Have you ever wondered if your water was hard or soft? What is reverse osmosis water, or are minerals a must? BOURBON & BRANCH will look at the most important facilitator of life & flavour; water. We’ll check out several types of drinking water we consume daily and specifically look at the influence and contribution of water in the production of American Whiskey, while talking our favourite WILD TURKEY Bourbon. We’ll also take a flow through the history of water and ice in cocktails and when to apply a different type of water (or ice) for the best outcome. As always, we hope this program sparks your curiosity for this wonderful world and inspires you to start your new adventure behind and beyond the bar!

View or download the Booklet from our Training:

Bourbon and Branch with Wild Turkey.

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We pride ourselves of inspiring Creativity through our Passion. In this session, expect snippets of artworks and campaigns that revolutionised the market and a complete understanding of what makes Bitter Campari unique (at least for what we can disclose with you). We’ll also focus on a true collaboration between creative minds, introducing you to the iconic world of CampariSoda. Our aim is to empower you with as much creative inputs as we can, to help you drive and shape the industry we all love.

View or download the Booklet from our Training:

Capturing Creativity with Campari.

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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 a drink, but delving into the psychology of experiences, how we can best shape them to surprise and delight our guests and really take a deep look into how engineering truly impacts that moment where liquid meets lips.

In true Campari Academy style, these learnings were brought to life with the assistance of a true great of the Australian bar scene, Michael Chiem from Sydney’s PS40.

With Denver’s expertise on engineering and Michael’s unique approach to creating memorable bar experiences in the same session, you know this was a truly unmissable Masterclass (but if you did, enjoy a recap in the digital booklet)!

View or download the Booklet from our Masterclass:

Engineering the Experience with Denver & Liely.

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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 home.

Bartenders were treated to some delicious libations & insights from some local legends to bring Sharon’s wealth of knowledge together with how to apply it to their bars.

View or download the Booklet from our Masterclass:

Nature to Nurture, with Sharon Flynn.

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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 dive into the untold details and the unexplored history, debunking myths and challenging commonly accepted conceptions.

Let’s face it, you’ve probably heard the Conte Camillo story before, but what else is there to discover? What were people drinking in Firenze 100 years ago? Did Legendary Bartender Fosco Scarselli – at Caffe’ Casoni – truly add an “equal part” of London Dry Gin?

Looking to our industry and into the future of it, we embarked in more conversation tapping into what truly makes a Negroni Twist? What boundaries and guardrails do we challenge or accept? Where do we stop? Why should we Stop? This was a ground-breaking session truly uncovering and discovering the Past, Present & Future of one of the World’s Favourite Cocktails; The Negroni.

View or download the Booklet from our Masterclass:

The Negroni with Naren Young.

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Bartenders were treated to informative discussions around the key botanicals and century-old practices of master distillers, herbalists and producers to extract key flavours for their Amari.  We also uncovered some amazing facts around the wonderful Amari, from Cynar, Amaro Averna & Amaro Braulio covering their history, production and effects of ‘Human Terroir’ on these amazing products.

View or download the Booklet from our Masterclass:

Amari Club with Campari Academy.

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Our first Masterclass – titled “WHY DO WE TASTE?” – saw a deep dive into the science behind of one of our most misunderstood senses: TASTE.  We were taken on a journey that not only debunked common misconceptions, but also bring to life research and recent discoveries on the sense that most motivates our guests at the bar.

Bartenders from around Australia, both physically and virtually, were delighted to have one of Australia’s most loved scientists, Dr. Karl Kruszlenicki bring this subject to life in front of their very eyes.  By putting a lens on TASTE and all its aspects – Acid, Sweet, Bitter, Salt, and Umami – we opened-up discussions on the subject to trigger your creativity and give you a better understanding on how to develop new and exciting drinking experiences for your customers.

View or download the Booklet from our Masterclass:

Why Do We Taste? With Dr. Karl Kruszelnicki.

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Born over 3 centuries ago, the Trois Rivières Plantation has become an integral part of Martinique’s historical heritage. Founded in 1660, the plantation is bordered by the Caribbean Sea and Atlantic Ocean – where the sun beats strong and the sugarcane stalks grow in clay soils that are rich in magnesium. From this truly unique terroir, Trois Rivières creates its crafted A.O.C rhum. In 1996, Trois Rivières obtained the “AOC” label – which means every single step of the production is highly regulated. The AOC board even samples the liquid at every single stage of production, to guarantee its quality. Trois Rivières is also unique thanks to its skilled cellar blender, Daniel Baudin – awarded ‘Best rum master distiller’ in 2019. As one of the most awarded agricole rhum brand in the world – with a collection of 250 awards in the last 5 years – Trois Rivières is a truly unique portfolio of spirits in the world rum.

Production

There are 2 methods of producing rum: The first and most common is molasses rum – produced by fermenting and distilling molasses, a byproduct of the sugar industry. The rums from Trois Rivières however, are mainly Agricole rhum – or pure cane rum – produced by fermenting and distilling pure & fresh sugarcane juice. Trois Rivières Cuvée de l’Océan has been developed solely from the juice of sugarcane raised on the waterfront of the sunny plot of Anse Trabaud – located in the extreme south of Martinique. This unique terroir – together with fermentation techniques specially designed by Trois Rivières’ Master Blender – gives the spirit its particular taste and aromatic style: It’s colour is crystal-clear. It has enticing notes of sugarcane flowers – with notes of bread and yeast coming forth after airing. Its taste is robust, rich, dense and amazingly mineral. Briny ocean flavours perfectly mingle with green notes of sugarcane. Trois Rivières Cuvée de l’Océan has a finish that is long, unique – and sure to stay with you long after you drink.

Hero Cocktail

The Daiquiri is a global favorite – and perfect cocktail to taste the complexity of white rum. Fill a shaker with plenty of ice – and add:

6cl of Trois Rivières Cuvee de L’Ocean

2cl Fresh Lime Juice

1.5cl of cane sugar syrup.

Shake hard – and then strain into a coupe glass – – and garnish with a lime coin Salute!