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Drinks At Work

What does it take to be Glenfiddich’s malt master? In depth with Brian Kinsman

“If anybody moves spirit from one location to another location, out of a cask or into a cask, I get a sample of it.”

By Sam Bygrave

/ 5 Feb 2026

Brian Kinsman in Australia last year. Photo: Supplied

An ambassador with 18 years on the card, Linus Schaxmann talks The Glendronach’s newest releases

“You’re going to pay me to drink the whisky and talk about it?”

By Sam Bygrave

/ 22 Jan 2026

Linus Schaxmann has some whisky for you. Photo: Supplied

Bar industry strengths and weaknesses with Dre Walters

How one operator is navigating excise tax increases, rent, and more.

By Sam Bygrave

/ 27 Nov 2025

Old Love's and Old Mate's Place co-owner Andres Walters at the Better Bars Summit. Photo: Christopher Pearce

How Himkok collaborates to reach new audiences 10 years in

Each new menu takes between eight months and a year to be perfected.

By Sam Bygrave

/ 30 Oct 2025

Himkok in Oslo, Norway. Photo: Supplied

Friends with benefits: how to get brands to work better for your bar

“Wear some long trousers,” and other advice to help your bar.

By Sam Bygrave

/ 23 Oct 2025

The Better Bars Summit at Bartenders' Weekender. Photo: Christopher Pearce

It’s time to “Rack and roll,” says Speed Rack co-founder Lynnette Marrero

The influential bartender talks careers, becoming better bartenders, and how to back the Rack.

By Sam Bygrave

/ 2 Oct 2025

Lynnette Marrero is coming to Australia. Photo: Eric Medsker.

What sets the very best bartenders apart from the rest?

Latteria’s co-owner and bartender Luca Baioni has a theory — and we like it.

By Sam Bygrave

/ 25 Sep 2025

Luca Baioni at Latteria in Adelaide. Photo: Supplied

What’s it like working in your family’s 140 year old whisky business?

Kirsten Grant Miekle talks House of Hazlewood, and being the fifth generation of the William Grant & Sons family business.

By Sam Bygrave

/ 11 Sep 2025

Kirsten Grant Miekle, fifth generation William Grant & Sons family member.

Hotel bars (and what indie bars can pick up) with Alex Happy Gilmour & Ross Blainey

A look at what goes into a high quality hotel bar, the good things (and the bad).

By Sam Bygrave

/ 31 Jul 2025

Alex 'Happy' Gilmour and Ross Blainey at the Better Bars Summit at Bartenders' Weekender. Photo: Christopher Pearce

Sean Baxter on the fight for attention; plus, what bars can learn from Never Never’s brand refresh

And the Step Into The Never Never challenge is back, with more prizes on offer for more winners.

By Sam Bygrave

/ 9 Jul 2025

Sean Baxter and the Never Never Martini ice luge. Photo: Christopher Pearce/Bartenders' Weekender

How to own and run bars you want to spend time in

Their business approach might not result in a big property portfolio anytime soon, but their bars are places people love.

By Sam Bygrave

/ 3 Jul 2025

Charlie Lehmann and Sebastian Cosmo Soto from Ramblin' Rascal Tavern and Double Deuce Lounge in Sydney. Photo: Christopher Pearce/Bartenders' Weekender.

“Arrogance will never make a great bar,” says The Connaught’s Giorgio Bargiani

On making 27,000 Martinis a year, luxury ingredients, and what makes a great bar.

By Sam Bygrave

/ 25 Jun 2025

Giorgio Bargiani makes Martinis with Grey Goose Altius at Dean & Nancy on 22. Photo: Boothby