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Episode #S2E4 is live on Pre-Batch Podcast. In this episode, host Gavin Wrigley sits down with Giuseppe Gallo, founder of Italicus and Savoia, co-founder of the Barcelona Cocktail Fest, and one of the first global brand ambassadors ever hired by the Bacardi-Martini Group. From working the bar at London’s Sanderson Hotel to building one of the fastest-growing spirits brands of the last decade, this is an unfiltered masterclass on what it actually takes to build something real in this industry. They dive into real, behind-the-bar conversations around: - The Brand Ambassador Illusion: Giuseppe breaks down the difference between a real brand ambassador — one brand, full-time, education-first — and the current trend of brands paying famous bartenders to claim a title for products they’ve never even stocked behind their own bar. - Bar Shows Became a Circus: A direct challenge to the modern trade show format, questioning whether bartenders actually go to learn anymore, or just to drink for free while the real education gets drowned out by DJ sets and shot promos. - The €6.99 Prosecco Problem: Giuseppe’s take on how Italy repeatedly undersells its own heritage — commercializing categories like Prosecco and Limoncello into race-to-the-bottom pricing instead of premiumizing them the way France did with Champagne. - Reviving a Category Erased by World War II: The real story of Rosolio — a liqueur category wiped from Italian shelves after WWII — and the three years it took Giuseppe to re-educate an entire industry before Italicus could exist. - Owning Your Face as a Founder: An honest look at the tradeoff of being the public face of your own brand — the 24/7 availability, the shrinking private life — and why Giuseppe believes it built more trust than any hired spokesperson could. - Innovating vs. Duplicating: The single rule behind every Italicus and Savoia release — never launch something that already exists on a shelf, from the world’s first vermouth made with orange wine to reviving a forgotten liqueur style. Cocktails discussed: - Italicus Spritz: One part Italicus, topped with Prosecco, ice, and three green olives — a modern classic built on a 1904 Rosolio recipe revived with Sicilian cedro and Calabrian bergamot. - Savoia Rosso Americano: A bitter-style vermouth at a deliberate 18.6% ABV — a direct reference to 1861, the year Italy was unified under the House of Savoy. - Savoia Orancio: The first-ever vermouth made with orange wine, built around Marco Polo’s 21-year round trip from Venice to China — hence the 21 botanicals. Subscribe and follow for weekly conversations on bartending, mixology, spirits education, and hospitality industry insights. 🎧 Watch the full episode also on: Youtube → https://www.youtube.com/@prebatchpodcast Follow us for more behind-the-bar conversations: Instagram → https://www.instagram.com/prebatchpodcast/

Episode #10 is live on Pre-Batch Podcast. In this episode, Gavin Wrigley sits down with François Monti, legendary drinks writer, vermouth historian, and the 50 Best Bars Academy Chair for Spain and Portugal. They dive into real, behind-the-bar conversations around: - The Michelin vs. Tortilla Trap: François breaks down the economic flaw of the modern cocktail renaissance, comparing high-margin, high-volume local "tortilla places" to low-margin, hyper-complex Michelin-style operations where bars focus entirely on technical flexing instead of profitable execution. - The Shampoo Salesmen Paradigm: A blistering look at the major corporate disconnect where trade marketing executives manage legendary spirit brands like commercial shampoo, relying on flawed Nielsen polling data to advance their personal careers instead of acting as true custodians of the product. - Awards, Lobbying, and Vote Trading: The unfiltered reality behind international awards lists, the hidden politics of vote-trading cliques where peers trade favors behind the scenes, and why expensive guest shifts can alienate your neighborhood regulars. - The Gen Z Sobriety Metric Illusion: Dismantling the media panic around younger generation sobriety, revealing how early metrics completely failed to factor in underage demographics, and why modern consumption shifts are driven entirely by inflation and the rising cost of living. - Trend Saturation and Over-Engineering: Why François is entirely done with the obsession over technical trends, calling out bars that double-clarify spirits just to show off, when consumers really just want a well-made classic drink they can smash. Cocktails discussed: Vermouth Cassis: A historic, balanced French cafe classic built with vermouth, fruit liqueur, and soda, which François highlights as an incredible, refreshing hangover savior. Ron Collins: A dynamic Cuban spin on the classic Collins formula where the rich depth of rum completely alters the traditional drink structure. Dry Martini: François's personal go-to choice and what he considers the absolute fastest, most cost-effective spec for guests looking to drink higher-quality volume for less money. Subscribe and follow for weekly conversations on bartending, mixology, spirits education, and hospitality industry insights. 🎧 Watch the full episode also on: Youtube → ⁠⁠⁠⁠https://www.youtube.com/@prebatchpodcast ⁠⁠⁠Follow us for more behind-the-bar conversations: Instagram → ⁠⁠⁠⁠https://www.instagram.com/prebatchpodcast/ ⁠⁠⁠ TikTok → ⁠⁠⁠⁠https://www.tiktok.com/@prebatchpodcast/ ⁠⁠⁠ Facebook → ⁠⁠https://www.facebook.com/prebatchpodcast/

Episode #9 is live on Pre-Batch Podcast. In this episode, host Gavin Wrigley sits down with Kate Gerwin, owner of the award-winning Happy Accidents in Albuquerque and a standout competitor from Netflix’s Drink Masters. They dive into real, behind-the-bar conversations around: - The Drink Masters Experience: Kate reveals the grueling reality of competing on Netflix, including the strict 90-minute "hard stop" time frames and the "learning curve" for producers who initially treated cocktails like pastry . - Representing the Craft: Why Kate joined the show to demonstrate the deep study, production knowledge, and humanity required in bartending, aiming to give bartenders the same professional respect as celebrity chefs . - The TV Reality Check: Kate shares her unfiltered experience on Bar Rescue and why the famous "Butt Funnel" was actually a design mistake rebranded to "sound smart" for TV . - The $750 Distiller’s Loophole: How Kate bypassed a $500,000 liquor license by opening her bar under a distiller’s license . - Team-First Hospitality: Why Kate intentionally designs her bar for the team, not the guest , and the real-world impact of providing a safety net like health insurance for her staff . - The Death of Flavor: Why Kate is "so sick" of the clarification and RotoVap trends that she believes strip the soul and color out of modern cocktails . Cocktails discussed: - Bitter Courage: A "smashable" gin and Aperol classic Kate used to win world titles . - The Adult Chocolate Martini: Swapping Hershey’s syrup for Cacao Vodka and PX Sherry to educate small-market palates . - Oreo Negroni: A nostalgic, distilled twist on a classic designed specifically for non-Negroni drinkers . Subscribe and follow for weekly conversations on bartending, mixology, spirits education, and hospitality industry insights. 🎧 Watch the full episode also on: Youtube → ⁠⁠⁠⁠https://www.youtube.com/@prebatchpodcast ⁠⁠⁠ Follow us for more behind-the-bar conversations: Instagram → ⁠⁠⁠⁠https://www.instagram.com/prebatchpodcast/ ⁠⁠⁠ TikTok → ⁠⁠⁠⁠https://www.tiktok.com/@prebatchpodcast/ ⁠⁠⁠ Facebook → ⁠⁠https://www.facebook.com/prebatchpodcast/⁠⁠

Episode 8 is live on Pre-Batch Podcast. In this episode, host Gavin Wrigley sits down with Anthony Medina, Bar Manager at Doya and U.S. Ambassador for 100% Chef. They dive into real, behind-the-bar conversations around: U.S. tipping culture The bar scenes in Miami vs. New York Working with brands High-end bar equipment, including centrifuges and rotovaps Cocktails discussed: Limoncello Dry Martini Basil Smash Subscribe and follow for weekly conversations on bartending, mixology, spirits education, and hospitality industry insights. 🎧 Watch the full episode also on: Youtube → ⁠⁠⁠⁠https://www.youtube.com/@prebatchpodcast ⁠⁠⁠ 📲 Follow us for more behind-the-bar conversations: Instagram → ⁠⁠⁠⁠https://www.instagram.com/prebatchpodcast/ ⁠⁠⁠ TikTok → ⁠⁠⁠⁠https://www.tiktok.com/@prebatchpodcast ⁠⁠⁠ Facebook → ⁠⁠https://www.facebook.com/prebatchpodcast/⁠⁠

Episode 7 of Pre-Batch Podcast features Jordan Bushell, Global Rum Ambassador for Hennessy, in a deep dive into the world of cognac, cocktail competitions, and brand education. Hosted by Gavin Wrigley, this episode explores the realities of long-term brand ambassador work, misconceptions around age statements, how terroir shapes cognac production, the differences between cognac and armagnac, and why vintages are rare in the category. Drinks of the day: 🥃 Honey Highball 🍸 Between the Sheets 🥃 Maple Old Fashioned A must-listen for bartenders, brand ambassadors, spirits professionals, and anyone passionate about the hospitality industry. Tune in now and subscribe to Pre Batch Podcast for more honest conversations from behind the bar. 0:00 Intro 1:01 Jordan’s career start 8:50 Toronto bar scene 11:56 Becoming a brand ambassador as a sign that you take your career seriously 16:55 How have competitions progressed over the years? 23:20 Cocktail 1 - Honey Highball 30:00 A life being a Brand Ambassador 44:55 Differences between cognac and armagnac and diving deep into the spirit 1:05:45 Cockatil 2 - Between the sheets 1:13:35 Adding sugar in Cognac 1:22:10 All about ageing 1:38:00 Cocktail 3 - Extra old-fashioned 1:41:50 Maple syrup Jordan’s insights 1:46:28 Why does cognac not focus on vintages the same way armagnac does? 1:59:20 Other Brandys

In this month's episode, host Gavin Wrigley talks with Charlotte Voisey, one of the most respected voices in modern hospitality. Together, they explore the highs and lows of bartending, the evolution of cocktail culture across continents, and the lessons learned along the way. Charlotte opens up about her journey from bar beginnings to becoming a global brand ambassador, the rise of mindful drinking, and what the future holds for the next generation of bartenders. Highlights: 🍸 London vs. New York, how cocktail culture shapes people 🥃 The new wave of non-alcoholic drinks 💼 Career growth and creating opportunities in hospitality 🍹 Three signature cocktails and the stories behind them Tune in now and subscribe to Pre Batch Podcast for more honest conversations from behind the bar. 01:42 Intro 17:56 All about being a Brand Ambassador 20:39 Cocktail 1 - Army and Navy 34:00 The importance of different roles in your career 49:30 Cultural differences between NY and London 53:58 Cocktail 2 - Espresso Martini 57:09 From bar energy to bar greatness. It’s never just luck 1:11:38 Charlotte's role related to Awards 1:20:40 Cocktail 3 - Non-Alcoholic Spritz "Spritz like no one's watching." 1:23:20 What is the criteria for judging? 1:37:20 The future of non-alcoholic drinks

🎙 ¡Episode 5 is here! All about whisky with Ludo Ducrocq. In this episode of the PreBatch Podcast, we’re joined by whisky expert Ludo Ducrocq, Brand Ambassador at Whyte & Mackay, for a deep dive into the fascinating world of Scotch whisky. You’ll learn about: How Scotch whisky is produced The truth behind No-Age-Statement whiskies Chill filtration and cask strength Types of oak, cask finishes, and sherry aging European vs American oak differences What makes a great aged whisky Drinks featured in the episode: 🥃 Whyte & Mackay Blended Scotch 🥃 Dalmore 15 🍸 Dalmore 15 Cocktail Perfect for bartenders, spirits professionals, and whisky lovers. 🎧 Press play now and let this conversation fuel your bartending journey. Hit Follow so you never miss an episode. 🙌 0:00 Intro 1:50 Ludo's Career 3:30 How do you get into Scotch Whisky? 8:30 What do Brand Ambassadors do? 18:09 On Trade vs Off Trade 24:40 Drink 1 - Whyte & Mackay Blended Scotch 28:03 Grain Whisky vs Malt Whisky 37:18 Japanese Blended Whisky differences 39:00 Whyte and Mackay 42:25 Whisky Distilleries work as a team 46:22 How the timeline works in the process of making Whisky 49: 30 Single Malt Whiskies 53:35 The steps on making Whisky 1:08:40 Drink 2 - Dalmore 15 1:13:23 How to taste Whisky? 1:21:08 Chill Filtration 1:26:28 Most of the cost in Whisky making is in maturation 1:29:14 Casks 1:41:34 Why Scotch Whisky became so successful 1:43:10 Drink 3 - Dalmore 15 Cocktail 1:46:35 No age statement 1:58:00 Experimental Maturation 2:05:55 Flash photography in distilleries 2:10:18 Key differences between Japanese whisky and Scotch Whisky

Round 4: Danil Nevsky (@cocktailman) joins Pre Batch Podcast 🍸 In this in-depth 3-hour episode, we welcome Danil Nevsky, one of the most respected and outspoken voices in today’s bar industry. Together, we explore: 1. Daniel’s journey & formative years behind the bar 2. The balance between classic and modern cocktails 3. The awards industry: its influence, politics, and corruption 4. Building a career that inspires the next generation of bartenders This conversation is raw, insightful, and packed with takeaways for bartenders, bar owners, and cocktail enthusiasts alike. 👉 Subscribe to Pre Batch Podcast and join our global community of hospitality professionals. Powered by European Bartender School & DrinksWorld 🚀

¡Round 3 is here! In this episode of @PreBatchPodcast, we sit down with Nathan Larkin (@nathan_larkin_sic), business partner of Gavin Wrigley, (@gavinwrigley and co-owner of the legendary Speak in Code Bar (@speakin_code) in Manchester. 🍸 🎙 What we explore: 💭 Developing bar concepts 🏗️ Becoming a bar owner 🤝 Building strong business partnerships 🛠️ Final bar operation details 🍹 Signature Serves by Nathan Larkin: 1. Demo 3 2. Demo 9 3. Dirty Negroni (All from the Speak in Code Bar Menu) 🎧 The full episode is out now, watch it right here and get inspired by one of the sharpest minds in modern bartending. We’d love to hear from you. 👇 Drop a comment below and let us know: ✨ Are you a bartender, bar owner, or just a cocktail enthusiast? 📍Where are you based? 🍸What stage of your journey are you in? We’re building a community around real conversations in hospitality, and your voice matters here. Hit that Subscribe button, and let’s grow this thing together. 🙌 #PreBatchPodcast #NathanLarkin #speakincode #manchesterbars #businesspartnerships #BartenderTalk #MixologyPodcast #HospitalityMatters #CocktailPhilosophy #BarWorld #BartenderLife #SpiritsIndustry #newpodcast

In this second episode of Pre Batch Podcast, we sit down with Björn Kjellberg, one of the most respected voices in the agave world and current bar manager at Röda Huset in Stockholm, ranked among the World’s 50 Best Bars. From years behind the bar to launching brands and consulting internationally, Björn brings unmatched insight into what truly makes a bar world-class. We talk about his journey through hospitality, his obsession with agave, and the delicate balance between bartender ego and guest satisfaction. Topics include: - His journey from bartender to brand and back again - The rise of Röda Huset and its hyper-local approach - Why hospitality should always come before technique - Honest thoughts on awards, egos, and “Top 50” hype - The Mexican grassroots movements shaping global agave culture 🍸 Cocktails featured: 1. Swizle al pastor 2. Paloma & Grape 3. Batanga Alegre Enjoyed the episode? Tap “Follow” and leave us a review, it helps us bring more stories from the world’s best bartenders to your ears.

Today on the show, we’re joined by the one and only Ian Burrell — Global Rum Ambassador and one of the most influential figures in the world of rum. With a career that spans decades in hospitality, Ian has done it all: from tending bar and owning venues to representing some of the biggest names in spirits. He’s the founder of the UK RumFest, author of a book on rum, creator of his own rum brand, and even a former Guinness World Record holder. His passion and knowledge have helped shape the global rum landscape as we know it. In this episode, we dive into his incredible journey, his take on the evolution of rum culture, and what it really means to represent a spirit on the world stage. On the menu today: the Piña Colada, Right Hand, and Burrell Daiquiri.