More Good Drinks - Industry Podcast

Tash McGill
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NZ's home of beverage and bar chat from brand, bartenders, the best in the business alongside producers, distillers and the generally great humans that make More Good Drinks. www.moregooddrinks.com

  1. Ryan Oliver Is Quietly Curious

    2h ago

    Ryan Oliver Is Quietly Curious

    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 started with forensics and ended in a London events agency, four formative years at Deadshot under Ali and Heather, a stint running Caretaker that taught him as much about people as it did about cocktails, and where he’s landed now — Panacea’s batch-built, whisky-forward bar, where the focus is the welcome. Along the way: an annual pilgrimage back to a European fencing club, a hostel night in Vienna that turned into an impromptu spirits tasting, a Prague bartender baffled by the very idea of batching, and the vintage Manhattan that’s about to disappear from the menu because the vermouth ran out decades ago. In this episode * On learning bartending from Ali and Heather at Deadshot: the technical skill turned out to be secondary to learning how to get a guest to tell you what they actually want when they say “I don’t know.” * On the difference between fresh service and batch service: it’s not a downgrade in craft, it’s a different lens — creativity moved from the guest’s hand guiding you in the moment to designing for a much wider frame beforehand. * On travel: an annual fencing reunion in Europe going back to his OE years anchors a month of travel every year, built around visiting old teammates from Belgium, Spain, Italy and the US. * On hospitality across cultures: the standout memory is a Hungarian father, house-sitting for his daughter’s hostel in Vienna, sharing four bottles of his own homemade spirit with a handful of strangers at midnight. * On regulation: a Prague bartender’s disbelief that Panacea can batch and store cocktails at all — in the Czech Republic, mixing has to happen in view of a camera in the walk-in. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    47 min
  2. Fizzy For Good Sh*t

    Jun 25

    Fizzy For Good Sh*t

    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 Sht Soda — to mark the launch of their new Apple flavour. Becs unpacks how Good Sht became the world’s first pre- and probiotic soda, why fibre deserves “its full belt-singing moment,” and what four years of working with international scientists looks like when you’re trying to make a probiotic shelf-stable without refrigeration. The conversation moves from can design (deliberately uniform, deliberately legible — no shouty health claims, just the actual ingredient list blown up large) into the bigger picture: GLP-1 medications, an FMCG sector forced to do more with less food, and why “wellness” has quietly become a trust argument as much as a taste one. Becs and Tash also trade notes on apple and whisky pairings, because priorities. In this episode: * The origin story: a stalled shipping container, a tiny American brand and a decision to build something local * Why the prebiotic fibre matters as much as the probiotic — “it’s like a dog with a bone” * The science behind an ambient, non-refrigerated probiotic that “wakes up” on your tongue * Designing a can that’s colour-blocked, uniform, and built to make the ingredient list the hero * Apple flavour development: nostalgia, orchard-fresh aromatics, and getting the granny smith/braeburn balance right * GLP-1 drugs, shrinking portion sizes, and what that’s doing to restaurant menus and bar pours overseas * Why Good Sh*t makes zero claims on pack — and the food lawyer reality behind that decision * Distribution: where to find it in NZ, and the early export push into Australia and Asia Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    30 min
  3. Tasmanian Whisky Is Part Mythology, All Passion and Increasingly World Class.

    Jun 25

    Tasmanian Whisky Is Part Mythology, All Passion and Increasingly World Class.

    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 history of whisky in Tasmania, including early distilling on the island, the complexities of the laws that shaped the industry, and why the common “origin story” is often oversimplified. Mark and Tash also discuss how the industry has matured from a small cluster of similar distilleries into a much broader and more varied whisky landscape, with a growing focus on volume, innovation, and distinct house styles.The episode also looks ahead to Tasmanian Whisky Week, including the showcase, meet-the-maker events, bus tours, awards, and the community atmosphere that draws whisky lovers from across Australia and New Zealand. It’s a lively, insightful conversation about whisky, place, people, and the future of one of the Southern Hemisphere’s most exciting spirits regions. Key topics * Mark Teague’s whisky journey and connection to Tasmania * The real history of distilling in Tasmania * How Tasmanian whisky has matured and diversified * Volume, cask strategy, and production changes * Tasmanian Whisky Week and its signature events * Community, tourism, and the culture around whisky lovers Notable moments * Mark explains how he became involved in Tasmanian whisky through events and tastings * Tash and Mark unpack the myths around Tasmania’s whisky history * The discussion turns to how distilleries are now building for scale and distinction * Mark shares what makes Tasmanian Whisky Week such a unique destination event * The episode closes with excitement around upcoming festivals, previews, and awards Why listen If you’re interested in whisky, Tasmanian food and drink culture, or how a regional industry builds identity over time, this episode offers a thoughtful and well-informed look at the people and ideas shaping the scene. Mentioned in this episode * Tasmanian Whisky Week * Bill Lark * Casey Overeem * Sullivan’s Cove * Belgrove * Old Kempton * Greenbanks * Hunter Island * Derwent Distillery * Royal Agricultural Society of Tasmania Quote “Whisky doesn’t matter where it’s from — it’s from everybody.” Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    35 min
  4. Ice is Nice: A Wellington Stalwart on the Art of Service, Good Ice and Building A Cocktail

    Jun 18

    Ice is Nice: A Wellington Stalwart on the Art of Service, Good Ice and Building A Cocktail

    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 Lounge to name just a couple and a slice of iconic Wellington bartending compressed into one conversation. A business degree that didn’t finish. A Negroni he’d never heard of. A pact with a mate that turned into a career pivot. They get into the ice. Specifically: why ice is the most important ingredient in any bar, what a Hoshizaki cube tilted just off-centre does to the drinking experience, and why Tash has never had a cold nose problem at Dee’s. From there: vermouth blending as house philosophy, the slow conversion of single malt loyalists to American whiskey, and what seasonal produce-led menus actually look like when you don’t have a rotovap. Also: milk punch, the Remember the Maine, Chattanooga Bottled in Bond, and why the staffy drink is a Michelob Ultra. Maybe a whiskey. Depends on the weekend. In this episode: * How Matterhorn and Hawthorne shaped a generation of Wellington bartenders * Why Dee’s was designed around the bar, not the tables * Ice as the most considered ingredient in the glass * The American whiskey conversion programme, and how rye is usually where it starts * Seasonal menus without the fancy equipment * On mentorship: teaching fundamentals without the kitchen militia energy * Outstanding Bartender of the Year, and why it still comes back to service Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    38 min

  5. Jun 12

    Dunder, Funk & Safety Valves: A Guide to Rum with Adam Chapman

    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 unerring drive for accuracy and understanding. There’s plenty here to examine by way of inspiration, attention to craft and just a good bloke having a bloody good time and trying to stay alive doing it. He’s not afraid to call out what craft distillers could be doing better and to share his rich knowledge. So listen in, you’ll benefit. In this episode: * The transition from winemaking to rum distillation driven by climate change and a passion for spirits * How wild fermentation and organic molasses create a full-bodied, muscular rum profile * The importance of texture, mouthfeel, and structure in spirit evaluation and how Adam measures these aspects * An overview of his innovative tasting scale from 1 to 5 across various characteristics * His approach to blending, maturation, and experimenting with fermentation processes to develop signature styles * The critical role of safety equipment, including pressure relief valves, in small-scale distilling * Emphasizing industry safety, compliance, and the importance of education in spirits production * Adam’s perspective on Australian rum’s potential and the influence of terroir * The value of sensory education, understanding compounds, and how to communicate complexity to consumers * Insights into his ongoing training contributions and plans to influence the industry positively * The significance of respecting cultural traditions like Baiou and indigenous ingredients in spirit innovation Timestamps: 00:00 - Introduction: Rum innovation and Adam’s background 02:00 - Transition from winemaking to rum distillation 05:15 - Wild fermentation and organic molasses as signature elements 08:30 - Texture, structure, and sensory evaluation in spirits 12:45 - The unique tasting scale and scoring process 16:10 - Maturation styles and blending strategies 20:20 - Safety practices: pressure relief and distillation equipment 24:00 - Industry challenges and safety standards 28:30 - Australian rum: terroir and style evolution 33:20 - Cultural influences: Baiou and indigenous ingredients 39:00 - Education: training, sensory analysis, and industry standards 43:30 - Future trends and innovation in spirits 48:00 - Final thoughts and Adam’s passion for safety and education Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    1h 3m
  6. Stop the Copy & Paste, For True Innovation in Drinks

    Jun 5

    Stop the Copy & Paste, For True Innovation in Drinks

    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 navigating the balance between tradition and modernity. In this episode: The difference between copying techniques and building original flavours How ancient traditions inform innovative product development The importance of deep foundational knowledge and context Recognising the role of storytelling and narrative in product positioning Examples of misleading terms such as "ultrasonic distillation" Authenticity as a marker of genuine innovation Practical approaches for elevating industry standards and consumer experiences The parallels between product creation behind the bar and in distilleries How to embed culture, technique, and authenticity into branding and packaging Insights into navigating market demands and consumer perceptions Future-focused topics: water sourcing, mineral analysis, and regional identity Timestamps: 00:00 - Opening thoughts on what constitutes true innovation in drinks 02:26 - Mikey shares insights on building flavor through ancient techniques 03:35 - Deep dive into question everything approach in product development 05:03 - The pitfalls of superficial innovation and copycat culture 07:12 - Clarifying misleading terminology like ultrasonic distillation 09:12 - Authenticity versus superficial branding in industry claims 11:19 - The importance of understanding ingredients and processes 13:23 - The thin line between inspiration, learning, and recipe copying 16:35 - The ongoing nature of product refinement and consistency challenges 18:03 - Connecting product stories with consumer perceptions 20:04 - The importance of visual branding and market positioning 22:20 - Embracing continuous learning and innovation as a mindset 24:37 - The influence of tradition, culture, and regional identity 27:03 - The story behind Chi Chi Vodka and its approach to authenticity 30:36 - Navigating market demands and product differentiation 32:17 - The role of narrative in brand building and consumer connection 34:27 - How storytelling enhances product experience in hospitality 37:42 - The power of simplicity and core technique in a saturated market 40:49 - Envisioning a future where hospitality deeply values understanding 45:11 - Upcoming workshops on carbonation, liquids, and innovation tools 48:02 - Exploring water sourcing and mineral profiles in New Zealand Resources & Links: Woodward Street Distillery Chi Chi Vodka Connect with Mikey Ball: mikey@woodward-distillery.com Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    44 min
  7. Building Community, Advocating for Change & Embracing Balance in Hospitality

    May 29

    Building Community, Advocating for Change & Embracing Balance in Hospitality

    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 of authentic, safe spaces for bartenders and trade and how to foster them * The significance of education — from upskilling trade to empowering consumers * Navigating the misconceptions around whiskey and diversity in the industry * Addressing mental health, safety, and industry shifts towards healthier habits * How societal changes influence drinking culture and social interactions * Alice’s travel routines and personal rituals for grounding and recharge * The future of hospitality: creating meaningful connections and community This episode highlights the importance of authentic connection, ongoing advocacy, and the delicate balance between professional passion and personal well-being in the vibrant, demanding world of hospitality. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    48 min
  8. Auckland Cocktail Week Is On The Way

    May 22

    Auckland Cocktail Week Is On The Way

    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 kicks off and learn all about Auckland Cocktail Week, coming up June 22 - 28th. There’s plenty to be optimistic about for those of us who love celebrating the best of the industry. Get full access to More Good Drinks at www.moregooddrinks.com/subscribe

    20 min
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NZ's home of beverage and bar chat from brand, bartenders, the best in the business alongside producers, distillers and the generally great humans that make More Good Drinks. www.moregooddrinks.com

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