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 technology in whisky analysis, and why the human nose can't be beat. We talk about the significance of the human nose in identifying whisky characteristics, the innovative use of trained dogs for quality control, and the techniques for tasting and assessing whisky.

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 addition to the portfolio from The Glendronach, which is a trio of whiskies: Ode to The Valley, Ode to The Embers, and Ode to The Dark. They’re all non age statement whiskies, and they show a different side of The Glendronach than you might normally see (they’re also rather delicious).

But I also spoke to Linus about whisky more broadly, why the barrel finishing process some brands use isn’t his cup of tea, how bartenders can talk about The Glendronach to punters, and loads more — you can hear the full chat on Drinks At Work this week.

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 success of his venues to a “timeless” atmosphere and a relentless focus on humble, attentive customer service rather than just cocktail complexity. He discusses significant industry threats, specifically the rising cost of goods and alcohol excise taxes, which forces operators to forecast extreme price increases over the next decade. Finally, he offers advice to aspiring bar owners, emphasising that rent is the most critical factor in site selection and that robust operational systems are essential for survival and scaling.