From playing around with botanicals on a tiny experimental still to winning the most prestigious award in spirits – Island Gin has come a long way in just a few short years.

From his earliest days working at some of the biggest cocktail bars in the world to Global Brand Ambassador for Beefeater, one constant has always remained for Tim Stones: a love for all things gin. We sat down with the Head Distiller at Hickson House to discuss the origin of his Hickson Rd spirits.

The World Gin Awards 2022, Icons of Gin & Hall of Fame inductees by Gin Magazine were announced via social media last Friday with some big wins for Australia.

Around these parts we know him as Director at the Gin Society, but Jagdev Singh is perhaps better recognised as the founder of wine service The Local Drop. Following a big 2021, we sat down with Jag to discuss wine, community work, AFR Fast Starters, and his favourite gin at the moment.

The mixer of choice for countless gin-thusiasts around the world, Fever-Tree has gone from strength to strength in recent years. We spoke to Caroline Wood, Head of Marketing at Fever-Tree Australia, to get the lowdown on what makes this illustrious brand so successful.

In celebration of Negroni Week Melbourne's Gelato Papa has created the ultimate boozy treat combining two Italian classics: The Negroni and gelato. The Negroni Choc top blends the magic of a hand-crafted gelato with the expertise of a perfectly-mixed cocktail.

For over 10 years now, CAPI has crafted a delicious and vibrant range of Australian sparkling mineral waters, mixers and fruit sodas. We sat down with Thurman Wise, Director of Brand and Innovation, about what makes CAPI so special.

Meet the team behind Marionette dedicated to stocking up your cocktail cabinet and supporting Australian farmers and businesses (and right now we need both more than ever!) Working directly with local farmers to create classical cocktails using the best local produce.

We chat to Mikey Ball - the founder of Ballin’ Drinks and Creative about the use of New Zealand ingredients, being behind the bar and making drinks. After a decade working overseas at award-winning cocktail bars like London's Milk and Honey, Mikey now works with hospitality businesses across New Zealand to bring a fresh perspective to the way they work.