Sword Distribution, headed up by Giuseppe Minissale, Daryl Fisher and Hiep Le, has bought the famous South Australian wine brand from TWE.
Read full story →Sword Distribution, headed up by Giuseppe Minissale, Daryl Fisher and Hiep Le, has bought the famous South Australian wine brand from TWE.
Sword Distribution has bought Tollana Wines from Treasury Wine Estates (TWE), with plans to revive the South Australian label and bring back two of its best-known Bin wines. --- The distributor, headed by Giuseppe Minissale, Daryl Fisher and Hiep Le, has begun speaking with South Australian winemakers and members of the trade about the relaunch. Its plans include new releases under the Bin TR16 Shiraz and Bin TR222 Cabernet Sauvignon names. --- Minissale told The Shout that negotiations with TWE were relatively straightforward. He said the team wanted to draw on the wines and packaging that made Tollana familiar to drinkers in the 1980s and 1990s. --- “When we heard Treasury Wine Estates were looking to offload a number of wine brands, the three of us got together and said ‘why not give it a go?’.” --- Tollana’s roots lie with Tolley, Scott & Tolley, a South Australian wine and spirits business established in 1888. The Tollana name came later, as the business developed its table wine range. Its wines were made at Nuriootpa in the Barossa Valley, while the brand also became closely associated with fruit from Eden Valley. --- Several winemakers who went on to build substantial careers worked with Tollana or its parent business. Wolf Blass made wine at Tolley, Scott & Tolley before establishing his own company, while John Glaetzer worked as a Tollana winemaker in the early 1970s. Pat Tocaciu’s Tollana Woodbury Rieslings were among the wines noted in accounts of the 1976 Barossa vintage. --- The Woodbury vineyard in High Eden, developed by Tollana in the late 1960s and early 1970s, adds another chapter to that history. At the time, it was reported to be Australia’s largest contoured vineyard. Tollana was also an early adopter of vineyard machinery: in 1972, it bought an upright mechanical harvester from the United States for use at Qualco in the Riverland. --- Penfolds took over Tollana in 1987. The label later became part of the Southcorp and TWE portfolios, with wines produced from several Australian regions. Older bottles of Bin TR16 and Bin TR222 continue to appear in wine auction catalogues. --- “We really liked the idea of bringing this incredible wine brand back to life, and returning it to its former glory,” Minissale said. “Daryl said he had TR222 at his wedding, so there is a historic link between us and Tollana and we can’t wait to bring it to the trade once again. --- “This is a historic wine brand that dates back to 1888, and we want to really engage with the provenance of Tollana. We want the wines and the bottles to be in a similar style to the 1980s and 1990s when it was a hugely popular wine brand.” --- Sword Distribution has yet to announce the first releases, vintages or when the wines will be available, The Shout will share this information as soon as it is available. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
Launched in partnership with Molson Coors Beverage Company, Coors Original joins the brand's premium international portfolio.
Iconic American beer Coors Original has officially launched in the Australian market through a partnership between Good Drinks Australia and Molson Coors Beverage Company – bringing the beer to Australian consumers for the first time. --- Inspired by the original Coors Banquet recipe brewed in Golden, Colarado in 1873, Coors Original is a classic American lager packaged at five per cent ABV. Enjoyed for more than 150 years, the lager is described as having a subtle malt sweetness, toasted grain notes and a crisp, clean finish. --- For Good Drinks Australia, the launch expands on the brands premium international portfolio by joining Coors, enhancing a national partnership with Molson Coors Beverage Company. --- James Marsden-Smedley, Brand Manager – International Beer for Good Drinks Australia, says: “In a world where drink trends sometimes feel a little fleeting, beer drinkers are attracted to a premium brand built on timeless authenticity. --- “Coors Original has a rich heritage spanning more than 150 years and is recognised by consumers around the world. It’s a beer with a history that resonates with drinkers who value authenticity and take pride in building something lasting of their own.” --- Molson Coors’ Senior Sales Manager for Australia, Gareth Owen, says the company is proud to introduce Coors Original to the Australian market. --- “Coors Original has a quiet pride, built on staying true to itself and that’s something Australians can identify with. It’s a way to connect with our legacy while building your own. --- “Australians and Americans have always had that same love of the great outdoors, the cowboy and stockman way of life, and now a growing passion for country music and lifestyle too. It’s the perfect time to bring Coors Original to Australia.” --- The Coors Original launch is supported by the brand’s Start Your Legacy platform – a celebration of authentic values and meaningful creations, which will be brought to life through an integrated, through-the-line campaign across multiple consumer touchpoints. --- Consumer awareness will also be enhanced through a multi-year partnership with National Rodeo Co., making Coors Original the lead beer brand across its Stampede Series. The partnership will give Coors Original pouring rights and dedicated bars across the fast-growing national rodeo circuit, supported by in-venue branding, sampling, hospitality and a national marketing campaign. --- Daniel Moraday, Head of Commercial Partnerships at Good Drinks Australia, said the Series was the right stage for the brand’s Australian debut. --- “Rodeo embodies many of the same values that have defined Coors Original for generations, hard work, authenticity, mateship, adventure and connection. We wanted the launch to be authentic, distinctive and culturally relevant, and the Stampede Series gives us exactly that.” --- National Rodeo Co. Director James Forsyth says the partnership reflects a shared ambition. --- “Good Drinks Australia shares our ambition to create premium experiences for fans and elevate rodeo nationally. Coors Original gives Australian audiences something genuinely new, and we look forward to building the brand together across the Series.” --- Coors Original is now available in 355ml cans at Dan Murphy’s, with a national rollout across independent bottle shops to follow in November. --- Molly holds a bachelor's degree in Journalism, and with five years spent working in pubs and brewpubs in England, her move into drinks journalism was a natural progression. In June 2023, Molly stepped... More by Molly Nicholas ---
Treasury Wine Estates has announced the appointment of a new Group Chief Financial Officer, following "a comprehensive internal and external search process".
Treasury Wine Estates (TWE) has appointed Justin Pipito as Group Chief Financial Officer, effective 1 October 2026, following a comprehensive internal and external search process. --- Pipito has served as TWE’s Interim Chief Financial and Strategy Officer since 1 June and will now take on the CFO position permanently. --- TWE Chief Executive Officer Sam Fischer said Pipito had demonstrated strong leadership during his decade with the wine company. --- “Justin has demonstrated strong commercial and financial leadership throughout his career at TWE, and in particular during his time as Interim CFO. Following a comprehensive assessment process, the Board and management are confident he is well placed to support the continued execution of TWE’s strategy and long-term value creation for shareholders.” --- Pipito joined TWE in 2016 as CFO – Australia and New Zealand and has since held a number of senior finance positions across the business. --- His roles have included CFO – Asia, CFO – Penfolds and Deputy CFO, before his appointment as Interim Chief Financial and Strategy Officer earlier this year. --- During his time with TWE, Pipito has been based in both Melbourne and Shanghai. Prior to joining TWE, he held senior finance leadership positions with iSelect, Fosters Group and PwC. --- TWE has also announced that Joseph Volpe has been appointed as Company Secretary of Treasury Wine Estates Limited effective from 19 October 2026 to 15 October 2027. Alexandra Lorenzi remains the Group Company Secretary of Treasury Wine Estates Limited. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
Breaking Barrels is challenging the conventions of the Scotch and […]
Breaking Barrels is challenging the conventions of the Scotch and whisky categories, delivering the rich, smooth character consumers expect from an aged dark spirit- without the years spent sitting around in a barrel. --- Created by Everstill Spirits and proudly Australian made, Breaking Barrels is a carefully crafted blend designed to compete directly with entry-level blended Scotch, but with a drinking experience that punches well above its price point. One spirit category manager described it as “tasting more like an $80 bottle”– yet Breaking Barrels retails for under $40. --- That ability to over-deliver comes from the proprietary Steel Barrel Technology (SBT). Using real oak interaction, SBT develops depth, complexity and smoothness in around 30 days. The result is a smooth, approachable 37% ABV spirit with layers of vanilla, spice and caramel and a mellow finish- with no added colours or flavours. --- While it may look like whisky, taste like whisky and compete for the same drinking occasions, Breaking Barrels is proudly Not Whisky. Australian regulations require whisky to be matured in wood for at least two years, so Breaking Barrels has embraced the distinction and made it part of the brand. --- For retailers and venues, that creates a compelling proposition: entry-level pricing with a drinking experience that can comfortably challenge spirits at twice the price. It’s designed to deliver serious value for consumers while giving the trade an exciting new alternative within one of dark spirits’ biggest segments. --- Breaking Barrels is available nationally through Australian Liquor Marketers (ALM) and Paramount Liquor, in 700ml, 200ml and on-premise formats. --- https://form.jotform.com/262450629638060 --- The leading online news service for Australia's beer, wine, spirits and hospitality industries. More by The Shout Team ---
The Heritage Room’s head sommelier blends Tuscan tradition, Australian favourites and an experience-first approach to wine service.
Giulia Ceruzzi arrived in Australia in 2017 with plans to improve her English before returning to Europe to continue studying philosophy. Instead, she fell in love with Sydney’s hospitality and wine scene – particularly during her time at Paddington wine bar 10 William St – and decided to make Australia home. --- Though Ceruzzi returned to Italy for eight months in 2023 and completed her WSET Level 2 and 3 wine qualifications in Milan, initially with the hope of finding a role at a Michelin-starred restaurant in northern Europe, she found herself missing Sydney and returned in December 2023, going on to work with Bentley Restaurant Group, LuMi, The Grill at The International and more, before taking on her role as head sommelier at The Heritage Room and Rovollo. --- “I decided to stay in Australia when I was working at 10 William St because I fell in love with Sydney’s hospitality scene and the wine industry. I had the privilege to work with incredible professionals and the passion they brought every day on the floor made me rethink the career path I wanted to take. Suddenly the interest in knowing everything there is to know about wine took over the passion of philosophy,” Ceruzzi told The Shout. --- “If 10 William St, Fratelli Paradiso and Paski taught me the art of hospitality and the love for wine, the fine dining venues I’ve worked for since 2023 has taught me even more about caring about every detail and making the guest experience even more memorable. It’s about going that extra mile above and beyond to make the dining experience truly unforgettable.” --- In Ceruzzi’s new role, she oversees the wine program at Sydney CBD’s new wine bar, The Heritage Room. The 200-bottle wine list spans everything from high-end and vintage bottles to familiar labels, dominated by Tuscan varieties, and rounded out by other Italian, French and Australian varietals. --- Ceruzzi developed the wine list to complement The Heritage Room’s food offering, which also has a heavy Tuscan influence – from traditional Tuscan focaccia to charcuterie, cheeses and wild boar cavolo Toscano lasagne. --- “I wanted to build a list that was clearly looking at Italy with an eye on Tuscany, so that we could build an identity. I couldn’t of course forget about a few classics and iconic Australian wines, but I gave more space to Italian varieties and the many expressions of Sangiovese you can find in Tuscany, as well as the typical white varieties of the region. --- “I hope our wine list can transport our guests to a long table under the Tuscan sun, between a familiar bottle and an unexpected discovery, to conversations that stretch a little longer than planned and to the simple pleasure of sharing something good, because no story is ever completed until is shared,” Ceruzzi explains. --- “Usually, you can’t go wrong by pairing food and wines from the same region/culture, so I can assure you the braised Chianti short rib schiacciata sandwich will find is best pairing in the Chianti we have available by the glass, as well as for the Rosso di Montalcino we have in the Coravin by the glass. But of course, you can also find a lovely aromatic Vermentino from Maremma or a more savoury Vernaccia di San Gimignano to pair with oysters or the kingfish crudo.” --- Alongside a selection of magnums and half-bottles, The Heritage Room also offers 38 wines by the glass. For Ceruzzi, the extensive by-the-glass selection is about encouraging guests to try something different without having to commit to a bottle. --- “I also wanted to cater to those solo diners (as I’m often one of them), where it might be difficult to commit to a bottle. At the same time, I think it’s nice to let guests choose from a lot of different options, instead of forcing them to choose from a small list. Plus, I think an extensive by-the-glass list gives guests another reason to come back to try what they didn’t on their first visit,” she says. --- Ceruzzi’s approach to wine is shaped by the belief that what happens when you open the bottle is just as important as what’s inside it. In practice, that means being able to read the room and the guest, she says. --- “That’s what hospitality is about, or at least to me. By saying that I mean that sometimes even if the sommelier thinks that the best pairing would be a specific wine, the important aspect of our job is to make the guest experience unforgettable, so it’s more important what they experience while drinking that bottle, than what is inside. --- “It is also important of course being able to communicate what that specific bottle has to say, due to wine being a vehicle of generations, seasons and people behind it too, that’s why I believe sommeliers are very important for a restaurant, even more for a wine bar like The Heritage Room.” --- Ceruzzi’s experience-centric approach saw her named in the Champagne Louis Roederer Top 100 Sommeliers Australia, and as she continues to establish her reputation in the Australian wine landscape, she remains committed to her professional development – having passed her introduction and certified levels with the Court of Master Sommeliers in June 2026. --- “I feel very proud of all the certifications I’ve got because there’s a lot of work and discipline behind it. The amount of hours dedicated to studying plus the hours on service make every single of these results a milestone. --- “To come No.46 in the Top 100 Sommeliers of Australia this year made me incredibly proud and grateful to what this amazing country has helped me achieve. The more you study the more you understand how much more there is to know – a little bit like Socrates used to say: the more you know, the more you realise you know nothing. --- “My next challenge is to pass the Advance CMS level next year, to keep sharpening my knowledge, be a better sommelier and to deliver an even better service to our guests,” Ceruzzi concluded. --- You can read more from our Wednesday Women series here. If you would like to be featured in the series, or know somebody who deserves to be recognised, reach out to Molly on mnicholas@intermedia.com.au. --- Molly holds a bachelor's degree in Journalism, and with five years spent working in pubs and brewpubs in England, her move into drinks journalism was a natural progression. In June 2023, Molly stepped... More by Molly Nicholas ---
The GlenAllachie is returning to the Australian market after an absence of more than two years, with The Whisky List appointed as its new Australian distributor.
The GlenAllachie is returning to the Australian market after an absence of more than two years, with The Whisky List (TWL) appointed as the Speyside distillery’s new Australian distributor. --- The first shipment is expected to arrive in late October and will include The GlenAllachie’s core age-statement range alongside cask-strength, limited-edition and ultra-aged expressions. The distribution agreement will also cover the distillery’s peated single malt range, Meikle Tòir. --- The Whisky List Co-founder Oliver Maruda said the distributor had seen strong demand for The GlenAllachie during its absence from Australia. --- “We couldn’t be more excited to welcome The GlenAllachie back to Australia,” he said. “The distillery has been absent from the Australian market for more than two years, and we’ve had customers asking us constantly when it would return. We’re incredibly proud that TWL will now be responsible for its next chapter here. --- “Aussies absolutely love a sherry cask whisky. It’s easily one of the most popular styles here and demand for it continues to grow. Higher ABV, natural colour and non-chill filtration are all things Australian whisky drinkers actively look for, and with The GlenAllachie, they come standard.” --- Core range leads first shipment --- The GlenAllachie 12-Year-Old, which was named World’s Best Single Malt at the 2025 World Whiskies Awards, will lead the range at an RRP of $129 and 46 per cent ABV. --- It will be joined by the 15-Year-Old at $175 and 18-Year-Old at $265, both bottled at 46 per cent ABV. --- The initial shipment will also include the 10-Year-Old Cask Strength at 59.8 per cent ABV and an RRP of $179, as well as the 11-Year-Old Palo Cortado Sherry Cask Matured expression at 48 per cent ABV and $155. --- At the top of the range will be The GlenAllachie 1990 35-Year-Old Cask Strength, priced at $2,499. The 50.2 per cent ABV whisky combines maturation across Mizunara virgin oak, American virgin oak, Oloroso Sherry and Pedro Ximénez Sherry casks. --- Maruda said Master Distiller Billy Walker’s approach to maturation was a key part of the distillery’s appeal. --- “What really sets The GlenAllachie apart is Billy Walker. We consider Billy a master of wood, and he’s obsessed with maturing his whiskies in exceptional casks, particularly PX, Oloroso and Palo Cortado sherry casks.” --- Plans to rebuild Australian presence --- The GlenAllachie International Sales Manager Ciara Hepburn said the distillery had taken its time selecting a new Australian distribution partner. --- “It’s been over two years since The GlenAllachie has had a presence in Australia, and we wanted to take our time to find the right partner to bring the brand back to market. --- “In The Whisky List team, we’ve found a shared passion for Scotch whisky and a partner that is genuinely committed not only to growing The GlenAllachie’s presence in Australia, but to supporting and growing the Scotch whisky category as a whole.” --- Founded in 1967, The GlenAllachie was acquired by Walker in 2017, beginning a period of independent ownership and an increased focus on single malt Scotch whisky and cask maturation. --- TWL said it plans to invest in rebuilding the brand across independent retail and on-premise channels, supported by its trade network, direct-to-consumer platform, whisky festivals, tastings and education programs. --- “We don’t simply want to bring The GlenAllachie back into Australia. We want to build it into one of the country’s leading single malt Scotch brands,” Maruda said. --- The first shipment will be available nationally through selected independent whisky retailers, bars and venues, The Whisky Show and The Whisky List, with trade pre-orders opening ahead of its arrival. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
Buy your tickets for the 2026 Australian Liquor Industry Awards (ALIA), which will take place at The Fullerton Hotel Sydney on Wednesday, 28 October 2026.
Secure your tickets for the 2026 Australian Liquor Industry Awards (ALIA), which will take place at The Fullerton Hotel Sydney on Wednesday, 28 October 2026. --- This year’s on-premise finalists have been revealed so if you are a finalist, secure your ALIA tickets now. --- As always this year’s ALIAs will celebrate the best people, brands and venues from across Australia’s liquor and hospitality industry. Awards include Best New Product, Best Bartender and Best Bar Team as well as many others, we celebrate all aspects of our industry: off-premise, on-premise, beer, wine, and spirits. --- So, make sure you don’t miss out on this amazing night of nights for Australia’s liquor and hospitality industry, and secure your ALIA tickets now. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
Lyre’s has expanded its non-alcoholic Classico range in Australia with the launch of Classico Rosé, as demand for no-alcohol wine continues to grow.
Lyre’s has expanded its non-alcoholic Classico range in Australia with the launch of Classico Rosé, as demand for no-alcohol wine continues to grow. --- The sparkling rosé joins the brand’s existing Classico Grande and has been developed with red cherry and strawberry flavours, floral notes and a dry finish. --- According to IWSR data cited by Lyre’s, Australian no-alcohol wine volumes recorded a compound annual growth rate of 18 per cent between 2019 and 2024, ahead of established wine markets including France, Spain and Germany. --- Lyre’s VP Global Product and Quality David Murphy said the development process focused on creating a sparkling rosé with a distinct flavour profile from Classico Grande. --- “Colour sets a drinker’s expectations before they taste anything, so we treated it as carefully as the flavour itself. The finish had to be generous and a little more complex than the Classico Grande, because that is what people expect when they pour a sparkling rosé. Getting there meant dozens of samples and finding natural flavours that could deliver those fermented wine notes and enough texture to hold the finish,” Murphy said. --- Classico Rosé has been in development for around two years, with the final liquid developed over the past eight months and going through dozens of samples before release. --- While Classico Grande is built around green apple and melon flavours, the new expression focuses on floral and red fruit characteristics. --- Natural flavours are used to provide fermented wine notes and cherry characteristics reminiscent of Pinot Noir, alongside creaminess designed to add texture to the finish. --- The release is positioned for occasions where consumers are switching between alcoholic and non-alcoholic drinks, with IWSR research indicating many no-alcohol consumers continue to drink full-strength products at other times rather than abstaining from alcohol altogether. --- Classico Rosé has already received two silver medals following its first market release, including at the World Alcohol Free Awards earlier this year. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
It took plenty of practice, but Ashton Teed’s sustainability approach paid off at this year’s Nestlé Golden Chef’s Hat final.
At 22 years old, Spirit House Chef Ashton Teed is clear about why sustainability is at the forefront of his mind when he is in the kitchen. --- “It helps reduce waste, manage food costs and avoid having extra produce sitting around that might end up being thrown away,” Teed tells Hospitality. “Often, venues can be sustainable in very simple ways. Sustainability isn’t just about putting scraps into stocks and sauces, you can make really creative things.” --- Teed didn’t set out to be a chef, and started his hospitality career as a kitchen hand washing dishes. He didn’t intend to pursue cooking at the time, but after moving into larder during his first job at 16, he “fell in love with it” and started his apprenticeship. --- After three years, he moved to a fine dining bistro. After becoming a qualified chef, he moved to Spirit House in Yandina, Queensland, where he now works under Tom Hitchcock. “Since then, we’ve gone on to do many great things, and I’ve learned so much,” Teed says. --- Teed received the Most Sustainable Approach Award at the 2026 Nestlé Golden Chef’s Hat Award. For the competition, the chef focused on sourcing produce from local farmers and repurposing food scraps into vinegars and different types of miso. --- When he was planning his dishes for the competition’s final round, Teed considered sustainability by focusing on how he could use whole ingredients. “Luckily for us, the Nestlé Golden Chef’s Hat Award team took us to South Melbourne Market, where we were able to visit the fruit and vegetable shops and choose our own vegetables and produce. This helped a lot because we could find the perfect produce for each dish.” --- Being able to go to the markets made it easier for participants to be more sustainable, as they could choose specific quantities of ingredients. His final menu aimed to find the right balance between flavour and utilising entire ingredients, which took time and consideration. “In the end, it worked out really well,” says the chef. “I practised a lot to get the flavours to work across the whole dish. --- “My zucchini purée and capsicum dressing were both made using scraps. Carrot and capsicum offcuts were used in the capsicum dressing to season and dress my entrée tartare, while the zucchini, onion, garlic and spices were used for a zucchini purée on my main course. I could base the whole dish and its components around a few vegetables instead of ordering many different ingredients.” --- As the winner of the Most Sustainable Approach Award, Teed received a $1,000 cash prize, along with an immersive culinary experience in Sydney, which includes a session with leading chefs from the National Indigenous Culinary Institute and a one-on-one masterclass with Nestlé Professional Executive Chef Elke Travers. --- The young chef says he is really excited to visit Sydney and spend time learning from the National Indigenous Culinary Institute and to better understand how native ingredients and sustainable menu design can be used in the kitchen. --- “Winning the award means a great deal to me because I’m able to show young chefs that there are different ways to use food scraps and think more creatively about reducing waste,” he says. “I hope to make even more creative things and keep pushing the limits of sustainability.” --- This article was produced in partnership with Nestlé. Find out more here. --- Sponsored by Stoddart --- Sponsored by Peerless --- Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... --- Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... --- hbspt.forms.create({ region: "na1", portalId: "8838799", formId: "e54699d2-4fed-4c75-a5cb-6e11059ed6d3" }); ---
"The refurbishment has given the venue a new feel, but at its core it's still the brewery our regulars know," says Bar Manager Ewan MacKenchie.
Sydney Brewery Surry Hills will relaunch its microbrewery, bar, and bistro this week when it unveils a new design alongside a refreshed drinks and food menu. --- To celebrate the launch on Friday 2 October, a new Hoppy Golden pale ale will debut at the venue. --- The brewery, which is attached to Rydges Sydney Central, launched eight years ago as a hub for craft beer lovers. --- The new menu centres around refined Australian pub favourites, alongside share-style plates. Highlights include Sydney Rock Oysters with cider mignonette and steak frites with chimichurri. --- Sydney Brewery Surry Hills Bar Manager Ewan MacKechnie says Surry Hills has such a strong personality and sense of community, and that’s something they really wanted to embrace. --- “The refurbishment has given the venue a new feel, but at its core it’s still the brewery our regulars know,” says MacKenchie. --- “We want it to be somewhere people can drop in for a beer after work, share a meal with friends, watch the game, or stop by before or after attending a game at the [Sydney Cricket Ground] or Allianz Stadium.” --- The new pale ale, brewed by Danielle McDonald and Nate Holgersson, features Taiheke and Simcoe hops from New Zealand, resulting in fresh lime, passionfruit, and citrus flavours. --- It joins an extensive list of Sydney Brewery beers and ciders available on tap and in the bottle. --- The extensive refurbishment of the brewery has given it a more contemporary feel while retaining its character. It includes updated furnishings, a new pool table, and a large new screen for live sport. --- Rydges Sydney Central Sydney General Manager Brittany Peacock-Smith says the upgrade reflects everything they love about the neighbourhood: its energy, its character, and its people. --- “We’ve put a lot of care into creating a space that feels fresh while staying true to what locals and our regular guests already love about it. We can’t wait to welcome everyone back.” --- The Surry Hills venue is part of Sydney Brewery’s wider footprint, which includes Alexandria, Rozelle, and the Hunter Valley. The brewery celebrated its 20th anniversary in 2025. --- To celebrate the reopening, the first 100 guests will receive a complimentary smash burger with any Sydney Brewery purchase from 4pm on Friday 2 October. --- Sponsored by Stoddart --- Sponsored by Peerless --- Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... --- Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... --- hbspt.forms.create({ region: "na1", portalId: "8838799", formId: "e54699d2-4fed-4c75-a5cb-6e11059ed6d3" }); ---
No new items today.
Sept. 30, 2026By Cody Profaca --- Young Henry’s is shifting premises for the first time in 15 years into the former Mountain Goat Newtown brewpub. --- Located just 600 metres away, the King Street site became available after Asahi Beverages announced it would focus Mountain Goat's on-premise offering on its home city of Melbourne, ending a six-year stint in the city. --- Young Henry’s co-founder, Richard Adamson, told Drinks Trade: “It's great to have a King Street presence. And, after 15 years in Newtown, we really couldn't leave the suburb – when you've got a beer called Newtowner, it makes it tricky to go anywhere else. --- "It's just really good timing that Mountain Goat were looking to close down that brewpub and have been super helpful in handing it over to us and transferring the liquor licence, etcetera. They're very glad to see it remain a brewery, so the timing was good.” --- The King Street brewpub is roughly the same capacity as Young Henry's former Wilford Street site, but has a more prominent position on the main street as well as a kitchen facility, which will be operated through a partnership with Plate It Forward, a Sydney-based enterprise that provides work for refugees. --- Young Henry’s will continue to operate both taprooms throughout the Christmas trading period until about February, when Ester Spirits, which recently welcomed new investment to fund its expansion, will move into the Wilford Street site. --- “They need to expand and we have a pretty substantial still, so it worked out pretty well,” said Adamson. --- Ester Spirits and Young Henry’s have an established track record of collaboration, having recently partnered on a trio of aged Australian whiskies, one of which was named Best NSW Spirit at the 2026 Sydney Royal Distilled Spirits Awards. --- “We had worked together before, and then we got talking about a still. We still make our gin and tonic, but given the size of the still, we don't have to turn it on that often, so it was a good connection there. They needed to expand, and so the still will be staying, and they'll be moving in, which is great for them and good for us, because we still have someone to make spirits when we need it.” --- The move is not expected to have any impact on Young Henry’s supply, with Adamson noting that a "majority of our production is under contract with Tribe down in Goulburn, so no interruption there at all. --- “We're looking forward to getting into the brewpub and whipping up some limited release batches as soon as possible,” he added. --- Although Young Henry’s has just been handed the keys, with Mountain Goat pouring last drinks on 26 September, the new owner is aiming to have opened the new King Street venue by the end of October. --- Share the content --- Sept. 28, 2026 --- Sept. 28, 2026 --- Sept. 25, 2026 --- Sept. 24, 2026 --- Sept. 24, 2026 --- Sept. 22, 2026 --- Sept. 21, 2026 --- Sept. 18, 2026 --- Sept. 17, 2026 ---
Sept. 30, 2026By Cody Profaca --- Treasury Wine Estates has appointed interim Chief Financial Officer Justin Pipito to the role on a permanent basis following a half-year internal and external search process. --- Pipito has been with TWE for 10 years, joining TWE as CFO Australia and New Zealand in 2016 before serving as CFO Asia, CFO Penfolds, Deputy CFO, and most recently as interim Chief Financial and Strategy Officer following Stuart Boxer’s decision to step down. --- The Strategy Officer duties previously led by Boxer are now led by Tom King, who was appointed Chief Commercial Officer following TWEs shift to a regional operating model in April. --- Prior to 2016, he also held senior finance leadership roles with iSelect, Fosters Group and PwC. --- TWE CEO Sam Fischer said: "Justin has demonstrated strong commercial and financial leadership throughout his career at TWE, and in particular during his time as Interim CFO. Following a comprehensive assessment process, the Board and management are confident he is well placed to support the continued execution of TWE's strategy and long-term value creation for shareholders." --- Justin Pipito will commence his new role on Thursday 1 October. --- As Group CFO, he will help to steer the financial recovery of the ASX-listed wine giant as it continues to implement its Ascent transformation program, with the business targeting a return to profit by fiscal year 2028. --- “F26 was a year of decisive action and significant change,” Fischer told shareholders in August. “While there is more to do, we are confident these initiatives will position TWE for improved and sustainable growth over time." --- Sam Fischer thanked outgoing Chief Financial and Strategy Officer Stuart Boxer for his service over the past six years and for supporting his smooth transition into the business as CEO. --- // --- Endeavour blocks TWE bid to trade mark Penfolds bottle --- Share the content --- Sept. 29, 2026 --- Sept. 29, 2026 --- Sept. 29, 2026 --- Sept. 28, 2026 --- Sept. 28, 2026 --- Sept. 24, 2026 --- Sept. 24, 2026 --- Sept. 22, 2026 --- Sept. 21, 2026 ---
Sept. 30, 2026By Cody Profaca --- In April this year, Gianluigi ‘Gigi’ Torta succeeded François Thibault as master distiller of Grey Goose Vodka, becoming only the second leader since Thibault founded the distillery in 1997. The timing is significant. Premium spirits and on-premise experiences continue to present opportunity. At the same time, competition from RTDs is forcing distilleries to alter their approach. Gigi Torta is taking the helm of one of the world’s most important spirits brands at a defining moment for the sector. And he is ready for the fight. --- Speaking with Drinks Trade during his recent visit to Australia, Gigi Torta described his role as master distiller as having two priorities: "To be guardian of Grey Goose history, and to stay very meticulous without any compromise on quality." --- Explaining this further, Torta said his role is more about maintaining and protecting the aspects underpinning Grey Goose’s success than reinventing its identity. --- “François did an incredible job 30 years ago," he said. “My main responsibility today is to ensure the quality of our vodka; consistency of the quality is our must. But I also have to build the long-term vision. --- Gigi Torta was promoted to master distiller after six years working closely with Thibault and eight years at Bacardi. Prior to this, he was at Bacardi Martini Group across various R&D roles for almost 12 years. --- The Italian-born distiller said his appointment to lead the single-origin, winter wheat-based vodka had a deeper personal significance, with his family heritage tracing a long line of millers. --- He recalls fondly growing up around Molino Torta, an artisanal mill which was founded by his grandfather in 1932 and later run by his parents. --- “This is something a little bit magic for me, because I was born and grew up in a family of millers. I'm the third generation miller of my family. My grandfather started in 1932 making flour; managing a small mill in that time. And then my father and my mother continued the second generation. That's where I get the passion for the raw material from agricultural origin and the transformation." --- Gigi Torta is a third-generation Italian miller --- Since joining Grey Goose, Gigi Torta has started to apply his knowledge of milling flour for food products with his experience distilling alcohol under Thibault’s wing. --- “Putting all together these blocks of my life was very special,” he said. “That's why now, I would say, I have a lot of knowledge and passion.” --- Torta was in Australia to support a Merivale partnership, The Martini Moment, which is running until Sunday 11 October and spans a dedicated menu of Grey Goose martinis across 20 Merivale venues. --- "The Australian market is one of the key markets for us. It's the second biggest market in the world after the US," Torta said. --- "Here in Australia was surprising me because Grey Goose is so popular ... And the martini cocktail here is so popular. It's not like in Europe. In Europe, it's much more less popular. Of course in London, but there is less culture of martini." --- Torta described the martini as "the perfect expression" of Grey Goose Vodka, "because you have the purest of the vodka and it's the perfect way to appreciate the high quality of Grey Goose." --- The Martini Moment will feature a selection of 3 Grey Goose martinis for $24 each across 20 of Merivale’s modern dining & bar venues, with the option to upgrade any cocktail to Grey Goose Altius --- Drinks Trade’s conversation with Gigi also spanned his plans for the distillery and views on the vodka category more broadly, which will be published in a separate digital feature article next week. --- // --- ‘I was a traitor’: François Thibault reflects on creating Grey Goose in 1997 --- Share the content --- Sept. 28, 2026 --- Sept. 24, 2026 --- Sept. 24, 2026 --- Sept. 22, 2026 --- Sept. 21, 2026 --- Sept. 18, 2026 --- Sept. 17, 2026 --- Sept. 17, 2026 --- Sept. 16, 2026 ---