Chat at the bar with… Kimi Kim

Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.

In this series, Bars & Cocktails sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.

Over the course of seven years in the hospitality industry Kimi Kim has developed a passion for whisky, with the last three years dedicated to the whisky industry. While she has a number of roles across whisky, you’ll often find Kimi behind the bar at one of Melbourne’s finest whisky bars, Whisky and Alement.

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

Kimi Kim: I am a bartender at Whisky and Alement, Australian Malt Whisky Tasting Champion 2025. I also work across multiple areas of the whisky industry, including sensory consulting, event hosting, whisky shows and brand representation for brands and distilleries including managing sales and events.

I recently launched ‘Neat Conversation’, a monthly women’s whisky club that I conceptualised and host. The club provides a space for women to learn, network, and enjoy fine whiskies together.

Essentially, I’m involved in a little bit of everything in the whisky industry. You’ll often find me behind the bar at Whisky and Alement, discussing whisky and beer, or out and about managing distillery sales, planning the next ‘Neat Conversation’, or conducting sensory consulting and tasting samples at home.

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

KK: I’m entering my seventh year in the industry, with three of those years dedicated specifically to whisky. I was a head bartender at several incredible venues where I developed a passion for whisky.

What consistently impresses me about this industry, from my initial fascination to today, is the creativity, passion, and geekiness of the people within it. I consider myself a bit of a nerd, but I’m always blown away by the incredible talent in creativity, flavour, and knowledge that I encounter. This is perhaps the only industry where people can be so creative and geeky, constantly inventing new things based on their expertise. I’m always excited by innovative movements—something new, smart, and creative, whether it’s a technique or a flavour pairing. It’s truly fascinating.

There’s also an endless amount to learn every day, whether it’s about whisky, cocktails, wine or just anything. You will never know everything. This constant learning keeps me excited and engaged.

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

KK: I appreciate the innovation bartenders are bringing to the industry, particularly the rise of non-alcoholic options and the use of seasonal ingredients. Just four years ago, non-alcoholic choices at bars were limited to simple shaken juices with puree or soft drinks. Today, however, bars are making a concerted effort to offer fantastic non-alcoholic options, including excellent non-alcoholic beers (some stouts and sours are surprisingly good) and complex non-alcoholic cocktails that rival their alcoholic counterparts.

My one wish is for the trend of excessive garnishes to disappear. I prefer my cocktails simple and minimal. While garnishes can be important for enhancing aroma or flavor, I often encounter unnecessary ones just floating in my drink, which I find unappealing. 

B&C: What makes a good bartender a great bartender beyond just making drinks?

KK: A bartender’s expertise extends beyond a few specific skills; it encompasses extensive knowledge of the products, backbar, techniques, and cocktails. This comprehensive understanding is crucial, as knowledge is power, and a good bartender should have at least some familiarity with every aspect of their bar.

Equally important is the application of Omotenashi hospitality. This Japanese approach to welcoming guests focuses on creating a warm and inviting atmosphere. Ultimately, what makes an experience memorable and encourages guests to return is the quality of communication and the welcome they receive. Small gestures, such as being friendly, asking how their day is, offering assistance if it’s their first visit, or waving goodbye and thanking them as they leave, are what transform a good bartender into a great one.

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

KK: Bar Selecta, a Japanese-inspired listening bar, opened its doors in Hawthorn about three months ago and is one of my favorite bars. Specialising in cocktails and sake, it offers an impressive sake selection and bold, retro, and fun cocktails. The bar features different vinyl DJs daily, with a BYO option on Sundays.

I always love Joey Tai’s Martini; she makes one of the best in town and knows exactly how I like my dusty Gibson. For something different, the Bebop Kiss is a fun signature cocktail—imagine a tall, fizzy, blue Margarita made with yuzu sake and pineapple!

B&C: Can you tell us about one cocktail you’ve made that you’re particularly proud of, and what the inspiration behind it was?

KK: One of my enduring favorites is the ‘Smuggler’s Fortun’, a cocktail I created for Cobbler’s new menu. It’s a playful twist on the classic Boulevardier, featuring Nutella-washed bourbon, strawberry Campari, and Antica Formula. It’s so simple, it’s been about five years and I still do love this cocktail so much. 

The creation of the ‘Smuggler’s Fortune’ was a happy accident during a menu development session with Kate Bartlett. We were tasting various concoctions, and I had initially planned to use the Nutella bourbon and strawberry Campari in separate cocktails. However, on a whim, we combined them. The result was so unexpectedly delicious that we both just look at each other, laughed, called it a day, and enjoyed a generous pour of what we affectionately dubbed our ‘happy accident’. Yummy!