The Grand Prix / The Grand Prix : Day 3

This morning we were given the chance to visit Havana Club’s newest distillery located just outside of Havana. The location opened in 2007 and concentrates on Havana Club’s aged rums, such as the Añejo 7 Años and the new “Barrel Proof” bottling. 3 million cases of rum are produced on site currently, and by 2014 they hope to be producing an incredible 5 million cases.  

The distillate is created on site using molasses sourced from the Cuban ministry of sugar in a large 15m column still. The resulting spirit is then aged in used whiskey barrels (many previously used for Chivas) and stored in one of six large warehouses on site. Two different size of barrel are used, as well as barrels of various ages, in order to give the maestros roneros the flexibility to ensure consistent product blends. 

We were given the opportunity to try some of these base rums, including the unaged aguardiente as it is straight off the still. The spirit was too strong to sensibly taste, but nosing revealed a bright and fresh spirit still full of molasses characteristics. Our guides were tight-lipped about exactly how many rums are used in final blends – something only the maestros know – but they were keen to point out that unlike some rums an age statement on Havana Club rum means the youngest rum in the blend is at least that old.

Perhaps the most impressive feature of the site is the large automated bottling facility. Every aspect from unpacking the empty bottles to boxing up the filed bottles of rum is entirely machine controlled, with just a few employees overseeing smooth operation. They can produce up to 10,000 bottles an hour, and the adjacent warehouse stores enough empty bottles and packaging to ensure they can continue production for up to three months without replenishing stocks.

So if you run out of your favourite Havana Club rum don’t worry – the Cubans are busy ensuring there is plenty more to be drink!

I thought I would tell you a bit more about the judging from yesterday and about some of the amazing drinks we were given the opportunity to try. I've judged a few cocktail competitions in my time but the wide array of garnishes, accessories and weird and wonderful ingredients experienced at the Havana Club Grand Prix will be hard to beat.

The four finalists for tonight have now been announced, but in reality everyone was a winner as they got to participate in a fantastic day in one of the most beautiful settings I've ever seen.

One of our competitors had the most incredible accessories, his Julep came served on a silver tray complete with beautiful silver accessories. His final drink came complete with chocolates and a cigar — we kept hold of the cigar of course!

Some of the cocktail names were entertaining, too. My personal favourite was 'Bay of Figs'.

The drink that really stood out though for innovation was one that contained radicchio,  black cherries and cream.

I'm excited for tonight and to find out who will be the overall winner of the Havana Club Grand Prix 2010!

28 year-old Jamie Chesher won his ticket for the Grand Prix in a local competition held late last year. Based in Melbourne, Australia, this former motocross racer now works in Seamstress, one of the city’s hottest bars. Jamie tells us the story of his career right from the beginning up until the Grand Prix. 

Your story, your bar
"I started out in hospitality after a broken neck and spine ended a professional motocross racing career. I needed to find a job that would allow me to be creative, meet loads of people and learn something new. I got behind the bar for a trial one night and fell in love with it. I have worked in all sorts of venues from nightclubs and fine dining restaurants to award winning cocktail bars.
“In our bar we all rotate shifts between the bar, waiting tables, hosting and bar backing so you have to be good across all these areas, or you have no chance.
“The venue is split over four floors. Top level is a speak-easy style cocktail bar with the fit out throwing back to the Asian seamstress’ who first occupied the building in 1896. Lots of imported vintage silks are hanging from the ceiling as well as an assortment of traditional Asian clothing. The level below is a fine dining Cantonese restaurant that carries in the same style as the cocktail bar. The ground floor is our kitchen and we operate a cafe through the day through a huge folding window that opens up on to the street. Finally the basement, another cocktail bar, but this one focuses on a younger, hip, trendy crowd. The drinks are a load of fun and the vibe is definitely more of a party atmosphere."


Your experience as a bartender
“When it comes to favourite drinks, it's really hard. I really enjoy a traditional Daiquiri, a well balanced Brooklyn is always a winner, and you can never go past a Beefeater Gin & Tonic.
“The last thing that I learnt that really stuck in my mind was to stop trying to serve a customer a drink, instead try to focus on serving and entertaining them for an entire night. Anyone can make one good drink but it's very hard to hold an audience for an entire evening!
“Seeing people really enjoying the drinks I make, always leaves good memories. Getting tipped a vintage bottle of Krug by a celebrity is always a great memory that pops into mind though.
“A good bartender is someone that can work all areas of the bar.  Great knowledge of spirits, wine, cocktails & food, being able to wait on tables, hosting the front door and bar backing are all the key skills you must have if you want to succeed in this business.

“This is the first time I have ever competed on a large scale. This event is probably the biggest, most prestigious event of the year in the competition circle and to be included amongst the best bartenders in the world is a great honor.”


The Havana Club Grand Prix
“To gain entry to The Havana Club Grand Prix I won a national competition that was held late last year. I developed a four-drink degustation using Havana Club Anejo 7 Anos among others as the base spirits. The drinks were amazing but what really set it apart from the rest was the fact that I created an experience for my customers, not just a great drink.

“I think competing in the Havana Club Grand Prix is very important to any bartender hoping to make his/her climb to the top of the bartending game. This is the one of the biggest international gathering of bartenders and industry figureheads on the planet, we are so lucky be invited to take part in it.

“With 40 or 50 top bartenders from all over the globe, the competition itself is going to be really hard to win. I think I have some amazing drinks and I'm confident I have what it takes to win, but who knows what will happen? It all really comes down to who's got the goods on the day. I can't wait to see what happens.”