Chat at the bar with… Alice Newport

Today we are joined by Alice Newport, Brand Ambassador at James B. Beam Distilling Co. With 17 years of hospitality experience in the UK and Australia, Alice sat down with Bars & Cocktails to discuss the value of great service and community – both in front of and behind the bar.

Bars & Cocktails: Can you tell us about your current role and what it entails?

Alice Newport: My role looks after the entire James B. Beam Distilling Co. portfolio, from the iconic Jim Beam, all the way up to the boundary pushing small batch whiskey from the Fred Booker Noe Distillery.

It’s pretty amazing to be part of the biggest advocacy team in Australia – and to look after the world’s number one Bourbon.

I look after education, advocacy, and activations; building education platforms and advocacy programs, how we translate that into on premise activation.  What I love is that I get to work on this from the ground up.

Talking strategy, creativity and community and having it packaged up all into a trade facing role is a dream.

B&C: How long have you been in the drinks industry, and what is it about the industry that continues to excite you?

AN: My career started stocking fridges for opening night of my dad’s indie nightclub in the UK when I was 13. I fell in love with hospitality right there and then, and that’s never gone away. I still can’t drag myself away from service completely.

What excites me? Outside of bloody delicious drinks and warm service, it’s that we’re a community. We come together to celebrate new menus, awards, competition wins (including supporting competitor brands and venues), product launches, we fundraise, mentor, raise the bar with creativity and innovation. We’re really moving away from the pretentious side of hospitality and making it a fun community that’s accessible for the general consumer.

B&C: What’s one thing the bar industry is doing really well right now, and one thing it could do better?

AN: I think the balance between creativity, techniques and flavours is at a high right now. It’s being delivered in a way that everyone can find enjoyable. As an industry venues are educating everyone through delicious offerings.

Waistcoats and really serious service are gone. The best bars in the world are combining serious service techniques with fun moments, and what appears to be lai- back delivery. That’s what people want.

What could be done better? We need to be better at calling out bad behaviour, too long have we let things slide. I know this is starting to change, but it needs to change now.

B&C: What’s a drink trend you’re loving right now and one you wish would go away?

AN: I’m loving that we’re seeing people work more with rye and that rum is also having a moment too. They’re more unknown categories and I love the excitement we’re seeing around this. It’s sparking new education and different people delivering it too, which just makes the industry more robust.

Something that should go away? I’m really over milk punches and too many drops of oil.

B&C: Can you tell us what your favourite bar is and why? What’s your go-to drink when visiting?

AN: In Australia it’s Old Mates Place. It will always feel like home. Their cocktails are bang on, their service is warm, inviting, and purposeful, and the rooftop is my favourite. Outside of drinking whiskey there, I’m partial to a vino.

B&C: What’s the best cocktail you’ve ever had, and where did you have it?

AN: The first time I ever had a Brooklyn, I was at Maybe Sammy, and I will never forget that!

It was the excitement of being shown something new in an epic venue, being hosted through the process, then of course tasting what is now my favourite cocktail.

What more could you want?