Training

It’s hard to argue that water, while being critical to our survival, contributes so much more to life and our industry than we care to think; from sprits production or playing an integral role balancing flavours in tasty cocktails! In the US, before the birth of the cocktail and other mixed drinks, it was common […]

Objective of this booklet is not to give an adamant definition of the category, if there is one, but to raise questioning on the matter and deep dive in what is a pivotal player of Low-ABV drinking: Vermouth. We’ll glide through what could make a drink a Low-ABV one, challenging common beliefs and misconceptions, giving […]

Capturing Creativity shows a new approach on the history of Campari, with a focus on the people, production secrets and the extremely important connection of this brand with Creativity and Creative Art. Gaspare Campari single handedly created the Bitter Aperitivo category, but if it was for the liquid alone, Campari wouldn’t be what it is […]

Our From Forest to Glass session is an in-depth exploration of the influence of oak not just to the world of alcohol, but throughout human history. Firstly, we will focus our attention on the broader historical occurrences where Oak has influenced humanities journey through time, along with how the construction of the Barrel changed transportation […]

Sugar. Like it or lump it, we humans have had an interesting relationship with sugar throughout time. Our relationship with sugar, with its many ups and downs good and bad is mostly one of endearment to the point where we refer to our loved ones as ‘Honey’ ‘Sugar’ ‘Sweetness’ ‘Treacle’ and regardless of age, it’s […]

Born in US in the 1930s, Tiki has been one of the longest standing, yet most misunderstood, culinary movements and it is today seeing a resurgence around the globe. For its unapologetically fun drive, its mysteries and its roots into the desire for escapism, Tiki is also one of the most loved cocktail styles amongst […]

The Campari Academy is first Masterclass of 2022, Engineering the Experience was presented in collaboration with Denver Cramer (Denver & Liely). Since they launched in 2015, Denver & Liely have been designing glassware purely for enhancing the experience of Whisk(e)y, Agave spirits, Gin & now Beer through thoughtful considerations and extensive research. These sessions goes far beyond how to best enjoy […]

The Campari Academy launched their 2021 Masterclass Program with Nature to Nurture with ‘Australia’s leading expert on Fermentation’ : Sharon Flynn. This session took a deep dive into what fermentation is, what it isn’t, then analyzed different approaches to fermenting for flavour creation, and things to consider when nurturing a fermentation culture in in your venue, or at […]

Created in 1919 in Florence, 100 years have passed since the creation of the NEGRONI. In occasion of this important centenary in May 2019, Bartenders around Australia were joined by guest speaker Naren Young and the Campari Academy Team, dissecting the quintessential Aperitivo into its every element. For the first time ever we  took a deep […]

Launched as part of the 2019 Sydney Bar Week before making its way across Australia, AMARI CLUB was unlike any session ever held on the topic before. AMARI CLUB takes an in-depth exploration into regional Italian culture, socio-historical influences and some of the production secrets behind the Amaro Category. Bartenders were treated to informative discussions […]

We were proud to launch our new CAMPARI ACADEMY Masterclass Program in 2019.  Throughout the year we hope to inspire new approaches to beverage service and creativity with Masterclasses delivered by engaging specialists in their chosen field. Our first Masterclass – titled “WHY DO WE TASTE?” – saw a deep dive into the science behind of one […]