Rounding up 2017 in style, Sweet&Chilli hosted six events getting the latest Johnnie Walker Blenders’ Batch Espresso Roast and Rum Cask Finish into the hands of key trade and media influencers.
Working outside the usual bar space, our events production team worked with the six headstrong team of Diageo Brand Ambassadors across the country in urban and stylish café spaces. With Australian’s National Whisky Ambassador sharing the brand’s latest blending stories, each trade event was made-up of two workshops, ‘Coffee and Spice Blending’ with support from each venue’s barista and Sydney’s famous whisky bar The Baxter Inn’s General Manager speaking about his trip to the home of Johnnie Walker. Each media function focused on a variety of tastings, hero-ing Cold Brew as an ‘on-trend’ cocktail addition causing a stir amongst journalists.
Venues were styled in accordance with the Johnnie Walker brand and elements of coffee roasting, the Caribbean and ‘the art of blending’ to make the experience immersive and memorable. Guests were invited to enjoy bespoke drinks created by our consultants and canapés with highlights like the ‘Mini Cronut’ with caramelised banana and dulce de leche through to a delicious ‘Pulled Pork Croquette’ with burnt chilli mayo. We also worked with Executive Chef of Momofuku, Sydney Paul Carmichael who lent his expertise and Bajan heritage to formulate a bespoke spice mix to complement the flavours of the Rum Cask Finish whisky.
The Diageo Brand Ambassadors continue to roll out informal tastings and training in Diageo listed venues raising the profile of Johnnie Walker and brands such as Tanqueray, Ketel One and Lagavulin.