Jim Beam is taking Welcome Sessions to the next level in 2023
Jim Beam Welcome Sessions are back for 2023, creating one-of-a-kind live music experiences that unite Aussie music fans.
Image: Supplied
BRITTANY JENKE
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Jim Beam Welcome Sessions are back for 2023, creating one-of-a-kind live music experiences that unite Aussie music fans.
If there’s one thing that music-lovers know, it’s that the power of music has the ability to transcend space, time, culture, and more. Regardless of genre or artist, music harnesses an unrivalled ability to bring people together, to unite, and to spark a sense of belonging. It’s this sense of community that is the backbone of Jim Beam Welcome Sessions, which for a couple of years now have been reigniting this love for live music. The ongoing live series is grounded in the brand’s conviction that live music has the power to bring people together, turning strangers into friends and friends into family.
In 2021, Jim Beam’s Welcome Sessions saw the world of music emerge from a global pandemic as part of a digital documentary series which saw globally-recognised names such as Jack Garratt, Fontaines D.C., Jose González, and Wolf Alice looking back at the music venues that gave them their first big break.
In 2022, things expanded internationally to Australia, with the local leg seeing beloved artists like Flight Facilities, Client Liaison, and The Veronicas all performing before the homegrown crowds that have admired them since day one.
Needless to say, it was a memorable experience for both artist and fan, allowing the barrier between those who create and those who admire to be broken down, allowing for a truly unique, communal encounter that music-lovers could only ever dream of.
Now, Jim Beam Welcome Sessions are back again for 2023, offering music fans the chance to experience unique musical performances from some of the country’s finest in iconic Australian venues.
Kicking off proceedings this year on the afternoon of February 12th in Sydney, is none other than Northern Beaches sibling duo Lime Cordiale, who will take over The Island with an eclectic DJ set.
Celebrating home-grown music against the iconic backdrop of the Sydney Opera House and Harbour Bridge, the event will be complemented by a great atmosphere, sun-soaked locale, a collection of the country’s most dedicated music fans, and a fine array of refreshing Jim Beam serves.
Keep an eye out on how to win a double pass for you and a mate to these unmissable events in your home state. But music-lovers around the country can rest assured knowing they’ll be well catered to, with gigs planned for Perth, Adelaide, Gold Coast, and Melbourne in the coming months.
For more information about Jim Beam Welcome Sessions, be sure to head along to their official website, or stay tuned to Rolling Stone for more updates.
In partnership with Grill Mates and Stubb's BBQ Sauce.
There’s something unmistakably raw about William Crighton. It’s there in his voice—deep, cracked, like bark peeling from a eucalypt—and in the stories he tells, steeped in red dirt, rolling hills, and river ghosts. But beyond the music, there’s another side to Crighton that’s just as grounded in the Australian bush: cooking.
To him, the fire pit and the fretboard aren’t all that different. “I approach music similar to how I approach cooking ,” he says, “which is, I don't know too much, and going back to that childhood curiosity and wonder.”
Bush Songs and Backyard Smoke
Crighton’s music is often shaped by time spent in nature—walking through scrubland, sitting by creeks, or staring into campfire flames. His songs are rooted in place, and so is his food. He’s not about complicated recipes or kitchen gadgets; his ideal cooking set-up is a cast iron grill over coals, a sharp knife, and the open sky.
“There’s something about the bush that strips things back to what matters,” he says. “It’s the same with cooking. When you’re out there, it’s just you, the fire, and whatever you’ve got on hand. That’s where the magic is.”
And while Crighton’s approach is humble, it’s far from bland. A believer in bold, honest flavour, he’s quick to call out two essentials in his campfire toolkit: Grill Mates seasoning and Stubb’s BBQ Sauce.
“I’m not a chef, but I know what tastes good,” he laughs. “Grill Mates have that smoky hit that just works with anything—lamb chops, kangaroo, even a grilled zucchini. And Stubb’s? That stuff’s got soul.”
Smoke and Soul
For Crighton, cooking is more than just survival—it’s ceremony. Whether he’s on tour or out bush with his family, there’s a rhythm to it. Gather wood. Light the fire. Let it burn down. Season the meat. Cook it slow. Sit, talk, eat, listen. It’s the same process as writing a song, he says. “You don’t rush it. You let it build. You taste as you go.”
That sense of time, patience, and presence defines both his music and his meals. There’s no room for distractions when you're working with fire and feeling your way through a song. It’s tactile. Sensory. Honest.
“A little bit of not knowing, that's where the best s*** comes,” he says. “Too much heat, too much spice, too many words—it’ll burn out or fall flat. But when you hit it just right? It’s unforgettable.”
Music, Meat, and Meaning
Ask Crighton about the perfect cook-up, and he won’t talk about sous-vide machines or reverse searing. He’ll talk about standing barefoot in the dust, his guitar nearby, kids running around, a bit of Stubb’s soaking into a thick ribeye as the sun drops low.
It’s not just about what’s on the plate—it’s who you’re sharing it with, what the day’s been like, what you’re listening to Will tells us. "Food and music are both about creating a moment. That’s the stuff people remember.”
As his songs continue to resonate around the world, from the stages of Nashville to the paddocks of New South Wales, William Crighton remains committed to that core philosophy: stay grounded, keep it simple, and always cook with heart.
Because whether he’s crafting a haunting verse or searing a steak, Crighton knows—the good stuff happens when you let the fire do its thing.
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In partnership with Grill Mates and Stubb's BBQ Sauce.
There’s something unmistakably raw about William Crighton. It’s there in his voice—deep, cracked, like bark peeling from a eucalypt—and in the stories he tells, steeped in red dirt, rolling hills, and river ghosts. But beyond the music, there’s another side to Crighton that’s just as grounded in the Australian bush: cooking.
To him, the fire pit and the fretboard aren’t all that different. “I approach music similar to how I approach cooking ,” he says, “which is, I don't know too much, and going back to that childhood curiosity and wonder.”
Bush Songs and Backyard Smoke
Crighton’s music is often shaped by time spent in nature—walking through scrubland, sitting by creeks, or staring into campfire flames. His songs are rooted in place, and so is his food. He’s not about complicated recipes or kitchen gadgets; his ideal cooking set-up is a cast iron grill over coals, a sharp knife, and the open sky.
“There’s something about the bush that strips things back to what matters,” he says. “It’s the same with cooking. When you’re out there, it’s just you, the fire, and whatever you’ve got on hand. That’s where the magic is.”
And while Crighton’s approach is humble, it’s far from bland. A believer in bold, honest flavour, he’s quick to call out two essentials in his campfire toolkit: Grill Mates seasoning and Stubb’s BBQ Sauce.
“I’m not a chef, but I know what tastes good,” he laughs. “Grill Mates have that smoky hit that just works with anything—lamb chops, kangaroo, even a grilled zucchini. And Stubb’s? That stuff’s got soul.”
Smoke and Soul
For Crighton, cooking is more than just survival—it’s ceremony. Whether he’s on tour or out bush with his family, there’s a rhythm to it. Gather wood. Light the fire. Let it burn down. Season the meat. Cook it slow. Sit, talk, eat, listen. It’s the same process as writing a song, he says. “You don’t rush it. You let it build. You taste as you go.”
That sense of time, patience, and presence defines both his music and his meals. There’s no room for distractions when you're working with fire and feeling your way through a song. It’s tactile. Sensory. Honest.
“A little bit of not knowing, that's where the best s*** comes,” he says. “Too much heat, too much spice, too many words—it’ll burn out or fall flat. But when you hit it just right? It’s unforgettable.”
Music, Meat, and Meaning
Ask Crighton about the perfect cook-up, and he won’t talk about sous-vide machines or reverse searing. He’ll talk about standing barefoot in the dust, his guitar nearby, kids running around, a bit of Stubb’s soaking into a thick ribeye as the sun drops low.
It’s not just about what’s on the plate—it’s who you’re sharing it with, what the day’s been like, what you’re listening to Will tells us. "Food and music are both about creating a moment. That’s the stuff people remember.”
As his songs continue to resonate around the world, from the stages of Nashville to the paddocks of New South Wales, William Crighton remains committed to that core philosophy: stay grounded, keep it simple, and always cook with heart.
Because whether he’s crafting a haunting verse or searing a steak, Crighton knows—the good stuff happens when you let the fire do its thing.
She describes the record as “connected to the past," and refuses the idea it’s connected to nostalgia. “Unlike nostalgia, I wanted to explore being connected to heritage and understanding the sources of inspiration and symbolism we draw from to build on our collective narrative. The downside of social media is that we are losing reference to where things come from. We are losing deeper meaning.”But now that Dirt is done, Starr’s gaze has changed direction again. “My number one tip would be not to worry about what everyone else is doing and work with what you've got,” she says. “I had horrible experiences growing up, with people negging me to get a tan and wear more revealing clothing, but I never felt comfortable doing that and and that developed my grandma style which I love. I found my way of doing things.”Like her music career, sun safety is something that Starr does on her own terms, which makes for an idiosyncratic journey. “I enjoy the shade, chilling under trees, wearing oversized clothing, applying my mineral sunscreen, and carrying a giant parasol like I'm from the 18th century,” Starr says.If you or someone you know has cancer, get free confidential support from a cancer nurse, call 13 11 20. " ["post_title"]=> string(45) "Phebe Starr on the Importance of Staying Cool" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(45) "phebe-starr-on-the-importance-of-staying-cool" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2024-09-05 15:19:50" ["post_modified_gmt"]=> string(19) "2024-09-05 05:19:50" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(29) "https://thebrag.com/?p=883806" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post_count"]=> int(2) ["current_post"]=> int(-1) ["before_loop"]=> bool(false) ["in_the_loop"]=> bool(false) ["post"]=> object(WP_Post)#12643 (24) { ["ID"]=> int(884490) ["post_author"]=> string(6) "532475" ["post_date"]=> string(19) "2025-04-30 14:20:04" ["post_date_gmt"]=> string(19) "2025-04-30 04:20:04" ["post_content"]=> string(4899) "