What does a remote Hunter Valley vineyard have in common with the ancient art form of stone masonry? For Brett and Linda Keeping of Two Rivers Winery, it is a unique sculptural installation that has been lovingly interweaved into the viticulture of their estate. drinks bulletin took a moment to speak to the husband and wife duo about how this injection of a different kind of art into their Denman-based winery continues ...

Following on from Beam Suntory’s Great Whisk(e)y Rumble, drinks bulletin caught up with the characters behind the whiskies. Dan Tullio - Canadian Club: Did you always know you wanted to be in the whisky business? What inspired that start? As one of the major companies in our city, I was always excited to drive by the distillery because I enjoyed the wonderful aroma in the air. Today the aroma from the ...

Following on from Beam Suntory’s Great Whisk(e)y Rumble, drinks bulletin caught up with the characters behind the whiskies. Fred Noe - Jim Beam: What was your first experience with whiskey? I was always hanging around the Distillery, talking with the employees and observing everything going on, but when I turned 21, I started enjoying the fruits of my family’s labour with my dad Booker. It’s those times hanging out at the distillery ...

Following on from Beam Suntory’s Great Whisk(e)y Rumble, drinks bulletin caught up with the characters behind the whiskies. Mike Miyamoto - Suntory Whisky: Can you describe the unique flavour profile for your whisky? Suntory Whisky is best described in three words; subtle, refined, yet complex. What is it about the style of whisky that you produce that is most important to you? At Suntory Whisky, we take pride in the way ...

Following on from Beam Suntory’s Great Whisk(e)y Rumble, drinks bulletin caught up with the characters behind the whiskies. John Campbell - Laphroaig: How long have you worked in the distilling industry and what have been some major milestones for you? I’ve worked for Laphroaig for over 20 years, first joining in 1994. I’m actually the first Ileach (Islay native,) to run the distillery in its 200-year history. Throughout my 20 ...

Coming to town next week, Beam Suntory Australia will host four of the world’s top whisk(e)y experts in the Great Whisk(e)y Rumble, an event designed to showcase the growth, innovation and diversity of the company’s portfolio of whiskies. Here we introduce you to the legends of whisk(e)y distilling together for the first time in Australia: JOHN CAMPBELL, LAPHROAIG DISTILLERY MANAGER In Laphroaig’s corner will be John Campbell, who was named ...

Molly, in Canberra, is currently representing its state as the only bar from the ACT taking part in Tequila Herradura’s 12-week incentive program, running across Australia until early July. Also the newest 1920s-style speakeasy (and arguably one of the best) to join the city’s bar scene, Molly’s owners Lorenzo Focarile, Dean Brown and Antony Arena have been working closely with Brown-Forman recently (distributor and owner of Herradura in Australia), to help change Canberra drinkers’ perception of tequila. ...

Radio Mexico is all about reproducing the authentic flavours of Mexico for the Australian palate – food you can eat everyday, full of fresh ingredients. Highlights on the menu include specialty tacos and handmade tortillas, matched with a list of original Mexican beers and cocktails. Equally impressive is Radio Mexico’s separate list of 100 per cent agave tequilas, dedicated to re-educating customers on the category, with each flight recommended on ...

As island2island nears eight years of trading, Managing Director Les Page looks back on the development of the business, family business principals and the challenges the broader industry faces in a time of unprecedented change.    If ever the phrase “change is the only constant” were true now would be the time you’d find few detractors. One company however is building strongly and picking its own direction amidst the backdrop ...

One hundred years ago, with nearly a tenth of Australia’s population at war, two drinks enlivened our servicemen more than any other: beer and rum. One other drink rectified them when conditions were often far worse – and life-threatening: brandy. This was a time when brewing was run on a widespread and very parochial basis, not just state-by-state, but even at a regional level.   It was also, in the ...