spirits.

What does a typical day at the distillery entail for you?

My role here on site is to act as a technical partner for the distillery, offering expert advice in the area of liquid production, designing new premium production processes and working with the team to drive the innovation of new products. Most of my time is spent with the Liquid Production

Bundaberg Distilling Company

SARAH WATSON

team down in our blending and barrel house. We work together, tinkering and researching new methods in maturation and liquid production to create unique, premium quality rums. We are always pushing the boundaries of what we do in an effort to see what new opportunities we can create for the distillery. A big part of my role is to ensure that we understand the science behind the craft, as well as tasting the new rum blends we have developed, which of course is also a very enjoyable part of my job!

With Bundaberg celebrating its 125th anniversary this year, can you highlight some of the key events for the distillery?

We are really excited to be celebrating this milestone in a number of ways at the distillery.

The highlight for us is releasing the most premium, limited edition rum ever produced by the

distillery. The release is limited to 1888 numbered bottles (as we were established in 1888) and is a secret blend of our oldest and rarest rums. This ultra-premium release allows us to really showcase our skills and talent in all areas of rum production, from the blending of the liquid to production of the final product.

It’s a release that we are all very proud of and will be available for sale at our distillery.

Has the production process changed much since the early days? What is the current set up and process in terms of production?

We have been producing our famous dark rum using the same traditional, core production process since 1888. We use local Queensland molasses as the feedstock to our fermenters, which we then inoculate with our rare strain of yeast. After fermentation,

the liquid is passed through our traditional distillation process where is it distilled twice. The first distillation process is through a continuous wash column and the second is a batch distillation process in our copper coil pot stills.

The new rum is then transferred into one of our large wooden vats where it is left to mature and age for a minimum of two years. Continuing to use original production methods, having been passed down over the years, has allowed us to carry on crafting this unique tasting rum. Of course, we are always looking to improve our process to allow us to continue to produce Bundy Rum at an exceptionally high quality and we’re always looking at new maturation processes to create different flavour notes. While we like to tinker and experiment with some of our newer rums, the core processes for Bundaberg Rum will always remain the same.

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THE SPIRIT MAKERS How long have you been distilling and producing absinthe? How did you first get involved with it?

My family has a long history in distillation and my distillery is located on my farm, which gives me good access to organic raw materials. I strive to produce spirits of the highest quality and I have always wanted to produce a luxury absinthe.

My absinthe is created from high quality organic aromatic herbs that I grow from seeds. Great quality of herbs is absolutely necessary. You can’t make great absinthe using commercially grown herbs. I strive to use locally grown herbs in my absinthe. There are some you can’t harvest in our climate, like anise and fennel, but all the aromatic herbs like wormwood, hyssop, mint, pontica, veronica, genepi etc. come from our organic gardens. It is an artisanal process – everything is planted, harvested, dried and distilled by one man only, me.

In regards to Green Superieur, what was your inspiration/idea behind it, and what makes it stand out as an absinthe in your opinion?

I have had a long fascination of absinthe and have for some time studied its history and production methods. My ambition was to produce an artisanal absinthe of the finest quality from my own raw materials.

There are a number of factors that make Green Fairy Superieur

Green Fairy Superieur

MARTIN ZUFANEK Can you give me a brief run down on how you produce your absinthes? Are there any interesting or important production/ distilling techniques that you use, that make your products distinct?

The biggest difference is in fact that we are distilling each of the herbs individually.

This is like the process of creating a perfume, it is very labour intensive and it dates back to the early days of absinthe making. Otherwise there are some secrets which were developed after many experiments creating the difference that make exceptional absinthe. We also made some hardware tweaks to our alembic which I am quite proud of and which led to much smoother and aromatic distillate.

Who else do you work with? Were there any people that played a role in mentoring/educating you in regards to absinthe?

We are a family run distillery and all our workers are Zufaneks. But to be really honest, absinthe production was my idea. I spent lots of time by reading historic books, comparing different recipes and manuals and in the end I came up with my own recipe. My most important learning is to obtain the perfect composition – as it is with production of a great wine.

How do you feel the absinthe category is doing in terms of both sales and awareness amongst consumers? Have bars and bartenders played a role in lifting absinthe’s profile?

We are definitely seeing a resurgent consumer interest in absinthe in Europe and the United States. I am in constant contact with bartenders that are advocates of Green Fairy Superieur. Bartenders who understand absinthe are vital in passing on knowledge. There is a lot of information to share – the history, the production method and the best methods of consuming absinthe.

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an exceptional absinthe – the recipe that is traditional but has been evolved through my experimentation; my constant supervision over all stages of production (from planting of seeds through to bottling); and the use of my own raw materials (organically grown herbs, fruit and spices). You must have high quality raw materials to produce exceptional spirits and this is an area in which we are very strong.

How has it been received since it launched? Are you working on any other new products at the moment?

Our absinthe has been recognised among the best in the world.

I am very grateful to have my products received so well and I will never stop developing and experimenting. I’m also particularly excited about the development of my aged Moravian Gin made from two types of juniper berries – the very rare red, as well as common blue. This is an original Moravian recipe that is older than that of both Dutch and English gin. The purity and age make it very special.

What are some of the biggest misunderstandings/ misconceptions when it comes to absinthe? How important is education for the category and what are some of the best ways to do that?

Consumers are often mesmerised by the high alcohol volume and the notorious story of absinth and its ban. The challenge is to look beyond this and consider absinthe for its taste, aroma, complexity and balance. A luxury absinthe like Green Fairy Superieur should be measured against high quality spirits such as cognacs or whisky.

This challenge can be overcome by introducing consumers to high quality absinthe; we rely on knowledgeable bartenders to promote the absinthe experience to consumers.

Do you work alongside many bars and bartenders? Are there any in particular that you find are doing great things with absinthe?

I am involved with the Bohemian Bar Society in Europe and have met many influential bartenders. I have got to know George Nemec very well and I understand he is highly regarded in Australia. I have also been impressed with the absinthe knowledge of Brendan Keown from the Hazy Rose in Sydney. I am very grateful to Marco Nunes (Brisbane), Daniel Monk (Melbourne) and James Irvine (Sydney) who recently wrote endorsements for Green Fairy Superieur.

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THE SPIRIT MAKERS When did you start working in the industry and how did you end up in your current role?

I started in the industry at the Regatta Hotel as a GPU (Glass Picker Upper) when I left school but my first encounter with rum was 33 years ago when I was the youngest rum distiller at the first and oldest rum distillery in

was untapped opportunities in our rum and because of my background I encouraged our company to let me do some things with our Rum and helped us to win another three Gold medals, three Silver medals and two Bronze medals with our Fiji Rum in 2011 in London and San Francisco.

How long has the distillery been operating?

The distillery was commissioned in 1980 by the Fiji Sugar Corporation and was bought by our company in 1998.

What have been the major changes (if any) over the years?

Now that CCA are our owners they can see the potential for our rum so we are upgrading our boiler and steam capacity installing new fermenters, we are modernizing our distillation process controls and upgrading our storage and production capacity – we are giving our distillery a long awaited extreme make over.

Fiji Rum Co. LIAM COSTELLO Australia on the shores of the Albert River near Beenleigh. The owner then was a man named Ray Moran and he helped to teach me everything about rum and about working life. Whilst at Beenleigh I also trained at Tarac one of the largest distilleries in Australia in the Barossa Valley and went on to win three Gold medals, six Silver medals, six Bronze medals and two trophies as the Most Successful Exhibitor at the Brisbane Show two years in a row for the rum I made.

I then ventured into sales and went on to become the General Manager of Rosemount Wines and whilst with Rosemount was lucky enough to work closely with two Masters of Wine, and one of the best winemakers in the world Philip Shaw. They taught me all about the shape of flavour and mouth feel and complexity of wines that has been invaluable whilst blending some of our new rums. I left Australia and bought a resort in Fiji in 2003, I sold it and bought another that I still have called Lalati Resort & Spa, and then started to work for the then Fosters Pacific Group.

To help me become a Fijian citizen I needed to make myself more valuable to Fiji and to our company, and I knew there

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What products are currently produced at the distillery?

Currently we produce Bounty Dark Rum, Bounty White Rum, Bounty Spiced Rum, Fiji Rum Co 8 Year Old Rum Liqueur, 8 Year Old Banana Rum Liqueur, 8 Year Old White Chocolate Rum Liqueur, 2 Year Old Coffee Rum Liqueur, 2 Year Old Coconut Rum Liqueur, 2 Year Old Golden Honey Rum, 2 Year Old White Rum, 8 Year Old Rare White Rum, Regal Whisky and Gin, and Czarina Vodka.

Can you walk us through the production and distillation process?

We start with molasses which we ferment to create our base wash, We then use two different types of distillation processes, a three column continuous still process and a pot still batch distillation as well. The continuous still rum is our base rum and we then blend various amounts of pot still rum with the continuous still rum depending on the flavour profile we are looking for. We then lay our rum to rest in once used bourbon barrels for one year plus.

Does having the distillery in Fiji affect the taste, style or production of your spirits in any way?

Yes, we believe that our hand cut sugarcane our sugar mills processing techniques, our local environment, our soil, our weather and our water all contribute in some way to making our product unique to other rums from other parts of the world.

Can you give me a breakdown of what your work and responsibilities at the distillery entail?

In my role I have been in-charge of the development of various rum styles to be showcased in our Fiji Rum Co. Shop at Port Denarau, as well as the continual improvement of our fermentation, distillation and maturation techniques along with the development of sales opportunities to take our rums to the world, I guess you could say I am Jack of All Trades and Master of Rum!

What have been some of the challenges and successes for the distillery – and you – over the years?

We have had some great success with our rum over the last 10 years albeit other people using our rum with their label and twice it has won best rum in the world and even best distillery in the world but again in other people’s labels, so now it is our turn to do something with our rum.

The biggest challenge has been to maintain our product style and consistency over the years with minimal investment in our plant and storage, however now that CCA have a heart for rum we are confident it can only get even better.

Are there any new expressions the distillery is currently working on that you can tell us about?

We are currently finalizing a 5 Year Old Dark Rum, a 5 Year Old Dark Spiced Rum, a 12 Year Old Single Barrel Rum and we have just laid some Rum down in some new Bourbon Barrels to become a 15 Year Old Super Premium release that will be ready in another three years. b&c

JAPANESE WHISKY

THE

ART OF

JAPANESE

WHISKY

BY DAN WOOLLEY

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JAPANESE WHISKY

I was lucky enough to go on an extensive exploration through Japan with the sole purpose of hunting whisky distilleries with a small band of whisky addicts from Tasmania including the godfather of Australian whisky himself, Bill Lark.

We started our epic journey in Osaka and plundered the whole country side all the way up to Sapporo.

In this article I will attempt to enlighten you with my discoveries through the four big distilleries of Japan – Suntory’s Yamazaki and Hakushu as well as Nikka’s Yoichi and Miyagikyo.

L

et’s take a look at how the phenomenon of Japanese whisky started in the first place. In the late 1800s as western culture swept across the east and in particular Japan, popular western characters started to infiltrate traditional Japanese lifestyle with the most imposing and influential being the ‘English gentleman’. Japanese men started to trade in their kimonos in exchange for a three piece suit complete with bow tie, bowler hat and cane! To complete this ensemble they also had to drink what the English gentleman of the day was drinking – Scotch whisky. This is how the love affair between Japan and whisky started, well over a hundred years ago.

The Japanese are well known for taking something and putting their own spin on it, some would even say perfecting it, so when it came to whisky they weren’t just happy drinking Scottish whisky, they wanted their own Japanese whisky. If it wasn’t for the determined vision, hard work and loving passion of two men Japanese whisky would not be what it is today. This is where there is a lot of argument and divided camps as to who exactly is the godfather of Japanese whisky – Masataka Taketsuru (Nikka) or Shinjiro Tori (Suntory)?

I like to take the very Zen approach to this and refer to the classic symbol of the yin yang. They are both as influential and important as each other and without one the other wouldn’t exist… it sounds very politically correct but it is very true.

Masataka was the first Japanese man to study the art of making single malt whisky in Scotland. He was determined to make Japanese whisky but without the vision and business sense of Shinjiro would anything have come from this upon his return to Japan…?

Who knows?

All of this is very hypothetical and I don’t like to dwell on ‘what ifs’ myself. I do know, however, that both of these men started huge whisky empires that drive each other daily to perfection through healthy competition.

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JAPANESE WHISKY

The DNA or backbone of Hakushu is fresh apples and sweet honey; it’s the Japanese whisky that I always use to introduce people to the category because of its silky smooth and very approachable flavour profile.

It seems very fitting that the first distillery we start our tour of duty at was co-designed by both Shinjiro and Masataka – the immortal Yamazaki. It’s also the first commercial whisky distillery in Japan dating back to 1923 as well as the first Japanese whisky available in Australia.

This year Suntory’s Yamazaki won the international award of distillery of the year, an award that it had previously won twice before and the only distillery in the world to ever win this award three times. Our small group of whisky fiends had the pleasure of being personally hosted through the Yamazaki distillery by Mike Miyamoto, the number one Yamazaki guy in the world. What an amazing character filled with more information about Japanese whisky than you could ever imagine.

Miyamoto takes us for a tour through the whole distillery, from the highly polished stills to the wash backs and even through the vast ageing warehouses. Suntory have over 1 million casks of whisky ageing which is a truly staggering statistic. After we explore the entire distillery Miyamoto takes us back to a nicely air conditioned room set up like a classroom, complete with light refreshments and a power point projector presentation. This was not something put together by a marketing team, this was assembled by Mike himself. Yamazaki is aged in five different types of casks including the mysterious local Japanese oak – the Mizunara.

This is where the real fun begins. We actually get to taste five different 15 year old single cask samples drawn directly from the five different casks that are used, including the Mizunara which is definitely the stand out cask used at this distillery. Filled with sweet over ripe juicy fruit it’s extremely unique and like no other whisky I’ve ever tasted before.

Mike tells us that the Mizunara is very rare and they only fill five casks a year as its nearly impossible to source. Japan’s climate isn’t suited to growing barley so Suntory source their grain from overseas – mainly from Scotland and Australia.

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FOR FUR THER INFORMATION, CONTACT YOUR AREA SALES MANAGER OR CUSTOMER SERVICE ON 1800 090 378. | WWW.ASAHIPREMIUMBEVERAGES.COM

JAPANESE WHISKY

A few days, many miles and an array of Yamazaki bottles later we reach the Suntory Hakushu distillery or the forest distillery as it’s affectionately known as because of its remote mountainous location. This very picturesque distillery is placed in some of the most beautiful countryside imaginable, equally matched by the soft and subtle flavour profile of its whisky.

The DNA or backbone of Hakushu is fresh apples and sweet honey; it’s the Japanese whisky that I always use to introduce people to the category because of its silky smooth and very approachable flavour profile. Hakushu was built in 1973, 50 years after Yamazaki, and its 70s style of architectural design is very kitsch and quite cool.

This distillery houses an incredibly large tasting hall, more akin to a German beer drinking hall, with a huge selection of whiskies at very reasonable pricing and it would’ve been wrong, if not rude of us to not take full advantage of this.

Miyamoto, being the perfect hospitable host, meets us at Hakushu for the whole distillery tour and once again takes us through a power point projector presentation and tasting again. The main stand out difference between the two distilleries ageing process is that Hakushu doesn’t use Mizunara casks.

Both of these fantastic distilleries produce a huge array of whiskies including a sherry cask expression, a heavily peated expression, a puncheon cask expression as well whiskies with no age statements, and 10 year, 12 year, 18 year and 25 year old expressions, which are all very different and all outstanding in their own way.

Suntory also has a grain distillery called Chita where all the grain whisky needed for their blends are produced.

Suntory made it big on the whisky scene when their best-selling Kakubin, or square bottle, exploded onto the Japanese market in 1937 and still today is the number one selling whisky in Japan.

Their premium blended whisky, the Hibiki, is in my opinion the best blended whisky being produced anywhere in the world today. Their 12, 17, 21 and 30 year old expressions are made up of Yamazaki, Hakushu and Chita whiskies of respective years but they then marry these aged whiskies in ex-plum wine casks to give the whisky a beautifully sweet and harmonious balance – truly sublime whisky.

Travelling further through this magnificent countryside on the bullet train at hundreds of kilometres per hour whilst drinking Yamazaki 18 year old with my band of whisky cohorts is about the finest way to travel from distillery to distillery that I’ve ever experienced – mostly because the whisky consumption is a lot higher as I don’t have to drive!

Soon we reach Sendai where Nikka’s Miyagikyo distillery is located. Built in the mountains in 1969 it’s the second single malt distillery in the Nikka whisky empire and is a softer, more approachable style than its older and more rugged brother, the Yoichi. Built right in the middle of two rivers that flow on either side of the distillery, the Miyagikyo has an abundance of fresh flowing spring water, some of the purest in the country.

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Travelling further through this magnificent countryside on the bullet train at hundreds of kilometres per hour whilst drinking Yamazaki 18 year old with my band of whisky cohorts is about the finest way to travel from distillery to distillery that I’ve ever experienced – mostly because the whisky consumption is a lot higher as I don’t have to drive!

JAPANESE WHISKY

Our gracious host Emiko Kaji shows us down to the river side where we get our hands wet in the river sampling the water, very cool to the touch and pristine to taste. As well as the copper pot stills housed here at Miyagikyo, this is also the location of their grain distillery.

Nikka use a Coffey still which operates everyday, around the clock, and they also use maize or corn as their grain which makes it very similar to a bourbon.

Nikka is very different to Suntory. Their stills aren’t as highly polished, their grounds aren’t as neatly kept and their workers uniforms aren’t as spic-span and perfectly ironed. Somehow you get the feeling that their whisky shines through in the same way, a little less polished and almost more of a whisky made for and embraced by the working class whilst Suntory whisky seems more like an upper-class or business-man’s whisky. Both are fantastic styles in their own right, just different. Like comparing the styles of a Scottish Highland single malt to a Scottish Islay single malt, both brilliant but very different.

The stand out flavour profile of the Miyagikyo is the bursting fruit juice on the palate, very sweet and extremely complex. One massive added bonus here is that Nikka actually bottle a large number of various single cask and varied aged expressions. 12 year old sweet and sherry, 12 year old woody and vanillic, 12 year old peaty and salty, 15 year old sherry cask, 20 year old sherry cask, 25 year old Bourbon cask and the list goes on and on and on and on. As you can imagine I was like a kid in a candy store and could barely contain myself. After tasting as many as humanly possibly I started buying a lot more than I could legally bring back to Australia – but that’s another story.

After waking up from this incredible single cask dream like state it was time to hit the road again and work our way all the way up to Hokaido, the top island of Japan, and hit the city of Sapporo. About an hour’s train ride out of Sapporo we reach our final distillery destination of Yoichi, the first distillery built by the Nikka Empire in 1934 and definitely their prize piece.

This distillery is built to mimic the look of a classic Scottish single malt distillery with large sandstone brick, ageing warehouses, Hutt style roofs and it may also be the only distillery in existence that still uses traditional coal heated stills. I was very impressed to see workers shovelling coal, which is an art that I thought was lost forever.

Yoichi is the most heavily peated standard Japanese single malt on the market today and I personally think that its smoke dances beautifully on the palate no like Scottish whisky ever could. Unfortunately this is where our journey ends… for the time being that is as I’m soon to return to the land of the Rising Sun to gather more information, and more importantly, drink more Japanese whisky in preparation for my upcoming book on the subject.

Over the next 12 months there will be a lot of new expressions of Japanese whisky available in this country and I know this will put a smile on a lot of people’s faces.

Expect to see this category grow and grow until it’s a staple on every back bar throughout Australia. b&c

bars&clubs 51

ASIAN BEER

A TANG OF

BY MATT COLLIARD

52 bars&clubs

ASIAN BEER

I

n Australia, beer is changing. Actually, it might be more truthful to say that our attitudes toward beer are changing. Much of the growth in the Australian beer market over the last decade has been driven by premium beers from Europe and naturally the interest from Australians for lagers and pilsners has grown. Some of the more familiar names – Stella, Peroni, Becks (to name a few) have entered into local brewing arrangements in Australia, this in turn has meant greater production and has led to a greater penetration of the Australian Market.

Interestingly, a wave of Asian beers has also reached Australia and is growing in consumption. Every bar, restaurant and bottle shop I have been to in Australia has cropped up a list of Asian beers and they are sitting rather comfortably there too. I would need the entire magazine to comment on just a percentage of Asian beers in Australia.

Unfortunately, I can only provide a brief overview.

Beer is very much enjoyed in Japan, the rise of this popularity was in the 17th Century when the Dutch built a beer hall for sailors working the trade routes between Japan and the Dutch Empire, this small introduction to beer was later helped by the arrival of German brew masters in the 19th Century. The country boasts some big breweries which dominate sales – Asahi, Kirin and Sapporo are probably the most common.

In the 19th Century the Japanese discovered wild hops on the island of Hokkaido, and pretty soon a brewery was opened in the small town of Sapporo, with the German-trained brew master, Seibei Nakagawa, at the helm. Nakagawa is seen by many as pioneering European-style brewing in Japan, and considered the ‘father’ of the Sapporo brand. Sapporo, along with the brewery’s Yebisu brand, is a Bavarian-style beer, made using German hops.

“Sapporo premium beer is a perfectly balanced golden lager brewed with the Japanese attention to detail. The slow cool fermentation

balances delicate hops and esters with a full malt character. The authentic brewing techniques and quality ingredients used have produced a crisp and refreshing lager beer,” the company says.

Asahi was first launched in 1892 by the Osaka Brewing Company, and although a popular drink it wasn’t until its debut in 1987 as the first Karakuchi (dry) beer that Asahi Super Dry has set a new standard in Japanese brewing.

It was so popular in fact that the company struggled to keep up with the demand.

“This pioneer beer, with refreshing malt flavour and crisp aftertaste has set a new standard that is acknowledged around the world. Asahi Super Dry’s unique flavour characteristics are derived from the three core pillars; distinctive rare yeast, strict compliance for all ingredients and innovative technology,” a company spokesperson explains.

Asahi Super Dry in Australia has a varied demographic, and has linked up with a number of arts, culture and design events, such as sponsoring the Sydney Biennale contemporary art festival and the Asia Pacific Screen Awards last year.

“With the recent addition of Asahi on tap the response from the public has been incredible.

Asian beers here in Brisbane are certainly on the popular side, in some cases out selling their European counterparts.

Personally I find the crisp dryness of Asahi compliments our food menu splendidly, especially with our Asian style cuisine,” Glass Bar manager, Stephen Hubbard, says.

Dating back to 1890s, Kirin is a fine yellow beer made using a ‘noble hops’.

It has a rather full-bodied richness, a unique taste and a huge popularity amongst Australians and the Japanese alike, and it’s another beer that

bars&clubs 53

ASIAN BEER

complements many Asian dishes superbly.

“Kirin is crisp and perfectly complements our Gyoza. In Japan drinking always involves food, and when eating Gyoza, no other type of alcohol goes better than a cold Kirin.

Japan is currently going through a boom in craft beer. Many of the sake breweries are branching out into craft beer and many passionate Japanese beer lovers are starting small brewing operations,” Andrew Jeffreys, manager at Brisbane’s Harajuku Gyoza restaurant, says.

“While Japanese beers are often thought of as light and easy to drink, generally Japanese craft beer is heavily influenced

by German beers and the flavours are much bolder.

One of our most popular craft beers we carry is Rising Sun. Rising Sun is crafted in the American west-coast style. It has a beautiful soft citrus hop aroma which gives way to a round, honeyedfruit flavour. The finish is crisp and refreshing. Rising Sun hails from Baird Brewing started in 2000 by Bryan and Sayuri Baird and is located at the base of Mt. Fuji in Numazo, Japan.”

One of my favourite beers, which

54 bars&clubs

I discovered while working at Kerbside, is Hitachino Nest, a refreshing mildly hopped Belgian-styled beer flavoured with coriander, orange peel and nutmeg, made by the Kiuchi Brewery.

While Japanese beers tend to have a higher price tag than other Asian varieties, their quality and marketing campaigns have elevated them to a more premium product.

They are clean, malt style lagers which are well suited to a warm climate (a perk for the Australian drinker) and go very well with light foods such as seafood and spices.

Aside from Japanese beers, there are several other beers produced in Asia that have carved a nice niche for themselves in the Australian market. One popular beer, especially amongst Australians that have spent time in Bali, is Indonesia’s Bintang beer, which could be considered being both a pilsner and a lager.

With a Dutch influence in its initial creation, Bintang has been brewed in Indonesia for more than 80 years and has been in Australia since October 2012 supplied by Drinkworks.

“It is the images of having fun with friends, surfing on the beach that resonate with the Bintang drinker,” Drinkworks’ Grant Caunter says.

Drinkworks also supply from Tiger from Singapore, which has been a success in small bars all around Australia. Brewed since 1932, it is a pale lager which delivers a crisp, clean taste and sold worldwide. In Australia it has made a success as a point of difference.

“The small bar movement has increased the need for clear brand positioning in on premise, there is now more choice, more competitors, so brands like Tiger with the mystique of Asia, and the long associated connection with emerging artists and music suit venues that also follow the arts and provide entertainment,” Caunter says.

In the case of Tiger, the reports show that this beer alone is experiencing a double digit growth here in Australia, a fantastic result in such a competitive market. Australia is a strategic market for all Asian beers because of their origins, promotional tactics and production methods, as they are being seen as high quality and interesting.

“Asahi has been a steady constant in the fridge with a demographic of mid 20-30, and also serves as a go-to beer for others when they can’t see their favourite in the fridge. Tiger is a recent addition to our family, flowing through the tap to help bring in the warmer weather. It’s a great summer beer as it’s a little dry, a little crisp, and light enough to recommend to XXXX and VB drinkers.”

“Both these beers are great for summer as they’re light in flavour, so you find yourself able (and wanting) to have the second or third, rather

than switching beers each round. They’re also a sound choice when trying to find something for the patron who may feel a little overwhelmed with the selection of both craft and unique international beers,” Brisbane bartender, Lauren Besse, formerly from Lock n Load Bistro, says.

By far the most widely known beer from China is Tsingtao. Like many Chinese beers it uses rice in the mash as well as barley. Strains of Yeast are actually sourced from Australia to create this beer, not to mention the finest spring water from that famous Lao Shan mountain area. The brewery first began production in 1903, since then its key product has always been this pilsner style beer which is sold in over 60 countries. Tsingtao is perfectly balanced with a pleasant touch of hops.

You may be better with a slightly hoppier beer with a spicy Chinese dish, but it is still an enjoyable and refreshing brew, great for a hot day, and something certainly able to quench your thirst.

San Miguel, a popular brand of beer sometimes considered Spanish actually comes from the Philippines, (funnily enough, the first time I tried this beer was in Spain!) where it enjoys a monopoly on the local beer market. San Miguel is a malty pilsner with a touch of bitterness. This is a great beer to pair with mild Asian food, especially noodle dishes and fish.

Kingfisher is probably the most popular and well-known Indian beer in Australia. This smooth lager was launched in 1978, but interestingly enough beer in India began back in the 18th Century during Britain’s Colonial era. My first exposure to Kingfisher was at a curry house in Hertford, South East England. Kingfisher complements Indian cuisine perfectly, it’s light, it’s crisp and goes well with anything from Vindaloo to Madras and Nann.

“Asian beers attract a very wide demographic into our venue. They provide an alternative to European lagers and pilsner for customers who are after something a little different, but crisp and refreshing. The recent addition of craft beers from Asia has led to an intriguing response from staff and customers alike,” Fringe Bar and Kerbside general manager, Ian Kissane, explains.

Asian beers are successful in Australia for a number of reasons, Australians travel more frequently to the countries that are the principal producers and the memory of said experience is retained. Be it surfing in Bali, the T-shirt from Bangkok, or the ‘beer’ you met in India. In the past Asian beers were a treat or bought at price point, now they are a strong category with a recognised quality edge, they are sought after by drinkers, not just for a label, but for taste, refreshment, and simply to improve an experience with Gyoza, Curry and Noodles.

Possibly one of the biggest factors to consider is that as Australia relies very heavily on South East Asia for a great percentage of exports and imports, it’s no surprise that beers are a part of those economics. As these two cultures moves closer as trade and diplomatic partners, as the changes in population and tourism continue to grow, Asian beers will only continue to thrive in a broadening Australian beer market. b&c

PROFILE

PIPER WITH THE YEKUANA’S CHIEF

KEEPING IT

UNUSUAL

Hendrick’s Gin global brand ambassador, David Piper, visited Australia recently to host a number of events and introduce Hendrick’s new Quinetum cordial to local bartenders. We caught up with the self-proclaimed Commander of Special Operations to find out more about his unusual role.

When did you first start out in the industry and how have you progressed over the years to where you are today?

I worked as a bartender all through art school – nowhere too fancy, although at one point I found myself the senior member of staff of a manager-less, beautiful, and very quiet bar for a month one summer. I wasn’t very good, not least because I loved it when it was empty. But it was a heady atmosphere for a youngster, full of antiques and whatever soft haunting music I’d choose to waft through the place, and I loved helping create that ambience and the opportunity to really engage with the few guests and make their evenings as full and ridiculous as possible. Plus I got really quite good at carving filthy pictures into lemon peel.

Then I came from the other side. I gave up making art for doing things in the real world. In 2002 I started performing with garage rock bands and as a master of ceremonies for the first burlesque nights in London, then started organising my own parties in London. I was heavily involved in nightlife for many years – never normal stuff, always elegant, glamorous, sophisticated, wild, and debauched, and most importantly, open to anyone so long as they had the right attitude and were willing to put some effort into dressing

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up. That’s also how I met Hendrick’s – when the brand was just starting out in the UK in 2003. I performed at the London launch, and we realised there was some sort of vague common ground. The next year I built three nonsensical Victorian bicycle contraptions, and the year after invented the steam–powered cocktail shaker, and as the brand grew, they would call me back every now and then for bigger and bigger projects.

I also consulted for a few other brands, and was fairly happily writing and DJing in Paris when they called me for a full-time position.

How is the gin market doing globally at the moment, and where do you think Australia fits into it all?

Standard issue gin is doing okay. But much of the world is going crazy for ‘super-premium’ gin: smallbatch, handcrafted, and often a little experimental.

Hendrick’s is generally acknowledged as being the leader of this new wave, having been the first to break the mould, and reinvent the idea of gin as something exciting, fresh, sophisticated, and different, rather than your parents’ or grandparents’ drink.

Just as access to fresh produce and really good cooking has spread, so has access to good drink. This boom in gin and the boom in cocktail culture of the last 10 years or so go hand in hand, and in fact are pretty inseparable. Australia is no slouch here. There are absolute world-beating restaurants and bars, and some really sophisticated palates and surprising tastes. And people seem to be enjoying gin again very much... especially with a little slice of cucumber.

I believe you have recently been on a few adventures in the quest for new botanicals.

Can you tell us a bit more?

Lesley Gracie and I stayed with the Yekuana Indians in an extremely remote part of the rainforest, surrounded by towering tepuyes (sheersided, flat-topped mountains with hundreds of miles-wide plateaux of more forest on top), by a fast-flowing river, sleeping in their communal hut, venturing to different parts of the surrounding area every day to find the plants, fruits, seeds etc they use for magic and medicine, bursting with indescribable

flavours no-one from the rest of the world has ever tasted.

We were there through an encounter with Charles Brewer-Carias, an incredible 75 year-old explorer, who has discovered hundreds of new species, sink-holes that the Empire State Building could fit in, several tribes, and more. It is an incredible part of the world.

This was an unforgettable opportunity to see nature at her wildest, most dangerous, and most abundant – and to experience a little of what it means to live there, in a world of magic and spirits, beauty and peril.

We brought a ten litre copper still and a supply of neutral spirit with us. Of all the fantastic plants we found (with the incredible names the Indians give them – we encountered a whole hillside of ‘Mother-In-Law’s Shits’, and plenty of ‘Wild Pig’s Piss’... this didn’t taste too good, surprisingly), one called ‘Scorpion’s Tail’ really stood out. We managed to make nine litres of distillate and bring it back to our distillery in Girvan, on the west coast of Scotland, where Lesley has been tinkering and experimenting.

It should be enough to make a ridiculously tiny batch of gin.

What were your impressions of the Australian bar scene and the bartenders you met?

There are a huge number of top-notch bars in Melbourne and Sydney; they each have scenes to rival any city in the world. There is some really interesting innovation going on, and a lot of attention to details, in the cocktails they make as well as everything else. Aussies are naturally very hospitable too, it seems. b&c

HOT LIST

GILTY PLEASURES PERFECT BUBBLES

T FEC PER BLES BUB

Glass: Champagne Flute Ingredients: • 20ml Tanqueray Gin • Dolin Chamberyzette Strawberry Apertif • 30ml Rhubarb shrub • Sparkling Wine Method: Chill gin, Dolin and shrub with ice then strain into a Champagne flute and top with sparkling wine Garnish: Chocolate covered strawberry APHRODITE

T

he Gilt Lounge, one of a handful of great bars located in Sydney’s QT Hotel, has recently rolled out an impressive cocktail list filled with over 35 modern and classic cocktails, including a number of creative signature drinks and several barrel-aged tipples.

Bar manager, Jared Thibault, has overseen the development of the large majority of the drinks on the list, with valuable input from his talented bar team, and he has brought his years of experience working in cocktails bars in the US and Australia to fruition.

Thibault admits that the cocktail list initially had a heavy focus on dark spirits – what he refers to as more New York styled drinks, but he soon realised that in a venue like the QT Hotel those types of drinks don’t always work, so he looked to another part of the US for inspiration.

“I’ve worked in Los Angeles and New York. New York is more my style but Los Angeles is kind of what works here. The drinks that are selling well here are the LA-style ones. In a venue like this the way a drink looks is very important, it doesn’t just have to taste great it also has to look sexy and every drink here needs a garnish,” Thibault explains.

Amongst the LA-style drinks that sell well are the Watermelon and Coriander Caipirinha, the Perfect Bubbles, the Aphrodite, the Vanilla Passion Fruit Pisco Sour, and The Rosita.

“The Rosita is a twist on the Margarita made with rose syrup, crème de violette, Herradura and rose petals. It’s one of those drinks that a girl will see from a across the bar and say ‘I don’t know what that tastes like but I want one’,” Thibault says.

But the cocktail selection is deeper than that, with a strong choice of ‘Forgotten Classics’ such as the Pan American Clipper, Ward 8 and Philadelphia Fish House Punch, as well as several well-known and loved modern cocktails such as the Penicillin, Nuclear Daiquiri and 21st Century.

The bar also has its own Negroni soda, carbonated with a Perlini shaker, as well as a number of rotating, French oak barrel aged cocktails, which includes a number of twists on classic like the Martinez, Old Fashioned, Boulevardier and Sazerac, as well as signature cocktails like the rum based Barrel Aged Jack Sparrow.

“We just had a write up in the New York Times about our barrel aged cocktails. Our barrel aged rum Old Fashioned got mentioned in the article.

When I first came to Australia a year and half ago nobody was really doing barrel aged cocktails,” Thibault explains. b&c

RENDEZVOUS Glass: Coupe Ingredients: • 45ml High West Rendezvous Rye • 10ml Fernet Menta • 15ml Demerara sugar • 5 Dashes of peach bitters Method: Stir all ingredients with ice then strain into a Coupe Garnish: Flamed orange twist

APHRODITE Glass: Coupe Ingredients: • 45ml Metaxa Brandy • 2 Tablespoons of Greek yoghurt • 30ml of Saffron and pistachio syrup • 30ml Lemon juice • 3 Dashes of mint bitters Method: Shake brandy, yoghurt, syrup, lemon and bitters and strain into a Coupe Garnish: Shaved pistachio and lemon balm

NOLET MULE

NOLET MULE Glass: Moscow Mule Mug Ingredients: • 45ml Kettle One Citroen • 30ml Vanilla bean gelato • 15ml Orgeat • House spiced ginger beer Method: Shake vodka, vanilla, and orgeat and top with ginger beer Garnish: Lime wedge

RENDEZVOUS

bars&clubs 57

FOUR

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BEHIND THE BAR THE PRODUCTS EVERYONE IS TALKING ABOUT THIS MONTH

NEW SMIRNOFF 1ARRIVING DOUBLE BLACK BOLDLY Diageo Australia has recently launched Smirnoff Double Black, a double freeze filtered vodka with a 40 per cent ABV that is designed to cater for trade-up occasions and consumers looking to ‘make a statement’. Featuring a striking black bottle design, the large scale launch will be backed by an integrated advertising campaign to drive traffic to on-premise venues.

Distributed by Diageo Australia Ph: 1800 066 931

HOUSE OF 2THE MEZCAL IS OPEN

Casa Mexico has introduced a number of premium, artisanal mezcals into the local market, including the Coralillo, Banhez and Bruxo brands. Coralillo is available in two expressions – joven and reposado – and is made from Espadin agave, is triple distilled and

58 bars&clubs

bottled at 38 per cent ABV. Bruxo is also made from Espadin agave, is double distilled and bottled at 40 per cent ABV. Banhez is made using both Espadin and Barril agave, is double distilled and bottled at 38 per cent ABV. Distributed by Casa Mexico Ph: 0450 602 020

NEW AUSSIE GIN 3AHITS THE MARKET

The Hunter Distillery has released an organic, aromatic gin with an ABV of 45 per cent called Copperwave.

The newly released gin is made using more than 11 botanicals – including juniper, coriander, cassia, cinnamon, Australian lemon myrtle, Australian aniseed myrtle, citrus peels, cardamom, nutmeg and calamus – which are distilled separately and then blended to ensure a high quality, balanced and consistent product.

Distributed by Hunter Distillery Ph: (02) 4998 6737

LOOK FOR 4NEW OLD FAVOURITE

Midori has updated its packaging and introduced a new sleek and contemporary bottle, which includes a frosted finish, a new neck label and cap, as well as a modern redesign of its logo. In addition, Midori’s sugar content has been reduced slightly.

Distributed by Suntory Australia Ph: (02) 9663 1877

5SALTY AND NUTTY Monin has added two new products to its portfolio, Le Fruit de Monin Coconut, a fruit mix made from freshly grated coconut with a creamy taste and great texture, and Monin Salted Caramel syrup, which delivers a sweet, salty and smoky taste combination, with an intense caramel nose.

Distributed by Stuart Alexander Ph: 1800 225 417

HISTORIC RUM 6AFROM BUNDABERG

As part of its 125th anniversary celebrations, the Bundaberg Distilling Co. (BDC) has released a limited edition BDC 125th Anniversary Rum, which was produced by the BDC’s master craftsmen by blending some of the distillery’s oldest and rarest rums. There are only 1,888 numbered bottles available of this flavoursome rum, which features hints of honey, caramel and spice, and contains a long and smooth finish.

Distributed by Diageo Australia Ph: 1800 066 931

GLEN GRANT 7 SHOWCASES 5 DECADES OF DRAMS Scottish single malt whisky maker Glen Grant has released a limited edition expression, Five Decades – a beautifully complex and smooth, multi-vintage single malt created by master distiller Dennis Malcolm from hand selected, slowly aged

11

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EDITED BY SACHA DELFOSSE

casks that he laid down over the last five decades, going back to the 1960s.

Distributed by Campari Australia Ph: (02) 9478 2727

FROM THE 8FRESH PRAIRIE TO YOU

Prairie Handcrafted Vodka and Gin, which are both certified organic by the USDA, have recently landed on our shores. Prairie Handcrafted Vodka offers hints of melon and pear on the nose, creaminess on the palate and a bright smooth finish, whilst Prairie Handcrafted Gin is an elegant merging of coriander, angelica, lemon and cassia with a hint of juniper and herbal fragrances of mint and sage.

Distributed by Icon Beverages Ph: 0497 068 878

WHISKY WORTH 9ACELEBRATING

The limited edition Glenfiddich 125th Anniversary single malt Scotch whisky expression has been released

to celebrate the distillery’s 125 years of producing pioneering spirits.

This golden barley coloured whisky is made from peated Glenfiddich whiskies that have been matured mainly in American oak casks, giving it an unusual depth and smokiness, as well as a deep, vanilla oak flavour, fresh fruit and spice notes, and a rich, lingering, slightly dry finish.

Distributed by William Grant & Sons Ph: (02) 9409 5100

10

PATRÓN SHOWS ITS DARK SIDE

Patrón Tequila has recently launched Patrón XO Cafe Dark Cocoa in Australia, a delicious combination of Patrón Silver Tequila, high quality coffee and pure cocoa that is distilled at 30 per cent ABV. It has deep, dark colour and packs fresh coffee and cocoa aromas, that complement a rich, dry taste and a smooth finish.

Distributed by SouthTrade International Ph: (02) 8080 9150

FINEST 11HUNGARY’S FRUIT BRANDIES

Hungarian Goods has begun importing a large number of premium pálinkas – fruit spirits that have been mashed, distilled, matured and bottled exclusively in Hungary.

The selection includes the extensive Gusto range, which features a range of aged fruit brandies including apricot, sour cherry, grape, quince, pear and plum variants, as well as handful of honey flavoured fruit brandies. The high quality, handcrafted pálinkas are distilled from the best Hungarian fruits available, using traditional family recipes combined with the most upto-date technology.

Distributed by Hungarian Goods Ph: 0433 578 533

BETS 12VANGUARD ON BLACK

Vanguard Luxury Brands has added a new Australian made cold drip coffee liqueur, Mr Black, to its

portfolio. Mr Black was created by local distiller Philip Moore, from the Distillery Botanica, and designer Tom Baker. The bottle design features artwork by Sydney artist Dale Bigeni. Mr Black was awarded a gold medal at the 2012 the International Wine & Spirits Competition.

Distributed by Vanguard Luxury Brands Ph: 1300 DRINKS

AN ACCIDENT 13 WORTH FORGIVING Wild Turkey has unveiled a new small batch release (created by accident according to the distillery) called Forgiven, which blends a four year old high-proof rye with a six year old bourbon – in a 22 per cent to 78 per cent ratio – to deliver a bold whiskey with creamy vanilla and oak notes, and a smooth peppery and cinnamon finish.

Distributed by Campari Australia Ph: (02) 9478 2727

bars&clubs 59

MASTERCLASS Simon Burke has been working at The Star’s Marquee nightclub in Sydney since the venue opened, first as a bartender, then as bar supervisor, and for the past year as bar manager. Prior to that he worked at the ivy in Sydney, and Cocktails and Dreams in the Gold Coast.

2

Marquee sells a great deal of vodka, and Burke expects the new Smirnoff Double Black to sell well, especially the brand’s signature cocktail, The Comet, which will be served in a Smirnoff branded cocktail shaker.

“The Comet leads with Smirnoff Double Black shaken with Mure blackberry syrup, pineapple juice and fresh lemon juice and topped with soda. Served over ice this is a wonderful distinction of flavours combined together,” he says.

THE COMET

Step Step by

Glass: Tumbler Ingredients: • 30ml Smirnoff Double Black Vodka • 10ml Monin (Mure) Blackberry syrup HEADING • Fresh lemon wedge Glass: Text • 60ml Pineapple juice • Soda water Garnish: Lemon wedge

THECOMET 60 bars&clubs

MASTERCLASS

PHOTOGRAPHY BY ANDREW JARVIE.

4

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Add lemon juice Add Smirnoff Double Black Add pineapple juice Add Monin (Mure) Blackberry syrup 5. Add ice 6. Shake 7. Pour into glass 8. Top with soda 9. Garnish 10. Serve

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bars&clubs 61

PROFILE

Master OF THE MIX Bartending legend, Tony Conigliaro, was recently in Australia for the Johnnie Walker Red Label Mix Project. As part of the project he with deconstructed and explored the whisky’s flavour profile through a series of cocktails, which he demonstrated in presentations for the trade, held in Sydney.

C

ould you give us a brief background into your years working in hospitality and how you have progressed through the industry to where you are today?

After studying fi ne art and art history in London I needed to fund my studio work, so I began working in the bar industry – more from necessity than anything else. I cut my teeth primarily in restaurant bars to begin with, and then working in more classic cocktail bars. I had great mentors such as Bruno Loubet. In 2009 I opened my fi rst cocktail bar, 69 Colebrooke Row, and since then have collaborated on many bar projects such as The Zetter Townhouse, Le Coq and Grainstore – with more in the pipeline.

What have been some of the influencing trends or ideas you have embraced through your career?

Perhaps one of the most profound infl uences on my career has been perfumery. Reading books on perfumery began as a hobby; I fi nd how we smell and its affect on us completely fascinating. Books by Mandy Afftal and Luca Turin have been integral to my research in understanding how the working of your nose is interlinked with the way in which fl avour works.

Perfumery is a very accurate profession, and elements of this can be taken over to cocktails, where making things very precise – simply changing a micron (1000th of a gram) or less of an ingredient, can make an enormous difference.

Over the years I’ve created a series of drinks that have been inspired by a specifi c perfume or by a memory or image that they provoke. I fi nd it an incredibly creative way to work.

Are there any particular people or venues you worked at that helped shape you?

Over the course of my career, I’ve worked in several bars that were linked to high-profi le restaurants – Isola and the Shochu Lounge are two that particularly spring to mind.

Although working for restaurants was never intentional, it’s something I’ve really embraced and has defi nitely informed my approach to cocktail-making. Chefs have really led the way when it comes to sourcing ingredients, manipulating and drawing the best from them. Our delivery system as bartenders is different and it has been my aim to branch out from where they began.

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To many people you are associated with molecular mixology.

Do you feel you have been one of the driving forces in spreading this approach to making drinks? And where does molecular mixology stand today in your opinion in regards to the world of bartending?

The place of science in drink-making is something that I developed an interest in quite early on in my career. I love classic cocktails but I also like to look at the entire drinking experience – expectation, creation, delivery – and play around with each element, subverting what’s expected. For this reason, 'molecular' is a term that is often applied to me but I have always tried to steer people away from this idea.

I don't consider what I do to be molecular; rather I feel my drinks simply implement science in a profession where many don’t expect to fi nd it. Technology is an extremely important means of progression. However, it’s not the sole focus of my drinks; rather I just aim to be improving my recipes all the time.

What are your thoughts on the current Australian bar scene?

I think what stood out for me most was how many bars were bartender operated and independently owned. There’s some really exciting stuff happening with bartending and different styles of drinks in Australia and I love the diversity in how they approach cocktails. Both in Sydney and Melbourne I came across pub style bars, saloon style bars and high end cocktail bars that all delivered something different but wellexecuted with interesting fl avour combinations. I had some really exciting food – Attica stands out for me, and I loved the bluesy, rock and roll music playing in many bars and restaurants. I saw a whole host of crazy moustaches behind the bars too!

Beyond molecular mixology, several local bartenders have mentioned you as an influence in regard to the way they run and operate their bars? Do you have a specific philosophy on how you think a bar should be run and set up, if so can you elaborate on it?

When I fi rst opened Colebrooke Row I had a very clear idea of what kind of bar it was going to be; it had to be simple, intimate and elegant without pretension. I was inspired by visits to Japan where I found so many great, dimly lit and intimate bars, which served up wellconstructed drinks made by knowledgeable staff. I think it’s very important to look at the whole picture when it comes to opening a bar – it won’t just survive on a great drinks list alone. Friendly, knowledgeable and effi cient service, thoughtful lighting and music and controlling the environment of your bar is what will separate you from dozens of others.

What are some of the ingredients and techniques you are currently using?

Any other trends or ideas you think bartenders should check out?

At the moment I'm really excited about acorns! We've made an incredibly delicious acorn cordial that we use in a gimlet. It's such a surprising fl avour; nutty but light and it compliments gin perfectly. I continue to be interested in woody fl avours and on the Colebrooke Row menu at the moment I really love the Woodland Martini, which is made with gin, sherry and homemade woodland bitters that use different oaks and pine for a more earthy, wintery take on a Martini. b&c

IN THE COOLER

BACARDI GETS IN INTO THE CIDER MARKET Bacardi Lion has launched premium English cider brand, Gaymers, into the local market. Gaymers is cold filtered, which gives it a clean and refreshing taste and is available in four flavours – Crisp Apple, Juicy Pear, Premium Pear with Strawberry & Lime, and Premium Pear with Tropical. In addition to having Gaymers as part of its portfolio, Bacardi Lion has also announced it will be taking over local distribution of Magners cider from the start of next year.

Distributed by Bacardi Lion Ph: (02) 8249 0300

CRICKETERS ARMS EXPANDS Asahi Premium Beverages has re-launched boutique craft beer Cricketers Arms, and added two new variants to the brand’s range, India Pale Ale and Mid On (a mid strength beer), which both maintain the easy drinking profile of the original Cricketers Arms Lager.

Cricketers Arms Mid On is made with sun dried Australian malt and Amarillo hops, giving it a citrus aroma and flavour. Cricketers Arms India Pale Ale is brewed using a dry hopping method and uses two specialty malts which gives it a smooth, full bodied taste.

Distributed by Asahi Premium Beverages Ph: (03) 8369 0300

A TASTE OF ITALY AMA Bionda, a beer made to complement Italian and seafood dishes, is now available in Australia in 350ml and 750ml bottles. AMA Bionda is a golden beer with a soft but complex floral and fruity character, which comes from the aromatic malts, three different hops, and Italian Orange Blossom honey used to make it. Also available is Ama Bruna, a complex and dry dark beer, as well as Ama Mora a strong porter with dark fruit, chocolate and espresso coffee flavours.

Distributed by Palais Imports Ph: (08) 8296 3232

LOCO FOR COCO The original Coco Lopez, a legendary and delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with a precise portion of natural cane sugar, has landed finally on our shores. Coco Lopez was developed by Don Ramon López-Irizarry in Puerto Rico in 1948, who used it in the original Piña Colada that he famously made at the Caribe Hilton Hotel’s Beachcomber Bar. Distributed by Vanguard Luxury Brands Ph: 1300 DRINKS

A DEVILISH DROP The latest limited edition seasonal release from Sail & Anchor, Devil Dodger IPA, is a hoppy brew that packs grapefruit, mangoes and pine aromas and flavours and a refreshing, bitter finish. It is made using variety of malts and six different hops: Citra, Chinook, Centennial, East Kent Goldings and Cascade.

Distributed by Pinnacle Liquor Group Ph: (02) 9333 8443

AN OLD SCHOOL US BREW McLaren Vale Beer Company has begun to distribute iconic US beer, Pabst Blue Ribbon (PBR), a flavoursome hop-driven lager that was first brewed in 1844 and has been experiencing double digit growth year on year. It is available in 473ml cans with an ABV of 4.7 per cent.

Distributed by McLaren Vale Beer Company Ph: 1300 682 337

bars&clubs 63

MOUNT GAY STORIED SESSIONS BRISBANE, SYDNEY AND MELBOURNE

BALVENIE CRAFT BAR ZENITH INTERIORS SHOWROOM, MELBOURNE William Grant & Sons set up a pop-up Balvenie Craft Bar, which ran for four days in November, where it showcased the Balvenie single malt Scotch whisky range as well as the talents of six different craftspeople, who all contributed an element to the fi nal pop-up bar experience, including hand building the bar, stools, whisky decanters and fl asks, and even the guitars used by the musicians who entertained guests.

As part of the launch of the new Mount Gay Black Barrel, Suntory Australia brought Mount Gay’s international brand ambassador, Y Miguel Smith, down under last TOR SUN ALIA’S R month. During his visit, Smith T ER S AU E KRAM L E K BLA H MIGU hosted a number of Storied WIT MITH S Mixology Classes (which included a mini cocktail competition), where local bartenders got a chance to taste, mix and learn about Mount Gay Black Barrel Family, as well as getting a chance to hear Smith share stories, anecdotes and key facts about the distillery. Smith also hosted several training and tasting sessions, along with various Storied Supper Sessions during his visit.

CHERYL TANG

THE MACALLAN 1824 SERIES LAUNCH

A SVE MBER A N AL N MEN D NING

BLU BAR ON 36, SYDNEY Beam Global Australia launched The Macallan 1824 Series at an elegant event held at Blu Bar on 36 in Sydney’s Shangri-La Hotel. Close to 100 guests got a chance to try a number of cocktails made using the three new The Macallan expressions – Amber, Sienna and Ruby – or enjoy the whisky on its own with ice spheres, along with canapés that were specially created to match the fl avours and aromas of each expression.

HOUSE OF CRABS LAUNCH THE NORFOLK HOTEL, SYDNEY The Drink & Dine team unveiled the latest addition to its growing family of venues, House of Crabs, a selfexplanatory, nautically themed eatery located upstairs from The Norfolk Hotel, which is serving up a number of delicious seafood dishes in the distinct manner and style that Drink & Dine is renowned for.

SCENE

THE PARTIES, THE PEOPLE, THE FASHION, THE DRINKS

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ALIA 2013 CO-HOSTED BY

ALIA 2013

Now in its 20th year, the 2013 ALIAs raised the bar and drew a strong on-premise contingent who came out to celebrate and recognise the best in their trade, as well as letting their hair down and partying all through the night with their peers.

LARRY EMDUR

THE KODIAK CLUB CREW

THE GIRLS FROM SOUTHTRADE INTERNATIONAL

THE INTERMEDIA LIQUOR AND HOSPITALITY TEAM

THE CARLTON DRY LADIES

CHARLOTTE SAUL AND DEE GIAKOUMELOS

MARK SAMM CREASY, CRAIG NICOLSON AND KIEL SMITH

66 bars&clubs

GREEN

ALIA 2013 SCENE ANDREW MACKAY, GLEN SCHMIDT AND CARL GEE THE REKORDERLIG NETWORKING BAR

PHIL BAYLY

SHANE T WILLIAMS AND JOE MOLINARI

DELIA NAUDE AND JASON KEETLES

SOUTHTRADE INTERNATIONAL OUT IN FORCE

THERE WAS PLENTY TO CHEER FOR AT ALIA 2013

CHRISTIAN BLAIR AND SACHA DELFOSSE

IELLE WILLIS, MATT PALLISTER, DAN INE JOHNSTONE HER SALLY BYRNE AND KAT

bars&clubs 67

NETWORKING BARS SPONSORED BY

GREGOR STRONACH, SCOTT BURTON AND JAMES ATKINSON

LOUIS CHENG AND DAN BITTI

DARREN SPENCE AND NATHAN FISHER LUKE MASON AND PHIL BRIEN

NEIL PERRETT, DAN MANSSON AND JUSTIN GREEDUS

EVAN ST A AND SAM NLEY UEL NG THE CRY ST NETWORK AL HEAD VODKA ING BAR

THE OYSTER BAY TEAM

68 bars&clubs

ALIA 2013 SCENE

ALIA AFTER PARTY SPONSORED BY

THE BEAM GLOBAL TEAM

TIFFANY MADSEN AND ADAM DAFF

THE BAXTER INN CREW

STEPHANIE COLLINS

THE HUGOS TEAM

JOHN BATES, LEAH SKILLING, KANE TEAGLAE AND FRED JONES

THE GOOD, THE BAD AND THE UGLY

URY

CHARLIE AINSB

bars&clubs 69

THE CREW 1

4

2

5

6

7

1. QT HOTEL’S JARED THIBAULT 2. THE RILEY ST GARAGE GANG 3. RODRIGO VEGA AND LUKE ASHTON 4. CHRIS HYSTED 5. THE MR MOUSTACHE CREW 6. TIM WASTELL AND DAVID NGUYEN-LUU 7. THE ARGYLE’S DANIEL MUSSEN 8. JAMES ‘CON DAWG’ CONNOLLY AND PHIL ‘THE DRILL’ WEBER 8

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3

BARS&CLUBS NOVEMBER/DECEMBER INDEX

BRANDS AND COMPANIES INDEX 666 Vodka, 31

A ALIA, 16, 17, 18, 20, 21, 22, 23, 66, 67, 68, 69 Absolut Elyx, 30 AMA Bionda, 55 Angostura, 8, 11 Asahi, 53, 54

B Bacardi, 8, 38, 55 Balvenie, 64 Beam Global, 64 Beefeater, 11 Bintang, 54 Brown-Forman, 26 Buffalo Trace, 34 Bulldog Gin, 13 Bundaberg, 40, 58

C Campari Australia, 10, 13 Casa Mexico, 58 Chef’s Armoury, 11 Club Suntory, 11 Coco Lopez, 55

Coopers, 12 Copperwave, 58 Cricketers Arms, 55 Crystal Head Vodka, 16, 28, 68

D Diageo Australia, 11, 21 Drink N Dine, 64 Drinks Network, 11

E Eristoff, 32

F Fever-Tree, 11 Fiji Rum Co., 44 Finlandia, 31 Full House Group, 8

G Gaymers, 55 Glen Grant, 10, 58 Glenfi ddich, 59 Green Fairy, 16, 42

H

Hendrick’s Gin, 56 High West, 13 High West, 24, 34, 48 Hungarian Goods, 59

I island2island Beverage Company, 11

J Johnnie Walker, 62

K Ketel One, 11 Keystone Group, 11, 13, 18 Kingfi sher, 54 Kirin, 53, 54 Midori, 58

M Monin, 58 Mount Gay, 64 Mr Black, 59

N Nikka, 46, 47, 48, 50, 51

P

T

Pabst Blue Ribbon, 55 Patrón, 11, 16, 59 Pernod Ricard Australia, 17 Praire, 59

Talisker, 36 Tamborine Mountain Distillery, 9, 28 Tequila Tromba, 9 The Macallan, 64 The West Winds Gin, 20 Tiger, 53, 54 Top Shelf, 36

R Red Bull, 16, 67, 68 Rekorderlig, 16, 67 Reyka, 30 Rising Sun, 54

S Sail & Anchor, 55 Sapporo, 53, 54 Smirnoff Double Black, 1, 4, 26, 58, 60, 61 SouthTrade International, 11, 66, 68, 69 Stoli Elit, 26 Stuart Alexander, 26 Summum, 33 Suntory, 13, 46, 47, 48, 50, 51 Swillhouse Group, 16, 17, 21 Sydney Brewery, 12

U Ultimat, 29

V Vanguard Luxury Brands, 16, 18, 55 Vodka 0, 33

W Wild Turkey, 59 William Grant & Sons, 64

Y Yamazaki, 46, 47, 48, 50, 51

Hailing Mary, 32

BARS & CLUB INDEX 29th Apartment, 15

B Baxter Inn, 16, 17 Black Pearl, 8, 17 Black Penny, 12 Blu Bar on 36, 64 Boston, 11

C Canvas, 13

E Eau-de-Vie, 8, 17 Elk Room, 20 Enrique’s School for to Bullfi ghting, 14 Est, 10

F Firefl y, 12

G Gardel’s @ Porteño, 20 Gilt Lounge, 56 Grasshopper, 11

H Hinky Dinks, 8 Hugos Lounge, 13

I

J Jouse of Crabs, 64

M Marquee, 1, 60, 61 Miss Moneypenny’s, 14 Mr Moustache, 70

N Nomad, 15

O Old Joe’s, 14

ivy, 21, 60 IXL Long Bar, 8

P Paco’s Taco, 9 Papa Jack, 8, 13

Q QT Hotel, 56

R Rabbit Hole, 26 Riley St Garage, 15, 70 Rockpool Bar & Grill, 8

T

The Beaufort, 11 The Emerson, 15 The Everleigh, 20 The Kodiak Club, 66 The Norfolk, 64 The Victoria Room, 11

V Vasco, 11

Y York Trading & Co., 14, 24, 25, 26, 28, 29, 30, 31, 32, 33

The Alchemist, 11 The Barber Shop, 24, 25, 26, 28, 29, 30, 31, 32, 33

PEOPLE INDEX A Ainsbury, Charlie, 17, 69 Almenning, Amber, 64 Almenning, Sven, 8, 64 Ashton, Luke, 70

B Ballesty, Adam, 11 Bastow, Adam, 13 Baxter, Sean, 21 Bayly, Phil, 8, 67 Beaumont, Alex, 8 Besse, Lauren, 54 Bitti, Dan, 68 Blair, Christian, 17, 67 Bourdin, Auriane, 8 Burke, Simon, 1, 60, 61 Burnside, Hamish, 24, 25, 26, 28, 29, 30, 31, 32, 33 Byrne, Sally, 67

C Capaldo, Michael, 12 Carey, Bobby, 15 Caunter, Grant, 54 Cheng, Louis, 68 Collier, Perryn, 13 Conigliaro, Tony, 11, 62 Connolly, James, 14, 70 Conte, Tash, 16 Cooper, Tim, 12 Cordoba, David, 8

Costello, Liam, 44 Creasy, Samm, 66

D Davidson Jr, John, 24, 25, 26, 28, 29, 30, 31, 32, 33 Davidson, Ben, 17 Duncan, John, 18

E Emdur, Larry, 16, 66, 67 Emily Nunes, 13 Enright, Mike, 24, 25, 26, 28, 29, 30, 31, 32, 33

F Fisher, Nathan, 68 Forte, Anton, 21 France, James, 18

G Giakoumblos, Dee, 66 Gracie, Lesley, 56 Greco, Max, 11 Green, Mark, 66

H Halliday, David, 21 Hanna, Jason, 12 Hanzlicek, Luke, 11 Harrington, Stuart, 36 Hysted, Chris, 70

I Irvine, James, 8

J Jaffrey, Lewis, 17 Jeffreys, Andrew, 54 Johnstone, Katherine, 67 Jones, Dan, 24, 25, 26, 28, 29, 30, 31, 32, 33

K Kaji, Emiko, 51 Keetles, Jason, 67 Kelly, Paul, 14 Kissane, Ian, 54 Kramer, Blake, 64 Kuzmicki, Piotr, 11

L Laming, Doug, 25 Madrusan, Michael, 20 Mair, Nolito, 12 Mason, Luke, 68 Maurici, Niall, 8 Meehan, Jim, 11 Milner, Jeremy, 22 Miyamoto, Mike, 47, 48, 50, Molinari, Joe, 67 Morison, Hayley, 11 Mussen, Daniel, 70

N Naman, Phoenix, 24, 25, 26, 28, 29, 30, 31, 32, 33 Naude, Delia, 67 Ng, Natalie, 14, 24, 25, 26, 28, 29, 30, 31, 32, 33 Ng, Samuel, 16, 68 Nguyen-Luu, David, 8, 70 Nicolian, Michael, 20 Nicolson, Craig, 66 Nunes, Marco, 8, 13

O O’Hart, Shane, 13 Oliver, Manny, 38 O’Sullivan, Martin, 11

P Pallister, Matt, 67 Piper, David, 56 Place, Monnie, 13

R Ray Finch, Maxwell, 11 Reeves, Stuart, 25 Reid, Nick, 9

S Saul, Charlotte, 66 Sherry, James, 9 Siggins, Fred, 8 Skinner, Grant, 13

Smith, Kiel, 66 Smith, Miguel, 64 Sofo, Daniel, 12 Spence, Darren, 68 Spencer, Jeremy, 20 Stanley, Evan, 16, 68 Stuart, Oliver, 10 Stubley, Tony, 10

T Tang, Cheryl, 64 Thibault, Jared, 56, 70 Tomasic, Mike, 11

V Vega, Rodrigo, 70 Vikario, Tomas, 25

W Walsh, Ben, 14 Ward, Michael, 9 Watson, Sarah, 40 Weber, Phil, 70 Wheatley, Harlen, 34 Williams, Jason, 11, 13 Willis, Danielle, 67 Wood, Hayden, 11

Z Zufanek, Martin, 42

bars&clubs 71

MOVE OVER BEER You asked for RTD innovation in on premise WE LISTENED You asked for a point of difference to Jim Beam White and Cola WE LISTENED You asked for better margins than mainstream beer on tap WE LISTENED

INTRODUCING

JIM BEAM ZERO ON TAP Draught technology from Australia’s #1 spirit trademark Over $1 Million dollar media and launch support

CONTACT YOUR JIM BEAM SALES REPRESENTATIVE FOR FURTHER INFORMATION PHONE 13 COKE (13 2653) LICENSED DIVISION, COCA-COLA AMATIL PTY LTD