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 Hawth...

The Great New Zealand Toastie Takeove r is back for its ninth year, and from 24 June until 5 August, 200-odd venues from Paihia to Dunedin will be arguing their case for the country’s best toasted sandwich. There’s whitebait in there this year. Veal. Prawns. Raclette. Somebody has gone paneer. It is, as always, an exercise in seeing how far a grilled cheese can be pushed before it stops being a gr...

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 starte...

Fizzy For Good Sh*t Tash sits down with Becs Caughey — the brand mind behind Cook and Nelson, importer/distributor of some genuinely excellent global products, and founder of Good Sh t Soda — to mark the launch of their new Apple flavour. Becs unpacks how Good Sh t became the world’s first pre- and probiotic soda, why fibre deserves “its full belt-singing moment,” and what four years of working wi...

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 his...

Wellington hospitality has a few genuine institutions left. Dee’s Place — basement bar, no signage, twelve seats at the bar, juicer running — is becoming one of them. This week Tash sits down with Devan Nesbitt, bar manager and day-one crew at Dee’s, to talk about how you build a bar that people actually want to drink in, when you’re the customer. Devan’s path runs through Matterhorn and Hawthorne...

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 unerri...

Rethinking Innovation and Authenticity in the Drinks Industry with Mikey Ball Dive into a compelling conversation with Mikey Ball, a product development expert at Woodward Street Distillery, as we explore what genuine innovation really means in the drinks industry. Discover how ancient techniques, authenticity, and storytelling shape truly original products, and learn practical insights on navigat...

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 o...

It’s time to lock in some key dates for cocktail lovers and spirits producers alike. But first the big news: lots of award wins in for NZ distillers like Clarity, Awildian, Roots, Sandymount, Cardrona and Pōkeno… but right at a time when the fragile homegrown distilling industry is in more flux than ever before. Tune in to celebrate our smash hit Kiwi success stories before the NZ awards season ki...

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 Chri...

Nick Ravenhall doesn’t think he’s a New Zealand whisky maker. He’ll tell you that himself, in the same breath he uses to name-check Mat or Rach Thomson, Mark and Ro on Waiheke, and a list of others he’s careful not to leave out. But he is one of three ‘washed-up bartenders’ collecting awards and redefining the playing field in New World whisky. Woven Whisky landed back in New Zealand last month —...

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...

Have you sat beside Cal Ross on the couch at Panacea? This time we turn the tables and get cosy unpacking the tension, struggle, triumph and the bonds as tight as family and tighter that accompanied every step of his journey to success this year. From defeat and nearly giving up to now being a double champion of Del Maguey and Scapegrace Uncharted - you won’t help but fall a little bit in love wit...

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 in...

We all want more community and connection in our hospo industry but it’s not easy to know how and where to begin. Appleton Estate have come to the party, bringing together some leading doers of community to showcase what’s been working and to get honest and vulnerable about building a supportive community with or without a drink in hand. Plus, we tease a little Aperol Spritz Karaoke, an event desi...

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 K...

We chat with Tom Price of Michter's, alongside Jamie Dickens of Tickety-Boo Liquor about their upcoming events at NZBarCon and the broader benefits of connecting with community. Plus, it’s Excise Day so be nice to the people who pay the bills. We do celebrate an increase in the newly renamed Pae Ora Agency levy - that’s the tax that actually goes to alcohol harm prevention. Be sure to throw your q...

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 deliveri...

With NZBarCon just around the corner, Tash sat down with Drew Down , William Grant & Sons ambassador in the NZ market to talk about all things House of William Grant party on the 5th of August, the importance of fun, community, brand love and immersion experience. 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 an...

There’s nothing I love more than a rich conversation spanning a range of inspirations and inputs - which is exactly what Ross Blainey brought to our deep dive into what it takes to make a creative collaboration work for both brands and their creative partners. Listen in for: * the process of connecting and supporting brand partners * identifying how to make collaborations win for both parties * ke...

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.moregood...