Meet the team: Kayla Reid

We’re delighted to have welcomed Kayla to the team last month as the creative head of cocktails. We asked Kayla a few questions so we can get to know her a little better. Take the time to read our Q&A below, or simply pop in and say hello when she’s behind the bar on Tuesdays, Fridays and Saturdays.

 

We’re extremely lucky to have you join the team at Whisky & Alement, particularly given your extensive experience at Australia’s best venues. Can you tell us a little bit about your background?

I’m excited to be coming on board!

Okay let’s do it, I have been bartending for about 12 years so there’s a bit to cover, I’ll try to keep it short!

I started up in Brissy in a beer boutique called Archive, it had a little cocktail bar upstairs too, so I learned loads about craft beer and started to figure out cocktails by working in both spaces, I really loved that job and crew, and it taught me the ropes to get started in this side of hospo. From there I wanted to learn more and moved onto Lychee Lounge which was also a cocktail bar, then afterwards Lefty’s which – if you know you know, this was a party venue. I did really come into my love for whisky there and though it was one of the funnest places I’ve worked – I soon needed a break from the dive bar party life. I left Lefty’s and picked up a rockstar at Cobbler one night, after seeing my passion and knowledge for whisky Marty (owner) offered me a job at the end of that shift. A few months after that he asked if I would be on the team to open Savile Row, I agreed but was sad to leave Cobbler so soon. Well, I loved Savile Row and that venue became a defining point in my career. Over the year I moved my way up to VM and I can say is – I miss that backbar every day. It’s a truly beautiful venue and a what a collection. Eventually it came time for me to move on, but I wanted a big move and a new challenge – I decided the right choice was Melbourne.

I tried to take a step back after a big few years and lived the rockstar life for a couple months down here, but I didn’t take a step back for very long as I then took on the role of opening bar manager for Nick & Nora’s Melbourne. A couple of years of covid later, through no easy feat Nick & Nora’s was up and running and I was moved up into the Head of Beverage and Mentorship role within The Speakeasy Group where I helped open Eau-de-Vie Sydney and The Sanderson. After 4 years with group, I decided it was time for me to move on and I started my own side hustle doing hospitality consultancy and have also been bartending at The Black Pearl which I have been doing for a year and a half. Outside of that I have also competed in countless cocktail competitions over the years and am on the spirit judging panels for Australian Distilled Spirits Awards and Tasting Australia. That’s it in a nutshell!

 

How did you get into bartending? Is there a defining moment during service that you still look back on and smile?

I started to become more drawn to bartending after a big trip to Europe at 19. I had been working in cafes with coffee for years but had always been more of a night-owl and the lifestyle looked so fun and more appealing than café life. I actually remember my first bar shift and I was so nervous; my hands were shaking because I really wanted to do a good job – all I was really doing was pouring pints and making basics, but I loved the energy. I thrive in high pace and pressure environments, and I love to have an outlet to be creative within my job so it’s a win-win.

 

We hear there’s a certain someone who used to work at W&A that you’ve always shared a close friendship (and many brunch dates) with. What did Kimi say to twist your arm and get you to submit your job application at W&A?

Haha! Yes, Kimi and I both have some roots in Brissy so we’ve known each other for a little while now, we did work together briefly down here at Eau-de-Vie before she jumped over to W&A. She is a gem. I was pretty interested in this position before getting the rave reviews from Kimi about working at W&A and how much she loved it there and I’m hoping me joining the team will be the perfect addition to the little crew

 

You’ll be taking over the cocktail menu here at W&A, and have an incredible wealth of cocktail knowledge and experience. What can we expect to see change on the cocktail menu at Whisky & Alement when you step in and take the reins?

I am super keen to be taking on a cocktail menu in a venue again, it’s one of my favourite aspects of the job. I like a menu to fit a venue and make sense but most importantly I want it to appeal to the guest. I like to have a good spread of styles and I’m hoping to get a good feel for what people are leaning towards quickly. I don’t want things to be too complicated, however I am also known for more left field flavour combos so I will likely do a couple more weird and wonderful serves as well as some more approachable crowd pleasers.

 

We often joke in the bartending industry that every bartender has a ‘ninja talent’? But you really do have a side hustle, right? 

Yes, I do have a little side hustle! I did start my own freelance business when I left my role at Speakeasy. Kaylamade Consults is a small hospitality consulting business I started where I specialise in a range of different bar and beverage focused projects depending on the needs of the client. This ranges from drink and menu development, drink shoot styling, social media talent, masterclasses etc. It’s been going great, I’m stoked.

 

You’re well known in the hospitality industry, but we’d love to know a little bit about the person you are when you step outside the bar. Is there a particular leisurely activity that you like to indulge in beyond the creativity of bartending?

Oh, I have lots of hobbies. I do love being in a bar or restaurant as most hospo do, seeing what is new and exciting in our world but outside of that music is my main hobby. I play some instruments but mainly guitar and sing. Cooking is my love language; I love to feed my friends and family, I like hosting. I love gaming– PS for life. I like to sew, thrift and upcycle clothes. I like big puzzles. I like gardening. I love to travel. I don’t like cleaning my room.

 

There’s a lot of banter over the bar at Whisky & Alement, and each W&A team member has their own personal topics of chat – be it footy, the latest comedy act, band room update or latest whisky fact. Do you have a soft spot for a particular topic?

Yes, I love to chat about upcoming gigs and music, gaming and of course whisky!

 

Our last question. Whisky & Alement is first and foremost a whisky bar. For all the seriously dedicated whisky drinkers out there, what’s your desert island whisky? 

Ah, I’m so bad at these questions! I love variety and I’m such a “it depends on the mood person” that I have been thinking about this question, and it changes day to day. It would be Scotch, I know that. Sometimes I think I’d just want a go-to like The Balvenie 12 Doublewood as it ticks many boxes but then what if I want some smoke one day? A sweet smoke like Kilchoman Machir Bay or Ailsa Bay is where I’d lean. But then I’d miss my sherry bomb of Glendronach 18. I can’t decide…can I take a few?