BARTENDERS

There is less than one week to get your AFTERLIFE entries in for your chance to win $10,000!

AFTERLIFE is a cocktail competition that celebrates the rituals of life and death. In its second year, we want you to explore AFTERLIFE – TO THE BONE.

We ask you to take a deceased classic cocktail – lost to time and give it a second life. Draw inspiration from the rituals of life and death, but the cocktail must emerge as a renewed & rejuvenated evolution of its former self.

TO ENTER:

1. Create a twist on a deceased classic cocktail with any product in the Espolon portfolio.
2. Submit your recipe with a photo of the drink with the Espolon product used via https://www.campariacademy.com/en-au/inspiration/afterlife-to-the-bone/
3. Share the image of the drink with the recipe on Instagram using the hashtag #Afterlifetothebone & Tag @espolontequilaau & @campariacademy_au & get ready for the phone call!

ENTRIES CLOSE MIDNIGHT SUNDAY 7^th JULY

*All entries will receive a limited-edition AFTERLIFE T-shirt with artwork by Ben Brown.

If you have any questions reach out to your local Brand Ambassador. @Mattdrinkslater @Stelhart @Jaylambert

By Wee James, Hendrick’s Gin Brand Ambassador. @weejammacrae

Of all the places Australian Bartender of the Year, James Irvine, imagined he’d be making cocktails, Hendrick’s Master Distiller Lesley Gracie’s laboratory probably wasn’t one of them. However, winning Australian Bartender of the Year does open those Distillery doors.

Closed to the public, The Hendrick’s Gin Palace on Scotland’s Southwest Coast is a wonder of unusual delights that few get to explore – even fewer having Lesley as your personal guide, as you travel from greenhouses growing unusual and rare botanicals to the Still House where every single drop of Hendrick’s Gin is distilled.

Fresh upon initially arriving in Glasgow, James was whisked down to the South Ayrshire coast where the Hendrick’s Gin Palace is located to showcase his winning Hendrick’s cocktail “Crusts Off” (Cucumber Sandwich Hendrick’s Gin, Cucumber, Dill, Crème Fraiche, Waxflower, Fizz) to Lesley, as she was very keen to try it having had me raving about it for months.

After a solid first attempt at riding Hendrick’s penny-farthings around the grounds (definitely not as easy as it looks), it was off up to Lesley’s lab to discuss secret delicious projects that Lesley is working on…

All be it that Hendrick’s Boomerangs from around the World isn’t a new thing for Lesley, actually having the cocktail creator turn up in person, armed with vac-sealed deliciousness at the Distillery’s front door for a morning tipple is a bit more of a rarity.

After a solid first attempt at riding Hendrick’s penny-farthings around the grounds (definitely not as easy as it looks), it was off up to Lesley’s lab to discuss secret delicious projects that Lesley is working on, the do’s and don’t’s of cocktail comps (more on this to be revealed later), and for James to re-tell his story behind his award-winning serves for Hendrick’s Gin. This went down a treat and a second was whipped up, only to mysteriously disappear, being polished off by Lesley before a decent photo of the drink could be taken.

Now, of course, this wasn’t the only time the Crusts Off was to be sampled in Scotland. A few nights later, James was to be found behind the stick at Panda & Sons in Edinburgh where both Crusts Off and James’ award-winning Monkey Shoulder drink “(It goes like) Nanana!” (Monkey Shoulder, Whole banana, Koji) were flying across the bar until the wee small hours!

More on this incredible adventure to Scotland – part of James’ prize for winning Australian Bartender of the Year at the Abercrombie Hotel last September – to come in future editions, when we’ll hear about how things went when presenting to Malt Master Brian Kinsman.

This article is our cover story for the June edition of Australian Bartender Magazine which is hitting bars now!

The Gospel Whiskey is celebrating the news its Straight Rye Whiskey has won a Gold medal at the prestigious 2024 International Wine & Spirits Competition (IWSC) and, for the second consecutive year, is Australia’s highest-scoring whiskey across all categories and the 2nd-highest-scoring rye whiskey in the world.

In the global rye whiskey category, The Gospel’s Straight Rye Whiskey ($95) tied equal second with the Thomas H. Handy Straight Rye Whiskey (96 points) – a rare whiskey that retails in Australia for upwards of $1,200. The only rye whiskey to outscore The Gospel Straight Rye was the Sazerac 18-Year-Old Kentucky Straight Rye at 98 points, which is found on some Australian liquor store shelves for upwards of $2,400.

“The Gospel Whiskey has one mission –  to take the distinct taste of Mallee grown rye to the world and continued success like this on the world stage really helps to endorse that mission,” The Gospel’s Co-Founder Andrew Fitzgerald said. “We’ve spent years defining The Gospel’s unique style of whiskey to craft something distinctly Australian and expressive to the site we source the grain from. We’re not aiming to taste like other whiskeys or fit in with the crowd – it’s unique to us, and I think the judges at the IWSC appreciated its difference.”

“The Gospel Whiskey has one mission –  to take the distinct taste of Mallee grown rye to the world and continued success like this on the world stage really helps to endorse that mission,” – The Gospel’s Co-Founder Andrew Fitzgerald

The judges said of The Gospel’s Straight Rye Whiskey: “Perfumed and wonderfully peppery on the nose, full of pleasing, punchy rye spice aromas with deep liquorice tumbling through. Dry and remarkably layered, with well-defined flavours of cognac, green tea, and menthol adding complexity on the palate. The finish is long, sweet, and satisfying with a refreshing hint of mint complementing indulgent chocolatey tones. Divine!”

The IWSC is one of the world’s biggest and longest-running spirits competitions. Producers of the world’s wines and spirits have entered the competition for over 50 years, with more than 250 specialist judges from all over the world coming together to score and review more than 4100 entries from 98 countries. The Gospel’s achievements at the IWSC follow an incredible year for the distillery and its team, with Ian Thorn, The Gospel’s Master Distiller, winning Master Distiller/Master Blender of the Year at the 2024 Icons of Whisky Awards (part of the World Whiskies Awards).

“Ian (pictured here) is an often quiet achiever.  He is an integral part of the foundation that created the modern-day Australian whiskey movement. He is also the most qualified distiller in the country and is always helping the next generation.  To have him leading our team is such an honour,” Fitzgerald said.

For more information on The Gospel Whiskey, visit their website at www.thegospelwhiskey.com or follow them on Instagram @thegospelwhiskey

Disaronno has launched a new marketing initiative, “The Golden Hour Campaign,” aiming to celebrate the authentic Amaretto Sour experience for consumers.

Running from June through to September, Disaronno will be visible across a range of media platforms including podcasts, a collaboration with Palace Cinemas, a robust social media presence, and partnership with acclaimed publications like Broadsheet and Concrete Playground driving foot traffic to bars that offer an authentic amaretto sour, made with Disaronno.

“The Golden Hour campaign represents our homage to the amber-hued liquid of Disaronno, coupled with our affection for the golden tones of this season’s weather. It’s a celebration of the timeless allure of the cocktail that Disaronno is renowned for – the amaretto sour,” said Angelina Paed, Disaronno Brand Manager.

Disaronno, an iconic Italian amaretto liqueur, boasts a distinctive and rich flavour profile that sets it apart from other spirits. Its unique tasting notes include a harmonious blend of sweet almond and subtle apricot, underpinned by hints of marzipan and a delicate trace of vanilla. The liqueur’s sweetness is balanced by a slight bitterness, offering a complex and well-rounded palate. Additional layers of caramel and a whisper of spice create a warm, velvety finish, making Disaronno a versatile ingredient in cocktails.

What makes Disaronno the ideal choice for an authentic Amaretto Sour experience?

Italian heritage: Disaronno has been crafted since 1525 in Saronno, embodying centuries of Italian tradition and expertise. Presently, it stands as one of the premier and most widely consumed Italian liqueurs globally.

A consistent, crafted excellence: Disaronno uses only the highest quality natural ingredients, including a blend of 17 carefully selected herbs and fruits soaked in apricot kernel oil. This ensures a consistently superior flavour profile that patrons will appreciate.

Unmistakable Flavour: Disaronno’s unique production process and natural ingredients result in a distinct, nuanced flavour that sets it apart from other amaretto liqueurs. The sweet almond aroma, nutty backnotes, and hints of marzipan create a delightful drinking experience.

Effortlessly elevates tradition: Disaronno’s balanced flavour profile makes it a versatile ingredient in various cocktails, not just the Amaretto Sour. This versatility allows bartenders to experiment and create unique, memorable drinks. Why not try to experiment in an unexpected twist on the amaretto sour, for a delightful surprise.

If you’re interested in making an authentic amaretto sour, try new twists on this classic, or to learn more about other cocktails you can make with Disaronno, book a cocktail training session with Nat Salerno (pictured above), nsalerno@spiritsplatform.com.au or 0475 050 458 or @nathanel_salerno.

Earlier this month, The Blend hosted 12 Grand Finalists across AU & NZ in Queenstown, the adventure capital of the world, with a four-day action-packed itinerary full of new challenges, great outdoors adventures, educational tasting sessions and… a whole lot of fun, friendship and some frrresh temps!

Having launched the anticipated comeback of the popular cocktail competition at last year’s Bar Week, taking the title of the last Apprentice Winner (pre-COVID) back in 2019; Max Giudice (Republic of Fremantle Distillery) was crowned the Professional Category Winner, alongside Jac Landmark (Frisk Small Bar) the Apprentice Winner 2024.

With a blind tasting and written exam to kick things off, Max and Jac tickled the judges’ taste buds and presented with punch and personality(!) to earn their positions at the top of the podium. They took to the tins across two new challenges. First up, a mystery box ‘Retro Apres-Ski’ serve using hero spirits Midori and Canadian Club, where they were tasked to use 3 of 5 ingredients in their given box (with random Kiwi-treats thrown in for good measure); and secondly, inviting them to create their own twist on a ‘HOT or COLD’ serve to enjoy in the winter wonderland surrounds (for their pre-prepared challenge).

On 30^th June, the duo will jet to the… UK BABY! Experiencing Beam Suntory’s world-famous distilleries, located in Islay, the southernmost island of the Inner Hebrides of Scotland, and experience some of the world’s best bars, meeting the people behind them along the way… with visits to London, Manchester, Edinburgh and Glasgow… no rest for the wicked!

Max commented; “It was such an incredible experience being part of The Perfect Blend and such a beautiful full circle moment after winning the previous (pre-COVID!) National Final as an Apprentice. It was incredible to fly to the stunning Queenstown, to compete against some of the best hospitality professionals around. Some of which I have followed and admired for years. I made some amazing connections and friendships over the competition, and I can’t wait to travel to the venues they work at and see them crushing it! The competition was fierce, and everyone performed so well, so I was beyond belief and just so excited to have taken out the prize! From the jet boating, the gorgeous, serene views from the accommodation, the freezing cold lake morning plunges, and seeing all the competitors express themselves through presenting, there truly wasn’t a moment I didn’t love!”

Jac said; “I am beyond grateful to have been part of The Perfect Blend, what a week! So incredibly action packed from the moment we touched down, but in the best possible way. The biggest highlight for me, without a doubt, is getting to meet all the other incredibly talented and lovely people on the trip. It didn’t feel like a competition, with how much we were supporting and uplifting each other. I’ll never forget the generosity and encouragement of the other Apprentices who really teamed up to make sure we all crossed the finish line together. The real prize was the friendships we made along the way. The Blend team did a fantastic job at making sure we were all comfortable, confident, and supported. I’ve never had a comp like this before and I look forward to seeing everyone again soon!

The Perfect Blend was open to all levels of hospitality members across Australia and New Zealand and the cocktail competition goes above and beyond to make it so much more than just making a drink; but supporting one another, the community, education, career growth and self-development for all those that enter. Whittled down to 139 State Finalists, across March & April, two-day events were held in five Australian States and in Auckland, NZ, resulting in our final 12 jumping aboard a flight to Queenstown and given the experience of a lifetime!

In the words of the Jim Beam brand house; ‘people are good for you…. come as friends, leave as family’ and that’s exactly what they did!

Here’s a sneak peek of all the goings on and the winner announcement:

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Signing up to The Blend program is FREE.

Do it today and stay tuned for all the latest news, events, competitions via @theblend_au.

Roll on 2024/25….

From August this year, Spirits Platform will be LARK Distilling Co’s exclusive distributor for the Australian market, signalling the next exciting growth phase for LARK Single Malt & Blended Whisky and FORTY SPOTTED Gin.

Spirits Platform is Australia’s leading Independent Spirits Distributor. Their diversified range of spirits and liqueurs, including the Remy Cointreau and Edrington brands, provides significant portfolio strength and overlap with LARK & FORTY SPOTTED’S target customer and consumer base. The long-term, strategic partnership will position LARK and FORTY SPOTTED as “core brands” and the only Australian brands in the Spirits Platform portfolio.

Spirits Platform is a market leader in Ultra-Premium and above Single Malt Whisky (+$100) in Australia, and the partnership enables LARK and FORTY SPOTTED to unlock increased domestic sales volume and revenues through strong brand-building capability and access to a significantly larger sales force. The opportunity is particularly prevalent within the wholesale and independent channels, where Spirits Platform has a sales force of twenty-eight, more than five times larger than Lark’s.

“[Lark] believe the investment into this partnership with Spirits Platform, and their experience in building luxury brands, aligns with our business goals, improves efficiencies and enables us to capitalise on new opportunities.” – LARK Distilling Co. CEO, Satya Sharma

LARK Distilling Co. CEO, Satya Sharma, comments, “We are delighted to announce that we have appointed Spirits Platform as our domestic Distribution Partner. Spirits Platform are Australia’s leading Independent Spirits Distributor, with an impressive and diversified portfolio covering a wide range of spirits and liqueurs. Importantly, they are the market leader in Ultra-Premium and above Single Malt Whisky in Australia and have a strong track record of building brands for long-term success in the Australian market.

“Strengthening our domestic leadership position throughout Australia remains a key strategic priority. We believe the investment into this partnership with Spirits Platform, and their experience in building luxury brands, aligns with our business goals, improves efficiencies and enables us to capitalise on new opportunities. An exciting new chapter for our brands, business and people.”

Founded by pioneers Bill and Lyn Lark in 1992, LARK Distilling Co. has been crafting world-class, award-winning Tasmanian Whisky for more than 30 years. From humble beginnings on a kitchen table, curiosity and courage bore Tasmania’s very first whisky distillery in 154 years, and since has established its role in the new world whisky category, as Australia’s No.1 Luxury Single Malt. Handcrafted from pure grain to glass and made of the unique island climate of Tasmania, LARK’s portfolio of Single Malt Whisky continues to be recognised for quality and innovation on a global stage.

“It has been our long-term vision at Spirits Platform to represent an iconic Australian brand with significant growth potential and a compelling reason for being. Lark and Forty Spotted complement our existing portfolio of premium international brands.” – Spirits Platform CEO, Ian Atherton

Spirits Platform CEO, Ian Atherton, added, “We are delighted that Lark has chosen Spirits Platform as their domestic Distributor Partner. It has been our long-term vision at SP to represent an iconic Australian brand with significant growth potential and a compelling reason for being. Lark and Forty Spotted complement our existing portfolio of premium international brands.

“As the leading independent spirits distributor in Australia, we are scaling up our business to achieve our 5-year vision of doubling revenue. We expect 50% of growth to come from continuing to build our existing brand portfolio and 50% to come from building new brands, including Lark. We are expanding our headcount by 17% to 81 this year to align with these growth plans, providing the opportunity to increase our coverage and service our customers more effectively and efficiently”.

 For more information reach out to your Spirits Platform representative. 

Melbourne bartender Mel Hack is one of the ten global finalists in the annual Jameson  Black Barrel Bartender Series 2024 competition.

Jameson, the world’s most shared and most awarded Irish whiskey, is delighted to announce the Top 10  Finalists of the annual  Jameson Black Barrel Bartender Series 2024  competition.

Winning €500 each and a once-in-a-lifetime 3-day, all-expenses-paid trip to Ireland* to attend the Jameson HOSTS Global Summit, the Regional Winners, announced last week, were judged based on how their entry championed their local cultures and communities, in addition to how they have created a unique, regionally inspired cocktail using Jameson Black Barrel.

Inspired by their local bar culture, this year’s cocktail entries employed extraordinary regional ingredients from across the globe, including Zambia’s Mabuyu Fruit, Kazakhstan’s Kumiss (fermented mare’s milk drink), Bali’s Mangosteen, Bulgaria’s Smyliyan Beans, Thai Macapuno coconut and even fallen leaves from a tree in New Zealand. Winning efforts also drew inspiration from their local food culture and trends, such as Australia’s Vanilla Slice, Wales’ Welsh Cakes, Swiss Chocolate and Malaysia’s Kaya Toast.

Each of the Final 10 will compete in the Grand Final at the Jameson HOSTS Global Summit in September to secure one of three ‘Global Champion’ titles.

The final 10, hand selected from the Regional Winners by global judges Danil Nevsky [Indie Bartender, Spain],  Priyanka  Blah  [The  Dram  Attic,  India]  and  Ethan  Liu  [CMYK,  China]  are: Melanie Hack from Australia, Borty Jessika from Indonesia, Yu Kajitani from Ireland, Vladimir Reitenbakh from Kazakhstan, Rohan Matmary from Malaysia, Andrea Maseglia from New Zealand, Linus Schwaerzler from Switzerland, Parbun Bunragsatrakul from Thailand, Josh Black from the U.K and Natasha Sinkala from Zambia.

Each of the Final 10 will compete in the Grand Final at the Jameson HOSTS Global Summit in September to secure one of three ‘Global Champion’ titles. The final will be judged by a live taste test of their cocktails, which will be anonymously evaluated by 100+ global bar community members, including the rest of the Regional Winners in a unique peer-judging process.

The final three Global Champions will win an additional €5000 each and gain access to the first-ever Jameson Black Barrel Bartender Series mentorship programme. Comprising one on one in-person and virtual sessions, the new for 2024 mentorship programme will allow each individual winner unique access to industry giants such as hospitality consultant Danil Nevsky, bar owners Ezra Star and Beckaly Franks, and summit curator Remy Savage, to discuss topics from brand building to social media strategy and team culture development.

Mentorship Programme

The Jameson Black Barrel Bartender Series mentorship program, aims to provide guidance and support to aspiring bar professionals seeking to enhance their skills and knowledge in brand building, social media strategy, content creation, bar operations, and team culture development.

Industry giant Remy Savage will discuss brand building and creative identity, sharing his expertise in building bars and his experience, working with each winner to define a bar project and brand, discuss venue concept and ideate a menu.

Social media trailblazer Danil Nevsky will utilise his expertise to discuss how winners can build their personal brand, develop a social media strategy and how to lead the game in content creation, creating high engagement and build a distinctive online presence.

Finally, power couple Ezra Star and Beckaly Franks will jointly focus on more operational elements of bars. Ezra will discuss aspects such as building and running a successful, high-performance bar, and Beckaly will share her approach to creating and fostering team culture and development.

Each mentor will host the one-on-one sessions, commencing with a face-to-face session at the Jameson HOSTS Global Summit following the Global Winners’ win and followed by virtual sessions in the months following the September summit.

The Jameson HOSTS Global Summit

The annual summit, attended by 100+ global bar community guests, offers unrivalled networking and inspirational seminars lead by prominent industry figures. As part of their prize, the Regional Winners will win travel and access to 2024’s summit as well as behind-the-scenes tours and unique experiences during their trip.

Speaking on the addition of the mentorship programme, Tony O’Brien, Jameson Global Advocacy Manager, commented: “This year the competition will not just offer a traditional monetary prize, we have added a mentorship element to really ensure that the legacy of this competition gives back to the community that it is inspired by. Access to some of the best in the business where they can discuss areas such as bar operations, social media, and bar/menu concept, each of which has been chosen following feedback from the community that this would be instrumental to their career. We feel like this is an extraordinary prize this year, with all Regional Winners also experiencing a one-of-a-kind trip to Ireland to visit our Jameson HOSTS Global Summit, where they will also have access to networking and connection opportunities with peers that might otherwise be challenging or exist solely online. This is what it’s all about really, bringing the global bar community together so they can connect, learn from each other, and be inspired.”

Remy Savage, award-winning bartender, and mentor for 2024, commented, “Mentorship is something I have always made part of my identity as a bartender and bar owner. I believe it is the past, present and future of our industry and I am very happy to continue to mentor the next wave of creatives and be part of their journey in this community”.

Remy will also host seminars at the Global Summit, with his 2024 presentation focusing on drinks development theory.

For  more  information  and  updates,  bartenders  can  visit  the  Jameson  website  or  follow @JamesonHOSTS

*Subject to Terms & Conditions

This exciting collaboration positions Vanguard Luxury Brands as a major player in the single malt space, offering its customers across the domestic and travel retail channels access to some of the best scotch whisky brands. These include The Dalmore Single Malt Whisky, Jura Single Malt Whisky, Fettercairn Single Malt Whisky and Tamnavulin Single Malt Whisky, alongside Harveys Bristol Cream Sherry, and Glayva Whisky Liqueur.

Established in 1844 in Glasgow, Whyte & Mackay Co. has earned its reputation as the fifth- largest scotch whisky producer globally boasting an exceptional portfolio of contemporary Single Malts. Whyte & Mackay has experienced remarkable growth being the fastest growing Single Malt owner from 2019 to 2022, across both the domestic and global travel retail channels, as recognised by the IWSR.

Whyte & Mackay’s Director of Developing Markets, Mike Southgate commented, “This is a very exciting time for Whyte & Mackay as our exceptional portfolio of single malts is outperforming across global markets. We believe that Vanguard’s expertise coupled with the scale of Lion, can truly engage the Australian consumer as we bring our ambitious single malt whisky plans to life.”

Vanguard Luxury Brands Head of Sales, Michael Cox said, “Vanguard has always championed bringing the best brands to the best bars and the addition of Whyte & Mackay to our portfolio only further bolsters this vision. We could not be more thrilled at the opportunity to solidify our role in the single malt space with these highly sought after products and continue our mission to shape premium drinks culture in Australia.”

Reflecting on the distributor change, Whyte & Mackay’s Australia Area Manager Fraser Russell added, “After 15 years of collaboration with Amber Beverages, this decision marks a strategic move for both respective businesses. We are sincerely grateful to Patrick and the Amber Beverage team for the long, supportive history we have shared together and wish them success for the future.”

The creation of this dynamic partnership between Whyte & Mackay and Vanguard will propel both brands forward in their shared vision to shake up the whisky landscape, leveraging Vanguard’s distinguished reputation and extensive relationships within the premium drinks sector.

The Dalmore Single Malt Whisky

The Dalmore distillers have always set the standard in whisky craftsmanship, pioneering exquisite cask curation, resulting in a whisky of incredible depth, setting it apart from all others. Hand-selected casks from the world’s finest bodegas and wineries create a sumptuous, layered whisky of legendary finesse.

Fettercairn Single Malt Whisky

Fettercairn, carrying the unicorn emblem, the national animal of Scotland, was founded in 1842 and is one of the oldest licensed distilleries in the country. Seeking a purer expression of their spirit, the distillers found pouring water down the still cooled the copper still ensuring only the lightest vapours rose for collection.

Jura Single Malt Whisky

Jura, an island nestled off the west coast of Scotland, is home to a tiny community of less than 220 people with one road, one pub and one distiller. The distillery was founded in 1810 and reborn in 1963 to revive the community. Inspired by its history, remote island home, and also micro-climate, Jura produces single malt whisky with a true passion for the craft of whisky making.

Tamnavulin Single Malt Whisky

In the heart of Speyside, beside the River Livet, in the foothills of Cairngorm Mountains is The Tamnavulin Distillery. For over 50 years, the craftsmen and women of Tamnavulin create a classic Speyside whisky using the finest ingredients and with water drawn from underground springs, and naturally filtered through ancient limestone rock.

Harveys Bristol Cream Sherry

Launched in 1882, Harveys Bristol Cream is crafted from a blend of Jerez’s finest wines; fino, aged amontillados, oloroso and Pedro Ximinez Sherry.

Glayva Whisky Liqueur

Glayva is a blend of the finest Scotch malt whisky and exotic ingredients and was crafted by Edinburgh local wine and whisky merchant, Ronald Morrison. The liqueur was made to warm and comfort his customers during the cold Scottish winters, and the recipe remains unchanged from the day it was created in 1947.

Get in touch with your Vanguard representative to express interest in any Whyte & Mackay brands. 

As an expression of their ongoing commitment to producing the highest quality Australian whiskies, Archie Rose unveils a new range that celebrates the beauty of their most distinguished individual barrels.

To celebrate ten years of making the highest quality Australian whisky, Archie Rose Distilling Co. is proud to announce the launch of their Single Cask Whisky Series, representing the pinnacle of their whisky-making endeavours.

The first three limited-edition releases will drop as Batch No.1 in June 2024, including a stringybark Smoked Rye Malt Whisky, Heritage Rye Malt Whisky and a Single Malt Whisky. There will be consecutive batch releases per year, with each release aiming to showcase three superlative whiskies.

Each whisky in this series is hand-selected by the distillery team, who are dedicated to seeking out the most exceptional casks from the 35,000 currently produced and housed by Archie Rose. While the vast majority of casks play beautifully in an orchestra occasionally there are casks of rare beauty that deserve to shine on their own. This new range celebrates those barrels, with the whisky then bottled and released in its purest form, uncut and unblended at cask strength.

“These single casks are carefully selected because the production team found something truly remarkable in them. A quality that could not be diluted by other high quality casks in a blend. Each one of these single casks had to be bottled on their own to let their beauty shine.” says Dave Withers, Master Distiller. 

“Respect for ingredients has always been at the heart of what we do, and these single-cask whiskies are the purest expression of those ingredients. Especially in terms of the painstaking work we put into selecting the best oak in which to mature our whiskies, each cask has a unique story, and a unique flavour profile. It’s an amazing thing to come across a cask and say, “This. This one right here. That’s the essence of what we’re trying to achieve.” It’s a big step for us to be releasing these single casks as it represents a level of maturity for our whiskies, and the company as a whole, that we’ve been working towards for a decade”, says Will Edwards, Archie Rose Founder.

The first Single Cask whisky release features three superlative editions, representing the pinnacle of Archie Rose’s whisky-making endeavours. 

Single Cask Whisky Batch No. 1: Smoked Rye

This cask-strength stringybark smoked heritage rye malt whisky is made from NSW heritage rye grain, custom-smoked exclusively for Archie Rose over sustainably harvested Australian native stringybark. A quintessential Australian whisky that puts locally-grown grains and native Australian timber in the spotlight, crafted with home-grown innovation.

A unique and entirely Australian spirit, Single Cask Smoked Rye Whisky balances sweetness, smoke and rye spice with flavours of campfire, grilled peaches and prosciutto.

Matured in second fill French oak, this whisky has an extremely complex and nuanced oak profile that beautifully compliments the smokey, spicy heritage rye.

Set aside from the 2023 Trials & Exceptions #14 series as an incredible single cask worthy of its own bottling it is now one of the first whiskies in the Single Cask series.

Single Cask Whisky Batch No. 1: Heritage Rye

The epitome of Archie Rose’s local heritage rye grain, shaped and evolved with the unique Australian climate, paying homage to the incredible heritage of fortified wines. The Single Cask Heritage Rye is a cask strength, single cask of the Riverina sourced heritage rye malt whisky, fully matured in an Australian apera cask.

The heritage rye profiled in this whisky has been specially cultivated in Western NSW, from heirloom rye grain, that has a darker, smaller seed than modern conventional rye. It features an earthy, fresh rye bread aroma with a toasty and biscuity like sweetness and a classic spicy finish.

Selected for its exceptional qualities, this single apera cask offers an explosion of rich fruit character balanced by the nutty spice of heritage rye.

Single Cask Whisky Batch No. 1: Single Malt

The perfect expression of Archie Rose’s now-classic single malt style using its unique six-malt-stream production process, this is a true celebration of everything Archie Rose loves about making whisky.

This single cask of Single Malt Whisky offers layers of malt-driven flavours, an excellent fruit profile and a beautifully balanced apera cask influence. At four and a half years old and full cask strength, Single Malt is the oldest cask of the three whiskies, with the concentration of flavours making this whisky both powerful and incredibly complex.

With sweet sticky raisins, strawberry and pineapple notes, the flavour profile sits happily in ‘sherry-bomb’ territory, with luxurious levels of fruit and complexity. Roasted almonds, presumed sassafras, espresso and cacao join rich and luxurious waves of concentrated, sticky fruit.

The first drop of the Single Cask Whiskies will be available exclusively at the Archie Rose Bar & Cellar Door, via https://archierose.com.au/ from 10 June. Each Single Cask Whisky bottle will come in a limited edition display box.

Single Cask Whisky Batch No. 1: Smoked Rye Malt Whisky – RRP $269, 65.10% ABV, 36 STD

Single Cask Whisky Batch No. 1: Heritage Rye – RRP $299, 68.2% ABV, 37.7 STD

Single Cask Whisky Batch No. 1: Single Malt Whisky – RRP $349, 66.9% ABV, 37 STD

Single Cask Whisky Series will also launch with a new Archie Rose Whisky Stave Knife, created together with knifemaker Karim Haddad. This will be offered as a complimentary gift with the purchase of three Single Cask Whiskies.

Story by Glenfiddich Brand Ambassador, Ross Blainey. Follow him at @ross_blainey

I might have been just a little bit excited when I spoke to Sarah and Paolo about working with Gucci Giardino for Maybe Fest. Ok, well, maybe more than a little. Over the last few years, I’ve jumped into the fashion world with Glenfiddich, and I have learned a lot! But Gucci caught my attention more than others. The heritage, the craftsmanship, the creative direction over the years and how they have continually changed perceptions and pushed boundaries in the world of fashion and culture. It made me realise how many similarities there are with Glenfiddich and our history of creativity but also how these things can relate to bartending and everyday life. The three things it comes down to – heritage, innovation and changing perceptions.

Heritage is what we inherit from those who came before us. The knowledge, the passion, the experience, the craftsmanship. At Glenfiddich, we have 137 years of whisky-making experience. Since 1887 when William Grant had a dream of making “the best dram in the valley”. We have the 5th generation of the same family running the business and 100s of people who have spent their lives dedicated to honing their craft using the finest ingredients before passing it on to the next. We hold this very dear to us and continue to learn from those before us.

“I see Gucci as probably the most innovative fashion brand over the years. They are not scared to step out and be different. They keep the best quality but move in new directions, leading from the front and building style into culture.”

Guccio Gucci opened his store in Florence in 1921. Starting from an idea and a dream to make the most impeccable luggage after being inspired while working at The Savoy in London. Gucci has grown using the best craftspeople and the very finest of materials. Creative directors who have changed the world of style and fashion lining up for their successors to move in new directions, from Tom Ford to Frida Giannini to Alessandro Michele to the current Sabato De Sarno, have all changed the world of fashion and created a platform for their successor. Heritage that Gucci Giardino can tap into.
In bartending we have a global heritage which is more readily available than ever. In April we had 16 of the world’s best bars here to share their experience, and Salvatore “the Maestro” Calabrese and Julio Bermejo shared stories. We have such incredible knowledge at our fingertips, whether from books, online or when it’s right there in Sydney, thanks to Maybe Cocktail Festival! Learning what’s been made before us gives us a boost. Try looking at the “potato head technique” from Sam, Haley, and Mickey at Attaboy. It will give you loads to play with while learning bar heritage.

Innovation is taking what has been left for us and working out how we can make it better. In my head, it’s always, “Yeah, but what’s even more crazy than that?” How do we make changes so that we have something new to pass on to our successors?

At Glenfiddich, our heritage has been shaped by innovation. From the creation of the single malt category back in the early 60s to opening the first distillery visitor centre (both of which everyone else thought was mad!), releasing the first ever rum-finish whisky back in 2001 (Glenfiddich 21 Gran Reserva), and our most recent Awamori cask finish (Grand Yozakura 29), innovation is what we’re built on. It’s a value at the core of Glenfiddich and always has been.

I see Gucci as probably the most innovative fashion brand over the years. They are not scared to step out and be different. They keep the best quality but move in new directions, leading from the front and building style into culture. From the iconic Gucci loafer and the “Jackie” bag to huge changes in global style from Tom Ford or ground-breaking collabs, Gucci has a history of innovation that the Gucci Giardino team can be inspired by.

In bars, innovation is rife right now! Techniques and technology are better and more available than ever before. We have switching, clarifying, infusing, rotovap, carbonation rigs and other precision creation techniques. Look out for leaders in this area Like Minded Creatures (Matt Whiley, Luke Whearty and Alex Kratena) or Panda & Sons leading the way. Keep finding ways to innovate. It keeps our industry fresh, and it will put a smile on your face while you succeed.

Changing perceptions means we can surprise people and make a memorable moment for them. I learned a few things about this from the wonderful Martina Bonci and Matteo Piga from Gucci Giardino in Florence, hosting them for Maybe Festival 2024. With the heritage and innovation of the brand behind them, they still have a challenge in changing people’s perception of what a “Gucci bar” might be. You might think that you need to be dressed in the latest ‘fit or that it’s going to be super fancy, and you’re maybe not sure you’re even cool enough to be in there. Martina and Matteo showed me the real Gucci Giardino – it’s fun, vibrant and inclusive. Bringing people into the fold and showing them a good time. The craftsmanship and innovation in their drinks and service are worthy of the Gucci heritage. The cocktails, the service style, and the décor are so beautifully put together.
It reminds me of Glenfiddich’s ideology—keeping our heritage in mind to make the best dram in the valley while changing modern perceptions of who whisky is for. It’s for everyone.

So, if you’re thinking about how to become a better bartender, start by looking at bars’ heritage. Learn from the past. Look at how you can innovate to make your own mark and change people’s perceptions—that’s how we progress.

“Ongi cabiamento è l’inizio di un progresso”. Every change is the beginning of progression.

This story featured on the cover of our May edition, which is out now. To find out more about Glenfiddich and all their amazing collaborations, reach out to Ross Blainey @ross_blainey.