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

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

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Sean Baxter, to discuss recent developments at Never Never Distilling Co., including a brand refresh, the upcoming Never Never Cocktail Competition, and the impact of being acquired by Asahi. He shares insights on navigating the spirits market, the importance of label design, and the role of bartenders in creating memorable experiences. Sean also highlights the innovative spirit of head distiller Tim Boast and offers advice for bars facing current market challenges.Learn more about the Step Into The Never Never bartender challenge here. (https://neverneverdistilling.com.au/blogs/blog/step-into-the-never-never-2025)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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