Four Pillars’ gin sausage sizzles

Over the coming months, Four Pillars will be hosting a series of free sausage sizzle events in partnership with premium butcher shop Victor Churchill and various rooftop venues across both Sydney and Melbourne.

Featured at the events will be Four Pillars x Victor Churchill ginny sausages, made using Four Pillars Rare Dry Gin botanicals and a dash of gin itself. These will be served in bread along with an Orange and Sour Cherry Relish made at Four Pillars’ Healesville distillery using gin-steamed oranges.

Four Pillars Creative Director of Gin Drinks Nick Tesar said, “when we thought about the perfect pairing for our Rare Dry G&T, we knew it had to be something classically Australian, loved by the masses, and easy to eat with one hand – leaving the other free for your G&T.”

The free Four Pillars sausage sizzle activation will take place at the following locations and times:

  • The Light Brigade (Sydney) | Saturday 16 Nov - 1pm until sold out
  • The Glenmore (Sydney) | Thursday 21 Nov - 4pm until sold out
  • The Lincon (Melbourne) | Sunday 17 November - 2pm until sold out
  • The Keys Leisure Centre (Melbourne) | Sunday 1 December - 2pm until sold out
  • Four Pillars Healesville Distillery (Melbourne) | Saturday 7 December, - 1pm until sold out

Woodford Reserve Old Fashioned Week

This November, Brown-Forman will once again be conducting its Woodford Reserve Old Fashioned Week, with this year's proceedings extended to span the entirety of the month. The activation will see 50 bars around Australia serve up complimentary Old Fashioned cocktails to patrons. Additionally, it will also see the return of Woodford Reserve's Global Bar Exchange program, with bartenders from Florence’s Locale Firenze taking over service at Society in Melbourne from Tuesday 12 to Thursday 14 November.

“We’re thrilled to be bringing Old Fashioned Week back to Australia once again this year, and this time, making it even bigger and better than ever by extending the celebration to a full month and bringing international cocktail partners in on the fun as part of our global bar exchange,” said Richard Dredge, Woodford Reserve Senior Brand Manager.

“We also have an extra special guest for this year’s celebrations with our Master Distiller, Elizabeth McCall, touring Australia, sharing wisdom on the art of distilling and how she has helped craft Woodford Reserve to be the perfect bourbon for an iconic Old Fashioned. We can’t wait to show her the innovative ways our 50 Australian bar partners have taken the cocktail to new heights, and put their own unique spin on Woodford Reserve’s 200 delicious flavour notes.”

The Woodford Reserve Old Fashioned Week complimentary cocktail offer will be available at all 50 participating venues up until 30 November. To claim a cocktail or for more information, click here.

Loire Wines collaborates with Endeavour Group on in-store activation

Loire Wines has partnered up with more than 60 Dan Murphy’s and BWS stores across New South Wales and Victoria for a series of in-store tastings showcasing 18 unique wines.

Separated into two phases, the first tasting will run from 7-20 November in New South Wales such as Double Bay, Mosman, Parramatta, and Coogee, and Victorian stores such as Richmond, Prahran, and Brighton East. Following this, the second phase will take place between 5-18 December in locations such as Bondi Junction, Neutral Bay and Strathfield in NSW and Brunswick East, Kew, Coburg, and Fitzroy in Victoria.

Included in the in-store tasting are the following SKUs:

Sparkling:

  • Crémant de Loire, Veuve Amiot Brut - $18.99 - 12.5%
  • Pure Loire, Vouvray, Famille Bougrier - $24.99 - 12.5%
  • Crémant de Loire, Gratien & Meyer - $22.99 - 12%

White:

  • IGP Val de Loire Sauvignon Blanc, La Planchelière - $14.99 - 12.5%
  • IGP Val de Loire Sauvignon Blanc, The Pebble - $18.99 - 12.5%
  • Muscadet Sèvre et Maine Sur Lie, Domaine des Amoureux - $14.99 - 12%
  • Muscadet Sèvre et Maine sur Lie, Plessis Duval - $16.99 - 12%

Red:

  • Thierry Delaunay, Touraine, Gamay
  • Chinon, Marquis de Surblet, Cabernet Franc
  • Les Rouillières, Saint-Nicolas-de-Bourgueil, Frederic Mabileau

Dessert Wine:

  • Le Savetier, Coteaux du Layon, Château la Varière - $47.99 - 11.5%

A full list of participating venues includes:

Phase 1: 7-20 November

New South Wales: Double Bay, Mosman, Kingsford, Coogee, Frenchs Forest, Willoughby, Gladesville, Alexandria, Rosebery, Bondi Junction, Bankstown, Parramatta

Victoria : Hawthorn East, Ascot Vale, Malvern, Essendon Fields, Richmond, Port Melbourne, Chadstone, Melbourne, Collingwood, Brighton East, Alphington, Preston, Malvern East, Docklands, Mulgrave, Prahran

Phase 2: 5-18 December

New South Wales: Wolli Creek, Strathfield, South Granville, Hornsby, Wentworthville, Lane Cove, Bondi Junction, Vaucluse, Balmain, Northbridge, Ryde, Leichhardt, North Ryde, Hurstville, Caringbah, Brookvale, Neutral Bay

Victoria: Burwood East, Glen Waverley, South Melbourne, Brunswick East, Taylors Lakes, Oakleigh South, Kew, Coburg, Sunshine, Fawkner, Fitzroy, Toorak

The Glendronach debuts Aus-first paired pintxos menu with Gildas

Available from Friday 8 November to Saturday 14 December is a new collaborative menu produced by The Glendronach whisky and Gildas, a Basque-style bar in Sydney’s Surry Hills. Designs as an ode to the Spanish sherry casks for which Glendronach is known, the activation is deliberately being launched during the middle of International Sherry Week and includes a trio of delicious pintxos plates.

“Our goal with this menu was to capture the heart of the Basque Country, blending the deep history of sherry with the unique character of each Glendronach whisky, said Gildas’ Head Chef Zach Elliott-Cren.

“It’s an exciting fusion, bringing traditional pintxos together with the rich depth of Scotland’s sherry-aged single malts”.

The three menu items are as follows:

  • Butter puff pastry topped with piperada, piquillo peppers glazed with The Glendronach 12-year-old, white Angelachu anchovy and an olive crumb (paired with The Glendronach 12-Year-Old)
  • A modern take on a traditional gilda skewer featuring morcilla blood pudding, pan-seared Alborohos Island scallop and apple poached in caramel made with The Glendronach 15-Year-Old (paired with The Glendronach 15-Year-Old)
  • Jamon croqueta stuffed with bechamel, coated in pimenton bread, and dressed with jamon glazed in The Glendronach 18-Year-Old (paired with The Glendronach 18-Year-Old).

Each of the whisky-infused pintxos will be served in snack and sip style pairs alongside a dram of matching The Glendronach. Additionally, a festive spritz cocktail featuring The Glendronach 12-Year-Old has been crafted to precede the experience.

According to Brand Manager Stuart Reeves, “2024 marks the global restage of The Glendronach range, one that leans into the distillery’s more than 200 years of whisky mastery while also introducing a more modern visual identity and creative direction. We couldn’t imagine a better way to introduce this new era locally than with a partnership that celebrates and puts a fresh perspective on the sherry casks that have always given our whisky its distinct Spanish flair.”

The Glendronach whisky-inspired paired pintxos menu will be available at Gildas exclusively from Friday 8 November to Saturday 14 December, with paired pintxos available from $26 and a full tasting flight available for $78. Detailed pricing is available below.

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