Growing up and managing bars on the sunny Northern Beaches of Sydney, before jumping ship to Scotland, Brendon worked as a sommelier at one of Europe’s best hotels and restaurants, The Witchery by the Castle, Edinburgh. It was here he fell in love with Whisk(e)y. After pouring some of the best whiskies and wines on the planet each week, he would then relax in the highlands, distillery hopping, fishing, hiking and working at handful of distilleries. Fast forward to now and our man in Victoria & Tasmania’s fifteen years worth of industry experience and knowledge is there to be used and abused.
Fishing, Fishing, Fishing
Favourite Part Of Day Job
Building businesses through the power of the most extensive and highly awarded spirit and liquor brand portfolio in the industry