Venue: Eve Bar
ADDRESS: 334 City Rd Southbank
Web: evebar.com.au

Will has been behind the bar at Eve for quite a stint now and recently made it down to Sydney for the Australian Bar Awards to see Eve take out Nightclub of the Year - finally! A huge supporter of the bar industry and Australian Bartender, we thought we’d better get him into the mag!

Career:

How long have you been bartending?

I have been in the hospitality industry for 12 years and been bartending for eight.

Before you were bartending what were you doing with yourself?

Studying psychology then realised the skills I obtained by studying I could apply them working behind the bar. Every conversation with a different patron is a case study in human behaviour.

What is your proudest moment behind the bar?

When I made my 1^st flaming Lamborghini it was awesome!

And most embarrassing?

Flairing around with my bar blade and it accidently flew off into the crowd, lucky the patron that was hit on the head ended up being my regular and said: “Will this has to be yours, make sure you keep it on that side of the bar.”

Where have you worked previously?

Metro Nightclub, Queensbridge Hotel, Long Room, Platform One, Monsoons and Beah Club.

What’s your advice for a young aspiring bartender?

Take advantage of knock-off drinks and do not limit yourself to your favourite beer. Try and taste every spirit behind the bar.

Favourites:

What’s your favourite bar gadget?

My bar blade of course. It was hand carved out of an oak tree in my backyard that had been struck by lightning.

What’s your favourite city to visit?

Boracay, Philippines. It’s really an island, not a city, but its so beautiful it needs a mention.

What’s your favourite movie?

Anchorman - isn’t that everyones?

What’s your favourite song?

Afternoon delight - Ron Burgundy

What’s your favourite sport?

Basketball

Describe your fantasy bar.

I’m working in it and if you like a description you’re going to have to come see it for yourself!

What do you drink to…

Unwind after a long shift?

An ice cold Asahi and talk about the nights events have a laugh and think to myself thank-god its over.

Impress a lady?

Drambuie. So I can do a flamer in my mouth which may not impress the ladies to much but gets the fellas cheering.

If you could have a drink with one person (alive or dead) who would it be and why?

Frank Sinatra I don’t have to explain why but if do its because of this classic quote:

“I feel sorry for people who don’t drink, they wake up in the morning and that’s the best there gonna feel all day.“

Other Stuff:

What cocktail trends are popular at the moment?

Not so much a cocktail trend but vodka and coke has come back in. And I have no idea why but recently I’ve been asked to put raspberry into a corona a couple of times? What is going on with this RTD generation?

If you could have a superhuman power what would it be - why?

I would fly because I hate public transport, traffic and lifts that take too long.

If you were to be something other than a bartender, what would it be and why?

A psychologist because I love the study of human behaviour, people are unaware that we are creatures of habit, if you can study them and determine their next move keeps you ahead of the game.

Who’s your hero?

Has to be either Muhammad ali or Michael Jordan, Muhammad ali because he battled adversity and persevered. Or Michael Jordan because his kicks are fresh and anyone who has six championship rings in my book are awesome!

Last drink ever - what would it be?

New York Sazerac in one hand and a Cohiba cigar in the other.

In the April issue of Australian Bartender we put Owen Westman and Paul Fitzsimmons (l-r) from the Collection Bar, Melbourne under the spotlight.

Interview by Edward Washington
*The boys answered together where there is not a name attributed.

What’s the attraction of the bar business for you?

Owen. Every day is different. Repetition frustrates me and I can honestly say that every day in the bar business keeps me entertained. There’s also a freedom in it. There’s not really any rule to what’s acceptable or expected and you can have a lot of fun with that. It’s a creative outlet that can support you financially.

Paul. Meeting new people. Being surrounded by people who are having fun.

How did you get involved in the bar industry?

Paul - It was a part time job to get me though while I was studying. My father was involved in hospitality overseas but I don’t think that was my real reason.

Owen - I really didn’t know what I wanted to do. I thought bartending looked pretty fun and would allow me to travel and work so I went for a job as a bartender at a nightclub. They gave me a job cleaning.

Tell me a little about your businesses?

We actually started the business a few years back to run nights in other clubs. We weren’t overly successful at that. And it kinda took a back seat. We held onto the business name though and used it to buy our first bar in 2010, the Collection. The Collection is a tapas and cocktail bar in Richmond on Bridge Road. We have an extensive cocktail list and a lovely Italian/Spanish tapas menu with a Creole twist.

How have you evolved as business operators?

I think if you asked most bar or restaurant owners what it was like when they first got their first bar, they will tell you it was quite a shock to the system. All of a sudden you have nobody else to rely on and you feel quite alone. The freedom that you find to be able to do everything your own way is at the same time very daunting. It’s not unlike travelling alone in a foreign country without knowing the language. But over time your self-confidence starts to build and your belief and trust in your own decisions become stronger. You get a little gutsier and I think this is when your own style and expression really start to show in your business.

How do you continually develop your creative ideas?

In a bar it’s about trial and error constantly to keep things fresh. And research. Not necessarily in what others are doing. The Internet can be a great tool. For one instance our Bathtub Gin Punch was an idea I had one night at the bar. I thought there must be somebody somewhere that makes miniature bathtubs for some purpose. I spent days looking on the Internet and I found some at a business in the USA. You’ll be able to find what you need to produce your ideas if you spend the time.

Where do you draw your inspiration from for food and drink?

With drinks I like to keep things as natural as possible. Fresh fruits and quality liquor are the best base for a good drink. Mother nature offers the best inspiration. Somewhere along the line our ways of eating and drinking lost its was a little and people forgot about little old nature. When did grenadine become dyed red sugar syrup and why does sugar have to be bleached? In most of the tacky old sugary drinks of the past there is hidden a solid foundation for a good drink. Those bright red hurricane glasses that hang around the necks of tourists on Bourbon Street in New Orleans, filled with flavoured syrups of unidentifiable fruit interpretations found there way onto our menu in the form of the mary street hurricane. I just replaced the passionfruit red syrup with fresh passionfruit puld, grenadine and fresh lime juice. It’s one of the biggest sellers on our menu.

Most of this can be translated into food as well. I had an idea of what kind of food menu I wanted as well but needed a chef to bounce off to achieve this. His passion for Italian food and my obsession with Creole seemed to blend quite well and I think we’ve come up with a menu that at the very least you wont find in any similar form in any other Melbourne restaurants.

What excites you about the Melbourne bar industry?

Melbourne has always had a cool, underground, incognito style to it. It seems we’re getting a lot more real casual style to service and going out in general. I like that. Going out for food and drink should feel casual.

Also on a more national scale its great to see some cool Australian liquor products appearing. It’s something I loved during my time in the US (experimenting with a plethora of local spirits) and there’s some really lovely and uniquely Australian stuff coming out.

Do you have any concerns about the future of the Melbourne bar industry?

I mainly hope that people remember that creating a good cocktail list and stocking a lot of crazy ingredients is only a very small part of the battle in this industry. It’s a service industry and that can’t be forgotten. But with the amount of talented and motivated people here I’m not really that worried.

Where do you both see yourself in 5 years?

We would like to work on another venue some time when the smoke clears over here. Not sure what it will be yet. Also getting our ingredients line business up and running is coming up. We are in product testing right now to start selling some of the syrups and things we use here in the bar.

What’s the best thing about owning your own bar?

The freedom to what you want to do. And there’s a satisfaction in seeing people enjoy themselves in a venue you created.

And the worst?

We don’t get to sleep much anymore.

Are there any local or international bar operators that you admire? If so why?

Owen - I really admire the way the owners of Bourbon & Branch, Rickhouse and Cask operated over in San Francisco. I remember seeing Brian Sheehy give a speech at San Francisco town hall when they were trying to add another tax to alcohol that would have increased the cost of booze by up to 30%. He was a very politically involved bar owner and this was probably one of the reasons he was so successful.  We could probably use a little help like that here in Australia.

How important are staff in operating a successful business?

Staff are the most important part. These are the first people your customers meet and will form the basis of everybody’s opinion of your bar. We’ve been pretty lucky to have a great team fall into our lap. I guess you are the main influence on what staff you will have too. If you treat your staff right and you’re a down right straight shooter you will invariably surround yourself with like minded great staff.

How much input do your staff have in your business?

Owen - I’m very much of the mindset that a business that can cater to many people has to be the product of many minds. I don’t want Paul and I to have to be the only ones working on menu’s and operations. There’s a lot to do, probably too much for two people.  I encourage all staff to experiment with different recipes for the cocktail menu during quiet periods. I’m more than happy to pick up a receipt if a bartender comes in with something they think we could use. We were allowed the same freedoms at the bars I worked at and saw how beneficial it was to those businesses.

What advice would you give young bartenders who want to open their own bar one-day?

Make sure it is something you want to do. This sounds silly but owning a bar is not the only option in moving on from a bartender position.

What are your Top 5 tips for running a successful bar business?

1. Don’t try to do everything. Nothing is less appealing to a customer and being served by a bartender/owner who’s grouchy because they haven’t had enough sleep.
2. Take in as much advice from others as you can but don’t feel you have to use it.
3. Keep on your game, don’t drink too much you need your mind.
4. Get your hands dirty. Nothing will make your staff happy to take care of the less glamorous tasks than knowing you’d do them yourself.
5. Enjoy it, having a bar is really fun.

Interview by Edward Washington

Working his way from Northern Ireland’s mean streets to operate one of the most awarded Hotels doing the rounds, Sean Muldoon has never shied away from adversity.

After years of working for the ‘man’ Sean is set to launch The Dead Rabbit Community Tavern in New York City - the final realisation of his dream to own and operate his own venue. We thought it high time that Australian Bartender had a sit down with one of Ireland’s leading lads.

How did you first get into the bar business?

I originally got into the bar business because I wanted to work overseas and save some money so that I could produce a music CD of my own. So I trained to be a bartender for a year in Belfast before heading off to work in a hotel in Kincardineshire, near Aberdeen, Scotland. I worked there for two years and in my spare time wrote a pile of songs and saved the money I needed in order to make my CD. I returned to Belfast and took two years to create my CD - then, out of the blue as I was trying to decide what to do next tragedy struck. On New Years Eve, 1997, a time when the peace process in Northern Ireland was not fully established, two gunmen walked into the bar I was working and started shooting indiscriminately - killing one and badly injuring many others.

This incident had a profound effect on me and I questioned where I was going in life. Fortuitously, I happened to watch a documentary on an Italian furniture maker who went from making furniture for locals in a small Italian village, to being one of the most sought after furniture makers in America. I realised that every vocation has extreme highs and lows, and that the same story of success that applied to this humble furniture maker could apply to any vocation - bartending included. Bartending at that stage was all I really knew, and decided there and then that I was going to take bartending as far as I could possibly go with it.

What’s the attraction of the bar business for you?

I love meeting good people and pleasing them. I love knowing that customers leave my bar feeling satisfied and I look forward to seeing them return again. I love meeting other like-minded industry personnel and the sense of belonging to an actual ‘community’.

How have you evolved as a business operator over the years?

When I started taking bartending seriously I was obsessed about the taste and presentation of drinks and during the late 1990s to early 2000s I primarily went to London for my inspiration, sitting in the top bars and watching how the bartenders prepared and served drinks. I did anything and everything in order to further enhance my knowledge and skills. Back then I thought the drink was king.

These days I look at the whole operation of a bar, of which the cocktails are only a part. I look at the ambience, décor, music, heating and lighting levels, staff, service, uniforms, hygiene, food, wine, beer, cups, plates, glasses, toilets, bar set-up, inventory, menus and so on and so forth. Although I have never and will never compromise on quality, I look through the eyes of an owner rather than a bartender these days.

What mistakes taught you the biggest lessons?

If I am to be honest with you, the one mistake I made which stands out above all the other mistakes I made was trusting one of my previous bosses who assured me he’d help me to obtain my own bar if I delivered on my promise to make his the greatest bar in the world. When I finally left the Merchant Hotel last November we were indeed the most awarded cocktail bar on the planet, yet my boss in turn was unforthcoming in his promise to me.

What’s your proudest achievement in the bar industry thus far?

The one that stands out most to date was the night Merchant Hotel won three awards at the Tales of the Cocktail Spirit Awards Ceremony in New Orleans, in July 2009. We won the awards for ‘World’s Best Hotel Bar’, ‘World’s Best Cocktail List’ and ‘World’s Best Drink Selection’. The feeling of elation I had that night was unlike anything I’ve ever felt or experienced in my life.

What are your top 3 international bars, and what cocktail would you order?

Despite travelling widely, Sean’s top three international bars are all based in New York.

Mayahuel - A Mezcal bar, and my drink of choice there would have to be a ‘Jacko’s End’ (Mezcal, Applejack, Benedictine and Peychaud’s Bitters).

PDT - My drink of choice there would have to be a Negroni.

Employees Only - But I don’t really go there for cocktails, grab a beer. The vibe is fantastic and it makes a great going out experience.

How do you continually develop your creative ideas?

I don’t set out to be creative, however sometimes find myself in an opportune situation.

For example I once compiled a section on the Merchant Hotel cocktail list called ‘The Connoisseurs Club’ which was based on something I’d seen on the list of a London bar called The Player some years earlier where they had a section where the drink’s price increased dependant on the quality of the spirit used. Recreating the idea, for my ‘Platinum level’ drinks I hunted down some of the rarest and most spirits available. Acquiring an original bottle of J Wray & Nephew 17yr Old Jamaican Rum for our Platinum level Mai Tai I new it was pretty special and decided to market it as the world’s most expensive cocktail. This was confirmed one year later by the Guinness Book of World Records. The idea to have the world’s most expensive cocktail just came to me; I didn’t set initially set out to have it.

Do you have any exciting plans for the future?

For the last year I’ve been living in New York developing my own project, which will be called The Dead Rabbit Community Tavern. We are now in the process of acquiring a site and it is estimated that we’ll be open in another months if all goes according to plan.

‘The Dead Rabbit’ is named after an Irish gang in New York City in the 1850s, whose name translated as “men to be greatly feared”. Their emblem was a dead rabbit impaled on a spike. The name and the imagery might create a little controversy - which is always a good thing in my opinion.

What have been some initiatives/ inventions that have revolutionised the cocktail world?

Crystal clear block ice-cubes that bartenders now use in drinks have been the biggest revolution in the cocktail world in recent years. Even though this is how things were being done way back before the invention of commercial ice machines. It’s great that owners and bartenders are fanatical about this detail.

What cocktail trends are popular at the moment?

Old world style drinks using a lot of homemade ingredients such as bitters, syrups, cordials and tinctures. Drinks these days have much less fruit and much less sugar than they did when I was starting out.

Are there any local or international bar operators that you admire?

Jonathon Downey of Rushmore Group in London. He is dedicated to total excellence and gets the absolute best out of every single individual that works for him. His attention to detail and the rigorous training programmes he puts his staff through are unparalleled. He also knows how to make money.

What advice would you give young bartenders who want to open their own bar one day?

Learn from the best and keep learning until you know you are ready to open a bar. Be sure it is what you want; opening and owning a bar is much different to working in a bar and it demands 100% commitment.

What are your Top 5 tips for running a successful bar business?

1.     Ensure your concept is perfectly thought out and one you fully believe

2.     Always stick to your original idea

3.     Be consistent in everything you do

4.     Look after your staff and they will look after you

5.     Never ever allow yourself to become complacent

Venue: The Alchemist
ADDRESS: 361 Brunswick St, Fitzroy, VIC.
PHONE: 03 94198250
Web: thealchemistbar.com.au

Fraser Campbell can be found tending bar at the Fitzroy hanut, The Alchemist. If he’s not there he might be refining his bottle opening technique, watching The Lost Boys or reading tips for the modern man in Man Up: Skills for the Modern Guy. If you catch him on his break, he’ll appreciate a pint of Negroni. If you get the chance too, then check out The Alchemist’s sweet website, it’s certainly worth a look.

Career:

How long have you been bartending?

“I’ve worked every weekend and some, more or less since I was eighteen.”

Before you were bartending what were you doing with yourself?

“Getting over puberty.”

What is your proudest moment behind the bar?

“Any time a customer goes out of their way to shake my hand before they leave, a true sign of appreciation.”

And most embarrassing?

“The one that sticks in my head is a poorly executed uncorking of a bottle of red, resulting in a female customer who entered wearing a white dress, leaving looking like a Dalmatian.”

How do you prepare yourself for success in a cocktail competition?

“Determine what type of comp it is, either about the drink or the brand. Find out who the judges are, and bribe them. Failing that, find out what they like drinking.”

Where have you worked previously?

“First job in Oz was at Kit and Kaboodle, Sydney. Then first job in Melbourne was at Kitten Club (the non-stripping one) . . . well, depending which nights Andy Young was working.”

What’s your advice for a young aspiring bartender?

“Work as many different hospitality roles as possible. If you can make kick-ass drinks and work the floor like a premium product pimp, you’ll double your chances of getting a job, and get extra shifts.”

Favourites:

What’s been your favourite bar to work in?

“Worked in a bar called Beluga in Aberdeen, Scotland with a bunch of my mates and my sister. We used to play the Cocktail soundtrack at weekends and we all had mullets in various colours . . . (See Fantasy Bar.)”

What’s your favourite city to visit?

“Can’t wait to go back to Barcelona, Gaudi was a crazy mad genius of architect.”

What’s your favourite movie?

The Lost Boys

What’s your favourite song?

“As a travelling man, it’s got to be Ramble On by Led Zeppelin.

What’s your favourite sport?

“Punning. I’m going to campaign for a new Olympic category.”

Drink:

What’s your favourite cocktail?

Tequila Negroni

30ml Blanco Tequila

30ml Punt e Mes,

20ml Campari

A healthy dash of Rhubarb Bitters.

*Add all to a cocktail shaker, shake and strain over ice chunks.

Describe your fantasy bar.

“A bar in which nothing that was created past the 1980s exists. That means if you bring in a mobile phone, it better weigh 20kg and be attached to a red Porsche.”

What do you drink to…

Unwind after a long shift?

“A pint of Negroni.”

Impress a lady?

“A Wacky-Backy Malibukakke Rakis Daiquiri.”

If you could have a drink with one person (alive or dead) who would it be and why?

“My granda who passed away 4 years ago, the longest serving firefighter in UK history.”

Other Stuff:

What was the last book you bought?

“Man Up by Paul O’Donnell. Including useful tips such as how to throw a punch and hold a baby. (Separately, of course.)”

If you could have a superhuman power what would it be - why?

“Teleporting things anywhere by looking at them. Useful for heavy lifting and transporting any unwelcome and irritating punters into a pit full of angry badgers.”

Last drink ever - what would it be?

“There is nothing a cup of tea cannot fix. And hopefully that would include whatever incident was about to make it my last drink ever…”

This feature recently appeared in the March issue of Australian Bartender

Interview by Edward Washington

Natasha Conte has been the face and driving force behind Black Pearl for over a decade and recently revamped the venue by opening the Attic upstairs. In that time her Melbourne institution has picked up numerous accolades, including most recently the Australian Bar Awards’ Bar Team of the Year in 2011 - a fine credit to herself, the team she leads and the way that she does it.

With her decade of success in mind we sat down to have a chat to one of the bar community’s leading ladies for this month’s Operator Profile.

When you first opened Black Pearl, what was it that ruffled a few feathers in the area?

“It was very café focused in the area, and so when people came in and saw couches, chairs and tables  and wood-lined walls it was a bit fussy for them. Ten years ago doesn’t sounds like a long time, but in the spectrum of one street it’s a long time to see the evolution of the customer.”

Were you doing cocktails and offering the same thing you do now?

“We we’re. My sister and I were behind the bar with mum in the kitchen and my brother. Everything is very molecular now, using soda siphons etc. But back then it was just about offering a good, fun cocktail. Bartending today is still about showmanship, but being sophisticated - it’s very serious.”

How have you evolved as business operator over the last 10 years?

“Well I had to get a computer and they made me get a new phone! However I don’t like to lose the ‘old way’ of operating, everything today is about email and text message but I still like to sit, discuss and agree on things (like contracts). My handshake is my word.”

What are your tips for running a successful bar business?

• Be hands-on
• Stock control
• Maintain integrity
• Be aware

What mistakes taught you the biggest lessons?

“Well I have probably made a few, but my perception of a mistake is completely different to the next person. At the end of the day with the amount of staff we have at Black Pearl, and the input they have, it is hard to make mistakes as the responsibility is shared by all. We have 12 opinions on most decision, large and small.”

What excites you about the Melbourne bar industry?

“The relationships between the bars here is what makes it for me. Going out to see what other people are doing is great and having people come here and see what we’re doing.”

Sydney is undergoing substantial bar growth at the moment, is Melbourne’s scene diluted with too many bars?

“No I don’t think it’s diluted, Melbourne is big on the ‘regular’. By regular I mean the clients that live within the immediate 2km circumference of your business. We get people who come here, but won’t go into the city. All the city businesses get the corporate crowd, but we don’t get them here. There’s enough customers for all the business out there at the moment.”

“The small differences in business are what make the big differences. That’s an ethos I’ve always lived by.” Natasha Conte, Black Pearl & the Attic, Melbourne.

What trends are hot in Melbourne at the moment?

“Soda siphons, foamers, Punch bowls - if I have to hear about another Punch bowl! At the end of the day, the consumer will never really ask for a drink with a foam on it - those things are directed by us, that’s our job. But once they hear the siphons go off and see the foams etc they say, ‘what’s that?’, and walk away with knowledge and an experience. You’ve got to keep people talking about your business. If they’re not talking about it you’re in trouble.”

Do you travel? How do the Melbourne bartenders compare?

“Melbourne bartenders are up there with their knowledge, passion for learning and skill.”

Where do you see yourself in 5 years?

“Still here hopefully and that my business is successful. Not necessarily just financially successful, but that I am still enjoying it.”

Are there any local or international bar operators that you admire?

“Jim Meehan, definitely. He’s such a cool bloke and he’s just grounded. He’s done a lot in such a short timespan.”

How important are staff in operating a successful business?

“Staff are the most important thing, and it’s all about relationships. I want to be able to work with someone for 12 hours and get along with them. There’s nothing here (Black Pearl) that’s made just by me. I’d be ignorant as a business owner if I said ‘I know what everybody wants’. The boys must have a physical input in the business where they claim ownership. Without that ownership I just have someone who comes in here and clocks on and off.

You’ve also got to try to maintain [consistency and innovation] even for the staff. Not getting rotations is important. I always get asked, ‘why is it that nobody leaves Black Pearl?’. Being a family owned business is the root of it all - that’s the consistency.

What advice would you give young bartenders who want to open their own bar one day?

“Be open to other people’s thoughts. Some bartenders can be quite, ‘this is what I want to do’, but you’re serving a customer and not you. You always must keep you eyes and ears open and maintain a physical presence in the business.”

This article appeared in the March issue of Australian Bartender

Salvatore ‘The Maestro’ Calabrese recently hosted an exclusive night at the Playboy Club (London) using vintage and rare spirits to recreate classic cocktails while reading recipes from a first edition copy of Jerry Thomas’ 1862 cocktail book The Bartender’s Guide: How to mix Drinks or The Bon Vivant’s Companion.

“I have always been fascinated with history and began collecting vintage spirits many years ago,” Calabrese told Bartender, “and came up with the idea to create a Unique Vintage Cocktail list that would offer the lucky few an opportunity to actually taste a little bit of cocktail history.”

Calabrese hosted an intimate crowd for the presentation, including industry icons Peter Dorelli and Erik Lorincz. “It was an unbelievable experience for all of us present, the excitement and anticipation made for an electric atmosphere and the bartenders felt as if the creators of those great drinks were looking over their shoulders as they worked!,” Calabrese stated.

The Maestro was pleasantly shocked when one of the guests (Dorelli) added a unique touch to one of the drinks. “When it came to mixing the White Lady cocktail Peter Dorelli brought out the shaker that belonged to Harry Craddock himself. That was the icing on the cake!”

The Maestro himself tipped his hat to both the past and future by extracting a small amount of the Old Fashioned cocktail for storage in a miniature cocktail shaker. “To be hidden,” he subtly informed us. “Just like Harry Craddock did many years ago, for somebody else to find and drink our health.”

Just don’t go tearing up the Playboy Club in search of it!

Click HERE to check out a video of the event.

This feature appeared in the recent March issue of Australian Bartender

Interview by Edward Washington

Q+A: How important is access to your cave spring water supply?

The Cave Spring is undoubtedly a vital piece of the Jack Daniel’s puzzle as it provides flavour and natural minerals that feed the yeast during the fermentation process.  We are fortunate that the water supply has been so abundant and never failed us in over 145 years.

Jeff Arnett is the latest in an esteemed line-up of whiskey men to hold the position of master distiller at the iconic Jack Daniel’s distillery. While he spends most of his time in Lynchburg, USA looking after the world famous Tennessee whiskey, Australian Bartender magazine was fortunate enough to grab the exclusive interview with him in preparation for his first trip to Australia.

Hi Jeff, how does it feel to hold the position of master distiller at Jack Daniel’s?

Following in Mr. Jack’s footsteps is humbling, especially since his whiskey brand is now the number one selling whiskey in the world.  I also don’t think you can become the seventh master distiller for Old No. 7 after working at the distillery for only seven years without feeling extremely lucky.

Can you tell me a little about you’re your job?

I spend 80% of my time in Lynchburg where I oversee all aspects of producing Jack Daniel’s whiskey. I spend up to 20% of my time travelling to meet and educate our friends on the reasons no other whiskey tastes like Jack.

What sort of perspective does travelling the world give you as a master distiller?

It serves as a great reminder that what we are doing in our little town of Lynchburg, TN matters to our many fans around the globe. It is also reassuring that people still recognize a quality product when they see and taste it regardless of where they live.

What’s the most rewarding aspect of your job?

Everyday has its rewards whether it is visiting a country for the first time to meet with local Jack lovers, or simply spending the day working alongside my friends and co-workers at the distillery. My worst day at Jack Daniel’s was still a good day, and there aren’t many places you can say that about.

Tell me a little about the Jack Daniel’s whiskey range - what’s your favourite?

Jack Daniel’s is best known for Old No. 7 Tennessee whiskey, a medium bodied and very balanced whiskey. We also offer a double charcoal mellowed whiskey called Gentleman Jack which has our softest oak finish.  Single Barrel is our most aromatic and flavourful whiskey and tends to be my favourite.

How is the future of Jack Daniel’s looking around the world?

We are optimistic that the future of Jack Daniel’s is very bright. Although we have been around for 145 years in the United States, we are just beginning to scratch the surface in many countries abroad.

What are some achievements you’re particularly proud of? 

I’m proud of every employee at the distillery and the dedication they have to making the best whiskey we know how to make. Through their support, I feel I have been able to live up to Jack’s expectations that: “Everyday we make it, we’ll make it the best we can”.

Jack Daniel’s is in bourbon country, but you’re not a bourbon - what is it that you’re doing differently?

Every drop of Jack Daniel’s must pass through ten feet of hard sugar maple charcoal after distillation and before entering the barrel for maturation. This additional step defines how a Tennessee whiskey differs from boubons and provides a two year head start on softening and sweetening the whiskey.

You’re also in a dry county! How does that effect the operations?

Our county’s dry status prohibits the sale of liquor by the drink, so there is no public establishment in Lynchburg where you order a glass of Jack Daniel’s. We are allowed to taste check the whiskey for quality, but our tasters have to spit the samples out to maintain their palate. They don’t like that - ha!  We can also provide educational tastings for visitors as long as there is no fee charged.

Aside from the cave spring water source, what ingredients make Jack Daniel’s unique?

Beyond the Cave Spring water, Jack Daniel’s has a unique grain bill, the charcoal mellowing process, and a toasted and charred new white oak barrel that we have produced for ourselves that will ultimately result in a whiskey like no other.

Any good in-house theories on the name Old No. 7 Brand?

Whether it was Jack’s lucky number, or the seventh recipe he tried, or a reference to how many girlfriends he was willing to court at one time; the truth is that the only person who ever knew why he called the whiskey Old No. 7 was Mr. Jack himself. It was a secret he took to his grave.

Are there any little known stories from Jack Daniel’s history that you like to share?

Although we owe Jack a great debt of gratitude for starting the distillery, I give almost equal credit to his nephew Lem Motlow for the brand still being in existence today. He was the one who persevered through Prohibition and found a way to get the distillery back into production afterward.

How do you enjoy your whiskey?

I typically like a simple glass of Jack Daniel’s Single Barrel on the rocks, but based on the occasion, I also enjoy some cocktail making.  Some easy ones are Jack and Ginger and the Lynchburg Lemonade - if I have some Chambord around, I might also make a Velvet Elvis.

Jack Daniel’s Interesting Facts

We have over 1.8 million barrels stored in 79 warehouses that are all located in Lynchburg and you’ll find Jack Daniel’s in more than 135 countries.

This article featured in the February issue of Australian Bartender

Interviewed by Edward Washington

Small is beautiful when it comes to successive bar openings for this Sydney based duo, and their latest digs - Button - is certainly going to cement their good reputation around town. In between opening new venues, and maintaining the high standards that they keep at the current ones, Christophe and Karl took some time out to chat about their experiences as multi-venue operators.

What’s the attraction of the bar business for you?

“C - The adrenaline rush, the interaction with different kinds of people, and the fact that every night is different.”

How did you first get involved in the bar industry?

“C - My very first job in the industry was the commis waiter at a Gordon Ramsey restaurant in London, it was quite intense but I learnt a lot. Then my first job in a bar was  Zander bar in 1999 where my bosses were Grant Collins and Dan Warner, that’s where it all started.”

Tell me a little about your businesses?

“K - We developed our business because of a gap in the market in Sydney. We were in desperate need of a small intimate place without all the bullshit that most Sydney venues have.”

How have you evolved as business operators over the years?

“K - I think it comes down to understanding your customers and giving them what they want. We noticed a gap so we filled it.”

What mistakes taught you the biggest lessons?

“C - Stick to what you’re good at, see the priorities.”

How do you continually develop your creative ideas?

“C - From very various avenues such as travelling, art and design. We always try to twist things around and make them intriguing and subtle.”

Where do you draw your inspiration from for food, drink and venue style?

“K - Everywhere. From eating street food in France, or sinking a few sitting on the street watching everyone pass you by. People continue to give me the best inspiration.”

What excites you about the Australian bar industry?

“C - Sydney is gradually catching with other major cities from around the world. We can now find a wide range of places providing various experiences. The city is pretty much a blank canvas allowing all kinds of venues to emerge.”

Do you have any concerns about the future of the Australian bar industry?

“C - Not really, I think the next few years are going to be exciting.”

Where do you both see yourself in 5 years?

“C - Bora Bora.”

“K - With a little empire of international venues.”

What’s the best thing about owning your own bar?

“C - To actually taste the rewards of your own efforts.”

And the worst?

“K - The never ending stream of shit that just seem to keep popping up.”

Are there any local or international bar operators that you admire?

“C - Morad Mazouz, owner of Sketch and Momo in London, I admire his audacity and creativity. When Sketch opened its doors they had all the superlatives; the most expensive, the most extravagant everything. It is original and visually stunning.”

How important are staff in operating a successful business?

“K - Everything! You are only as good as your team.”

How much input do your staff have when it comes to your businesses direction?

“K. A lot. They are on the ground running the venue, if you don’t listen to them you would have to be fucking stupid.”

What advice would you give young bartenders who want to open their own bar one day?

“C - Start from scratch and always remember you make drinks for customers not for you.”

What are your ‘Top 5′ tips for running a successful bar business?

• Stick to what you’re good at.
• Listen to what people want and then give it to them.
• First impressions of the venue are key, you have to get it right from the start.
• Consistency.
• Planning direction.

ADDRESS: 680 Ann Street, Fortitude Valley 4006
PHONE: 36660880
Web: laruche.com.au

Q+A: What’s your advice for an aspiring bartender?
“Be a sponge! The people you work with are the most valuable sources of information you have.” Tara Steele, Laruche Bar & Supperclub

Tara Steele holds court at Brisbane favourite Laruche Bar & Supper Club and will do her best to talk you into a Tequila - and one for her too! If she wasn’t serving up drinks for a living Tara counts herself as a potential environmental crusader (she previously worked as a horticulturalist) and she’d like to have a sit down with Sir David Attenborough. She is also right into antiquing, so much so she considers it a sport.

Career:

How long have you been bartending?

“Almost four years.”

Before you were bartending what were you doing with yourself?

“I was a horticulturalist (sun-tanning rather than moon-tanning).”

What is your proudest moment behind the bar?
“Probably winning my first cocktail competition - a small (but no longer running) comp called Press League.”

And most embarrassing?
“Asking another bartender what ‘CC’ was (circa 2007)”

How do you prepare yourself for success in a cocktail competition?
“I try to be as relaxed as possible. I really enjoy conveying my passion for something I’ve created and so I like to sit quietly and reflect on what I’ve made and why I did it. Oh, and knowing your product!”

Where have you worked previously?

“I started my career at Empire Hotel and have since worked for One Degree, Iceworks, Limes Hotel and The Hifi.”

What’s your advice for an aspiring bartender?
“Be a sponge! The people you work with are the most valuable sources of information you have.”

Favourites:

What’s been your favourite bar to work in?

“Definitely Laruche. The back bar is extensive, the staff energetic and professional and the Moubarak family (venue owners) are great. I think support and appreciation for your staff can go a long way to retaining them.”

What’s your favourite bar gadget?

“It has to be the weird and wonderful vessels we like to stir down drinks in (beakers, jugs, jars, teapots, tins, anything!). For a high volume venue it’s really nice to still make a customer’s experience as individual as possible.”

What’s your favourite city to visit?

“Guadalajara, Mexico. Because it’s so close to Tequila (and very beautiful)!”

What’s your favourite movie?

“The Neverending Story. My brother and I owned it as kids and I’m pretty sure we watched it until the tape burned out.”

What’s your favourite song?

“Layla - Eric Clapton.”

What’s your favourite sport?

“Does antiquing count as a sport?”

Drink:

What’s your favourite cocktail?

• 60ml Reposado Tequila
• 5ml Agave syrup
• 1 dash Angostura Aromatic Bitters

*Add all ingredients to an antique mixing glass and stir over hand cut ice with a 1920s bar spoon. Serve in an original Sévres porcelain coupe modelled on Marie-Antionette’s breast.

Describe your fantasy bar.

“A big open wood fire, cold beers, steaks and straight up drinks.”

Can you tell us some of your favourite bars to visit?

“I drink at The Bowery, Laruche & Lychee Lounge, and I eat at Vinyl & Jam Jar in West End.”

What is your favourite product to work with at the moment and why?

“All 100% agave Tequila. Since visiting Mexico, I’ve had a really great appreciation of the spirit and those that do it well. It’s a ‘one for you, one for me’ kind of situation!”

What do you drink to…

Unwind after a long shift?
“The coldest beer possible.”

Impress a man?
“The most expensive Tequila in the bar (he’s paying of course!).”

If you could have a drink with one person (alive or dead) who would it be and why?

“Sir David Attenborough. I’d make him describe everything in the room.”

Other Stuff:

What was the last book you bought?

“Letters From Father Christmas - J.R.R. Tolkein.”

What cocktail trends are popular at the moment?

“Barrel aged cocktails are definitely gaining a following. We also had a colder than usual winter and so Blue Blazers have been a big hit. Any bartender knows if you make one, you’re going to have to make 10 more for the onlookers!”

If you could have a superhuman power what would it be - why?

“Scissorhands to fix terrible haircuts…and hedges.”

If you were to be something other than a bartender, what would it be and why?

“An environmental crusader. I love everything about nature and could see myself defending its honour!”

Who’s your hero?
“My brother, James. You’re thinking ‘lame’, but you’ve not met him yet.”

What products do you think will be hot over the coming year?
“Smokey Scotches are gaining a following and spiced rum will hopefully starting to hit our shores with more variety.”

Last drink ever - what would it be?
“Aged Peruvian Pisco. On ice.“

This profile appeared in the January issue of Australian Bartender magazine

Interview by Simon McGoram

Tim Philips, bar manager at what is one of Australia’s most exclusive locations - Ivy’s Level 6 - has hit a bit of a green patch when it comes to competition success.

Over the past few years he has claimed the 2009 CLASS UK Bartender of the Year, 2011 Diageo’s World Class Australia Bartender of the Year and more recently claimed the crown of Bartender magazine Bartender of the Year at this year’s Australian Bar Awards.

We decided it was high time to catch up with the amiable Mr Philips to learn the secrets of his bartending success.

How long have you been bartending for?

Nearly 10 years.

How did you get into the biz and why did you stay?

I finished high school and didn’t know what to do. I didn’t want to do my degree yet (primary school teacher), so I asked a family friend, whom had just bought a pub, if I could help him out.

If you weren’t slinging drinks what would you be doing with yourself?

Chocolatiering has always fascinated me. That, and teaching I guess.

When did you enter your first cocktail/bartending competition and what was it?

First comp was a Wyborowa comp whilst I was a barback at ffour in 2003. The drink had 30ml Lemongrass infused vodka,  15ml Aperol, 5ml Rose Water, Tsp Lime/Ginger Marmalade, and 30ml Grapefruit Juice. How do I remember this? I still have the same book I’ve kept all my recipes in since I started bartending. True story.

When did you have your first competition win?

*Pages flick forward in cocktail recipe book* It was the 6^th of  August 2004. Wild Turkey cocktail comp judged by Jimmy Russell!

What advice do you have for a bartender hoping to land a competition win?

Make a tasty drink. I don’t care how you dehydrated that virgin’s tears for your tincture. If you can’t see yourself drinking the whole cocktail and wanting another one, it’s not a worthy winner. Ooh, and if you have ever worked for the Match group you would know a dash of passionfruit syrup never goes a stray.

What’s been your proudest bartending moment to date?

Ooh, good question. Black Pearl winning Bar Team of the Year in 2008 is up there. Either that or doing a beer bong with the guys from Mighty Boosh a few years back in London.

What drives you to keep excelling at the bartending craft?

Small man syndrome.

Are you ever worried that you’ll become jaded?

Every day. Once a bartender forgets humility, he becomes a terrible bartender. A good bartender has to love his customers. He or she should also never forget they are in a ’service’ industry.

What is it that you love the most about this industry?

The hours really suit me. Having the days free make so much sense now that I can record TV on Foxtel. That or watching people get drunk every night means you become a more perceptive person. You see people at their best, and worst. This industry forces you to become more socially aware of your behaviour. You would have thought with all this I’d have learnt to keep my clothes on when I go out.

What could the bar trade do without?

I don’t want to be negative so I’m going to tell you what the bar trade could do WITH. More training. Not just training from guys like Alchemy and MIXXIT etc., but in-house stuff. Training on your food, training on your cocktail and wine list. If I’m paying a staff member $22 an hour, and selling a cocktail for $20 the staff needs to know why a Hemmingway Daiquiri is named so. I’m sorry owners, but you HAVE to pay your staff for this training as well.

What bars have you worked at over the years and what’s been your favourite?

There’s been a few now. Melbourne: Bell Tavern, ffour, Black Pearl, and Press Club. In London: The Player and Milk & Honey. In France: The Clubhouse with a summer stint at White Star and Milk & Honey in New York. Now I’m at Ivy Level 6 in sunny Sydney. And no, I would not care to list ‘one’ a favourite. They have all been very good to me.

What’s next on the cards for Mr Philips? Olympic gold? A range of home remedies and snake oils?

Going to stay as far away as cocktail competitions as I can. I get too stressed out. It’s summer so I’m currently concentrating on my gardening, making the world’s best sourdough, and my lawn bowls. That and opening my own Sydney small bar within 12 months… (keep that a secret though).

Tim’s Top Five Tips for Bartending Success

1. Be Humble
2. Let your personality shine
3. Know the latest sports results
4. Be a foodie
5. Respect alcohol. Don’t get drunk while you work.