Home' Bars and Clubs : BAC MarchApril 2015 Contents DISCLAIMER
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"It seems strange to be enthusiastically discussing the
aromas of acetone and characteristics of burnt rubber."
Everyone has a bad tequila
experience stored in the memory
bank. Or at least that's how the
story goes. However, an effort was made
to change that in Sydney last month as
the inaugural Agave Love festival kicked
off. The work of bar scene legend Phil
Bayly, the festival saw two incredible days
of seminars, tasting sessions and education around all things
agave -- including tequila, mezcal, sotol and raicilla. The event
was the first of its kind in Australia and indeed in the world, with
a huge array of international agave spirit experts flying in from
the US and Mexico just to take part in the program. And more
than one of the visitors was heard to remark that this kind of
event would never be possible in Mexico, and how grateful they
were that it was possible in Australia.
Bayly is well-known -- and well-loved -- in the bars and clubs
industry for his agave evangelism, and the wild success of
Agave Love (and there is already plenty of chatter about round
two taking place next year) is a credit to his perseverance as
well as the incredible potential of agave spirits. With tequila
already well entrenched in bar culture -- it is already getting
a lot of love on the small bar scene, from small batch brands
to aged sipping styles -- mezcal is the next in line. It seems
strange to sit in a room with a group of Mexican experts
enthusiastically discussing how the aromas of acetone in one
glass contrast nicely with the next glass, which is exhibiting
burnt rubber characteristics, but like any new experience it
takes getting used to. However, the unusual flavours (and yes
the aforementioned aspects are overwhelming positives) open
up a world of possibilities for cocktail making and more.
The important part of this is, of course, staff training. Having
an educated staff member who can accurately sell a customer
a product that they may never have experienced before -- like
mezcal -- that fits their personal tastes, will ensure that that
customer will not only return to have your staff recommend
their next drink, but they will also be more likely to talk up your
service and spirit selection to their friends. It's hard to see a
downside. In fact the subject of our Operator Profile this issue --
Hamish Goonetilleke -- is a big proponent of staff-driven training
in his own venues, and he has invested no small amount of time
in getting it right.
In magazine-related news, we are launching our first ever
digital issue of the magazine in tandem with this print copy.
Now, wherever you are, you'll be able to catch up on what is
happening in the bars and clubs industry all over Australia.
There will be extra content in every issue -- including social
photos, so you can find your face; more in depth photo galleries
of new venues; and even some video content. I'm excited to
expand into the digital field, for the potential to offer more
interactive content that will be available at the fingertips of you
-- the readers -- wherever you are.
Further to that, have you followed us on social media? All
the links are below - look us up.
We're excited to
announce that Mark Ryu
has joined the bars&clubs
team as National Sales
Mark is an experienced
media sales professional,
having served clients
with print, digital, and TV
campaigns in both B2B and B2C environments
over a number of years, and is particularly adept
at tailoring media solutions to individual clients.
He's also a keen imbiber of spirits so will fit right
in with the rest of the team!
For all your advertising enquiries, please
T: (02) 8586 6123
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