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1 | Seminar Title | Seminar Description | Panel | |||||||||||||||||||||||
2 | Raising the Bar - Better Bar Management | Over the past decade and beyond, enormous attention and research has been undertaken in order to make better drinks whether old or new. But cocktails are just one element of a successful bar business. In this groundbreaking series will show you how to manage your bar and lead your team like the best in the business. Drawing on best practices from the leading operators from around the globe, including many of the world's most awarded venues, this multi part seminar will inspire you to build a strong business identity; create a powerful team culture that will carry your business forward; manage your business so that it manages itself and understand how to reinvent your team and your business to stay competitive in a challenging environment. Attendees will learn: how to create a clear and distinct offering (no matter how many years you've been in business) how to recruit, train and retain the world's best bartenders, how to build a cocktail program that satisfies both your barflies and bank manager, how to build your profile, reach an audience, and turn them into loyal guests; and when all appears to be going well, how to scale your business, replicate your success, and reinvent your business in a changing world. Whether you are an owner, a manager, or just an aspiring titan of the bar business, never before have so many of the world's top operators offered such insight into the successes (and the mistakes) that have made them so renowned. In this all-day seminar, attendees will hear from the best in the business, both on stage and on screen. Using real world case studies, you'll be equipped with the tools to make better sense of your business and your bar team, so that running your bar can be as much as fun as your friends think it is. Join us for an action packed day that will deliver real value to you and your bar. | Adrian Biggs, Jennifer Contraveos, Ian McLaren, Sean Muldoon | |||||||||||||||||||||||
3 | How to Go Broke: Opening a Distillery | Starting a distillery sounds like a great idea! Cocktails and spirits are booming; what could go wrong? Well, in fact, quite a lot. Every year, dozens of distilleries start up across the country, but unfortunately, plenty of them will never make it. This panel brings together veterans from across the liquor industry, who will share their best tips and advice for starting and running a successful and profitable business. If you're thinking about opening, running or investing in a distillery, you need to attend this seminar. | Noah Rothbaum with Allen Katz, Christian Krogstad, Ryan Malkin and Dave Pickerell | |||||||||||||||||||||||
4 | A Barrel Love Affair | For an oak barrel, life begins as a seedling, fighting for nutrients and sunlight. As it grows, the oak weathers storms, man and an occasional fat bird breaking a branch. And then one day, around its 75th birthday, a forester cuts the mighty oak and processes it into staves. They’re air seasoned, bent, toasted and / or charred and hooped into a barrel. For the next few years, alcohol and wood interact. The barrel chemically changes fresh clear distillate into brown spirit, giving the final product a heap of wood lactones, tannic acid and sugars for the spirit’s patented color, smell and taste. Bourbon, some tequilas, rum, Cognac and many other brown spirits depend on their barrel profile to create their desired flavor. This seminar explores wood science, cooperage processes and why French oak yields a spicier flavor profile than American oak. We unravel the barrel’s mysteries—every inch and fiber. | Fred Minnick with Brad Boswell, Simon Brooking, Jose “Pepe” Hermosillo and Chip Tate | |||||||||||||||||||||||
5 | Healthy, Wealthy and Wise | The top 10% of our industry display sound Business Intelligence but the top 1% also have great Culture or a Healthy Business with great Staff Engagement. A Gallup Poll recently stated that businesses that successfully engaged their staff enjoyed a 240% rise in performance reacted outcomes. But how do you measure staff engagement and how do you change it? How does your business compare? Join Angus Winchester and Sean Finter in this enlightening seminar on becoming wise, healthy and wealthy. | Angus Winchester with Sean Finter | |||||||||||||||||||||||
6 | The Philosophy of Presentation | Exploring both the beautiful artistic expression and the science behind the factors affecting our enjoyment of Drinks, this seminar aims to show how our 5 senses and Psychology harmoniously come together through ‘enjoyment’ where drink presentation has been perfected. Drink Presentation is an art form, alas, in many cases, it is last to be considered and first to be dismissed as less important when successful bars get busy. Yet, there is a simple science to the World of Drinks Presentation. In this session we will demonstrate how our senses can prep our psyche for what we are about to taste well before we ever smell or taste a cocktail. Presentation aspects from the bartender’s technique, to the vehicle in which the cocktail sits, to the garnish adorning it, as well as a number of other factors that affect the perception and enjoyment of every drink. How do all these things affect or alter cocktails? And in some cases, do they ‘change’ the drink, or merely change our perception of the drink? Combining facts from the Science of Taste and how we perceive flavour with the beautiful mastery of the Art of Presentation, students will learn how to elevate their guests’ cocktail experience by using all the senses, an area of expertise which may come to define future trends. During this practical and informal session, guests will have the opportunity to learn hands on how to master knife skills and impress with Tiki garnishes through the tutorage of Ryan McGrale. They will be able to glimpse into the mind of current ‘Bartender of the Year’ Charles Joly as well as the World’s premiere presentation guru, Marian Beke. Last but not least is the hugely talented Naren Young. Admired by his peers for his creative genius, Naren will lead this fun yet informative practical Techniques seminar with host Jamie Evans. | Jamie Evans and Naren Young with Marian Beke, Charles Joly and Ryan McGrale | |||||||||||||||||||||||
7 | Hurricanes, Hand Grenades, Shark Attacks | Bourbon Street is home of the over-the-top cocktail. It’s destination drinking, a theme park with concoctions as famous among tipplers as Homer, Marge, and Bart are among kids. This panel will cover the history of Bourbon Street and how it got that way, and look in depth at the endurance, “craft,” lore and performance artistry behind three of the most celebrated local drinks: the Hurricane, Hand Grenade and Shark Attack. Presenters include Richard Campanella, author of “Bourbon Street: A History” (2014); Brett Martin, GQ contributing editor and two-time James Beard award winner; and Rien Fertel, a recent Tulane history PhD and freelance writer. Moderated by Wayne Curtis, drinks writer for The Atlantic magazine and columnist for Imbibe. | Wayne Curtis with Richard Campanella, Rien Fertel and Brett Martin | |||||||||||||||||||||||
8 | The Deconstruction of Scotch Whisky | An in-depth look into the vast and impressive characteristics given to us by different grains used within Scotch Whisky and the effect that age has on them, using grain whisky and individual casks within single malts. We will explore the untapped world of single grain whisky using Girvan grain both at its youth and at a mature age. Then move on to the rarely tasted malt from the Kininvie distillery followed by a deconstruction of the now cult like Balvenie Tun 1401. This tasting will involve some never before tasted scotch whisky in the USA, and some that will never be tasted here again! | Mitch Bechard and Lorne Cousin | |||||||||||||||||||||||
9 | How to Win Cocktail Competitions! | Have you ever wanted to know how to win cocktail competitions and influence (brand) people? Of course you have! Do you suffer from FOMO every time you see social media posts from your colleagues who have been lucky (or clever) enough to get themselves on an all-expenses-paid trip somewhere cool? We know you do, and we are here to help. There is a pot of gold at the end of every brand's rainbow these days, and we want to show you how to access it. Focusing on cocktail competitions specifically, this seminar and discussion will explore the evolution of the cocktail competition over the last few years and address some of the key areas where careers can be made or broken in a matter of minutes. Attendees will hear from some of the most seasoned competitors and judges in the industry, who will recount their experiences and offer advice and tips to those looking to make it to the top. The esteemed panel will also discuss the purpose of a cocktail competition from a brand's perspective, to give an insight into what a brand might be looking for when outlaying the time, energy and funding to put together such lavish and extravagant events as the drinks industry is currently experiencing, not to mention the insane prizes that are up for grabs. Finally, we will discuss the aftermath - what happens if you win 'the best bartender of all time'? What does that actually do to your life, your reputation and your career? | Nick van Tiel with Ali Dedianko, John Lermayer, Jim Meehan and Jason Williams | |||||||||||||||||||||||
10 | Pop-up the Ladder and Own a Bar | Pop-ups are one of the best ways for a bartender to become a bar owner. They can be low cost, high publicity and high turnover. From London, to Manchester, Singapore to Australia, even Tales of the Cocktail! Pop up bars are fun, innovative, attention grabbing and temporary! They can be in a van, on a bus, under a tent or even hosted in another bar. For some operators it's their first chance to own their own bar. But it's not just first-timers who pop-up. The Dead Rabbit NYC brought us all a taste of their thing at Tales of the Cocktail ‘13 and The Artesian even Popped-up on a transatlantic Virgin flight! Big brands like Belvedere, Absolut and Jameson put a lot in to Pop-up experiences including Tales itself (who didn't love/need the Absolut Bloody Mary Bar last year?). The public is excited about what comes next and that could be you! Moderator Jamie Jones, bar consultant and current reigning Gin Connoisseur has built, operated and owned 10 pop-up bars across the UK. The expert panel will star Alex Kratena and Dean Callan. Alex is an international figurehead in the drinks industry, having won countless awards for himself as well as his bar, Artesian in the Langham Hotel. Monkey Shoulder Brand Ambassador, Dean travels the world with Monkey Shoulder and it's ever changing and always exciting Pop-up bars. Between them they'll show you how to make Pop-up profit your pocket. | Jamie Jones with Dean Callan and Alex Kratena | |||||||||||||||||||||||
11 | How to Launch a Spirits Company | SO YOU WANT TO MAKE A SMALL FORTUNE IN THE SPIRITS BUSINESS? As the old joke goes: How do you make a small fortune in the liquor business? Start with a large one. Want to avoid it? Come listen to a couple of people who have gotten it right. Malte Barnekow, CEO of the 86 Co, Raj Peter Bhakta, Founder and CEO of WhistlePig Rye Whiskey, Simon Ford of Ford’s Gin and Cana Brava Rum, and Daniel Gesper of spirits company incubator Distill Ventures, will be on hand to discuss the varied paths to success in a highly competitive market. The panelists will tell their stories from conception to fruition, with all the (mis) steps in between. Whether you’re a passionate home distiller looking for an outlet or an industry neophyte with deep pockets and delusions of grandeur, Malte, Raj, Daniel, and Simon will answer your questions | Simon Ford with Malte Barnekow, Raj Bhakta and Daniel Gasper | |||||||||||||||||||||||
12 | The Philosophy of Presentation | Exploring both the beautiful artistic expression and the science behind the factors affecting our enjoyment of Drinks, this seminar aims to show how our 5 senses and Psychology harmoniously come together through ‘enjoyment’ where drink presentation has been perfected. Drink Presentation is an art form, alas, in many cases, it is last to be considered and first to be dismissed as less important when successful bars get busy. Yet, there is a simple science to the World of Drinks Presentation. In this session we will demonstrate how our senses can prep our psyche for what we are about to taste well before we ever smell or taste a cocktail. Presentation aspects from the bartender’s technique, to the vehicle in which the cocktail sits, to the garnish adorning it, as well as a number of other factors that affect the perception and enjoyment of every drink. How do all these things affect or alter cocktails? And in some cases, do they ‘change’ the drink, or merely change our perception of the drink? Combining facts from the Science of Taste and how we perceive flavour with the beautiful mastery of the Art of Presentation, students will learn how to elevate their guests’ cocktail experience by using all the senses, an area of expertise which may come to define future trends. During this practical and informal session, guests will have the opportunity to learn hands on how to master knife skills and impress with Tiki garnishes through the tutorage of Ryan McGrale. They will be able to glimpse into the mind of current ‘Bartender of the Year’ Charles Joly as well as the World’s premiere presentation guru, Marian Beke. Last but not least is the hugely talented Naren Young. Admired by his peers for his creative genius, Naren will lead this fun yet informative practical Techniques seminar with host Jamie Evans. | Jamie Evans and Naren Young with Charles Joly and Ryan McGrale | |||||||||||||||||||||||
13 | Innovation: Pathbreaker or Abomination? | “The truth in audacity is to know how too far you can go,” said French author Jean Cocteau. Does this principle apply to the spirits development? What is the thought process to create an innovative product? Can innovation change the boundaries of some categories? When does innovation enhance the business and when does it damage the spirits industry’s reputation? How does consumers’ perception of innovation differ from the trade? How does a journalist decide whether to write about an innovative product? Moderated by Audrey Fort, EuroWineGate Portfolio Director at Domaine Select, our esteemed panelists - Freddy May, National Whisk(e)y Specialist for William Grant & Sons, Innovations portfolio, Derek Elefson, Director of Marketing Beverage at Givaudan, Avery Glasser from Bittermens and Kara Newman, Journalist at Wine Enthusiast, will explore the good, the bad and the ugly of product innovation. | Audrey Fort with Derek Elefson, Avery Glasser, Freddy May and Kara Newman | |||||||||||||||||||||||
14 | Chartreuse in a Bottle | Vintage Chartreuse Liqueur Offering Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. The recipe is a mystery to all but a handful of the the Charthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets of what causes the aging process. We will also take a look at the other special Chartreuse types the monks have created. These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas.. And finally, we would be remiss not to speak about the Charthusian life and what effects it has played on the liqueur itself. Guests of this exclusive seminar will be given the chance to taste through a vertical of different Chartreuse types and vintages that have stood the test of time in a bottle. | Tim Master with Father Bill and Sean Kenyon | |||||||||||||||||||||||
15 | Training Craft Bartenders Beyond Recipes | As a result of today's cocktail explosion, there are more outstanding orders for well-made old-fashioneds than ever before. The global service well is backing up so to speak, and the only way to get out of the weeds is to train more bartenders. Making those old-fashioneds? That's the easy part. Today's bars need capable crews able to exceed the expectations of educated consumers who can just as easily go home and mix up their own creative twist on a Negroni as they can walk into a cocktail bar. In our bars, we've developed a gauntlet of a training program that creates more consistent execution and knowledge among our bar staff. It's a bitch, but it should be. Service standards, speed tests, weekly reading assignments, blind tastings, and public service are all required. We'll discuss it all because we've found that's what it takes to stand out in today's cocktail whirlpool. The ultimate goal of a training program, however, should be a forging a relationship in which the future of both the bar and the bartenders are enhanced. By discussing training more as a community, rather than focusing on recipes, our little drinks movement might just get out the weeds. | Bobby Heugel and Alba Huerta with Kenny Freeman | |||||||||||||||||||||||
16 | It's Time to Talk about Temperature | Manipulating the temperature of the tongue can dramatically affect our perception of salty, sweet, sour and bitter tastes. We understand this in food--it’s partly why our enjoyment of a meal varies according to its temperature. But when it comes to applying this to cocktail service temperature, in most instances, we are shooting in the dark. What is thermal taste? Is colder always better? What temperature best accentuates the sweetness of a Martini, and what temperature accentuates its spiciness? How can temperature and dilution be managed? Why don’t we use thermometers more in the production of our cocktails, how many of us use different shaking technique for different cocktails? How does shaking style impact temperature? And why is there not an industry standard ‘beverage temperature chart’ that we can reference to better overcome the issue of drink temperature? All these points and many more will be discussed, debated and demonstrated by Tristan Stephenson, Zdenek Kastanek, Ryan Chetiyawardana and Claire Smith as they explore what it means to taste, how temperature affects our perception of taste and texture and most importantly of all, discover what temperature our cocktails should really be served at. | Tristan Stephenson and Ryan Chetiyawardana, Zdenek Kastanek and Claire Smith | |||||||||||||||||||||||
17 | Women Behind Bars: Barmaid to Bartender | Women have been making and serving intoxicating drinks since the dawn of history, but this is Tales of the Cocktail, so this seminar will focus on the portion of that history that involves mixing delightful drinks from distilled spirits. In England in the 1600s, when modern bartending begins, the profession was traditionally a woman's one, and it was women who served the punch that fueled the 18th century. In 19th century America, however, the cocktails that replaced punch in the popular fancy were served by men, and it would take almost until the end of the 20th century for women to regain their rightful place behind the bar. Join drinks historian David Wondrich, Julie Reiner, owner of Brooklyn's beloved Clover Club and Pamela Wiznitzer of Manhattan's Dead Rabbit and Grace for a fun, anecdotal look at a whole mess of overlooked history. Plus punch and cocktails, of course. | David Wondrich with Julie Reiner and Pamela Wiznitzer | |||||||||||||||||||||||
18 | Behold the Trojan Horse! | It is commonly quoted that in 1976 Vodka became the most popular spirits category in the US, which is still true today. Was that the start of an unprecedented successful run or the first step on path to market saturation and ultimate backlash? This session discusses not today’s love to hate vodka culture, but rather demonstrates the multifaceted role of Vodka in mixology at even the highest level. Be it the ‘gateway drug’, the perfect canvas for imaginative flavor combinations, a flavor diffuser or a great food pairing tool, the many hats Vodka can wear will be presented. Step into newly opened Kingside in glitzy midtown Manhattan and the best selling cocktail is the vodka drink, no surprise, but look again, it is actually a Bonal cocktail. Bonal is a bitter liqueur that sits in Amaro/Vermouth land. Remarkably, Kingside go through a case of Bonal a week. Similar story at Oven & Shaker in Portland Oregon with Zucca, Zucca is an Amaro made from Rhubarb, unknown to most of mankind, but placed in a vodka cocktail it becomes a regular on the order sheet. Enter the Trojan Horse, filled with Bonal, and Zucca, or Sherry, Mezcal, Braulio and everything else that makes the new generation of bartenders all over the country, tick. While Vodka’s climb to domination was fast and furious, its current day dismissal is arguably just as dangerous. Charlotte Voisey moderates a stellar panel including Jacob ‘Vodka Professor’ Briars, Ryan Magarian of House Spirits and legendary bartender Naren Young. | Charlotte Voisey with Jacob Briars and Ryan Magarian | |||||||||||||||||||||||
19 | Class to Glass: Education Beyond the Bar | You’ve read and practically memorized the "Savoy Cocktail Book", "Art of Mixology" and "Punch", re-watched every cocktail segment on the "Small Screen Network", and are hungry (or rather thirsty) for more knowledge. But, what is the best course of action for your interests? How do you find the right program, what time commitment will it take and how much will it cost? Higher education in the beverage profession is a rapidly growing field and a hot topic with a wide variety of opportunities. With many courses at hand, it can be difficult to select the right one to suit your needs. Take away the stress and learn from some of the industry’s leading educators and pioneers, Doug Frost (Master Sommelier/Master of Wine), Steve Olson (Bar Smarts, BAR 5 Day), Anne Becerra (Cicerone) and Pamela Wiznitzer (MA Candidate Food Studies, NYU Steinhardt) as they discuss the various educational paths available, the realities and benefits of each track and how it can supplement your growing career. Consider this as your one and only interactive and personable course catalogue (with cocktails). | Pamela Wiznitzer with Anne Becerra, Doug Frost and Steve Olson | |||||||||||||||||||||||
20 | The Floridita: Cradle of the Daiquiri | Without Havana’s Floridita bar there would be no Hemingway Daiquiri and possibly even no Mai Tai. In the 1930s, head bartender Constantino Ribalaigua Vert not only counted Ernest Hemingway and Errol Flynn among his regulars, but taught “Trader Vic” Bergeron how to make tropical drinks. Sample the menu and explore the legacy of Cuba’s legendary “Cradle of the Daiquiri” with cocktail historians (and Floridita customers) David Wondrich and Jeff “Beachbum” Berry. | Jeff Berry and David Wondrich | |||||||||||||||||||||||
21 | Thinking Outside of the Glass | People often say nothing is original. Everything new has already been done before. If you’ve ever had the pleasure of being at one of these three gentleman’s bars I think you may disagree: Alex Kratena, Nick De Soto and Jack McGary. All are award-winning bartenders in their own right and each has a very unique approach to cocktails. Their attention to detail, flavor combinations and ritual serves have made them legendary mixologists, among the best in the world. Meet the legends face to face in a hands-on, intimate group setting. Discover where they draw their inspiration from, the resource materials they can’t live without, how they create their flavor profiles and the process for making their most famous creations. In this two-hour seminar, attendees will get a chance to sit in small groups with each panelist for 30 minutes at their bar. During this time, the mixologists will demonstrate how to create one of their most famous cocktails and then give everyone the opportunity to make their very own, using the tips and tools they just learned. Participants will walk away with a better understanding of how flavor profiles work and how to combine complementary flavors, where to find inspiration and how to think outside of the glass. | Elayne Duff and Angus Winchester with Alex Kratena, Jack McGarry and Nicolas de Soto | |||||||||||||||||||||||
22 | A London Tale of Gin and Sin | This will be an insightful, engaging and entertaining historical journey of the rags to riches story of Gin, Genever and Gin drinks that came from from the Gin Palace and into the Cocktail Chalice. This session will be hosted by Wayne Collins and his esteemed team of mixxit trainers all looking at the convivial pastime of Gin Slinging in London’s society over the past 200 hundred years taking in a few quirky historical links to London institutions along with locations and stories to some of London's lost gin distilleries and how they intertwine with many aspects of London history aside from drinking Gin. Is it possible that the drinking dens of old London town possibly spawned many classic cocktails we know today like the Martinez, Negroni, Dry Martini, Princeton, and Gin Fix? Each delegate will get to try three different old school Gin and Genever drinks from Londons Gin Palace days during the seminar and will receive a mixxit pocket guide to Gin and Genever history, a bespoke mixxit copper barspoon and a unique London tube map with locations of surviving Gin Palaces along with lost and forgotten Gin distilleries, just incase anyone is thinking of a visit there soon! | Wayne Collins with John Clay, Amanda Humphrey and David Miles | |||||||||||||||||||||||
23 | Speed & Efficiency for Craft Cocktails | Designed for working bartenders, Turn up the Volume shares best practices, tips and tricks-of-the-trade for fast & efficient craft cocktail service. From organization of work-stations and batching ingredients to executing rounds and economizing movement, Meaghan Dorman (Raines Law Room), Alba Huerta (Anvil Bar & Refuge) & Eryn Reece (Death & Company, Mayahuel, Miss Speedrack 2013) will provide valuable techniques and practical concepts to put to use at your own bars. | Meaghan Dorman with Alba Huerta and Eryn Reece | |||||||||||||||||||||||
24 | Champagne 101 & Champagne Cocktails Too! | Join New York Champagne Week Founder, Blaine Ashley, Master Sommelier, Robert Bigelow and NY-based cocktail consultant Lynnette Marrero as they explore the diversity and attributes of various styles of Champagne. Featuring Champagnes provided by Nicolas Feuillatte. Bigelow will lead the attendee tasting exploring various styles of Champagne including Brut, Blanc de Blanc, 0 dosage, Demi Sec and more while speaking to Champagne's suitability as a cocktail constituent (acidity, color, differing RS and carbonation levels) before handing the torch over to Marrero who will whip up and serve guests properly made Champagne Cocktails including THE Classic Champagne Cocktail, French 75, Airmail and Seelbach. Guests will also enjoy a special surprise Champagne offering to conclude the bubbly filled experience. Spirit Sponsors include: Hendrick’s Gin, Sailor Jerry Rum & Hudson Baby Bourbon Whisky. | Blaine Ashley with Robert Bigelow and Lynnette Marrero | |||||||||||||||||||||||
25 | For Profit Consumer Education? Yes! | What are the most efficient ways to sell more and sell better? Tasting flights, cocktails, keg cocktails, clay-jar/goat pouch aging cocktails, carbonated bottled cocktails, serving rituals, food pairing, spirits clubs, thorough menu descriptions … all are attention-grabbing educational tools for shaping consumers’ drinking habits and growing business. But why do they work? Join Audrey Fort, EuroWineGate Portfolio Director at Domaine Select and an all-star, experienced and dynamic panel – Shawn Soole, Owner of Little Jumbo, Victoria, BC; Andrew Friedman, Owner of Liberty Bar and Good Citizen in Seattle and President of the Washington State Bartenders' Guild and Washington Distillers' Guild; and Sean Frederick, Lead Bartender at Citizen Public House, Boston – to explore this question and even steal some of their cutting-edge ideas. | Audrey Fort with Sean Frederick, Andrew Friedman and Shawn Soole | |||||||||||||||||||||||
26 | The Art of the Drinks Trolley | How can one bar tool elevate your guest's experience, increase profitability and drive buzz about your bar and bartenders? Once the preserve of the fine dining restaurant, the drinks cart is experiencing a resurgence in both high and low brow bar settings, with good reason. Join celebrated bartenders Chris Moore, Ago Perrone and Tommy Klus as they join industry bar-fly Jacob Briars to explore how to design and build a drinks trolley, craft drinks for tableside service, and use this old-new method to drive media exposure and guest interest. | Chris Moore with Jacob Briars, Tommy Klus and Agostino Perrone | |||||||||||||||||||||||
27 | Sugar: The Good, the Bad and the Ugly | Is a spoonful of sugar really as bad for you as puff of a cigarette? New research would have you believe that Mary Poppins wasn’t trying to make housework fun, but subliminally advertising one of the most highly addictive substances in the world. Forget cocaine or heroin, sugar is being touted as the stealth killer invading our bodies, clogging up our arteries, and generally being evil. But are we overacting? Isn’t sugar an important part of a balanced diet and most importantly, a balanced drink? Will the Piña Colada have to come with a government health warning or will we have to adapt recipes to respect future ‘responsible sweetening’ regulations? Crucially, if our cocktails are put on diets, will they also become a lot less fun to hang out with? Join Claire Smith, and Ben Carlotto as we challenge expert panellists Jeffrey Kluger (Science editor, Times Magazine), David Gillespie (Author, Sweet Poison) and the Sugar Refiners Association to reveal the bittersweet future of cocktails. While Ali Dedianko demonstrates the good, the bad and ugly side of alternative sugars. | Claire Smith with Ben Carlotto, David Gillespie and Jeffrey Kluger | |||||||||||||||||||||||
28 | Which Rum What Cocktail And Why? | Which styles of rums go best in which cocktails? What rums were the Gods of Tiki really using when they created landmark drinks like the Mai Tai, the Zombie, the Cobra's Fang and the Pina Colada? What are the closest equivalents today? And which rum actually tastes the best in which cocktail, regardless of whether it's historically accurate or not? Join tiki's chief historian Jeff “Beachbum” Berry (author of “Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them”), Martin Cate (owner of Smugglers' Cove, widely seen as America's best modern tiki bar), Alexandre Gabriel (award-winning distiller and creator of the Plantation Rum range), and moderator Philip Duff (who once had a rum and coke by mistake and hated it) for a rollicking rum-soaked exploration of the real history of rum in cocktails and an extensive comparative tasting of cocktails made with different styles of rum. | Philip Duff with Jeff Berry, Martin Cate and Alexandre Gabriel | |||||||||||||||||||||||
29 | Bottled in Bond- Ian Fleming & 007 | Join Philip Greene and Simon Ford on this biographical look at the fascinating life of author Ian Fleming, and his iconic British spy James Bond, and the favorite drinks of author and character. Learn about Fleming's World War II career in the British intelligence corps, his Jamaican hideaway, Goldeneye, the evolution of the Bond character, and hear interesting anecdotes about the man and his creations, in his personal life, in his writings, and on the silver screen. Hear excerpts from both the pages of .Fleming's novels and the screenplays of the Bond films, enjoy vintage photos, film clips and stills, while enjoying delicious sample cocktails from the Fleming and Bond bar. | Philip Greene with Simon Ford | |||||||||||||||||||||||
30 | Baijiu Demystified | Baijiu is the number-one selling spirit in the world, and has been an integral part of Chinese culture for millennia. Join us to gain a comprehensive understanding of this authentic, celebrated spirit before anyone you know can even pronounce its name. The tasting features the most prestigious brands available in the world today: Moutai, Shui Jing Fang, Jian Nan Chun, Luzhou Laojiao and Mian Zhu Da Qu. Learn everything from the unique fermentation and aging processes to the even more unique flavor profiles of each from the country’s foremost experts. | Derek Sandhaus with Yuan Liu and David Wondrich | |||||||||||||||||||||||
31 | The Godfathers | A Godfather is defined as a man who is influential or pioneering in a movement or organization. Whilst there are many potential Godfathers and Godmothers in the making now there are perhaps just four who stand out from the dawn of the Second a Golden Age of the Bartender in the USA. Join three of them: Brother Cleve, King Cocktail and The Alchemist as they talk trials and tribulations, sources and inspirations, lessons and learnings from the past and their thoughts for the future. Moderated, curated and wrangled by Angus Winchester. | Angus Winchester with Brother Cleve, Dale DeGroff and Paul Harrington | |||||||||||||||||||||||
32 | Flick of the Wrist- The Art of the Throw | Join us as we delve into the beautiful history of thrown cocktails. A technique that once was a revered part of the bartender’s arsenal, but sadly, for reasons unknown, had fallen from grace. Now it has finally started to remerge from obscurity, we aim to help re-establish this nearly forgotten skill. Over the course of this presentation, we will take the guest through the historical significance of throwing, it is after all illustrated in the first cocktail book, gave birth to flair bar tending and also graced the cover of one of the first Tiki cocktail books. We will track its progression across the globe. From its early beginnings in the USA, down to Cuba, across to Spain and then, finally back out into the modern cocktail world. We will look into the scientific aspect of the throw and what it adds to a cocktail, in terms of chilling, dilution and aeration. Throughout the presentation we will showcase some of the classic cocktails that utilise this wonderful technique, including tasting a thrown cocktail against its stirred counterpart, highlighting how this affects the finished product. We will give the audience, the knowledge and skills to execute the art of a good throw, in their own bars, and show the why, when and how of this technique. It was once the pinnacle of showmanship for a bartender. Join us in bringing it back to its former glory. | Stuart Hudson with Jared Brown and Dan Priseman | |||||||||||||||||||||||
33 | Cognac & American Whiskey-Legendary Duet | Cognac in France and Whiskey in America – these are the benchmarks that perfectly represent the spirits production techniques of their native country – and are the topic of this seminar. Here we will explore the historical explosion of one (American Whiskey) and the downfall of the other (French Cognac) and how today they are enjoying their cocktail stardom, most notably together in the classic Vieux Carre cocktail, created right here at the Monteleone Hotel where this perfect marriage of rye whiskey and Cognac was born in 1938 at the hands of head bartender Walter Bergeron. Join moderator Doug Frost (founding partner of B.A.R. and avid Cognac and Whiskey lush), Alexandre Gabriel (award winning distiller and producer of Pierre Ferrand Cognac), David Pickerell (American whiskey master distiller for Hillrock Estates, WhistlePig Rye and Maker’s Mark) and Ryan Maybee (barman extraordinaire at Manifesto in Kansas City and Imbibe magazine’s 2013 Bartender of the Year) to explore Cognac and whiskey’s wild ride through history, production, aging and imbibing. Be a part of a diabolical tasting experiment where we age American whiskey in a Cognac cask in Cognac and age American whiskey in a Cognac cask in Kentucky. What happens? We’ll let have you taste and decide. | Doug Frost with Alexandre Gabriel, Ryan Maybee and Dave Pickerell | |||||||||||||||||||||||
34 | Letters to a Young Bartender | Training bartenders is great but mentorship is the cornerstone of the bar industry where we work alongside people with vast and different experience every day... Join Colin Asare - Appiah and a host of industry veterans to find out what one piece of advice they would give young bartenders at the beginning of their career. Drawing from over 150 years of collective experience in different aspects of the cocktail and spirits world panelists Julie Reiner, Jackson Cannon, Derek Brown, Josh Wagner and Colin Asare-Appiah will have their moment to read their letter to the young bartenders of the world. | Colin Asare-Appiah and Jackson Cannon with Derek Brown, Julie Reiner and Josh Wagner | |||||||||||||||||||||||
35 | In God We Trust: Bartender's Choice | With the explosion of cocktail bars worldwide, one often hears the term Bartender's Choice. This seminar is aimed at working bartenders and managers to help implement concepts and training systems for a BC program. Presented by Meaghan Dorman (Raines Law Room), Theo Lieberman (Milk & Honey) and Anthony Schmidt (Noble Experiment), we have combined years of experience in operating bars with thoughtful Bartender's Choice programs. We will explore how to train staff to handle requests, use it to expedite service, guide a guest through an experience and introduce guests & staff to new products. Expect a lively conversation on how to excel at bartender’s choice and exercises to take home to your bar. | Meaghan Dorman with Theo Lieberman and Anthony Schmidt | |||||||||||||||||||||||
36 | Westwards Goes the Jug of Empire | The world we know was preceded by a trail of jugs, bottles, barrels and cups. In this provocative seminar, Wayne Curtis (And a Bottle of Rum: The History of the World in Ten Cocktails), Derek Brown (Columbia Room, The Passenger, Mockingbird Hill, Eat the Rich and Southern Efficiency) and J.P. Fetherston (Southern Efficiency) will discuss how alcohol has shaped the “New World” and why Mark Twain referred to it the progenitor of civilization during America’s westward expansion. We will cover how whiskey, rum and fortified wines led to new industries, the extension of travel routes, expanded mercantile Empires and impacted native populations, touching on everything from pirates to the Whiskey Rebellion. | Derek Brown with Wayne Curtis and J.P. Fetherston | |||||||||||||||||||||||
37 | Aspiring to be Heroes: Cognac and Pisco | Brandy is the most regal of spirits, but contemporary drinkers are still discovering the nuanced beauty that the distilled essence of the grape can offer. This seminar will make the case for a renewed embrace of grape-based spirits in the cocktail realm, including a short primer on the rich context of cognac and pisco in our liquid history; a conversation about the ways distillers and blenders are now creating cognacs and piscos that not only reflect their heritage, but also appeal to today’s guests; and an exploration of the ways bartenders can best understand and utilize these spirits in the bar. | Paul Clarke with Alex Day, Alexandre Gabriel and Duggan McDonnell | |||||||||||||||||||||||
38 | Physiology of Shake | This seminar provides an in-depth look at physical movements behind the bar and how they affect our bodies on a day-to-day basis. We will not only talk about bar related injuries but provide a video study on proper movement behind the bar. | Marcos Tello with Eric Alperin and Simon Ford | |||||||||||||||||||||||
39 | Honey, I'm Home! - The Old New Flavour | Honey is the world's oldest sweetener and is deservedly enjoying sweet success once more as an ingredient in cocktails, and a flavoring for spirits. As guests looks for alternatives to agave, sugar and other more modern sweeteners, bartenders and distillers are increasingly turning to an ingredient whose uses go back thousands of years. Explore the distribution and production of honey, how it is made and how it's best used in drinks. Discover the regional differences in a product with more 'terroir' than almost any other flavoring, and learn how to collect your own honey to give a particularly local twist to your cocktails, and how in doing so, you might just save the world as we know it. We'll explore why honey, a traditional ingredient in traditional liqueurs like Benedictine and Drambuie, has distillers abuzz to give new products an old flavoring, from whisk(e)y to vodka and more, and discover why mead is not just for Game of Thrones fans any more. And we'll taste the world's best honeys and honey cocktails as we comb cocktail menus old and new for the world's best honey drinks. | Sebastian Reaburn with Jacob Briars and Sam Ross | |||||||||||||||||||||||
40 | Worm Tub Tales: Deep Diving Into Malt | Strange things lurk in the world of single malt. As part of the launch of the eagerly anticipated, long-awaited, single malt range from John Dewar & Sons, join Dave Broom, Stephen Marshall and Ryan Cheti on a journey into some of the weirder corners of the malt world. Bartenders may love single malt, but it’s still commonly seen as a drink to be consumed neat and late at night by men. We’ll challenge that assumption by exploring how single malts’ flavours are created and how they can be used a springboard for creativity. We'll distil on stage to explore the worlds of waxiness, intensity, heightened maltiness and the sulphurous world of worm tubs. It's a tale of Victorian pioneers, and hard-core whisky geekery all centered around how extreme flavour can make compelling whisky - and mixed drinks. Four of the whiskies used - Craigellachie, The Deveron, Royal Brackla and Aultmore - are new to the market. Each is unique … and extreme. This will be the first time they have been tasted as a range with their sister Aberfeldy. Then Ryan Cheti of London's hottest new bar White Lyan will show how they can be used as a base for for cutting edge 21st century single malt cocktails: the Beeswax Old Fashioned and The Devil's Wormy Punchbowl. | Dave Broom with Ryan Chetiyawardana and Stephen Marshall | |||||||||||||||||||||||
41 | The Art of Eau de Vie (Fruit Brandies) | Discover the world of eau de vie, the world of premium Swiss, German and Austrian fruit brandies! Renowned German Bartender Andre Pintz, winner of the prestigious Made in GSA Competition 2014, and Mixology publisher Helmut Adam will introduce the audience in a guided tasting to specialities like "Kirschwasser", "Marillenbrand" and "Himbeergeist". While thousands of Central European distillers have been producing and selling their eau de vies locally for hundreds of years, the last decade has seen bartenders in the leading cocktail capitals increasingly integrating fruit brandies into their daily offer. The rediscovery of fruit brandies in cocktails makes reference to the first mentions of this spirits category in cocktail books like "The Bartenders Guide" by Jerry Thomas. The seminar includes the tasting of the most popular eau de vie styles pure and in cocktails. You will leave the seminar with a thorough understanding of one of the oldest spirits categories in the world. | Helmut Adam and André Pintz | |||||||||||||||||||||||
42 | Introducing Craft Bars to Small Markets | Big cities see everything first. From culinary trends to newest spirits available. But small markets can grow and develop ideas outside of the pressures of large cities. Join us as we discuss the unique challenges, and benefits, of developing, opening and operating a successful craft cocktail program in a secondary market. Small-town bar owners, consultants, critics and bartenders will talk about what works, what doesn’t and how a small market can support good drinks. Additionally enjoy some of our favorite drinks that we find are successful in small markets. This panel includes Ryan Magarian, co-founder of Aviation Gin and consultant to many small market bars; Jay Carr, owner and head bartender at the Eddy in downtown Providence, Rhode Island (population 178,432); Andrew Volk, owner and head bartender at the Portland Hunt + Alpine Club in Portland, Maine (population 66,214); and Brian Kelley, who owns and operates several restaurants and bars in Starksville, Mississippi (population 24,360). | Andrew Volk with Brian Kelley and Ryan Magarian | |||||||||||||||||||||||
43 | The Blend is the Brand | Distillers are truly magicians, they conjure spirits from molecules unseen to the naked eye and we all rejoice in their handy work. However, a peak behind the curtain as to a distilleries true working reveals a second person of equal import: the blender. The blender keeps consistency, maintains heritage and builds the spirit in the bottle out of "distillate building blocks." Join three of the spirits industry's leading blenders to discuss how a brand is blended, built and maintained. How do different stills create a different distillate? How does a whisky blender maintain consistency without ever being able to buy the same whisky twice? Each blender is bound by different laws defining their spirit and each has stretched what we have thought was possible of just 1 brand. Is it easy, maybe, how about you try yourself during the seminar? | Andrew Bohrer with Sue Hang and David Perkins | |||||||||||||||||||||||
44 | A Better Understanding of Bitter Flavors | We typically taste bitter ingredients in combination with sweeteners and other flavors so it can be difficult to tell the differences between gentian, cinchona and other barks, wormwood, aloe, and other bitter ingredients. In this seminar, we’ll first taste a set of bitter ingredients individually, and then try to identify which ones are used in various amari, aromatic bitters, and other commercial cocktail ingredients. Then we’ll focus on how bitter ingredients are currently used in cocktails, sodas, and liqueurs, and innovate with some new ideas. We’ll examine under-used ingredients like bitter melon, rinds and pith, hops, chlorophyll, radicchio/chicory-style greens, beans like cocoa/coffee, bitter almond, myrrh and other ingredients. Practical information will include how each ingredient is best used/infused into cocktails and spirits, and what other ingredients each best pairs with; alternate tonic waters, finding vintage recipes for different bitter syrups and liqueurs, producing instant bitters, and new ways to incorporate bitter ingredients in drinks like tonic syrup as a sweetener and bitter rims instead of sugary ones. We’ll also look at how bitter elements can be countered with sweet, salty, and sour ingredients in a cocktail so that we can produce balanced drinks with maximum flavor. The seminar will be lead by journalist/nerd Camper English and Pouring Ribbons co-owner mixological superstar Joaquin Simo. | Camper English and Joaquin Simo | |||||||||||||||||||||||
45 | Physiology of Shake | This seminar provides an in-depth look at physical movements behind the bar and how they affect our bodies on a day-to-day basis. We will not only talk about bar related injuries but provide a video study on proper movement behind the bar. | Marcos Tello with Eric Alperin and Simon Ford | |||||||||||||||||||||||
46 | “86’d!”- Tales of Social Responsibility | There comes a time in every bartenders career when they are forced to give an unruly customer the ole “Heave-Ho!” Cutting off a guest who has reached their limit is always a delicate situation. Join industry legends Charlotte Voisey, James Menite and host Brian Van Flandern as they recount some of their most memorable stories of consumers who failed to drink responsibly. Hear hilarious and heart breaking tales of the cocktail from this dynamic group of seasoned bar professionals. Learn how to get the check paid, prevent over-serving, avoid liability issues and above all diffuse confrontation. From the happy drunk, the talkative drunk, the flirty drunk, the loud drunk, the verbally abusive drunk and of course the dreaded…. violent drunk. From the UK to the USA, this panel of experts will discuss tried and true techniques for men and women bartenders alike. This lecture is a “must attend” for all bartenders, mixologists, bar managers and bar owners. Tickets WILL sell out fast so make sure to book early and don’t forget to: DRINK RESPONSIBLY! | Brian Van Flandern with James Menite and Charlotte Voisey | |||||||||||||||||||||||
47 | Garden, Field & Forest to Bottle & Glass | Drink historians Anistatia Miller and Jared Brown have been gardening and foraging the hedgerows in search of drinks for years. Their Cotswold garden contains over 100 different plant varieties; about half what it contained before they discovered what was and was not worth growing. Many of the world’s top bartenders have traveled to the English countryside to tour their garden, learn about the plants they grow, and even roll up their sleeves to assist with planting, harvesting, mixing, and tasting. Learn the best methods for growing, harvesting, extracting, and working with flavours including Corsican mint, artemisia absinthium, oyster leaf, damson plums, morello cherries, sloes, and verbena. Find out how to cut time and cost in crafting custom cocktail ingredients. Discover the remarkable array of infusions and concoctions made not only with vodka, but with the Victorian forager’s favourite base spirits—Irish whiskey, scotch, and rum. Miller and Brown will show that you don't need a garden or even a green thumb to produce some of the most useful bartender's botanicals. Even the most urban apartment dweller can grow many different plants, and learn how to get the best out of them. | Jared Brown and Anistatia Miller | |||||||||||||||||||||||
48 | Limited Edition and Vintage Rums | An exclusive interactive tasting seminar featuring a selection of rare editions, vintage rums, limited bottlings and collector's private stock. The moderator and two panelists with in-depth experience of limited edition expressions will guide participants through an informative and entertaining tasting session featuring notable rums found principally the United Kingdom, France, Germany and Italy. | Robert A. Burr with Paul MacFadyen and Leonardo Pinto | |||||||||||||||||||||||
49 | The 7 Habits of the World's Best Bars | In a world where great cocktails are a given, how do the truly great bars stand out from the crowd? What are the characteristics common to the world's best bars, and what lessons can we learn from them? In a globalized world, where ideas spread like wildfire, how does a great bar stay ahead and keep improving? What design elements are common to the best bars in the world (hint: it's not the toilets) and how would top bartenders design their spaces differently, given a chance? What are the secrets of recruiting and training the world's best bar team, writing the most effective menus and promoting your work in the most effective way? And the biggest challenge of all, how do the best bars avoid resting on their laurels? Although each of the best bars in the world is unique in its own way, all share similar values about how to create a unique experience for guests, how to create a great bar team (and keep them) and how to stay in business and on top of their game. Join Jacob Briars, who has sat in front of the best bars, and Jim Meehan who has stood behind them, as they share secrets from their own bars and the best bars around the world, in a seminar no aspiring bartender, manager or owner should miss. | Jacob Briars with Jim Meehan | |||||||||||||||||||||||
50 | Absinthe Cocktail Lab | Absinthe is along misunderstood spirit and cocktail ingredient. Often loved to the point of obsession by some and maligned by others, it has been used in cocktails arguably for as long as there have been cocktails. This hands-on session with explore the ways in which absinthe has been used historically and can be used today as a cocktail ingredient. Further, we will explore effects of both variations in quantity and of different styles of absinthe used to create unique cocktails. We will discuss and mix a number of classic cocktail recipes, and then allow attendees to mix variations of both classic and modern cocktails with different quantities and styles of absinthe. | Stephen Gould with Ted Breaux, Noah Heaney and Joshua Peter Smith | |||||||||||||||||||||||
51 | The Art & Science of Cocktail Menus | The cocktail menu has become one of the most important elements of the modern bars' offering. A great cocktail menu is more than just a compendium of drinks. It offers an insight into the bar and the bartenders standing behind it and, when well written, can be the key to empowering guests to make interesting drinks choices. Many bars have built their global reputations by their cocktail menu and In this seminar, we bring together some of the most experienced and forward thinking minds in today's industry - professionals who have created many of the world's most innovative and effective cocktail menus. We will discuss important topics, including: -Menu design: The psychology of language and layout -The Business of Menus: Effective costing and forecasting -Secrets of effective menu use: The importance of engaging your team with your menu and how a great menu can help build your business -Knowing your audience: Who are you actually creating your menu for? -Evolution: Keeping your menus fresh, exciting & unique -Launching a new menu and promoting your it through PR and social media | Naren Young with Ryan Magarian, Jack McGarry, Ian McLaren and Joaquin Simo | |||||||||||||||||||||||
52 | Calvados Unpeeled | "Calvados Confidential: Unpeeling Its History & (Forgotten) Mixology" Calvados is the world's finest spirit that you know almost nothing about. Among the great French brandies, Calvados always lingers behind cognac in recognition. But to taste the exquisite apple brandy from Normandy is to fall in love. In this seminar, we'll explore why the great food memoirist A.J. Liebling called Calvados "the blessed liquid" and "the best alcohol in the world," and why it has "a warmer touch to the heart, and more outgoing personality" than just about any other spirit. We'll also explore France's first cocktail book, Louis Fouquet's 1896 "Bariana." Bona-fide Calvados freaks Jason Wilson & Philip Duff will preside over a panel featuring Calvados producers Vincent Boulard and Guillaume Drouin, plus award-winning bar operator (and longtime Calvados lover) Jim Meehan of New York's PDT. Together we'll unpeel the history, the raw ingredients, the production, the allure — and the cocktails. Discover "Bariana," written by celebrity barman Louis Fouquet, who served the rich and famous in Paris, London, Deauville and Monte Carlo, as well as the many Calvados cocktails featured in books from Jerry Thomas, Harry Johnson and Hugo Ensslin. No cocktail bartender serious about his or her craft can afford to be ignorant of this important thread of mixology history, and there has never before been an opportunity to learn about Calvados first-hand from two of it's most celebrated producers, complete with tastings of the various styles, ages, and rare vintages! | Philip Duff and Jason Wilson with Vincent Boulard, Guillaume Drouin and Jim Meehan | |||||||||||||||||||||||
53 | WED Talks II: SED Talks! | WED Talks II: SED Talks - Spirit, Entertainment, Developments Following on the sell-out success of 2013's TED-talk format WED Talks based on whisky, entertainment and developments, we are proud to present SED Talks, throwing our net wider than just whisky to bring you the very best in spirits presenters, in five 15-minute segments per 90-minute seminar slot. Every speaker you ever wanted to hear. 2013 saw Dave Broom, gaz Regan, Gable & Ralph Erenzo and many more captivate their audience; who will SED Talks's 2014 speakers be? ● One thing for sure: they'll be enthralling. ● Maximum 15-minute presentations. ● Spirits with the experts – the people who make it, sell it, serve it and write about it, everywhere around the world, and especially those who make it, sell it and serve it in countries you don't expect, in ways you can't imagine, and with insights you won't gain even from a week of reading Facebook updates. ● Everyone stays in the room. ● No tastings. No foolishness. The most captivating speakers. The most ground-breaking research. Come to SED Talks and be a year ahead of the competition globally, and a decade ahead of your competition locally What are you waiting for? | Philip Duff | |||||||||||||||||||||||
54 | The Blind Truth About Aging Whisky | It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question. The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will lead a blind tasting of whiskies with varying ages from Diageo’s stocks including liquid that has never been offered to the public before. Attendees will hear how to create a single malt whisky, as well as the ethos behind each creation, from concept to bottle. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies. The panel will ask participants for their opinions of each, before revealing the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each. Will the older whiskies live up to the hype? Find out if older really does mean better. The truth may surprise you. | Ewan Morgan with Dave Broom, Gregor Cattanach and Dr. Nick Morgan | |||||||||||||||||||||||
55 | Heads and Tales... It's a Toss Up!!! | Join professional mixologist and spirits enthusiast James Menite as he takes you on a journey through the fascinating process of how the by-products of distillation can dramatically alter the flavor of your favorite spirits... commonly referred to as the Head & Tails.Panelists, Allen Katz (New York Distilling Co.), Olivier Paultes (Moet Hennessey), Graham Manson ( Highland Park), along with Co-Moderator Brian Van Flandern (Spirits Expert) will taste and discuss the nuts and bolts of how different spirits producers use the heads and tails in order to create craft spirits of the highest quality. This highly informative and controversial industry seminar will unlock trade secrets and explore alternate viewpoints on why some deliberately recycle impurities in order to achieve specific flavor profiles while others regard them as unnecessary additions that can actively harm the final integrity of their distillate. | James Menite and Brian Van Flandern with Allen Katz, Graham Manson and Olivier Paultes | |||||||||||||||||||||||
56 | The Old Fashioned: The Classic Cocktail | The Old Fashioned: The World's First Classic Cocktail Before the Martini, before the Manhattan, there was the Old Fashioned. The ur-cocktail, answering to the oldest known description of what a cocktail is—spirit, water, sugar, bitters—it began life as the Whiskey Cocktail in the early 1800s and, through a dramatically twisting history of permutations, interpretations and rebirths emerged as the reclaimed classic and darling of the cocktail movement we know today. Robert Simonson, cocktail journalist for the New York Times and author of the upcoming "The Old Fashioneds" (Ten Speed Press), will lead you through this drink's wonderful, largely untold history and teach you how to make a standard-bearer version of the drink, as well as a few modern variations. | Robert Simonson | |||||||||||||||||||||||
57 | Adventures of a Spirit Sommelier | When Brandy Library opened its doors the ‘face of the place’ was not the head bartender of General Manager, it was the Spirit Sommelier Ethan Kelley. It was the first time most people had heard of the term and still one of the few examples of the industry adopting such a role. Since then we have seen a flourish of spirit specific bars and category specialists popping up worldwide. Simultaneously spirit education throughout the industry has drastically improved due in parts to distilleries opening their doors to visitors and the educational pursuit of Ambassadors everywhere. So nearly a decade on, where does the industry stand on the role of the Spirit Sommelier in a bar? What should and could the role involve and how will it add value to the bar’s business? Is this a viable career path for spirits professionals? A retirement plan for Brand Ambassadors? As an almost mandatory role within wine, why has it not yet translated over to the spirits world? Sommelier, Bon Vivant and all things beverage consultant Patrick Emerson shares insights from his days as a Sommelier inspired by the idea that “you should never drink the same wine twice”. How does this translate to spirits? Ethan Kelley is back to fill us in on the spirits superhero he became in a thoughtful and entertaining dip into a still somewhat unchartered topic, moderated by Charlotte Voisey | Charlotte Voisey with Patrick Emerson and Ethan Kelley | |||||||||||||||||||||||
58 | The Exotic World of Botanicals | With the seemingly endless recent popularity and availability of new botanically driven cocktail ingredients in Gin, Vermouth and Bitters now at our fingertips, inquisitive bar professionals and curious consumers alike, are utilizing unique botanicals in house-made syrups, tinctures, infusions and tonics the world over. Indeed there is a current interest in these unusual and exotic ingredients that can be disposed of in unique and interesting ways, readily available through numerous spice vendors globally. Which is why this jamboree of botanical proportions is so timely! What are some of the more rare and exotic botanicals in use today? You've heard of coriander, but green coriander? How about lucknow fennel, walnut leaf, mahlab, epazote or the seven different types of peppercorn from around the globe? All of these have great applications in cocktails. Why is the marriage or accord of certain botanicals of such epic godliness! Come explore the unique, vast world of botanicals in this hand-on session steeped in sensory overload. Have questions about infusion times, tonic recipes, how to make tinctures or utilizing the right tea for a syrup? We will be discussing all of these as well as seasonal variations. And then ultimately how does all of this translate into better drinks? Raj Nagra, Global Ambassador, House of Bombay, together with Nicholas Kosevich & Ira Koplowitz, proprietors of Bittercube Bitters, will lead a flavor journey around the world in the vehicle that is the global spice trade. | Raj Nagra with Gary Hayward, Ira Koplowitz and Nickolas Kosevich | |||||||||||||||||||||||
59 | Four on the Flor, Expounding on Sherry | Flor is a phenomenon that occurs in the area of Jerez & Montilla in Spain, creating some of the worlds driest, most interesting, complex and misunderstood wines. Sherries and the wines of Montilla are either aged under this flor or not, and that affects the flavor, recommended storage, service and mixing abilities of these ancient and affordable fortified wines. They are a historic component of meals, cocktails and social gatherings. Learning how to correctly utilize, describe and enjoy these fortified wines can save you loads of money and the options available that are completely unknown to the average consumer are startling. “Vinos Generosos” offer a unique way to incorporate sweetness, fruit, acidity, oxidative or biological flavors into your imbibing program. We will discuss the history of the oldest regulated wine region in Spain, focus heavily on understanding how each style is made and their typical flavor components, demonstrate different ways to use “vinos generosos” in classic and modern cocktails and dive into the world of low octane drinks with these wines as your guide. We will discuss the wines made in Montilla, the often neglected neighbor of Jerez, which provide a wealth of affordable and flavorful alternatives to Sherry. | Mollie B. Casey | |||||||||||||||||||||||
60 | WED Talks II: SED Talks! | WED Talks II: SED Talks - Spirit, Entertainment, Developments Following on the sell-out success of 2013's TED-talk format WED Talks based on whisky, entertainment and developments, we are proud to present SED Talks, throwing our net wider than just whisky to bring you the very best in spirits presenters, in five 15-minute segments per 90-minute seminar slot. Every speaker you ever wanted to hear. 2013 saw Dave Broom, gaz Regan, Gable & Ralph Erenzo and many more captivate their audience; who will SED Talks's 2014 speakers be? ● One thing for sure: they'll be enthralling. ● Maximum 15-minute presentations. ● Spirits with the experts – the people who make it, sell it, serve it and write about it, everywhere around the world, and especially those who make it, sell it and serve it in countries you don't expect, in ways you can't imagine, and with insights you won't gain even from a week of reading Facebook updates. ● Everyone stays in the room. ● No tastings. No foolishness. The most captivating speakers. The most ground-breaking research. Come to SED Talks and be a year ahead of the competition globally, and a decade ahead of your competition locally What are you waiting for? | Philip Duff | |||||||||||||||||||||||
61 | Italian Futurism (1909-1944): Art+Drink | A radical disavowal of the past, reinvention and bold modernist creation, and dangerous (and often despicable) choices in politics. The Italian Futurist movement in art spilled over in many directions, including some pointed guidance in both food and cocktails. The movement served as a catalyst for indigenous and sometime unexpected cocktail creation with lasting impact to drinks we see still today. | Eric Seed with Roberto Bava and Fulvio Piccinino | |||||||||||||||||||||||
62 | Talk With a Pro: Creative Partnerships | Two sets of partners from two of the most acclaimed Bars in the world today: Artesian and The Dead Rabbit. Sean Muldoon and Jack McGarry of The Dead Rabbit, New York, Winner 2013 Tales of the Cocktail Spirited Awards for World's Best New Cocktail Bar, World's Best Cocktail Menu, International Bartender of the Year (Jack McGarry). Alex Kratena and Simone Caporale of The Artesian Bar, London, Voted #1 World's 50 Best Bars 2012 & 2013; Winner 2012 Tales of the Cocktail Spirited Awards for World's Best Hotel Bar and International Bartender of the Year (Alex Kratena). In this interview style talk, the partners will discuss what it takes to be considered "Best in the World". We'll examine the evolution of these two influential establishments via topics such as the inspiration and implementation of their game changing cocktail programs, their innovative menu design and concept, branding, the importance of marketing and PR, satisfying investors, the constant challenges and expectations that come with maintaining high levels of excellence, the day-to-day realities which can present limitations, and the fact that they have absolutely no intentions of resting on their laurels. These topics will be examined through the framework of these renowned, boundary pushing bars directly with the driving forces behind them. Attendees will learn from, and be inspired by these forward thinking operators, and will also gain valuable insights which can be applicable to their own establishments. So, if you're a Bartender or bar owner who has ever aspired to be the "Best", or are just wondering what all the fuss is about surrounding these two multi-award winning Bars, then please join us for this candid discussion! | Ms. Franky Marshall with Simone Caporale, Alex Kratena, Jack McGarry and Sean Muldoon | |||||||||||||||||||||||
63 | The Old Fashioned: The Classic Cocktail | The Old Fashioned: The World's First Classic Cocktail Before the Martini, before the Manhattan, there was the Old Fashioned. The ur-cocktail, answering to the oldest known description of what a cocktail is—spirit, water, sugar, bitters—it began life as the Whiskey Cocktail in the early 1800s and, through a dramatically twisting history of permutations, interpretations and rebirths emerged as the reclaimed classic and darling of the cocktail movement we know today. Robert Simonson, cocktail journalist for the New York Times and author of the upcoming "The Old Fashioneds" (Ten Speed Press), will lead you through this drink's wonderful, largely untold history and teach you how to make a standard-bearer version of the drink, as well as a few modern variations. | Robert Simonson | |||||||||||||||||||||||
64 | White Lyan's Usquebaugh Tales | After last year's sell-out class on the true history of Scotch (it was always mixed, drunk long, flavoured,) the "whisky heretics", Dave Broom and Ryan Cheti return to take a deeper look at lost Scottish classics from the 17th to 19th centuries which will be spun into 21st century cocktails. The techniques are among those used at London's most talked about bar - Ryan's White Lyan which eschews the use of both ice and citrus, while the research all comes from Dave's new book, 'Whisky: The Manual' Discover what the Scots used instead of lemons in punch - and why; how Het Pint is a precursor to the Ramos Gin Fizz; the 400 year heritage of Scubac and how to play with temperature. The original drinks typify those of the past - utilizing local "foraged' ingredients to create a compelling mix. The reinterpretations outline new practices to encourage bartenders to look around them. Scotch is not a moribund category but one which is alive with possibilities and whose untapped history of complex drinks is ripe for plundering by today's adventurous bartender. Come and help us challenge orthodoxies and show new opportunities. Here’s a spirit you thought you knew, but it turns out you didn’t. | Dave Broom and Ryan Chetiyawardana | |||||||||||||||||||||||
65 | Chemical Compositions | Have you ever asked yourself: "What makes a rum taste like rum and what makes bourbon taste like bourbon?" If so, the Chemical Compositions session is for you. Much like an orchestra consists of different instruments that play in unison to create complex musical compositions, so too the chemical compounds in spirits. This session will give you a chance to smell, taste and understand the sensory qualities of these chemical soloists giving you a much better understanding of how spirits are created. With this new found knowledge you will be able to step beyond taste generalizations like "fruity" or "ester" and add terms like ethyl heptanoate and 4-methoxybenzyl alcohol to your vocabulary. If you are a distiller, spirit reviewer, scientist, knowledge hoarder or just curious, then this session will expand your mind and give you new insight into the world of distilled spirits. | Darcy O’Neil | |||||||||||||||||||||||
66 | Japanese Whisky: Your Next Obsession | Recognized internationally in competitions and publications, Japanese whisky has come center stage. Ever since Japan opened its doors to The West, Japanese entrepreneurs have appropriated technology, improved upon it, made it inherently Japanese and re-release it into the world; Japanese whisky is no exception. It is the marriage of artisanal Scotch whisky-making and inherently Japanese concepts of food and beverage. The heart of Japanese culture is the commitment of resources and time to doing something right, as opposed to quickly: a refreshing notion in today’s instant gratification world. In order to understand Japanese whisky, one has to understand Japan. Join Nick Korn, Japanese whisky enthusiast and outstanding bartender, and Alyssa DiPasquale, advanced sake professional and manager of o ya restaurant, to learn the history and cultural significance of Japanese whisky and how it fits into today’s globalized world. This seminar will explore some of the most notable spirits coming out of Japan, give attendees a rich understanding of the variety of whiskies now being sold in America, and provide a strong foundation from which to dive deeper into the category. We hope that every attendee leaves the seminar looking for the next flight to Japan. | Nick Korn and Alyssa DiPasquale | |||||||||||||||||||||||
67 | WED Talks II: SED Talks! | WED Talks II: SED Talks - Spirit, Entertainment, Developments Following on the sell-out success of 2013's TED-talk format WED Talks based on whisky, entertainment and developments, we are proud to present SED Talks, throwing our net wider than just whisky to bring you the very best in spirits presenters, in five 15-minute segments per 90-minute seminar slot. Every speaker you ever wanted to hear. 2013 saw Dave Broom, gaz Regan, Gable & Ralph Erenzo and many more captivate their audience; who will SED Talks's 2014 speakers be? ● One thing for sure: they'll be enthralling. ● Maximum 15-minute presentations. ● Spirits with the experts – the people who make it, sell it, serve it and write about it, everywhere around the world, and especially those who make it, sell it and serve it in countries you don't expect, in ways you can't imagine, and with insights you won't gain even from a week of reading Facebook updates. ● Everyone stays in the room. ● No tastings. No foolishness. The most captivating speakers. The most ground-breaking research. Come to SED Talks and be a year ahead of the competition globally, and a decade ahead of your competition locally What are you waiting for? | Philip Duff | |||||||||||||||||||||||
68 | The Savoy 125 Years of Service History | The 6th August 2014 will mark the 125th anniversary of the opening of the World famous Savoy. The American Bar has very much been the heart of the hotel where everyone met; exchanged stories; some laughed whilst others have cried; but most importantly many moments have been turned into memories. The key component to the magic that is the American Bar is service and ensuring guests feel treasured. Utilizing our historic archives this seminar shall be reflecting on never been seen before training documents and recorded service history. This will move chronologically to today whereby Bar Manager Declan McGurk shall be delivering the American Bar strategic position to ensure service remains where it needs to be. Coupled with this the Head Bartender Erik lorincz shall be showcasing samples from the new cocktail menu that will flow chronologically culminating in celebration! At the end of the seminar there will be an auction for two exclusively signed American Bar Cocktail Books that will never be reprinted. The proceeds of the auction will go towards the Museum of the American Cocktail and New Orleans Culinary and Cultural Preservation Society. | Declan McGurk with Daniel Baernreuther and Erik Lorincz | |||||||||||||||||||||||
69 | Time vs Technology: Agave's Past & Future | Great agave spirits take years to produce and are made with the blood, sweat and tears of those who craft it. But… with the growing popularity of agave spirits, distillers have begun to embrace modernization and the increased efficiency that new technologies bring. This has created an environment where distillers pride themselves not only on their final product, but also on their unique processes. Yet, as with any product that experiences growth on this scale - a question arises, are these advancements for the better? Or is quality being sacrificed for quantity? During this seminar our experts will compare and contrast the production methods from the most ancient and slow with those of modern-day distillers. Are they choosing profit over flavor or are some of these advancements for the better? Our experts will answer all of these questions, give their predictions on where the Tequila industry is headed, and what changes we can expect in the future, as they compare Tequila then and now. | Elayne Duff and Ryan Fitzgerald with Enrique de Colsa, Tomas Estes and David Suro-Piñera | |||||||||||||||||||||||
70 | Behind the Stick, In Front of the Camera | Mastering skills like straining, shaking and stirring come easier to bartenders than preparing for – and then navigating – a live, three-minute appearance, whether it's on TV, online via social media/blogs, or video channels. Bartenders find comfort behind the stick, talking to guests, not in front of the camera, engaging in banter with a news anchor who doesn’t know the difference between pisco and punch. This hands-on seminar will teach you some of the basics for preparing for a such an appearance, from asking the right questions to propping to drink selection, as well as give you tips for how to lead the segment once it’s underway, getting the host and the camera to do what you want them to do. As a part of the seminar, you will get to practice your skills “on air,” as we break the room up into pairs. Each team will have the basics of a cocktail at their station, and they will take turns shooting video of each other with their own phones. The seminar leader will then give constructive feedback on how to improve your on-air performance. When national promotional events come up - such as National Daiquiri Day - why not have a fun, visual demonstration in your repertoire, such as the original Daiquiri? Papa’s Pilar Rum joins us in this seminar, offering some unique ways to share your videos, as well as a chance to receive a coveted gift afterward. If you’ve ever considered representing a brand, a restaurant or a bar in front of a live audience, this seminar will teach you pretty much everything you need to know to have a positive experience. | Steve Dolinsky | |||||||||||||||||||||||
71 | Thirsty Masses: More Drinks & Happiness | More people want fancy drinks than ever before, and we aren’t going to let them go thirsty! Now that the cocktail community acknowledges good drinks aren’t reserved for tiny closets, it’s time to recognize high-volume for what it is – an opportunity to do more. We’re not just talking about making more people happy with more cocktails alone. At higher volumes, bars can use unique products that would typically spoil, apply new technology, set up bars to serve more than a few privileged people, and build programs that take advantage of their potential reach. They require thoughtful design and planning, however, so join three of the country’s best volume bartenders as we share our trade secrets from a variety of contexts: high volume bars, restaurants, nightclubs and hotels, which we’ve applied to craft cocktails. Most excitingly, we’ve invited bartender turned bar designer, Dieter Cartwright, to talk with us about efficient bar design. Volume takes a lot of work, but if you’re afraid of working hard, you might want to find a “tiny closet” seminar. | Bobby Heugel and Naren Young with Erick Castro, Dieter Cartwright and Alex Day | |||||||||||||||||||||||
72 | Hidden Flavors of Distilling | The basics of distilling are familiar: fermented mash goes into a still, either in batches or a continuous flow, and a distillate comes out the other side, concentrating the ethanol and flavors. But where do those flavors actually come from? And what happens afterward, as a spirit ages? This seminar will take a tour through the processes that make distilled spirits more than just neutral firewater—from different strains of yeast to the strange chemistry of aging and barrels. We’ll start with yeast: With the help of the yeast-makers at White Labs and a master distiller, we’ll taste three fresh spirits made exactly the same—except for yeast strains. Attendees will also sample fresh new-make spirit with a version aged in stainless steel to show the impacts of esterification and oxidation. Finally, attendees will try a vertical tasting of the same spirit—an American whiskey—aged in three different kinds of wood to show how flavors can vary based on the type of wood, or even the variety of oak. | Adam Rogers with Maggie Campbell, Wayne Curtis, Kara Taylor and Lance Winters | |||||||||||||||||||||||
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