Fred Siggins Launches Bar and Beverage Consultancy

Pith & Vinegar is the new bar and beverage consultancy that’s quickly making a name for itself on the Melbourne scene. The business is being headed by well-known, former Senior Bartender of The Black Pearl, Fred Siggins, who has hung out his shingle to help the independent brands of the south.

The business officially launched mid way through last year and offers marketing advice and brand advocacy, combining Fred’s knowledge of Melbourne’s trade, as well as his experience consulting to companies like Diageo, Bacardi, Beam Suntory and William Grant & Sons.

“The idea came about when I started doing some consulting style work a couple of years ago as a Diageo Bar Academy trainer”, Fred told drinks bulletin.

Fred continues to provide training to both companies and venues today, and over the last few years has also been offering advice on drinks menus and bar design, judging cocktail competitions and putting together industry events.

“This was all the stuff that inspired me to hang out my shingle and start saying this is what I do - I’m a bar and beverage consultant. Whether it’s from a brand perspective or an education and training perspective, I’m available to help people as somebody who’s been around in the industry for a while.”

Current clients of Pith & Vinegar include The Pisco People, Pure Scot Whisky and Melbourne Moonshine, as well as Fred’s ongoing work with Diageo, Bacardi, other major distributors and private clients.

“My big thing is brand independence. I think that’s really important because there aren’t that many people in the industry that offer that type of advice”, Fred explained.

“All of my clients know that I’m brand independent and my philosophy is that everybody that sells good booze, makes good booze – we’re all on the same page.

“So if I’m working for one client, I don’t have to pretend that theirs is the only product in the world in that category. What I want people to understand is why you would reach for that product in particular, when to use it and how to get the best experience out of it.”

See the full interview in drinks trade April/May.

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