More Good Drinks

You need to know that in a time of calamitous headlines, it’s important to celebrate the milestones. And Hawthorn Lounge is just that. Originally meant to be a slow-burner of a pop-up (let’s build it for a few years, sell it and buy a house) it’s a Wellington institution that defies the rules of evolution by remaining exactly the same but always relevant. This month celebrates 20 years since Hawthorn Lounge opened with a backbar stock from the 2 of the McKenzie brothers’ home bars (yes, those McKenzie brothers). Not only is Justin still running Hawthorn all these years later, but he’s also pragmatic and political when it comes to what it takes (and takes) to run a small bar in Wellington, New Zealand these days. Don’t misunderstand me. He’s one of the most proactive bar owners in the city and there’s plenty to unpack. Join us as Justin McKenzie from Hawthorn Lounge shares the story of 20 years of building a legendary Wellington bar. Discover his philosophies on hospitality, staff culture, pricing strategies, and the importance of maintaining tradition amidst industry changes.Main Topics:* The journey of Hawthorn Lounge from inception to 20-year milestone* The art of creating a consistent customer experience and staff culture* Challenges of pricing, licensing, and industry economics over two decades* The significance of authenticity, storytelling, and community in hospitality* Adapting to industry shifts and maintaining longevity in a competitive marketIn this episode:* Justin recounts how the bar was originally intended as a two-year project, which turned into a 20-year journey* The influence of family, nostalgia, and storytelling on Hawthorn’s unique brand* How Hawthorn maintains its essence through staff engagement and careful control* The impact of industry trends, licensing laws, and economic pressures* Practical advice for small operators on long-term sustainability* Justin’s reflections on the importance of responsible service, pricing models, and community engagementTimestamps:00:00 - Celebrating Hawthorn’s 20-year journey02:13 - The original concept and early ambitions04:07 - The importance of atmosphere and storytelling05:47 - Consistency in design and staff approach07:28 - How staff are selected and cultivated09:25 - Responsible service measures and customer care11:00 - The qualities of successful Hawthorn staff15:01 - Industry challenges over recent decades16:10 - Adjusting to economic shifts and costs20:24 - Industry history: Wellington’s iconic venues23:10 - Industry regulation and licensing issues26:49 - Costs, waste culture, and sustainability30:57 - Menu innovation, iconic drinks, and cocktail evolution37:13 - Pricing strategies and economic sustainability44:13 - Industry trends, gentrification, and community role50:55 - The future of hospitality and staying authentic55:14 - Origins of signature spirits and collaborations58:48 - Nostalgia, storytelling, and creating memorable environments66:39 - The importance of authenticity in customer experience70:32 - Community involvement and industry advocacy74:16 - The essence of Hawthorn’s culture and tradition77:48 - The joy of crafting perfect drinks and staff enthusiasm78:07 - Closing thoughts and toast to continued success Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

There’s something uniquely special about learning what shapes the people who shape some of our most memorable moments. Hospitality is all about helping people to make connections, but sometimes the most interesting person in the room is not the loudest. Ryan Oliver is warm, gentle, and often finds himself a watcher before he’s a participant. This episode goes behind that reserve: an OE that started with forensics and ended in a London events agency, four formative years at Deadshot under Ali and Heather, a stint running Caretaker that taught him as much about people as it did about cocktails, and where he’s landed now — Panacea’s batch-built, whisky-forward bar, where the focus is the welcome. Along the way: an annual pilgrimage back to a European fencing club, a hostel night in Vienna that turned into an impromptu spirits tasting, a Prague bartender baffled by the very idea of batching, and the vintage Manhattan that’s about to disappear from the menu because the vermouth ran out decades ago. In this episode* On learning bartending from Ali and Heather at Deadshot: the technical skill turned out to be secondary to learning how to get a guest to tell you what they actually want when they say “I don’t know.”* On the difference between fresh service and batch service: it’s not a downgrade in craft, it’s a different lens — creativity moved from the guest’s hand guiding you in the moment to designing for a much wider frame beforehand.* On travel: an annual fencing reunion in Europe going back to his OE years anchors a month of travel every year, built around visiting old teammates from Belgium, Spain, Italy and the US.* On hospitality across cultures: the standout memory is a Hungarian father, house-sitting for his daughter’s hostel in Vienna, sharing four bottles of his own homemade spirit with a handful of strangers at midnight.* On regulation: a Prague bartender’s disbelief that Panacea can batch and store cocktails at all — in the Czech Republic, mixing has to happen in view of a camera in the walk-in. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

Tash speaks with Mark Teague about the evolution of Tasmanian whisky, the stories behind its growth, and why Tasmania’s distilling scene has become such a compelling global reference point. Mark shares how a lifelong connection to Tasmania and a deep love of whisky led him into event organising, whisky advocacy, and a central role in Tasmanian whisky culture.The conversation explores the true history of whisky in Tasmania, including early distilling on the island, the complexities of the laws that shaped the industry, and why the common “origin story” is often oversimplified. Mark and Tash also discuss how the industry has matured from a small cluster of similar distilleries into a much broader and more varied whisky landscape, with a growing focus on volume, innovation, and distinct house styles.The episode also looks ahead to Tasmanian Whisky Week, including the showcase, meet-the-maker events, bus tours, awards, and the community atmosphere that draws whisky lovers from across Australia and New Zealand. It’s a lively, insightful conversation about whisky, place, people, and the future of one of the Southern Hemisphere’s most exciting spirits regions.Key topics* Mark Teague’s whisky journey and connection to Tasmania* The real history of distilling in Tasmania* How Tasmanian whisky has matured and diversified* Volume, cask strategy, and production changes* Tasmanian Whisky Week and its signature events* Community, tourism, and the culture around whisky loversNotable moments* Mark explains how he became involved in Tasmanian whisky through events and tastings* Tash and Mark unpack the myths around Tasmania’s whisky history* The discussion turns to how distilleries are now building for scale and distinction* Mark shares what makes Tasmanian Whisky Week such a unique destination event* The episode closes with excitement around upcoming festivals, previews, and awardsWhy listenIf you’re interested in whisky, Tasmanian food and drink culture, or how a regional industry builds identity over time, this episode offers a thoughtful and well-informed look at the people and ideas shaping the scene.Mentioned in this episode* Tasmanian Whisky Week* Bill Lark* Casey Overeem* Sullivan’s Cove* Belgrove* Old Kempton* Greenbanks* Hunter Island* Derwent Distillery* Royal Agricultural Society of TasmaniaQuote“Whisky doesn’t matter where it’s from — it’s from everybody.” Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

Adam Chapman of Sunshine & Sons in Australia, joins the More Good Drinks Podcast to dive into his unique approach to rum distillation, safety, and education. With over 30 years in winemaking and a passion for teaching, Adam shares profound insights into spirit craftsmanship, sensory evaluation, and industry challenges.Why Adam? Well - he has a unique ability to call a spade a spade, and an unerring drive for accuracy and understanding. There’s plenty here to examine by way of inspiration, attention to craft and just a good bloke having a bloody good time and trying to stay alive doing it.He’s not afraid to call out what craft distillers could be doing better and to share his rich knowledge. So listen in, you’ll benefit.In this episode:* The transition from winemaking to rum distillation driven by climate change and a passion for spirits* How wild fermentation and organic molasses create a full-bodied, muscular rum profile* The importance of texture, mouthfeel, and structure in spirit evaluation and how Adam measures these aspects* An overview of his innovative tasting scale from 1 to 5 across various characteristics* His approach to blending, maturation, and experimenting with fermentation processes to develop signature styles* The critical role of safety equipment, including pressure relief valves, in small-scale distilling* Emphasizing industry safety, compliance, and the importance of education in spirits production* Adam’s perspective on Australian rum’s potential and the influence of terroir* The value of sensory education, understanding compounds, and how to communicate complexity to consumers* Insights into his ongoing training contributions and plans to influence the industry positively* The significance of respecting cultural traditions like Baiou and indigenous ingredients in spirit innovationTimestamps:00:00 - Introduction: Rum innovation and Adam’s background02:00 - Transition from winemaking to rum distillation05:15 - Wild fermentation and organic molasses as signature elements08:30 - Texture, structure, and sensory evaluation in spirits12:45 - The unique tasting scale and scoring process16:10 - Maturation styles and blending strategies20:20 - Safety practices: pressure relief and distillation equipment24:00 - Industry challenges and safety standards28:30 - Australian rum: terroir and style evolution33:20 - Cultural influences: Baiou and indigenous ingredients39:00 - Education: training, sensory analysis, and industry standards43:30 - Future trends and innovation in spirits48:00 - Final thoughts and Adam’s passion for safety and education Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

Join me as Alice Newport, ambassador for James B. Beam Distilling and advocate for community and education within the spirits industry, shares her insights on evolving advocacy roles, building authentic communities, and balancing health with a demanding travel schedule.In this episode:* Evolution of advocacy and community engagement in the spirits industry over the past decade* The importance of authentic, safe spaces for bartenders and trade and how to foster them* The significance of education — from upskilling trade to empowering consumers* Navigating the misconceptions around whiskey and diversity in the industry* Addressing mental health, safety, and industry shifts towards healthier habits* How societal changes influence drinking culture and social interactions* Alice’s travel routines and personal rituals for grounding and recharge* The future of hospitality: creating meaningful connections and communityThis episode highlights the importance of authentic connection, ongoing advocacy, and the delicate balance between professional passion and personal well-being in the vibrant, demanding world of hospitality. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

Twelve years in the middle of nowhere: Ardnamurchan Distillery sits on the farthest West Coast of Scotland, where everything has to be thought through with exacting detail.Connal Mackenzie has been Sales Director at Ardnamurchan and Adelphi for eight years. He was in the warehouse the fortnight they didn’t see daylight, picking the casks that became the inaugural single malt. He came through Christchurch last week, back to the country his daughter holds a passport in, back to Whisky Galore where he used to work before he went home to Scotland. We sat down at the Howff to talk about adventures in whisky. Ardnamurchan is four hours from Edinburgh. Four hours from Glasgow, four hours from Inverness. “Ardnamurchan is four hours from Ardnamurchan,” Connal says, because anyone who’s driven the single-track road out to the peninsula understands what exactly what the geography means and costs. But it also gives back in delightful ways. Lorries come and go on roads really better suited for sheep. Power, when it goes, doesn’t come back quickly. What the geography gives back is the freedom to start the way you intend to continue. Ardnamurchan started distilling in 2014, released their inaugural single malt in 2020 (listen for more shared trauma). We talk about pricing and structures for understanding earning trust with whisky lovers. Twelve years in, the things they decided early are the things that now look prescient. Solar in the warehouse, hydroelectric off the river, a Swiss biomass boiler that cost 1.2 million pounds and is quietly delivering a cost-per-litre of alcohol that’s, in Connal’s words, “maybe quite sharp” compared to the rest of the field during an oil crisis. He isn’t boasting but you can’t help noting that the ROI on a sustainability decision made for the right reasons in 2013 looks different in 2026. A clipboard person told them last year they could go off-grid if they wanted to. For a site Ardnamurchan’s size, that’s an extraordinary achievement.The blending team is made up of four or five noses across different backgrounds: a single Master Blender can be a brand asset, a face and a consistency of vision, and that’s a real thing. It’s also a narrow filter on what gets into a bottle. The committee model is less heroic but it produces whisky that passes the compounding demands of groiup assessment, which is what you want when you’re trying to become someone’s third bottle on the shelf after their favourite Islay and their favourite Speyside. That’s Connal’s stated ambition for the brand. The reliable Highland coastal dram that needs replacing when it runs out.We talk about cask provenance in one of the most interesting cask programmes currently operating. Most distillery sales directors, asked about cask provenance, will give you the line. Connal gave the actual breakdown. Around 75 to 80 per cent of fills are ex-bourbon, mostly from Old Forester, direct relationship. Sherry casks come direct from Jerez, one of the best suppliers plus a small bodega, bought in Spain and not (and this is the aside that earns its keep) imported via France, which apparently is a thing some distilleries now do because the maths works out and the geography evidently doesn’t matter to them. Paul Lanois Champagne casks, fifteen to twenty-five barriques a year, bought direct from the family.Port, Madeira, Mizunara, Tokaji, Mezcal. They know the cooperages and the people moving the wood, as much as possible. But we’re also in a long, gentle inflection where transparency to that degree isn’t something we talked about as aggressively twenty years ago. This matters because the new-distillery marketing playbook of the last decade has been to lean very hard on provenance language while quietly running the same broker calls everyone else runs. Ardnamurchan saying “we have direct relationships on the casks where we have direct relationships, and we don’t pretend on the ones where we don’t” is a more useful kind of transparency.Cask costs, while we’re here. Bourbon barrels peaked at 250 US dollars last year and Connal calls that frightening, rightly. The relief, eight years in, is that Ardnamurchan is now reaping the second-fill, third-fill, sometimes fourth-fill yields off the casks they bought in the early years. The 2020 balloon, and what it cost the industry to mistake it for growthIf there’s a single argument worth carrying out of the conversation, this is it. Connal and the Adelphi team were in Christchurch for Dramfest in March 2020, then crossed to Australia. Cancelled cricket games, a phone call from the chairman, last flight out via Dubai, house-bound for two and a half months. Standard 2020.What happened next is what matters. Furlough money, locked-down consumers, bored, cashed-up. Every new release sold out instantly, anything new an instant seller, anything new an instant seller. The entire industry read those numbers as a category in ascent. It wasn’t. It was a balloon.The reasonable thing, and Connal’s word here is “potentially”, would have been to base next year’s gross-profit forecast on 2019, not on the spike. Plenty of brands didn’t. Plenty built capacity, built inventory, built marketing budgets and crowdfunding rounds against numbers that were never going to repeat. Then Brexit landed for the UK side. Then two wars affected barley pricing and freight. Then UK duty went up twice. Sure, the calculation shifts at different volumes and price points, and global premium-spirit demand isn’t dead. But for a lot of mid-range single malt brands trading on that 2020-21 hockey stick, the curve they’re now trying to explain to a board is the curve of a normal year against an abnormal comparable. That’s a different conversation than a downturn, it’s a correction.Ardnamurchan kept production flat. Same volume they made three years ago, same volume they made last year. The bet is that there’s a stock lull eight to ten years out and the boring decision to keep distilling through the wobble pays off then. Whether that’s right is unknowable. What’s defensible is that the call was made on what was actually happening in 2020, not on what the spreadsheet wanted to be true.Price discipline, in a category that’s lost its head about priceForty-five pounds in 2020. Two and a half UK duty increases later, still under fifty quid. Ninety-nine dollars on the shelf at Whisky Galore. No relabelling, no relaunching, no “now with extra story” repricing.For a category that has spent five years aggressively premium-positioning everything in sight, including a lot of nine-year-old single cask releases priced like they’re surely crafted from solid gold, Ardnamurchan’s pricing discipline is … disciplined. The proposition is liquid to dollar. The bet is that a drinker who buys the bottle at a reasonable price three times comes back for the cask-strength, comes back for the Tokaji release, comes back for the Mezcal cask when it lands. Loyalty is built on the second purchase, not the first.Most of the loud premium-launch playbook of the last few years has been built on the opposite assumption. Extract margin on the first bottle because there might not be a second. The honest answer is what Ardnamurchan has done, which is run the core range honestly and let the limited releases (quarterly, 8,500 bottles across 48 markets, gone fast) do the storytelling.What he’s drinkingArdnamurchan Cask Strength, when he reaches for his own stuff. The new Tokaji, which has “real funkiness to it” and lands here in the next couple of months. And outside whisky, because anyone who works whisky knows you don’t always pour whisky on a Friday, a Negroni with Old Raj Navy Strength gin from Cadenhead’s at 55.4 per cent, because if you’re making a Negroni you may as well really make one.Listen to the whole chat for a solid dose of whisky business, banter and Scottish brogue. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

Cory Evans is a really nice guy. Or he might just be Canadian. I invited Cory to get tiger-onesie comfy so we could unpack a few layers about what one of the stalwarts of New Regent St is like off shift and outside the bar. We learn about the trade he took up when he thought he was done with hospo, why he came and what he loves about Christchurch hospitality specifically. Along the way, maybe Cory finds out he has changed a little bit in the five years he’s been in the 03 and calling NZ home and personally, I think it’s a refreshing kind of wisdom to process ego alongside self-deprecating humour and generally bringing the golden retriever energy to people around him. But decide for yourself and let me know if you’re up for a dose of room service. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

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. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

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. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

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. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

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 Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

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. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe