Adam is Head distiller at CAVU Distilling. This distillery is home to Sunshine and Sons makers of Original Dry Gin and Original Dry Vodka and Nil Desperandum Rums. In 2019 Adam designed this distillery and all the custom-made equipment to suit the style of spirits to be made on site at CAVU Distilling, in a very high WHS standards for hazardous areas and compliance.

Adam also designed the 2 Tasmanian copper pots stills, 6000 lt still and 2500 lt spirit still. Adam’s passion and expertise is Rum, and Rums with body and also Rums with ester content. Adam makes Rums with Wild yeast, and wild bacteria, cane vinegar and a muck with for creating fatty acids for ester production.

A few of Adam’s recent medal wins are listed below

- World’s Best Botanical Vodka 2024

- Australian Best Rum 2024

- Medals totalling 200+ in 4 years

Adam’s other areas of expertise in Winemaking, Project Management, Workplace Health and Safety, Co-writing distilling and safety courses, Sensory specialist, Spirit show judge  and management where he loves to see his staff succeed on the development journey. He just also happens to own, and run is own company that teaches all 6 WSET courses.

Formally Head Distiller, manager and partner at Sullivans Cove Distillery, Hobart, Tasmania. Now Head Distiller and partner in a new whisky distilling venture with Maguire & Co Distillery, also near Hobart in Tasmania. Our intention is to grow some of our own barley and create some single malt for the Australian and export markets.

Sam Bygrave is the editor and founder of Boothby.com.au, where he writes, shoots, and talks about bars, bartenders and drinks online and in Boothby’s quarterly print magazine. He hosts the Drinks At Work podcast, presents the Boothby Drink of the Year awards, Boothby Best Bars Awards, and three day drinks festival, Bartenders’ Weekender. Sam landed at number 90 on the 2023 Bar World 100, Drinks International’s list of the world’s most influential bar industry figures.

Sam is the Oceania academy chair for The World’s 50 Best Bars, and has previously been the Asia-Pacific co-chair for Tales of the Cocktail’s Spirited Awards. He has been a spirits judge at Tasting Australia, and head judge at the Perth Royal Spirits Awards and the prestigious Australian Distilled Spirits Awards. He has judged more cocktail competitions than he remembers.

Sam has worked in the drinks and bar industry for 25 years, as a bartender, a wine and spirits buyer, and for the last 13 years as a writer and editor having spent eight years as editor of industry monthly Australian Bartender magazine. His work has appeared in international publications Drinks International, The Spirits Business, and Imbibe UK among others.

Nick Widley is one of New Zealand’s leading voices in spirits and cocktail culture, with over two decades of industry experience spanning both the kitchen and the bar. Originally from the UK, Nick now calls Nelson home, where he owns and operates Kismet Cocktail & Whisky Bar—a venue known for its refined whisky selection, creative cocktail program, and deep respect for classic bartending technique.Nick’s expertise lies in his comprehensive understanding of spirits—from production methods and global regulations to tasting nuance and cocktail application. A former winner of the Glenfarclas Cocktail Competition and recipient of Beam Suntory’s 2024 Perfect Blend Professional Award, Nick is widely recognised for his ability to balance flavour, technique, and storytelling in the glass.He has worked closely with numerous global spirit brands and distilleries, both as an educator and a competitor, and is known for mentoring emerging bartenders across New Zealand. Whether breaking down the complexities of single malt whisky, curating spirit-forward menus, or judging technical execution, Nick brings a meticulous and insightful perspective.As Head Judge for the New Zealand Spirit Awards, he applies his extensive palate and industry knowledge to ensure entries are assessed with accuracy, fairness, and an appreciation for craftsmanship.

Professor Hort is an internationally renowned sensory scientist, previously SABMiller Chair of Sensory Science at the University of Nottingham (UK) and now Fonterra-Riddet Chair in Consumer and Sensory Science at Massey University (NZ) where she is director of Feast, the Food Experience and Sensory Testing Lab. She is also a Principal Investigator at the Riddet Institute, a NZ Centre of Research Excellence. Her research focuses on a multidisciplinary approach to understanding the factors affecting consumer perception of food and beverages and consequent choice behaviours, as well as developing effective methods to measure them. Prof Hort has over 130 research publications and is co-author and editor of several key texts in Sensory Science. She is an associate editor of Food Quality and Preference and  Board member of the Pangborn Sensory Science Trust. She is a Fellow of the UK Institute of Food Science and Technology (IFST), Member of the NZIFST, and a founder member and past Chair of the European Sensory Science Society and the Institute of Food Science & Technology’s Sensory Science Group.

Yvonne Lorkin has been the drinks editor for dish magazine for the last 14 years, was the wine reviewer for the NZ Herald for 8 years, is a senior wine & spirits judge & has been a regular television and radio wine commentator since ages ago. She’s also the co-founder and Chief Tasting Officer of personalised wine subscription service WineFriend, a Deloitte Fast50 company. She’s the Chairperson of the Rose Gold Trust, a women’s health charity, on the board of Screen Hawke's Bay (regional film office) & she’s also on the Hawke’s Bay Emergency Response Team – so if there’s a disaster she’ll endeavour to safely see us through

Recently promoted to Brand Manager & National On Premise Sales at Tickety Boo Liquor. Has spent the last 4 years driving the portfolio throughout On premise in Auckland and Wellington. Previously managed cocktails bars, as well as a long history in hospitality from hotels, restaurants, bars and events across the UK, UAE, Aus and now for the last 8 years in New Zealand. Lucky enough to have been asked to be on a panel for multiple different spirit award judging here in NZ and hoping to continue this path to one day be a part of international spirits judging.

Heyo! Coming in from the US, hospitality’s been my life for the past 16 years in a few different states, with having recently landed last year in Wellington. I’ve had interest in food and beverage for most of my life, and particularly the wine and spirits side, with a big focus on bringing good vibes to whatever team I’m working with. Stoked to be here in NZ with you guys!

As I have been in the industry most of my career, I am very passionate about a well made drink, but I am even more passionate about well constructed spirits. Coming from a background in wine, that taught me the fundamentals of, environment, care, knowledge, and a good palate. It had my attention which then led me into the world of spirits where my passion lies. I am currently doing photography and cocktail design, as well as marketing of spirits in NZ. I co-founded New Zealand Gin Day, an annual event that celebrates the local gin industry and culture, and I own and operate New Zealand Gin Day Gin, a unique product that showcases creativity of our amazing distillers making gin around our country.

An international spirits judge and author, George has a particular passion for gin among all spirits. 

After starting his hospitality career studying as a chef in his hometown of Whanganui, Andy Griffiths found himself drawn to the hospitality hub of Wellington, NZ.

Over the next few years he plied his trade in kitchens, restaurants and bars and was instrumental in the setup of The Hummingbird and The Flying Burrito Brothers, two of the longest lasting and most recognised venues in Wellington.

At the end of 2005 Andy made the move to Melbourne where for the next 6 years he headed up the creative cocktail program at the iconic Cookie Bar. During this time Andy competed in and won many high profile cocktail competitions including; The Smirnoff Copper Cup Thailand, World Class Ron Zacapa Competition, Suntory UltraPour Professional Australia and The Angostura Global Cocktail Challenge 2011. 

The Angostura Global Cocktail Challenge was held in Trinidad and Tobago where Andy represented Australia on the world stage. Taking out the global title led to a further year as the Global Brand Ambassador for Angostura. This role involved hosting and attending events, judging panels and creative concepts for iconic venues such as The Ivy in London and workshops at the Moscow Barshow.

In 2015 Andy was inducted as the 2051st Chevalier de Chartreuse in France to recognise his knowledge and passion for Chartreuse. Andy was presented with his plaque personally by the two Head Monks at the distillery in Voiron, an incredibly rare honour. 

Andy then went on to take up a role as the Head of Creative for the award winning Speakeasy Group. A role that saw him head up the design and implementation of the creative cocktail program across the Group’s 6 venues Australia wide. 

From there he was headhunted to take up the reins as Head of Operations and Creative at a brand new venue based at The Intercontinental Hotel in Singapore. Andy has been fortunate enough to travel with and on behalf of a range of brands and organisations across the world, from the UK and Europe to Asia and the Middle East. He has thrown exclusive private parties in Qatar, competed dressed as a ladyboy on a ship in Thailand, judged cocktail competitions in Lithuania and through all his experiences, developed a passionate knowledge of and continued dedication to the hospitality industry.

Andy has repatriated to New Zealand where he has embarked on two exciting projects including a Global Hospitality Consultancy company under the name of The Barchitect and a boutique event company called TippleSmiths.

My passion for all things hospitality, but in particular good food and beverages, has taken me from managing pubs in North Canterbury to award winning cocktail bars and restaurants in Bangkok to now being part of the largest hospitality group in NZ. You just can't beat a great cocktail with good company!

Aroha Jakicevich leads her family’s well-established liquor business, bringing over a decade of industry experience. A whisky specialist with WSET Level 2 in Spirits, she’s in her fourth year judging at the New Zealand Spirit Awards.

Judge, writer and consultant Tash McGill is an internationally recognised communicator and consultant in the spirits world. In addition to judging, writing and consulting with spirits development, she is a co-founder of The Feed, president of Food Writers New Zealand, Chair of the NZ Whisky Association and an associate member of the DSA.

I have been in the hospitality industry for nearly 10 years after dropping out of medicine to pursue cocktail bartending. In my time, I have won several cocktail competitions and awards, including the Outstanding Bartender at the Lewisham Awards in 2022. Since then, I have been studying spirits and distilling, with my WSET Level 2 and 3 in spirits, as well as a general certificate in distilling from the IBD. My goal is to one day own my own distillery, focusing on eau de vie, rum and whisky.

Alex has worked in the Spirits industry for many years,on and off premise, across a mixture of roles including technical and advocacy.He currently owns multiple venues including The Last Word, New Zealand's only specialist whisky bar.

Beth Scott has been working in the Operations, Production and Manufacturing sector of the Food and Beverage industry for over 10 years. Completing a Degree in Food Science and Marketing in 2014, Beth has continued to develop her technical knowledge in many roles, including working as a Food Technologist, then a Distiller at Reefton Distilling Co. in 2019 producing Gin, Whisky, Vodka and Liqueurs. Beth holds a General Certificate in Distilling with the IBD as well as both Level 2 & 3 Awards in Spirits with the WSET, and has been a judge at the NZ Spirits Awards in 2023 and 2024.

Gin Guild Life Member | Craft Spirits Advocate and mentor | International Spirits Judge | WSET and CIBD graduate.

Spirits enthusiast, author, writer, podcast host.

Im somewhat of an industry veteran over 35 years in the industry working for a number of Spirit /wine companies - actively promoting spirits  through Master classes Food matching and events.  Ive been a spirit Judge since these awards inception and would love to be involved again.

I have more than 20 years' experience in the hospitality industry, and have worked in and owned cocktail bars, pubs & cafes in both the UK & NZ.  I am currently the Beer & Spirits Category Manager for Moore Wilson's in Wellington

After starting his hospitality career studying as a chef in his hometown of Whanganui, Andy Griffiths found himself drawn to the hospitality hub of Wellington, NZ.

Over the next few years he plied his trade in kitchens, restaurants and bars and was instrumental i