All Episodes
Drinks At Work with Sam Bygrave — 124 episodes · page 1 of 2
Hobart with Rohan Massie from Rude Boy
Singapore with Peter Chua
ETokyo with Holly Graham
EAdelaide with Lachlan Harrison
How to win the Suntory Cup, with advice from last year's winners
What does it take to be Glenfiddich’s malt master? In depth with Brian Kinsman
An ambassador with 18 years on the card, Linus Schaxmann talks The Glendronach’s new releases
Bar industry strengths and weaknesses with Dre Walters
EHow Himkok collaborates to reach new audiences 10 years in
Friends with benefits: how to get brands to work better for your bar
EIt’s time to “Rack and roll,” says Speed Rack co-founder Lynnette Marrero
Luca Baioni on what makes great bartenders, opening Latteria, and more
What’s it like working in your family’s 140 year old whisky business?
Hotel bars (and what indie bars can pick up) with Alex Happy Gilmour & Ross Blainey
Sean Baxter on the fight for attention; plus, what bars can learn from Never Never's brand refresh
How to own and run bars you want to spend time in
E“Arrogance will never make a great bar,” says The Connaught’s Giorgio Bargiani
How Kayla Saito and Yao Wong developed popup menus abroad
“Opening a bar is about overcoming challenges,” says George Curtis
What makes the Brisbane bar scene different with Jacob Cohen and Charlie Hunter
Must-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo Soto
ESatan’s Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn Sugrue
Sebastian Tollius talks Clemente Bar, Eleven Madison Park, Maybe Cocktail Festival
Why Club Suntory — and the Suntory Cup — is back
Ivy Mix wants you to back the Rack
What Calliope Draper learned working three of The World’s 50 Best Bars
Matty Opai talks ‘invisible restaurant’ and 10 years of service at Icebergs Dining Room & Bar
EAnother round: how The World’s 50 Best Bars works with Emma Sleight
Stefano Catino on Maybe Cocktail Festival lineup, and the state of bars right now
EFederico Malavenda on Fernet-Branca parties, myths, and how it became the bartenders’ handshake
Matt Dale on the brand ambassador role in 2025
Jason Williams on what to expect when Baptist Street Rec Club opens
EHow Trish Brew started a gin brand side hustle
2024's best bars, openings, and people with Cara Devine
Alexandre Gabriel on creativity, Planteray rums, GI rules, farming, and much more
EFred Siggins on new Australian rum, Melbourne pubs, and the Attica criticism controversy
ELachlan Bentley (Gimlet, Apollo Inn) on restaurant bars, collabs with Never Never
From butcher, to bartender, to whisky ambassador with Josh Davies
Dr Rachel Barrie has nosed over 170,000 whisky casks
A deep dive on how The Waratah works with Evan Stroeve
ETalking awards, hospitality, and culture with Stefano Catino
EBars are where fashion, music, art (and food and drink) come together for Ross Blainey
‘That wine wankery makes people feel inferior,’ says Samantha Payne
Luke Whearty on five years of Byrdi, and why there are too many average guest shifts
Shirley Yeung on Mix Haus, working with Rhubi, and more
10 years in: Nick Corletto on Maybe Mae’s longevity and upcoming tour
“It’s about the storytelling for us,” says new Balvenie ambassador, Joseph Chisholm
Five years in with the co-owner of NSW’s number one bar, Sebastian Cosmo Soto
EMentorship, colour-coded calendars: how Jake Down won Diageo World Class Bartender of the Year Australia
How to open your first bar — what to know about landlords, money and more
EEmma Sleight on how The World’s 50 Best Bars works
EHow the big Never Never deal got made (and what it means for the indie brand)
“I very much saw a gap in the market.” Sean Baxter & Cara Devine on creating brands
E“I want to feel hosted.” Five years in at Alba Deli & Bar with Jamie Fleming
How much do you really know about cognac? Hennessy's Jordan Bushell wants to help you out
How (and why) Ben Luzz renovated a nearly 30 year old Melbourne icon
10 years in: how Ramblin’ Rascal Tavern survived, and thrived
EStefano Catino on the Maybe Cocktail Festival, Matt Whiley’s RE, and surviving tough times
“This industry is all about personality,” says Rooster Rojo’s Abbie Weir
Drinks At Work: The List — Jay Gray on how Sago House landed on the 50 Best Bars list
E“It’s so easy to find fakery.” Stu Gregor on storytelling, Australian spirits industry, Four Pillars and more
EHow Byrdi's Samuel Thornhill created the 2023 Drink of the Year
‘The drink is important; people will remember the experience more.’ Eduardo Conde & Kate McGraw share World Class advice
Ross Blainey on the power of real collaboration for creativity, 2024 predictions
Garth Foster is bringing a long gone Sydney rum brand back to life
Mike Enright on what he's learned in 10 years of gin at The Barber Shop
Bartender Tim Laferla opened a distillery to make spirits from food waste
What does an independent bottler do? Simon McGoram on teaspooning, age statements, weird rum, and loads more
'Let's go down and beat them.' The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie Bulley
EHow Cara Devine built a YouTube cocktail channel to over 150,000 subscribers
What's behind the latest agave boom? Three big agave brains share their thoughts
EEvan Stroeve on what makes bars last, sustainable techniques and more
E“Money’s not my driver.” Iain McPherson talks technique development, branding yourself and more
EJames Connolly got paid to open bars for others — now he’s opened his own
How to build a bar or booze brand — Future Proof Your Brand with Daisy Tulley & Wade Tiller
EFrom bartender to brand owner and entrepeneur: Shaun Byrne from Maidenii and Marionette
Hamish Smith on bar awards, lists, and the future of drinks journalism
Steve Davis on what to expect when Tucano's Lounge opens
What to expect from Bar Kokomo, Anneliese Grazioli's second bar
How two bartenders turned a keg cocktail side hustle into a proper drinks brand
EWhy Sam Ng gave up the corporate brand ambassador life to open a bar
“Systems, service, culture.” How Frog's Hollow Saloon was named the best new bar (and the number one) in QLD
E“It’s zookeeping.” Rocky Hair on hospitality (and giving people what they want)
E“Think outside the box.” Mitch Townsend shares tips on entering the Flor de Caña Sustainable Cocktail Challenge, and crafting a lasting career
“We put our bar on the market, and put it all into starting Brix.” says James Christopher
“Stop thinking with the mind of a bartender,” says Simone Caporale
“Preparation is key.” Kate McGraw shares some World Class advice on comps, careers, and more
“Brands follow the money.” Charlie Ainsbury, Darren Leaney, and Mariella Menato on the future of drinks
E“I started with $30K.” James Young on building a world-beating gin with no experience
“We weren’t mates.” Sean Baxter on how he went from bartender to co-founding one of Australia’s best gins
What does Krystal Hart look for when hiring an ambassador? ‘Passion.’
The bar as showroom: Barney Toy’s bar Clipper makes money many ways
Julie Reiner: ‘I’m not afraid to bet on myself and my team.’
E‘My parents taught us to respect everyone,’ says Julio Bermejo, Tommy’s Margarita creator
‘We’re asking bartenders to think outside of the box,’ says Dre Masso
Simone Caporale owns the world’s number 3 bar, and wants to teach you his creative process
“I do it for the human aspect.” Maybe Sammy co-owner Stefano Catino talks about how he’s built a world-beating bar, and what to expect from their next venue
“It’s freedom within discipline,” says brand creator and bartender Orlando Marzo
'There's got be different ways of doing things.' Ryan Chetiyawardana talks creativity, reinvention, and what hospitality really means
“It’s adapt or die in hospitality,” says Kayla Reid, Speakeasy Group's new beverage creative & mentor