Episodes
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Want to know what’s like to get an email saying - well done, you came 51st in the world but it wasn’t quite enough? PJ opens up about a recent cocktail competition experience and we break down the lessons we’ve both learned about losing well.
The TLDR: Meet the brief, champion the spirit, compete together not against each other and .. the power of the Edit.
I hope you’ll love this chat and feel inspired to share your own lessons with the More Good Drinks community.
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We all want more community and connection in our hospo industry but it’s not easy to know how and where to begin.
Appleton Estate have come to the party, bringing together some leading doers of community to showcase what’s been working and to get honest and vulnerable about building a supportive community with or without a drink in hand.
Plus, we tease a little Aperol Spritz Karaoke, an event designed to bring nothing but joy to your face, if not your ears.
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Big energy and big smiles as we talk about the big parties Pernod are hosting at NZBarCon - with one big takeaway… New Zealand hospitality has great stories to tell on a global stage… and we’re on our way there.
In this episode you’ll hear a big shout out to Kismet, where James recently had a great time at the Winter Whisky Festival, Evan’s tales of learning the art of the Kiwi barbeque, another Kiwi off to the Global Top 10 for the Jameson Black Barrel comp and where you can find massages, brekky and coffee after a huge weekend at NZBarCon.
Not to mention - bartenders have three days to get their Del Maguey entries in.
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We chat with Tom Price of Michter's, alongside Jamie Dickens of Tickety-Boo Liquor about their upcoming events at NZBarCon and the broader benefits of connecting with community.Plus, it’s Excise Day so be nice to the people who pay the bills. We do celebrate an increase in the newly renamed Pae Ora Agency levy - that’s the tax that actually goes to alcohol harm prevention. Be sure to throw your questions, topics you’d like to see covered and guests at us too. [email protected]
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Mikey Ball covers the taster of Scapegrace’s FlavourLab 2.0 that will be on offer at NZBarCon - an education spotlight that will be limited seats but free to attend. Mikey will walk you through the process of deliberate drinks - from story to process and prep through to delivery. You won’t want to miss this - especially if menu development and drink development is your interest.
He’s also delivering a ton of lessons in carbonation - call it the Fizzness! And more puns will be on offer I’m sure.
Plus we cover the details of Scapegrace Uncharted - a 48hr deadline to get those flavour & locality driven entries in. And NZBarCon is giving away 3 prize packs of flights to Auckland with a prezzy card to help accom. It’s lal on.
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With NZBarCon just around the corner, Tash sat down with Drew Down, William Grant & Sons ambassador in the NZ market to talk about all things House of William Grant party on the 5th of August, the importance of fun, community, brand love and immersion experience.
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Jane is one of the most effective hospitality PR specialists in the marketplace, as well as being warm, generous and genuinely invested in seeing her clients get great results. She’s also been named one of the Top 50 Women in Food & Drink.
Listen in for
* when and how to engage effectively with PR
* understanding a good brief and when not to act in a cluttered market
* what PR can help you with and what it can’t
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There’s nothing I love more than a rich conversation spanning a range of inspirations and inputs - which is exactly what Ross Blainey brought to our deep dive into what it takes to make a creative collaboration work for both brands and their creative partners.
Listen in for:
* the process of connecting and supporting brand partners
* identifying how to make collaborations win for both parties
* keeping your inspiration and creative source high
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A deep dive into all things American whiskey with Brendan Coyle, master distiller at High West Distillery out of Park City, Utah. We talk about all things High West to celebrate the NZ launch. Explore the High West blending programme, challenges facing the industry and what innovation in the heritage category of American whiskey might look like.
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