consider costs and how easy it is to prepare and what prep needs to go into it, because you’ve got to do that every day or every week. “This is what I love about World Class, that the scope is unlimited. You’re expected to use the best techniques in the world, and whether that be a rotary evaporator to re-distil, or using new trends of sub-zero temps to infuse stuff and put stuff under pressure. There are all these techniques that are on the forefront of bartending at the moment that you’re expected to know and to be able to use, and so you are really encouraged to push that and every drink has to have an element of that.” Regardless of the final outcome, there is no doubt Massie’s presence in the World Class finals, along with the other Tasmanian entrants who reached the top 100, have played a big part in putting the state on the map. It is something Massie is extremely passionate about, and he will continue to fly the flag for the island. “It certainly does, and I mean it’s something I’ve been conscious of for a while, trying to build that brand. It’s often little incremental things, they have sort of
all add up to get both a personal brand out as well as the business’s brand out. What we’re trying to do here at Rude Boy is I guess be one of the central cocktail bars of Hobart, and to have the bar in my name sort of associated with cocktails through all these different means is a way of really creating that brand. But it’s also on the back of the booming wine industry and the whisky. I think what Tasmania is doing and the quality that we’re putting out across the board is speaking for itself. “Then to follow that up, I guess with the hospitality skills, not just the liquid. I think people definitely know where Tasmania is and definitely they want to make it down here. We’re all in business together because we all share that common value of hospitality. It’s in the name. The most important thing, we love our drinks and we love making cocktails and stuff but the most important thing is that the person that comes through the door feels valued. They have a great experience and they leave happy whether they have a light beer or a cocktail or a glass of wine.
“That’s the ultimate goal, that they can come in and they can feel welcomed, and they can feel at home.”
Made with FlippingBook interactive PDF creator