A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Founded in 2005 by David Walsh, the rather infamous owner of Tasmania’s Mona Museum, Moo Brew is a highly respected brewery that has been somewhat uncompromising in its approach.
From the outset, David insisted on packaging the Moo Brew beers in rather ornate, expensive bottles.
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Its early marketing declared the beers were, ‘not suitable for bogans’. (Otherwise known as rednecks or chavs for our international listeners).
And the company maintained an allegiance to classic beer styles that were otherwise out of fashion in Australia, generally speaking.
So I’ve watched with interest in recent years as different kind of Moo Brew has emerged.
Packaging its beers in cans. Releasing an IPA. Creating a new label, Brew By Moo Brew, focused on unfussy, easy drinking beers that seemed to appeal to all beer drinkers. Even bogans.
Lauren Sheppard joined Moo Brew as general manager in July 2020, prior to which she worked for the Domaine A and Moorilla Estate wine brands that are also part of the Mona family.
I asked Lauren whether it was a difficult decision to move from wine into beer. And what was the remit she was given when she was offered the role at Moo Brew.
More must-listen episodes:Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6Wine critic Jancis Robinson on the changing world of wine: S4E4Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6Cocktails meet coffee with Mr Black Spirits: S8E5

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Wine Australia is now focusing its efforts on other emerging markets in Asia, where Australian wine has a small share of the total wine market. That's according to general manager of marketing, Stuart Barclay, who addressed last week's Wine Export Diversification Webinar. In other news:
· Australian winemakers confronting challenges in Japan· Australian craft spirits distributor Nip of Courage launches new wholesale and retail offerings; and· Melbourne’s Brick Lane Brewing creates amburana-aged beer
Follow @drinksadventures_au and @byjamesatkinson on Instagram.
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Tags: gin, distilling, distillery, distiller, liquor, craft spirits, cocktail, cocktails, drink, drinks, wine, winemaking, winemaker, viticulture, beer, craft beer, brewing, agave, tequila, mezcal, bartender, bartenders, sommelier, sommeliers, cicerone, whisky, whiskey, cognac, bourbon, rum, vodka, vineyard, mixology, bars, pubs, restaurants

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Whisky in Australia is highly fragmented, characterised by many small craft distilleries. Launched in 2021, Morris Whisky is one of few distilleries operating at a decent scale.
When winemaker John Casella acquired Morris of Rutherglen in 2016, his sole aim was to save an Australian icon from liquidation.
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But then he saw the original hybrid copper still and the many barrels maturing Morris’s renowned fortified wines and saw an opportunity to make a uniquely Australian single malt whisky.
Casella Family Brands set up a dedicated company, Copper and Grain Distilling, and lured Scotch whisky experts John McDougall and Dr. Jim Swan, to advise the business. Darren Peck, formerly of Diageo, was appointed head distiller.
From the start, John was determined to compete with foreign imports, by creating the best possible whisky at an accessible price tag.
In June 2021, Copper and Grain released two debut whiskies under the Morris label that have been extremely well-received, being awarded gold medals pre-release at the 2021 San Francisco World Spirits Competition.
You’ll hear two interviews within in this episode. The first is with John Casella and Michael Sergeant, who is head of strategy and innovation at Copper & Grain. I spoke separately to head distiller Darren Peck.
More must-listen episodes:Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6Wine critic Jancis Robinson on the changing world of wine: S4E4Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6Cocktails meet coffee with Mr Black Spirits: S8E5

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Wine, beer, whisky and sake news from Drinks Adventures:

Theme music 'Devotion' by Silverlining. Purchase here.
Follow Drinks Adventures at @drinksadventures_au and James Atkinson at @byjamesatkinson on Instagram.
You may also like:The NBA’s wine obsession, with Baxter Holmes of ESPN: S10E1UK wine writer Matthew Jukes on non-alc wine & more: S12E1Brewing legend Chuck Hahn's 50-year global brewing odyssey: S11E2Iconic cocktails: Julio Bermejo, creator Tommy’s Margarita cocktail: S4E8

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Sommelier Wayne Shennen is a Certified Sommelier and the first New Zealander to achieve certification as an Advanced Sake Professional.
Wayne has worked in hospitality in Australia and New Zealand since 2002. And in 2019, Wayne and his Japanese wife, Makie, relocated to Japan to open a sake and wine bar, Rangitoto Tokyo.
The venture seemed well timed to capitalise on the Rugby World Cup and the Tokyo 2020 Olympics, but Wayne and Makie could never have predicted that ‘other’ global event.
Wayne is also the author of the e-book, Demystifying Sake, which you can find on Amazon, and he has worked in sake breweries in Ishikawa, Saga, and Gifu prefectures.
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On a mission to get more New Zealand and Australian wines into the hands of Japanese wine buffs, Wayne is also passionate about raising sake’s undervalued reputation as the stuff of dodgy Hollywood binges (Tom Cruise has a lot to answer for).
I asked him how Japanese sake piqued his interest such that he came to devote his career to the beverage. More must-listen episodes:Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6Wine critic Jancis Robinson on the changing world of wine: S4E4Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6Cocktails meet coffee with Mr Black Spirits: S8E5

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Winemaker Samantha Connew launched her own label Stargazer Wines in 2013 by purchasing a parcel of grapes on her credit card.
The bootstrapped operation has since grown into one of Tasmania’s most exciting boutique wineries.
In 2016, Sam purchased a small riesling and pinot noir vineyard in the Coal River Valley that she has supplemented by planting new clones of pinot noir and chardonnay, along with some more Riesling, and gamay soon to come.
In this episode of Drinks Adventures, Sam shares her somewhat unusual path into winemaking that began with a student job in a Christchurch wine bar.
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Seizing an opportunity to work her first vintage in Oregon, USA, Sam was hooked immediately. Her wine career since has included additional overseas vintages in Italy and Spain, and back in Australia, lengthy stints in McLaren Vale and the Hunter Valley.
A highly respected wine judge who has been a panel chair at many regional and capital city wine shows, Sam was appointed Chair of Judges at the Sydney Royal Wine Show in 2014.
She was the first female and the youngest judge to achieve that position, but it hasn’t all been smooth sailing.
In fact, Sam says her decision to launch Stargazer was due in part to the blatant sexism she’s dealt with throughout her career.
First up though, Sam recounts how she transitioned from law student to winemaker.

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Wine appreciation has taken hold in the NBA. Basketball writer Baxter Holmes joins us this episode to discuss this surprising trend.
Sportswriters don’t generally win a James Beard culinary award. It’s like Lionel Messi winning an Oscar.
But that’s exactly what Baxter Holmes has done. In fact, he’s the only sportswriter, thus far, to have achieved this singular honour, for his article about the humble peanut butter & jelly sandwich and its unlikely rise to pre-match secret weapon for the NBA.
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Baxter is the senior national NBA writer for ESPN, focusing on features, projects and anything else of interest in the world of basketball.
Recently, he has found himself becoming increasingly fascinated with what the players do away from the court.
In the process, he unearthed a fantastic story about the NBA’s growing obsession with wine.
Players, it seems, have moved beyond the usual trappings of wealth – houses, cars, bling etcetera – and are instead turning their attention (and sizeable incomes) to a more unusual pursuit. Wine.
Surprisingly, this is not merely a story of bragging rights over who can buy the most expensive bottle.
These NBA stars, including LeBron James, have developed a genuine interest in wine. They want to know about it intimately, develop their palates and be able to speak knowledgeably about wine. Some have even taken a giant leap and purchased their own vineyards.
So, stay with me on Drinks Adventures as Baxter reveals how he embarked on his investigation into the NBA’s burgeoning wine obsession.

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Back in Season One of this podcast I took you to Tasmania for the Huon Valley Mid-Winter Festival, an event quite like anything else I’ve ever attended.
Organiser Willie Smith’s Cider recently announced the festival is returning on July 16 & 17, 2021.
More must-listen episodes:Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6Wine critic Jancis Robinson on the changing world of wine: S4E4Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6Cocktails meet coffee with Mr Black Spirits: S8E5
I figured this would be a great opportunity to re-introduce the documentary we produced on the festival back in 2018 as we have a lot of new listeners who may not have taken the time to go back and listen to every episode from the very beginning.
First up though, we meet Willie Smith’s general manager Tim Hodgkinson, who is in the middle of planning the 2021 edition of this exciting event.
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A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Craft beer company Hop Nation Brewing was founded in Footscray, Melbourne in 2014 by winemaking friends Sam Hambour and Duncan Gibson.
While the brewery started out making hoppy beers, Sam and Duncan have continued to expand into new and intriguing territories.
They have a side label for sour beers, Site Fermentation Project; and they’ve returned to winemaking with an affiliated brand, Site Wine.
Hop Nation is also one of many craft breweries to have diversified into alcoholic seltzer, with the creation of another new brand, Ray, in 2020.
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While in Melbourne for Good Beer Week a few weeks ago I dropped by Hop Nation’s original site in Footscray for a long overdue interview with Sam.
Our catch-up turned out to be well-timed, as Hop Nation dominated proceedings at the Australian International Beer Awards the following night.
The company picked up a remarkable four trophies including one of the major awards, Champion Medium Australian Brewery, and Best Pilsner for Rattenhund, which you’ll hear me discuss with Sam in this interview.
These achievements follow Hop Nation’s recent expansion into a new production brewery in Mornington, which has enabled the company to fine tune its beers.
So there was plenty to talk about with Sam, and that’s without even mentioning the 2021 release of The Kalash, their bourbon barrel aged imperial stout that drops on June 3, around the time this episode goes to air.
Same as in 2020, there’s a second version of The Kalash coming out this year, which you heard foreshadowed by David Baker of Victoria’s Bakery Hill Distillery, back in Season Three of this podcast.
And perhaps you can expect even more barrel-aged beers from Hop Nation, which Sam reveals will soon begin distilling whisky, gin and brandy as the latest additions to its impressive beverage portfolio.
More must-listen episodes:Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6Wine critic Jancis Robinson on the changing world of wine: S4E4Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6Cocktails meet coffee with Mr Black Spirits: S8E5

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Grant Collins is an award-winning mixologist who has collaborated and consulted with leading bars and hotels across the world.
Since 2017 he’s been working with the Kensington Street hospitality precinct in Chippendale, Sydney, where he founded Gin Lane, Blossom Bar and in 2021, a third venue, Cartel.
Cartel is a modern Aztec & Latin restaurant with a drinks offering that is heavily focused on agave spirits.
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You’ve heard a bit about tequila previously on this podcast with none other than Julio Bermejo, the man who invented the Tommy’s Margarita cocktail, back in Season 4.
This time, Grant shares with you his recent experience introducing Cartel’s patrons to mezcal, a lesser known relative of tequila.
Grant introduced me to some pretty delicious and interesting mezcals during our chat, which I've listed here for interested parties:

This interview was originally scheduled for March 2020. I’m sure I don’t need to tell you how that panned out.
So when we finally caught up over a year later, I asked Grant first up how he’s been coping in recent times, running a hospitality business during a global pandemic.
More must-listen episodes:Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6Wine critic Jancis Robinson on the changing world of wine: S4E4Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6Cocktails meet coffee with Mr Black Spirits: S8E5