Volstead Repeal putting Canberra on the cocktail award map

Posted on 26 September, 2023

Volstead Repeal may be out of sight, hidden, as it is, down an alley in the Yamaroshi Building on Mort Street, Braddon.

But a slew of awards in recent weeks has put it firmly on Australia’s best bar maps.

Opened last year by Stu Inger in partnership with Sydney businessman Allen Chen, Volstead has built a fan base off of its New York style speakeasy stylings and inventive cocktail list.

And now everyone is going to know about it.

Volstead recently won Best Cocktail Bar (ACT) at the Bartender Bar Awards for 2023.

Stu Ingers (centre) with assistant manager Gus Burns (left).

Stu also won a spot in DrinksWorld Top 100 Bartenders across Australia and earlier this month at the Australian Bartender Bar Awards in Sydney, Volstead was nominated for Best Whisky Bar in Australia and Best Cocktail Bar for the ACT—which it won.

“We took out best cocktail bar, but missed out on Australia’s best whisky bar, but we were genuinely just amazed to be on the list next to not only some of the country’s best bars, but some globally recognised bars such as The Baxter Inn, Whiskey & Alement, and The Elysian,” said Stu.

He said he was also humbled to make the top 100 best bartenders in Australia as he was in the company of Liv Kelly from Rochford and Cam Abercrombie from Highjinks —both of whom he was proud to be listed alongside .

He was hopeful his right hand man and assistant manager Gus Burns will make the list next year.

Stu said Volstead had settled into itself over the past year and had become “a destination for those looking for an intimate sanctuary to enjoy some original cocktails, discover new whisky, or enjoy some drinks with some pizza”.

Stu said customers varied from “regulars, both local and interstate, as well as plenty of people discovering us for the first time”.

He wanted the bar to continue to evolve and spent enormous creative energy and hours perfecting seasonal cocktail lists and keeping up-to-date with new products coming onto the market.

“I love helping people discover new whiskies, and exchanging thoughts on them, but most of all, I love creating new drinks for guests to experience—especially with products and ingredients they likely haven’t had before.”