EXPLORING THE INDUSTRY’S MOST CREATIVE JOB: HEAD OF ADVOCACY, PROOF CREATIVE
ASIA PACIFIC, 11 MAY – Could you be our new Head of Advocacy? Jason Williams is moving to new ventures and so we seek a new creative talent to spearhead this amazing consultancy arm, as Head of Advocacy Proof Creative.
As the Head of Advocacy for Proof & Company’s consultancy arm, Jason “Widge” Williams has one of the most exciting and dynamic roles in the beverage industry. From creating new bar concepts to working on hotel development projects, his job is never dull. In this interview, we dive into his daily routine, career trajectory, and what it takes to succeed as a hospitality consultant.
Jason Williams
What does an ‘average’ (actually, not so average) workday look like?
If I had to describe my role in just five words, I would say that it is stimulating, diverse, extraordinary, fulfilling, and creative. From collaborating with top hotel brands to developing cutting-edge beverage solutions, no two days are the same.
My role goes beyond just developing creative beverage solutions. I also work closely with property owners and VPs at leading hotel brands, providing insights on strategy, business development, and everything in between. On select high-value projects, I am involved in the entire process, from layouts and cocktail menus to music briefs and financials.
For the daily happenings, it can be anything from team whiteboard sessions on a new drinking ritual for a global hotel brand, to work on BOH layouts for a rooftop bar in Bangkok. As part of the 28 HongKong Street leadership team, I also dedicate time to working on the business strategy, marketing efforts and people management.
How did you land the gig and how has it changed over the years?
When I first landed the gig, I never imagined the amazing journey that lay ahead. I was given the opportunity to lead a bar and beverage consultancy embedded in our distribution business, a groundbreaking concept that our co-founders envisioned. With my transferable skills and experience in running beverage programs for a larger group in Sydney, I had the foundation to take the team to greater heights.
As the consultancy grew, so did our portfolio of clients and projects, giving me the chance to work on innovative and impactful initiatives that are constantly pushing the boundaries of what’s possible in the world of cocktails and spirits. From collaborating with leading hotel brands to working on new bar concepts and the ’20 Pillars’ on select high-value projects, my days are never dull.
Being part of the Proof Creative and advocacy arm has also allowed me to contribute to the broader conversation around the beverage industry and its future. As we continue to innovate and pioneer new approaches, I’m excited to see where this journey takes the business and how our expert Proof Creative team can continue to make a positive impact in the industry.
Atlas Bar, Singapore
Is there one stand-out project that defined your career to date?
Throughout my career, I’ve been fortunate enough to work on many incredible projects, but one in particular stands out as a defining moment for me: Atlas. Working on this project was a dream come true, and I’m grateful for the opportunity to collaborate with the owners and operating team to bring the concept to life.
It was an honour to be a part of creating such a special place, and it truly shaped my approach to cocktail and bar design. The experience reminded me of the importance of taking risks, pushing boundaries, and trusting your instincts to create something truly unique and unforgettable.
How do you balance creative vision with practical considerations, budget, timeline, and more?
My main focus is ensuring client relationships to ensure that we, as a team, have a solid understanding of the client’s goals and objectives, which enables us to design solutions that are not only creative but also realistic, achievable, and aligned with their budget and timeline. Balancing these factors can be challenging, but we believe it’s essential to deliver exceptional results that exceed expectations.
Proof Creative Team
How do you stay up to date with industry trends and incorporate new ideas and technologies into your work?
As a part of an integrated business such as Proof & Company (spirits distributor, bar operator, consultancy), we are exposed to varying sides of our industry. I believe that staying abreast of industry trends and incorporating new ideas and technologies into our work is essential to create truly innovative solutions.
This means attending conferences and events, networking with other industry professionals, and regularly learning from the best – we go to a lot of bars! Our consultancy also aims to elevate the hotel bar experience by incorporating more disruptive ideas in that space.
What are the essential qualities of a successful Head of Advocacy, and how do you cultivate these qualities in yourself and your team?
I believe the essential qualities of a successful Head of Advocacy include a passion for exceptional creative drinking experiences, a passion for our industry, big-picture thinking, great communication skills, confidence, creative outside-the-box thinking, and exceptional client relationship management.
I continue to cultivate these qualities in myself and my team by promoting a culture of innovation, creativity, and collaboration, and by fostering an environment where everyone feels empowered to share their ideas and opinions.
Any other thoughts?
As I look back on my incredible journey of the past 8 years with Proof & Company and engage in conversations with potential candidates for my succession, a question keeps lingering in my mind: “Why am I leaving this role?” The truth is, it’s not an easy decision. Living abroad has been an amazing adventure, filled with unforgettable experiences, lifelong friendships, and…finding my wife!
However, the time has come for me to return to Australia, where I can focus on pursuing my business endeavours. While I will dearly miss the incredible moments and contributions to one of the world’s finest drinks companies, I am excited to embrace the next chapter of my life.
FROM BEHIND THE BAR: AN EVOLUTION OF COCKTAIL BARS
ASIA PACIFIC, 10 MAY – Imagine yourself transported back to the 1920s, a time of prohibition, speakeasies, and bootlegging. Prohibition had just been introduced, and bartenders had to get creative with their drinks to satisfy their patrons’ thirst for alcohol. They started experimenting with new ingredients, creating complex cocktails that became the hallmark of the speakeasy. Fast forward to the present, cocktail bars have come a long way since those prohibition-era speakeasies. Nowadays, mixology is an art form, and the cocktail bar has transformed into an immersive experience that engages all your senses. From personalized menus to theatrical service, every element of the modern cocktail bar is designed to create a unique and unforgettable experience for guests.
Nadodi's Kuala Lumpur, Bar Lounge
In recent years, the cocktail bar has undergone quite a transformation. This was accompanied by a newfound admiration for bartenders, who began to be viewed as passionate creatives intent on delivering unique experiences for their patrons. These passionate mixologists and ‘bar chefs’ draw in new imbibers looking for exciting novel experiences. More than just creating concoctions that will thrill, bars are going beyond to offer special and bespoke services that exceed those of their typical menu.
According to Jason Williams, Head of Advocacy, we may begin to see a rise in hybrid venues that combine the traditional cocktail bar with other forms of businesses, such as restaurants and cafes. These venues comprising parts of a cocktail bar, wine bar, and cafe may soon emerge to create an all-encompassing experience for customers. Not just in terms of drinks, but in innovation as well. For example, Singapore’s Stay Gold Flamingo has become a place to spend a day as a cafe and an evening at a rock ‘n’ roll-inspired, sophisticated restaurant bar.
Creative Associate Dezmond Ho offers an analogy that captures the spirit of this unique development: “Like a well-stocked book collection which has something to suit every reader, venues with a variety of bar concepts and styles can satisfy different demographics and preferences. With so many creative and fun drinking rituals to choose from, it is definitely a great time to be a part of this culture.”
Stay Gold Flamingo's Cafe
Stay Gold Flamingo's Cocktail Bar
Going beyond, Bar Consultant Andy Loudon highlights how cocktail programming has gone up a level. Traditionally, the hospitality industry was known for allowing guests a glimpse into a venue, but now, this has evolved to be much more than just a peek. They are looking for a more individualised touch, like being part of the family.
Loudon adds, “Having tailored programming gives the venue a chance to provide guests with interactive and theatrical experiences, like trolley services, martinis made right at the table, and gueridon service.”
The following phase of evolution presents itself when conventional menus of merely listing drinks are shifted to more imaginative ones with cocktails involving stories, progressive drinks, and a multi-sensory experience. Just a printed list of cocktails might be enough for some settings, but to please today’s increasingly discerning cocktail connoisseurs, much more is required. Charlie Ainsbury, Senior Bar Consultant, states that a bar menu is not only a list of drinks but also an entrance into its concept and identity. This showmanship negates boredom, a vital component that allows bartenders to bring storytelling and accoutrements that warrant a return visit.
The Art of Mahjong Menu
Think origami cocktail lists, pop-up book-style menus, and hand-illustrated pages that invite guests on a visual journey. The integration of modern technology adds another layer of excitement, whether it is a QR code that shares a recipe with guests or an AR (Augmented Reality) experience that brings the bar’s surroundings to life. The menu should be a feast for the eyes and a thrilling experience that leaves a lasting impression.
Proof Creative has put this idea to use in their consultancy projects. At Bar Trigona, sustainability and origin of ingredients are paramount; they use local farmers to source the fruits used in their cocktails, and then employ every part of the fruit, from fermentation to including the seeds in the paper for patrons to take home and grow.
It is also no surprise that customers today anticipate sustainability in their drinks. To highlight this further, ecoSPIRITS has joined forces with Rosewood to develop a collection of low-waste cocktails, using sustainable and upcycled ingredients. The two companies have joined forces across many luxury properties around the world, including London, United Kingdom; Hamilton, Bermuda; and Phnom Penh, Cambodia.
Bar Trigona, Kuala Lumpur
ecoCOCKTAILS at Rosewood Hotels
The evolution of cocktail bars has truly been a journey filled with creativity, innovation, and transformation. What started as a humble place for working-class folks to enjoy a stiff drink has now become an immersive experience where mixology meets art, and customers can interact with bartenders to craft their own unique cocktails. The second golden age of fine drinking has ushered in personalized experiences and hybrid venues that combine traditional cocktail bars with other types of businesses, such as restaurants and coffee shops.
With sustainability and provenance being key considerations for many bars, the future looks bright for the cocktail industry. As new trends and technologies continue to emerge, we cannot wait to see what exciting new experiences cocktail bars will offer in the years to come. The only certainty is that the cocktail bar will continue to evolve, innovate, and surprise us.
FROM BEHIND THE BAR: THE IMPORTANCE OF TERROIR IN RUM
ASIA PACIFIC, 12 APRIL – Rum is a versatile and flavorful spirit that has become a staple ingredient in cocktails across the globe. While it is beloved for its distinct taste, one often overlooked element that sets one rum apart from another is terroir. This concept, which is gaining traction in the world of spirits, emphasises the importance of environmental and cultural factors in shaping a rum’s flavour profile.
Explore the world of rum and terroir with us as we learn about the impact of climate, soil, and cultural practices on the unique taste and character of each rum. From the Caribbean to the Pacific and beyond, this concept of rum and terroir promises to reveal the fascinating complexities and nuances of this beloved spirit.
Plantation Rum Isle of Fiji
Terroir And Its Impact On Rum
Terroir refers to the environmental factors that impact the growth and development of plants that make spirits, resulting in a unique flavour and aroma profile. In the case of rum, terroir plays a significant role in shaping the final product. Whether it is wheat, sugarcane, agave, or grapes, at its core, all spirits are agricultural products that start with their plants.
Various environmental factors impact the growth and development of sugarcane used in rum production, such as soil type, microclimate, and native yeast strains. Sugarcane grown in tropical and subtropical areas with high humidity grows faster, undergoes photosynthesis, and produces more sugar. In contrast, drier climates can concentrate flavours into specific parts of the plant, resulting in less yield but more concentrated flavours. For example, sugarcane in Fiji is well known to be high quality and easy to grow thanks to the fertile volcanic soil, while Barbados is the only coral island still producing sugar cane thanks to a perfect combination of sunshine, gentle trade winds and cooling rains.
These diverse terroirs lead to distinct styles of rum. Martinique’s Agricole rum showcases the region’s unique terroir with its grassy and vegetal notes, while Jamaican rum’s robust character reflects the island’s culture and fermentation techniques. Each native yeast strain evolves, adding to the complexities and nuances of when, where, and how a spirit is produced.
The West Indies Rum Distillery Ltd, Barbados
Long Pond Distillery, Jamaica
Factors Coupled With Terroir
While Mother Nature plays a significant role in terroir, human activity such as farming, cultivating, and production methods (fermentation, distillation, ageing) also contribute to it. For instance, a farmer’s decision on what to plant near the crops can directly affect the soil microbiome and impact the overall character of the spirit. Furthermore, each process step, from harvesting to fermentation, can introduce variations and contribute to the unique qualities of the final product.
Expanding on Jamaican rums, we see how culture influences fermentation techniques, resulting in longer fermentation times and a heavier body to the final rum. The result is an emphasis on full-bodied, strong with funky notes of tropical fruits, wood, rubber, spices sweet caramel and molasses rum that reflect the relaxed lifestyle of the island. Unaged rums are a great way to experience the true essence of terroir, but even ageing can contribute to it. Careful consideration of the type and treatment of wood in the barrel by distillers can enhance or mask the flavour compounds in the final spirit.
Why Bartenders Should Care About Terroir In Rum
Whether served neat or in a cocktail, terroir adds depth and complexity to the drinking experience. Bartenders are cluing into this, drawing out certain characteristics in different rums to highlight and compliment other ingredients. For example, rums from Puerto Rico tend to be drier due to the island’s hot climate and a requirement of one year of ageing brings out vanilla and oak notes in the spirit, making it the perfect base for the rich and spice-heavy Coquito cocktail. Rum from the Philippines can lend itself well to fruit-forward cocktails, due to the hot and tropical climate, showcasing the rum’s fresh, bright flavours.
As consumers seek more elevated drinking experiences, educating them about the terroir of the rum being served can increase their appreciation for the nuances and complexities of the spirit. By learning about the rum’s terroir, customers can gain a better understanding of the origins of the flavours and aromas in their glass and develop a deeper appreciation for the craftsmanship and artistry involved in producing premium rums.
Plantation Rum, Barbados
The Terroirs Of Plantation Rum
Plantation Rum has made a name for itself in the world of rum by placing a strong emphasis on terroir and its impact on the taste and quality of its rums. The brand has produced a range of exceptional rums by prioritising terroir and experimentation. One of their standout offerings is the Vintage Collection, which includes the Plantation Venezuela 2010, a rum that showcases the distinctive flavours of Venezuelan rum-making. Distilled uniquely in 2010, it boasts a flavour profile that includes notes of hazelnut and oak-nut, highlighting the country’s terroir beautifully.
Furthermore, Plantation Rum has made significant progress in forging partnerships and sampling tastes from all over the world. Recently, they have worked alongside the West Indies Rum Distillery team in Barbados to reconstruct a long-unused 19th-century pot still and have even gone so far as to attempt to use sea water in a fermentation batch to test how the yeast will interact.
Maylis Berger, Senior Brand Manager (APAC) of Maison Ferrand
“Rum is the most diverse spirit in the world. Plantation Rum‘s mission is to showcase the great Terroirs of rum. We invite each one of you to discover the flavours of the different Terroirs of rum through fascinating expressions, each of them defines by unique savoir-faire and a double-ageing technique.
We continuously study the techniques of rum making, which we find fascinating. The beauty and uniqueness of rum remain in the diversity of cultures and production techniques. This is a precious heritage that should never be undermined by any self-interest. Some islands or rum producers won’t make rum the same way, the rum will be influenced by their heritage and practices. This must be respected and understood because it is the very essence of rum, and what makes it so special.”
As the rum industry embraces the significance of terroir, Plantation Rum has raised the bar by prioritising terroir in their production process. This has yielded an array of imaginative and high-grade rums with distinctive flavours native to their region. With the spotlight on terroir, consumers will certainly admire the finesse and proficiency used to produce such remarkable beverages. There is no better way to traverse the world in a glass and savour the genuine taste of place.
FROM BEHIND THE BAR: THE MARTINI RESURGENCE
ASIA PACIFIC, 21 MARCH – The martini is more than just a cocktail; it’s a symbol of an era of sophistication and elegance that still captivates us today. As the world of mixology continues to evolve, this classic cocktail is making a big comeback. With the rise of home bartending and a renewed appreciation for classic cocktails, the martini is experiencing a renaissance in popularity. Its enduring sophistication has captured the attention of a new generation of cocktail enthusiasts, sparking a renewed interest in this timeless libation.
What’s driving this resurgence of the martini? According to Bobby Carey, Proof Creative’s Senior Bar Consultant, the rediscovered appreciation of the martini is partly due to the practical economic motivations of customers. With the rising cost of goods and living expenses, people are looking for more value for their dollar, and spirit-forward cocktails like the martini provide just that.
“Quality over quantity is key as individuals will look to maximise their nights out and have the best and most impactful experience.”
However, it’s not just economic motivations that are fueling the martini’s revival. Lockdowns and social distancing measures have inspired people to get creative with their at-home entertainment, leading to a deeper appreciation for cocktail culture and a growing demand for craft and artisanal spirits. Consumers are taking the time to learn about the basics of cocktails, tasting flavours, and understanding the backgrounds of spirits. This has not only deepened their knowledge of cocktail culture, but has also further fuelled the increasing use of craft and artisanal gins, vermouths, and bitters in drinking establishments.
“This has created a whole new group of people who have a deep appreciation for classic drinks. These more informed consumers also place a high value on the quality of ingredients and the sourcing of spirits, leading them to seek better drinks at bars,” Maison Ferrand’s Senior Brand Manager, Maylis Berger says.
The Argo Martini
Dark Series Oyster Shell Gin Martini
Bartenders and bar owners are catering to this renewed interest by creating innovative variations of the classic drink. For instance, the ARGO Bar at Four Seasons Hong Kong collaborated with Never Never Distilling Co. to produce a unique and delicious gin that includes 3 types of Chinese tea, matured in ex-Chardonnay barrels, and seasoned with Mancino Secco Vermouth under vacuum, for the driest Argo Martini. Similarly, Teresa Bar offers a modern Kaweka Martini made with foraged ingredients in New Zealand, Tarata and Horopito mixed with Mancino Vermouth Secco, perfect for guests looking for something extra special.
And the innovation does not stop there. Brand owners are also exploring various gin varieties to create stunning Martini variations. Never Never Distilling Co., for instance, has created an Oyster Shell Gin that makes for an exquisite Martini with its wax flower and salinity flavour profile. Peddlers Gin, on the other hand, infuses its gin with ingredients commonly used in Chinese medicines and cuisines, such as Buddha’s hand, Sichuan pepper, Chinese cassia, lotus flower, and more, which gives the drink a unique character. Bartenders can then adjust the amount of dry or sweet vermouth to complement the gins when creating these cocktails.
Kaweka Martini with Mancino Secco Vermouth
Mancino Secco Vermouth Martini
The contemporary craft of the martini is not just about mixing finesse, but also the use of high-quality ingredients. One key ingredient making an impact on the martini scene is Mancino Vermouth, which is renowned for its balance of sweet and bitter flavours and traditional production methods. This extraordinary spirit has allowed bars and home bar owners alike to create a range of martinis that come close to the classic form, providing a welcome contrast to the overly sweet concoctions of the ’90s.
The martini’s resurgence shows no signs of slowing down, and with the growing interest in craft and artisanal spirits, it’s no surprise that Mancino Vermouth Secco has become an essential ingredient in bars around the world. Founder Giancarlo Mancino believes that consumers will continue to appreciate this classic cocktail while seeking innovative ways to enjoy it throughout the year. Like an espresso, the martini is best enjoyed at the bar counter with your favourite bartender, and Mancino Vermouth is poised to play a vital role in elevating the modern martini experience.
PROOF ADVOCATES PAY TRIBUTE TO EXTRAORDINARY WOMEN THIS INTERNATIONAL WOMEN'S DAY
ASIA PACIFIC, 8 MARCH – International Women’s Day is a time to celebrate the resilience, strength, and determination of women worldwide. To honour the inspiring women in our lives, what better way to do so than with a signature cocktail that captures their essence? This time, we highlight some exceptional cocktails crafted by our Proof Advocates, who were each inspired by the remarkable women in their lives.
Kino Soh
Kino Soh, the Brand Ambassador of Brass Lion Distillery, created the Dragon Lady cocktail as a tribute to her mother’s persona – sophisticated and bold. Her mother’s unwavering dedication to providing for her family and her outstanding cooking prowess gave her the impetus to become the best version of herself. This bright and complex beverage was put together with Brass Lion Navy Strength Gin, Brass Lion Butterfly Pea Gin, Mathilde Poire Liqueur, Calamansi Cordial, Lemon and Foamee, using Singapore’s botanical blends to give it a distinctive flavour profile. Mathilde Poire Liqueur adds a subtle sweetness to the cocktail, while the Calamansi Cordial gives it a bright, citrusy kick. The creamy texture of the foamee brings everything together, making the Dragon Lady a well-balanced and flavourful tribute to Soh’s mother.
Shay Chamberlain
Shay Chamberlain, the Brand Ambassador of Never Never Distilling Co., found inspiration in Australian tennis legend Ashleigh Barty when crafting her cocktail. Barty is a former professional tennis player and cricketer who has made a name for herself as one of the best athletes in the world. Chamberlain was inspired by the athlete’s commitment to excellence and wanted to honour Barty’s spirit of strength and determination. Her “Barty” Martini is strong and flavourful, made with the award-winning Never Never Triple Juniper Gin. This delicious craft gin is made with native Australian ingredients and delights drinkers with the bright and earthy qualities of juniper. With its bold and spicy flavour profile, this cocktail also celebrates all powerful women who inspire us to be our best selves.
Maylis Berger
Maylis Berger, Senior Brand Manager for Maison Ferrand, created the Citadelle Jardin Gin & Tonic to celebrate her mother’s strength and positivity. This beautifully crafted cocktail uses Citadelle Jardin D’Été Gin, balls of fresh melon (which happens to be her mother’s favourite fruit) and a lemon twist. Citadelle Jardin D’Été Gin is a premium craft gin made in France and offers a delightful combination of sweet and zesty flavours. The fresh melon adds a nice sweetness and the lemon twist adds a wonderful zing to the cocktail, resulting in a sweet and refreshing drink that honours her mother.
Karina Aggarwal
Karina Aggarwal, Vice President of India Craft Spirit Co., celebrates her mother with an exquisite TERAI Gin Fizz cocktail that captures her mother’s radiant spirit. Aggarwal’s mother, who she describes as the smartest woman in her life, embodies kindness and a constant thirst for learning. The cocktail’s recipe features TERAI India Dry Gin, lime juice, honey syrup, egg white, and a splash of soda, resulting in a sweet and refreshing blend that stands the test of time. TERAI India Dry Gin is one of the most exceptional craft gins hailing from India, meticulously handcrafted in small batches. Its unique botanical blend is inspired by the Terai region, a lush green oasis nestled at the foothills of the majestic Himalayas. A beautiful gin to befitting for a luminous lady.
These beautiful cocktails embody the intricate flavours that are a homage to the amazing women in our lives, who hold an inspirational spirit that connects us all. On International Women’s Day, let us join in a toast and salute all the incredible women in our lives and their extraordinary spirits.
PROOF & COMPANY CELEBRATES BARTENDERS ACROSS APAC ON WORLD BARTENDER DAY
ASIA PACIFIC, 23 FEBRUARY – This World Bartender Day (24 February), Proof & Company is proud to celebrate the incredible bartenders across Asia Pacific who have shaped the industry for generations to come. From innovative mixologists to dedicated bar owners, we’re excited to shine a spotlight on the talented professionals across the region who are redefining and elevating the cocktail culture. Let’s take a look at five of the inspiring bartenders who are making waves in their communities.
Chau Tran
Farmer's Market
Chau Tran, co-owner of the Burrow Bar and Cash Only Diner in Sydney, is a respected and much-admired figure. After completing a degree in marketing and commerce, she worked her way up in the bar industry, starting as a bartender and progressing to the roles of barback, venue manager and finally general manager. In 2016, Tran achieved her goal of owning a venue, joining forces with her best friend Bryce McDonough to open Burrow Bar. The small boutique cocktails and spirits bar was even nominated for a series of awards, including Australian Bartender Magazine’s Bar of the Year, NSW Bar of the Year and Small Bar of the Year for 2019.
Tran further established herself in the industry by becoming the 2019 Global Winner of the Gin Mare and earning second place in the Bar Convent Brooklyn cocktail competition in 2020. Additionally, Tran and her team initiated the hospitality pro-bono marketplace Hospo Threads to provide aid to the hospitality industry, in addition to cooking and delivering more than 10,000 meals to those in need during the pandemic.
When asked what was Tran’s signature drink, she presented Farmer’s Market made with Never Never Juniper Freak Gin.
“This drink sums up Burrow Bar in a cup for me – a joyous hug on the inside from a dear friend. It’s the same feeling I get when let loose at a unique grocery store or wandering around a farmer’s market on a Saturday morning. It is a a drink that celebrates Spring and a drink that reminds me of my favourite time of my week.”
Harry Zhang
Jade Lake
Harry Zhang’s impressive tenure in the cocktail industry began at the Equis Bar of the Four Seasons Hotel Beijing, where he spent two years studying techniques before transferring to the UNION Bar at the Opposite House. During that time, both bars earned the prestigious Drink Awards for the Best Hotel Bar in China.
In his work at UNION Bar, Zhang has dedicated himself to producing modern cocktails that challenge him to find ways of unlocking the full spectrum of flavours and the taste profiles of his drinks. A fitting culmination of his creativity is the Silk Road-inspired bubble punch cocktail that has become his signature.
Blended with Peddlers Rare Eastern Gin and Sichuan E’mei mountain snow jasmine tea, the delicate yet bubbly punch is the embodiment of Chinese flavours. The intensity of pepper is balanced with passion fruit and bergamot, while the final result is an exotic drink with a unique blend of floral, fruity, and spicy notes – making it the perfect beverage to savour in this modern cocktail bar.
Meredith Earle
Rōhi
Meredith Earle has been a successful presence in New Zealand’s cocktail industry for 10 years, even taking her talents to festivals such as Rhythm n Vines, Bay Dreams, and many other musical gigs throughout Aotearoa. Working under the mentorship of Matt Barnsley at Austin Club, Earle gained invaluable experience as the second-in-charge at the 1950s-style speakeasy. Drawing on and utilising the wealth of native New Zealand ingredients, her excellence in the field saw her crowned winner of both the Show Us Your Roots and Step into Never Never Competition in 2022. Recently, Earle crossed the seas and began her journey at Black Pearl, Melbourne to further her exploration of cocktail concoctions, as well as the local produce and landscapes of Australia.
Earle’s signature cocktail has been a personal favourite, with the components themselves reflective of the Aroha (love) she has for her mother and her roots. Sustainable and full of foraged ingredients and fresh produce, the concoction also incorporates Roots Gin and horopito, embodying the Maori heritage that lies close to her heart. A salt garnish serves as a reminder of the salty sea air near her family’s urupā (cemetery) in Kawa Kawa Bay, an area in which Earle is able to relax and truly feel at home. But the most special part of her concoction lies in the rose cordial, made with love by Earle herself.
“The homemade Rose cordial is a good balance of sweet and sour, inspired by my mother Joanne Rose Earle and her mother Alice Rosie Williams. These two women are my roots and have made me who I am today.”
Maikal Gurung
The Tot Grog
Drawing from his years in Hong Kong’s F&B industry, Maikal Gurung is highly renowned for his invention of cocktails and the tutelage he provides to inexperienced bartenders. Gurung has served as the Head Bartender of Lobster Bar in Shangri-la Hong Kong and, having the spirit for new explorations in the world of cocktails, he is now the General Manager of The Daily Tot. With the freedom to freely express himself through the creation of cocktails, today Gurung guides the team of rum makers and youthful bartenders as they venture through the realm of rum.
With The Daily Tot’s passion for extraordinary rum, it’s only fitting that Gurung’s signature cocktail features the distinctive Plantation Rum. Inspired by Vice-Admiral Edward Vernon’s navy grog “recipe” from 1740, The Tot Grog gives an updated spin on the traditional drink with its blend of coconut water, coconut soda, and Plantation Rum. The refreshing result is a nod to its history, paying homage to its past while creating a modern concoction that energies guests.
Nursham Arfiyyan bin Abdul Rahman
Fiery Paloma
Nursham Affiyan bin Abdul Rahman, otherwise known as Sham, is the bar supervisor at Lucha Loco, a festive eatery nestled within the concrete jungle of Singapore’s Duxton Hill. This converted shophouse boasts delicious Mexican cuisine as well as a hidden garden, and Sham’s passion for aged agave spirits and artisanal mezcals brings even more authenticity to the place. When concocting a cocktail, Sham loves to have fun and add a bit of zing to the drink with an assortment of bitters.
A prime example of his handiwork is his signature, Fiery Paloma. The sweet, fiery scent of the classic cocktail, enhanced by firewater bitters, combined with the candied and smooth La Travesia is an olfactory journey reminiscent of a spirited Mexican afternoon. His creative artistry is infused with enthusiasm and panache – it is what distinguishes his work from the rest.
FROM BEHIND THE BAR: THE EMERGING WORLD OF ASIAN GINS
ASIA PACIFIC, 31 JANUARY – The world of Asian Gins is an ever-evolving and growing phenomenon, one that has seen an incredible boom in recent years. From India to China to Singapore, and everywhere in between, distillers across Asia are producing some of the most remarkable spirits the world has seen. And it’s no surprise, given Asia’s incredible cultural, geographical, and culinary diversity, as well as its remarkable economic growth in recent decades.
To gain an understanding of the rising trend in craft gins, we interviewed some of the pros in the Asian Gin community. They have been championing regional flavours and incredible stories through their extraordinary spirits.
VERSATILITY OF GIN
With its multifaceted, flexible character, gin serves as an ideal vehicle for infusing a broad range of botanicals, herbs, spices, teas, and fruits native to Asia – a feat that many spirits cannot compare to. This presents craft distillers with a wonderful chance to put an imaginative spin on local botanicals.
Karina Aggarwal
“Gin as a drink occupied a fairly unique space when it comes to spirits—there is much less discourse and judgment on ‘how not to drink’ it as compared to other spirits; it is also very versatile in how bartenders, enthusiasts, or casual drinkers can play with it to customize it to their tastes.”
Founder of Brass Lion Distillery in Singapore, Jamie Koh, agrees “So much of gin-making is about the provenance of ingredients, and I think it’s great that each country in Asia can stamp its mark on the industry by highlighting its local botanicals.”
HOME TO AN AMAZING ARRAY OF UNIQUE BOTANICALS
What works particularly well for Asian craft gin distillers lies in the great variety of botanicals available in the diverse region, allowing for a plethora of possibilities and more flavour-forward craft gins.
As Aggarwal states, “We have access to indigenous botanicals that have enabled each brand to craft something truly distinct and uncover lost stories. For TERAI, the botanicals chosen were selected to emphasise Indian familiarity while breaking away from the traditional cardamom and pepper combination.”
With one of the world’s most diverse and sophisticated food cultures, China offers a variety of flavours to draw upon. Peddlers Gin calls upon the wealth of flavours that the country has to offer, such as Buddha’s Hand from Yunnan, Sichuan peppers, and lotus flowers from Ganshu, to deliver a complex, distinctive and balanced flavour profile. “Ultimately, we wanted to create a gin that was unique to our region but could stand alongside the best on the world stage,” explains Joseph Judd, Head of Brand at Peddlers Gin Company.
Jamie Koh
Similarly, Koh seeks to tell the story of Singapore and its local heritage to the world.
“As a centuries-old trading port, we’ve been pivotal in the transportation of spices from east to west. This, on top of our multicultural society, allows for a beautiful melting pot of ingredients that help to make our gins uniquely Singaporean.”
BOOMING DRINKING CULTURE IN ASIA
The trend of craft gins has grown immensely over recent years, a phenomenon attributed to expanding drinking culture and changing regional preferences. Consumers are becoming increasingly interested in experimenting with new spirits, in search of those that suit their personality, hence leading to an abundant variety of inventive products hitting the shelves.
In India, the gin market has grown significantly and spawned multiple domestic labels. “Observing customers go from enthusiastic supporters (of multiple brands) to favouring one product over the other has been fascinating,” says Aggarwal. Merely creating a gin isn’t enough nowadays; it must possess something distinctive – in terms of flavour, branding, or backstory – to stand out.
In addition, the flourishing cocktail culture has prompted many to start showing a greater interest in gin and different gin-based concoctions.
Joseph Judd
“We are fortunate to have played a tiny part in the thrilling and innovative cocktail culture in Shanghai which is beyond compare. There are multiple great cocktail bars in the city such as Union Trading Company, E.P.I.C. and Shake, among many others, that have raised the bar and we have seen numerous amazing concepts coming up since, each of which is contributing to the scene in its unique way.”
While the world grows increasingly aware of the extraordinary offerings these countries have to offer, the years ahead are looking incredibly exciting for craft gin in Asia. Craft gin distillers are in the unique position of being able to bring awareness to the various places that provide the source of the flavours they bring to their gins.
As Koh remarks: “We hope to continuously innovate while staying true to our roots. We’ve created our own lane and we plan to stay on it – highlighting the beauty of our local botanicals and striving to create spirits that represent who we are.”
ABOUT BRASS LION DISTILLERY
The birth of the idea came back in 2012 when they were looking for a spirit crafted here in Singapore. After embarking on a six-year journey to create a spirit that can truly encapsulate the heart of Singapore, Brass Lion Singapore Dry Gin was brought to life.
Building upon classic gin foundations of juniper berries and coriander seed, the first Singaporean micro-distillery introduced traditional Asian flavours such as the aromatic torch ginger flower and citrusy lemongrass. The result? A smooth, vibrant spirit that is the quintessential expression of The Singapore Dry Gin – a true reflection of the cultural melting pot that is Singapore.
For more information, please visit Brass Lion Distillery.
ABOUT TERAI INDIAN DRY GIN
Founded by the Swarup Family in India, TERAI India Dry Gin is a modern gin rooted in London Dry Gin traditions but with an intrinsically Indian flavour profile and character. It is a vibrant gin that begins with lush green notes lifted by citrus zest. This is followed by a characteristic floral bouquet and a sweet and piney juniper aroma. On the palate, sweet and herbaceous flavours are balanced by a dry spice and savoury finish. TERAI combines the love for our land, expertise in distillation and agriculture, a Spirit of Craft, and a devotion to a good drink to bring you the true India Dry Gin.
For more information, please visit TERAI India Dry Gin.
ABOUT PEDDLERS GIN COMPANY
Peddlers is a Shanghai gin company started in 2017 with a vision of challenging perceptions of what it means to be ‘Made in China’. Using uniquely Chinese ingredients like Sichuan Pepper and Buddha’s Hand, Peddlers Gin tells a story of diverse regions of China. With exports of their premium gin to over ten countries throughout the Asia Pacific, and triple-digit sales growth, Peddlers is proudly representing Shanghai to the world.
For more information, please visit Peddlers Gin Company.
FROM BEHIND THE BAR: COFFEE MEETS COCKTAILS
ASIA PACIFIC, 21 DECEMBER– The delicious mix of coffee and craft spirits, two of the world’s greatest pleasures, has been quietly growing up with the second Golden Age unfurling globally.
Certainly, individuals have been elevating their coffee by adding spirits long before cocktail culture emerged, but the surge of coffee cocktails in the modern canon has been bolstered by two drinks from the last century: the Irish Coffee in the 1940s and the Espresso Martini in the 1980s. Both are fairly simple cocktails that let the coffee shine, they’ve inspired a movement to combine coffee and spirits in cocktails all over the world.
Cllub Caffe at 28 HongKong Street
Diplomático Mantuano Mocha
In Australia, coffee culture has long been at the forefront, with baristas and roasters taking it just as seriously as the cocktail scene takes their mixology. Charlie Ainsbury, Senior Bar Consultant at Proof Creative confirms this notion, “Coffee is synonymous with Australia, dare I say that if there was a capital of the Espresso Martini, we would be it.”
Charlie Ainsbury, Senior Bar Consultant at Proof Creative
“The complexity and familiarity of coffee just show how diverse the humble coffee bean can be depending on how you choose to extract its flavour. It can be dark, rich, and bitter and it can also be light, silky, and fruity. I also enjoy the immediate affinity guests have with coffee in cocktails.”
Seemingly simple on the surface, coffee’s taste and aromatic profiles are complex and can range from fruity to earthy, bright to rich, spiced, and chocolaty, all with some signature bitterness. Like any agricultural product, coffee beans evoke the terroir from where they are grown, with different roasting and production methods coaxing out a spectrum of flavours before it gets to your cup. The complexity and versatility of the beans are not only what make it such a vastly intriguing beverage on its own, they also make coffee ideal to utilise in cocktails.
“Well, there is the obvious energy boost but also coffee can be used in so many ways from being the main flavour in a cocktail. The roasted bitterness from the coffee compliments many other flavours like citrus and dark berries,” General Manager of 28 HongKong Street, Chris Peart explains, “Coffee also mixes with most liquor categories – whisky, rum, agave, fruit liquors… There are many possibilities when using coffee in lovely tipples!”
For the true connoisseur ready to develop their own recipe, consider what characteristics coffee can bring to your cocktail and highlight or contrast from there. Bright lemon, toasted pineapple, caramelised oak, nutty coconut, and rich chocolate each make fantastic compliments to different beans and roasts. Select a direction for your cocktail, then build it out with supporting ingredients to tie it all together, working with the complexity of the coffee.
If you just want to dip a toe in the waters of coffee cocktails, the Espresso Martini, Irish Coffee, or Carajillo won’t disappoint. A self-proclaimed Espresso Martini lover, Peart explains what makes a great tipple.
Chris Peart, General Manager of 28 HongKong Street
“A good one is usually made using a spirit other than vodka. Personally, a good dark rum like Diplomatico Reserva Exclusiva, or an Anejo tequila. The coffee liqueur should be something decent but not super dry and still have some nice sweetness to it that goes really well with some freshly made espresso. You should also be good at using a coffee machine! Finally, a few dashes of saline can be a nice addition. Keep it simple with quality ingredients across the board.”
These simple cocktails keep coffee front and centre with big, bold taste profiles. When you’re ready to brew up your own signature style, think of coffee as a supporting flavour, in tandem with the base spirit. Any spirit can work with coffee in the right preparation, but beginners can start with rum, bourbon, or vodka. When ready to level up, try working with gin, mezcal, or amaro. Coffee also works well when updating classic cocktails, whether spirit-forward, like an Old Fashioned or Negroni, or refreshing and citrus-based, like a Daiquiri or Sour. Ainsbury will most likely gravitate to something with barrel age, or richness in spirit but it can be eye-opening to challenge yourself to do the opposite.
Whatever direction, the coffee must be brewed fresh. This will allow for the best concentration of true flavours from the beans. Incorporate chilled espresso into a syrup or try cold brew for long drinks. For garnish, use whole beans, grate over a Microplane for zest, or mix into a salt or sugar rim.
Ainsbury shares, “Your base ingredient of coffee doesn’t just mean espresso. Experiment with as many methods of extracting flavour as possible, with different levels of roast and using different terroirs. When you do, experiment again! The possibilities are infinite, every person has a personal favourite type of coffee drink so let yourself go wild.“
SUSTAINABILITY AT THE HEART OF DIPLOMÁTICO RUM
ASIA PACIFIC, 22 NOVEMBER – The sustainability campaign is starting to take hold of the craft cocktail industry as one of the main subjects within this new contemporary culture. As rum is one of the most scrutinised spirits, the industry is evolving into one which is implementing and practising sustainable operations. Within the last years, Diplomático Rum started on a mission to emerge as leaders beyond the bar by tackling key sustainability issues, people, processes, and the environment.
In fact, the Venezuelan brand recently designed the “Distilled Consciously” program, which shows their commitment to prioritize doing business more responsibly, getting people involved in their projects, and making positive changes for the next generation of passionate rum-makers.
"Distilled Consciously" Sustainability Platform
The process of manufacturing rum can be detrimental to the environment in various ways, from the careless disposal of sugarcane vinasse to the absence of proper recycling. However, what unites the industry is a growing focus on sustainability, and today, distillers are slowly recognising the significance of the relationship between rum and the environment.
A field that has been gaining traction in the industry is distillery’s waste processing research, and Diplomático Rum started zeroing in on slashing energy consumption, conserving precious water resources, and upcycling by-products. Leveraging an internal recycling system that recycles 100% of solid and liquid waste – including vinasse – the process transforms this liquid waste into organic fertilizer that feeds the cultivation of over 1,000 hectares of sugarcane cultivated by 26 family-owned farms in their vicinity. In addition to reducing fuel costs by 48% with their cogeneration technology and water usage by 50% thanks to energy-saving processes, Diplomático Rum also recycles nearly 270 tons of solid garbage per year through their recycling centre.
“Our main focus is on minimizing the environmental impact of each and every one of our operations and taking it one step further by committing to our surroundings beyond the distillery.” explains Mariela Ballesteros, Head of Corporate Communications at DUSA “With over 16,000 trees planted since 1992 through an active reforestation program, the Diplomático Rum brand actively contributes to increasing biodiversity and leaving a green footprint.”
Susana Curbelo, Director of Corporate Social Responsibility
Diplomático Rum has received multiple international awards and recognitions that show it is remaining faithful to its family values: responsibility, integrity, and preservation of the environment. And advocacy has always been an integral component of the elaboration of Diplomático Rum.
This value is reflected in their movement of inspiring customers and bar folks alike to participate in activities and raise environmental consciousness. Through collaborations with NGOs and other partners through monthly local beach cleanups and investing in local communities projects, it is this continuous dedication that makes them “The Heart of Rum”.
“As a family business, we consider our people to be our best asset. Our commitment is to direct all our social investment to improve the life quality of our workers as well as of the local community with special focus on health care.”
Social initiatives were also launched worldwide to fight against food waste with its partners, distributors, and consumers’ support. For example, the pilot program “USA Project Leftover,” where food is directed to those in need instead of wasting it. The goal is to get at least 39,000 pounds of food from at least 100 restaurants to give to people in need. Furthermore, Diplomático Rum was a crucial part of “Canada Zero Waste” Working with Second Harvest, the country’s largest food rescue organization, on their latest campaign, “Donate the Difference”.
“Our sustainability program is the result of the engagement and voluntary commitment of all our employees, partners and distributors who share the Diplomátic Rum values and beyond all genuinely understand the importance of protecting our natural and Human Resources,” José Rafael Ballesteros, CEO of Diplomático Rum shares.
Ever evolving, producers are starting to answer the question: How does one sustainably make high-quality Rum? While the act of drinking cocktails will never reconcile itself completely with the environment, brands such as Diplomático Rum are seeking better decisions and innovations to limit the global impact.
ABOUT DIPLOMÁTICO RUM
Diplomático Rum is passionately crafted by Maestros Roneros, using their expertise in combining modern and traditional distillation methods to produce exceptional rums for demanding palates. Every drop is infused with a rich and treasured heritage that comes from the heart and reaches out to yours. In 2018, Diplomático was awarded Wine Enthusiast’s prestigious “Spirit Brand of the Year,” the first-ever rum to win in this category. Having produced top-quality spirits since 1959, Diplomático’s distillery combines traditional methods with modern technology to produce the finest of rums.
For more information, please visit Ron Diplomático.
FROM BEHIND THE BAR: THE RISE OF MEZCAL
ASIA PACIFIC, 21 OCTOBER – Mezcal is one of the world’s most artisanal products, with wide variations in style, and a story behind every bottle. The smokier sibling of the also agave-based tequila, mezcal has been captivating audiences around the world. Created by cooking agave inside earth pits over charcoal and wood before distilling in clay pots, the result is a distinctive smokiness and deep, earthy notes that discerning drinkers and bar folks have come to love.
Don Joel & Alipus San Juan
After being de-marketed in for its supposed hallucinogenic elements, Mezcal was given a second chance in 1994 when local regulations and official certifications were made to govern its production. The spirit developed from being known as a Mexican liquor with a worm in the bottle in the 2000s, to a highly revered bona fide contender not just among agave spirits, but spirits at large. — this paragraph needs rewriting, it probably only needs to be a sentence, “as recently as the 2000s, mezcal was known as the Mexican spirit with the worm in it,” or along those lines.
But as the world discovered quality tequila, they also took a fresh look at mezcal. This newfound popularity means that mezcal producers are reaching more people than ever before.
“With the rise of the popularity of tequila, people are looking to explore the agave category,” explains Luke Sanderson, Advocacy Director of True Believers, “Locally, accessibility was difficult for many years, we just couldn’t get our hands on it but now we have one of the best agave bars in the world here in Australia, Cantina OK!”
Robin Leung, Bar Manager of COA Shanghai
“From distributors and suppliers to bars, everyone is importing and having more stocks of agave spirits. Every bar will stock at least one kind of agave spirit; some bars will stock more than two kinds of mezcal. All our local bartenders have been learning more knowledge of mezcal and tequila.
The whole beverage industry has been promoting agave spirits, not only in mainland China but also on a global scale. It would be a new trend in the cocktail scene for sure!”
Mezcal is also coming into its own as a cocktail ingredient, explains Sanderson. He further elaborates that Mezcal has a taste profile traditionally reserved for the whisky category and Islay with its bold smokiness. But today, it is a true exploration of these notes in our cocktails in a light and fresh way.
Leung affirms the depth that mezcal brings to cocktails. “Making a cocktail with mezcal gives the cocktail more layers, thanks to its bold smokiness of it. Every classic cocktail I have made with mezcal so far is all very well balanced on the palate and delicious.”
Not only does this extraordinary spirit create opportunities for bartenders to dabble in cocktails with the discovery of flavours, but it’s also a chance for customers to experience something a little different.
Mezcal Margarita
If you’re new to the spirit, there are a couple of guidelines to keep in mind.
Mezcal is like wine in that it is expressive place and terroir-driven. Agave is an agricultural product, like wine, with its own harvesting period — typically it takes seven to eight years for an agave to mature. The most commonly used agave species for mezcal is espadin, with tobalá, tobaziche, tepeztate, arroqueño and many more.
Some mezcals are more vegetal, some are floral, and some are sweet and have notes of honey. Others are nutty, or earthy, or taste strongly of minerals. Sanderson recommends trying everything and create a reference point that will assist in exploring the other regions flavours. While if you are looking for a rich, fruit-forward flavour, Robin would highly recommend tobalá mezcal.
Transporting Maguey
But as mezcal grows in popularity, so does the demand on production, and — as Sanderson anticipates — there will be pressure to use automated production techniques using large-scale production and high-end equipment like fibre optic refractometer, fractionator, diffuser and more to meet demands.
This popularity is something Leung is cautious of. “For the sustainability and future of distilling mezcal, I’m hoping that practices and regulations are put in place to ensure the continuation of agave cultivation to prevent the overconsumption of agave.”
This is why it’s important to choose sustainable mezcal brands. These environmentally and socially conscious businesses help to ensure the resilience of mezcal, both as a spirit category and as a cultural story. It’s possible for mezcal to stay true to its roots, after all, mezcal’s small-batch independence and quality are exactly what consumers are looking for.