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How to win the Suntory Cup, with advice from last year's winners
The Suntory Cup is back for 2026, celebrating bartending talent with a $40,000 prize pool. Here, we talk to last year\'s winners Reuben Beasley-Palmer and Tom Smith, and together with Suntory Oceania…
What does it take to be Glenfiddich’s malt master? In depth with Brian Kinsman
In this episode Sam Bygrave talks to Brian Kinsman of Glenfiddich and William Grant & Sons, and delves into the intricate world of whisky, focusing on the importance of aroma, the role of…
An ambassador with 18 years on the card, Linus Schaxmann talks The Glendronach’s new releases
In October, I visited Melbourne to speak to Linus Schaxmann, one of the original Australian brand ambassadors and someone who has been at the gig for 18 years now.We caught up to discuss the latest…
Bar industry strengths and weaknesses with Dre Walters
Dre Walters, owner of Old Mate’s Place and Old Love’s in Sydney, talks to Sam Bygrave as they conducts a SWOT analysis of his bars and the broader bar industry. Walters attributes the enduring…
How Himkok collaborates to reach new audiences 10 years in
Today's guest is Paul Aguilar Voza, the R&D Manager at Himkok in Oslo, Norway. The bar has been around since 2015, and has picked up numerous accolades along the way. Himkok is also the…
Friends with benefits: how to get brands to work better for your bar
This episode of Drinks At Work explores the dynamic relationship between bars and brands in the bar industry, and features Glenfiddich and The Balvenie ambassador, Ross Blainey, and his discussions…
It’s time to “Rack and roll,” says Speed Rack co-founder Lynnette Marrero
There are a lot of cocktail competitions out there, but there isn’t one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and…
Luca Baioni on what makes great bartenders, opening Latteria, and more
We’re in Adelaide, and a conversation we recorded with bartender, former brand ambassador, and now bar owner, Luca Baioni. Luca is the co-owner of Latteria in Adelaide, a bar and eatery that is now…
What’s it like working in your family’s 140 year old whisky business?
Sam Bygrave talks to Kirsten Grant Miekle, about her journey within the whisky industry, the importance of family legacy, innovation, and the art of blending. They discuss the creation of the House…
Hotel bars (and what indie bars can pick up) with Alex Happy Gilmour & Ross Blainey
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Alex Gilmour & Ross Blainey about the nuances of hotel bars, focusing on their unique characteristics, the…
Sean Baxter on the fight for attention; plus, what bars can learn from Never Never's brand refresh
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Sean Baxter, to discuss recent developments at Never Never Distilling Co., including a brand refresh, the upcoming Never…
How to own and run bars you want to spend time in
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Charlie Lehmann & Sebastian Soto about their approach to owning and running venues — an approach we think makes for…
“Arrogance will never make a great bar,” says The Connaught’s Giorgio Bargiani
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Giorgio Bargiani about the Martini, The Connaught, Grey Goose Altius, and what makes a great bar.
How Kayla Saito and Yao Wong developed popup menus abroad
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Kayla Saito and Yao Wong about what it taks to put on guest shifts in foreign lands, working only with the ingredients…
“Opening a bar is about overcoming challenges,” says George Curtis
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to George Curtis about what it takes to open not one but two Brisbane bars, why food is so important in the industry right…
What makes the Brisbane bar scene different with Jacob Cohen and Charlie Hunter
Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to two Brisbane bartenders — Charlie Hunter and Jacob Cohen — about what makes that scene tick, about Bartenders'…
Must-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo Soto
Hey bartendery types! On this episode of Drinks At Work, we're doing things a little differently. Host Sam Bygrave is joined by Sebastian Cosmo Soto to unpack the last few weeks in bars in Australia,…
Satan’s Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn Sugrue
Sam Bygrave speaks with Daniel Waddy and Finn Sugrue from Satan's Whiskers in London, your favourite bartender's favourite bartenders' bar.
Sebastian Tollius talks Clemente Bar, Eleven Madison Park, Maybe Cocktail Festival
Sam Bygrave speaks with Sebastian Tollius, the beverage director New York’s Clemente Bar and Eleven Madison Park. We discuss the evolution of cocktail culture, the importance of creating unique bar…
Why Club Suntory — and the Suntory Cup — is back
At Maybe Sammy here in Sydney, I talked with John Galiatsatos (Group Advocacy Manager, Suntory Oceania), Valentine Maguire (Design Manager, Club Suntory),Rhi Lucas (Maker’s Mark Diplomat, Australia…
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Drinks At Work with Sam Bygrave has published 120 episodes since February 2022, covering topics in Arts, Business.
Drinks At Work with Sam Bygrave is currently active with new episodes every 2 weeks. Average episode length is 34m.
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