About Jay Hepburn...
Jay Hepburn (Oh Gosh!) is a cocktail enthusiast and writer from London, England. In addition to writing about cocktails and spirits at Oh Gosh! he produces Oh Gosh! TV, an online video series showcasing the finest bars around the world and the people at the forefront cocktail and bar culture. Jay has also contributed to Mixology, helped pick an award winning gin and judged various cocktail competitions.
Jay Hepburn website : http://ohgo.sh/
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Art of Japanese Bartending
Hidetsugu Ueno is the owner of Bar High Five in Tokyo, Japan, and a huge
exponent of Japanese bartending having travelled around the world over the past
few years explaining and demonstrating Japanese bartending styles and
techniques. Ueno described his pride at being the tender of the bar – the
bartender. In Japan it is a lifelong job, with bartenders in their 60s and 70s
still very common.
In his workshop Ueno-san explained how the skills like ice carving and hard shaking are simply techniques, and that customer service is the true key to Japanese bartending. In Japan huge ice blocks are very common, and the ice ball is not a special item anymore – with ice companies even able to now supply ice balls to bars ready made.
However the crowd of international bartenders eagerly gathered around as Ueno demonstrated carving an ice ball and his famous ice diamond, using a small knife that is made from the same material as Japanese samurai swords. At his old bar Ueno used to have to prepare 50-60 ice balls every day, and he is now so well practised he can carve an ice ball from scratch in less than three minutes!
He then demonstrated the various hard shake techniques including the three-step technique by Uedo-san and the two-step technique Ueno used at the bar he used to work at, Star Bar. Japanese customers enjoy the fine ice chips that are left after shaking so Ueno never double-strains his drinks, calling the ice chips his “extra gift” for the customer. Less than ten bartenders in Japan can properly hard shake, and Ueno considers it a very special technique.
Ueno also showed off Japanese stirring techniques, using a drink called the Havana Martini by Japanese master bartender Mori-san who has been behind the bar for over 40 years. One stirring technique uses alternating fingers to create a stir that involved absolutely no movement in the wrist. Hidetsugu preferred stir on the other hand involves movement of the wrist and thumb, with no movement of the fingers. With stirring he wants to avoid adding any air to the drink, so avoids any excessive disturbance of the ice.
Bartenders left the room miming hard shake and stirring techniques demonstrated in the workshop. When everyone gets back to their bars, I’m sure many will be attempting to recreate Ueno-san’s techniques.
In his workshop Ueno-san explained how the skills like ice carving and hard shaking are simply techniques, and that customer service is the true key to Japanese bartending. In Japan huge ice blocks are very common, and the ice ball is not a special item anymore – with ice companies even able to now supply ice balls to bars ready made.
However the crowd of international bartenders eagerly gathered around as Ueno demonstrated carving an ice ball and his famous ice diamond, using a small knife that is made from the same material as Japanese samurai swords. At his old bar Ueno used to have to prepare 50-60 ice balls every day, and he is now so well practised he can carve an ice ball from scratch in less than three minutes!
He then demonstrated the various hard shake techniques including the three-step technique by Uedo-san and the two-step technique Ueno used at the bar he used to work at, Star Bar. Japanese customers enjoy the fine ice chips that are left after shaking so Ueno never double-strains his drinks, calling the ice chips his “extra gift” for the customer. Less than ten bartenders in Japan can properly hard shake, and Ueno considers it a very special technique.
Ueno also showed off Japanese stirring techniques, using a drink called the Havana Martini by Japanese master bartender Mori-san who has been behind the bar for over 40 years. One stirring technique uses alternating fingers to create a stir that involved absolutely no movement in the wrist. Hidetsugu preferred stir on the other hand involves movement of the wrist and thumb, with no movement of the fingers. With stirring he wants to avoid adding any air to the drink, so avoids any excessive disturbance of the ice.
Bartenders left the room miming hard shake and stirring techniques demonstrated in the workshop. When everyone gets back to their bars, I’m sure many will be attempting to recreate Ueno-san’s techniques.
Where it all comes from
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!
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!
Highlights from a week in Havana
Picking highlights from the Grand Prix week is an almost impossible
task, with so much going on from the welcome party on the roof of Hotel Parque
Central to the much needed day of relaxation at the private beach resort Club
Habana. With that said, when looking back a few things do stand out
particularly strongly...
Moment 1 - Gran Teatro de La Habana was a major highlight of the competition. From the incredible mahogany bar from 1917 where 41 bartenders made their drinks in the first round of the competition, to the grand hall where the gala winner was held, the building consistently wowed and amazed everyone I talked to with its magnificent architecture and imposing atmosphere.
Moment 1 - Gran Teatro de La Habana was a major highlight of the competition. From the incredible mahogany bar from 1917 where 41 bartenders made their drinks in the first round of the competition, to the grand hall where the gala winner was held, the building consistently wowed and amazed everyone I talked to with its magnificent architecture and imposing atmosphere.
Moment 2 - The People
Meeting so many bartenders from all over the world was also a real pleasure, and seeing all the different techniques and ingredients employed by them was fascinating. Due to the difficulty of getting ingredients in Cuba the bartenders had to bring their own ingredients with them, though unfortunately some were confiscated by customs forcing some creative workarounds. The eagerness with which everyone attempted to help their fellow competitors.
The Importance of Body Language in Modern Bartending
This year is the first year the Havana Club Grand Prix features a series
of workshops to help educate the competing bartenders in the latest bartending
and mixology techniques. The workshops kicked off with Andrew Nichols,
Amsterdam-based bartender and consultant, on the importance of body language in
modern bartending.
Modern bartenders spend a huge amount of time researching the products they stock in their bar, and the history of the drinks they make, all of which are important aspects of a well rounded bartender. However many can forget about the important thing on the other side of the bar – the customers!
Body language is an important part of providing the customer the best experience you possibly can. Just 5% of the message you give someone comes from the words you use. Movement, appearance, hand gestures, body position and eye contact all influence how people perceive your interactions. It’s not what you say it, it’s how you say it.
Most body language originates from caveman times where safety, food and sexual reproduction were the dominant factors in life. Aggressive body language, such as clenched fists (that could be hiding weapons or a sign of imminent attack), crossed arms (which show you closing off and being defensive) or looking down on someone (which makes your chin large and prominent, a sign of high testosterone) puts people ill at ease and makes people feel uncomfortable.
Open body language on the other hand, for example showing open palms, keeping your torso open and keeping eye contact between the eyes and the mouth, relaxes people and also makes them more open to your suggestions. By ensuring your own body language is portraying a positive image to your customers, and by monitoring their body language to try and anticipate their needs, you can improve their experience as well as the performance of the bar.
However, Andrew was keen to point out that just one negative body language sign may not mean what you immediately think it does. Crossed arms can indicate discomfort, but could also simply mean the guest is cold. Looking for groups of clues that point in a general direction helps remove these “false-positives”. Regional differences are also important to take in to account. Some gestures can mean very different things in different cultures. Open palms are almost universally positive though.
Some may be sceptical about how important some of these things are – however the studies Andrew cited provide pretty convincing proof. In a test where people were provided with the same drink, once by a well dressed bartender who projected a relaxed and confident image, and once by someone “dressed like a tramp”. Every single guest said they preferred the drink served by the well dressed man – despite them being exactly the same. If that isn’t an argument for why taking body language seriously is important, I don’t know what is…
Modern bartenders spend a huge amount of time researching the products they stock in their bar, and the history of the drinks they make, all of which are important aspects of a well rounded bartender. However many can forget about the important thing on the other side of the bar – the customers!
Body language is an important part of providing the customer the best experience you possibly can. Just 5% of the message you give someone comes from the words you use. Movement, appearance, hand gestures, body position and eye contact all influence how people perceive your interactions. It’s not what you say it, it’s how you say it.
Most body language originates from caveman times where safety, food and sexual reproduction were the dominant factors in life. Aggressive body language, such as clenched fists (that could be hiding weapons or a sign of imminent attack), crossed arms (which show you closing off and being defensive) or looking down on someone (which makes your chin large and prominent, a sign of high testosterone) puts people ill at ease and makes people feel uncomfortable.
Open body language on the other hand, for example showing open palms, keeping your torso open and keeping eye contact between the eyes and the mouth, relaxes people and also makes them more open to your suggestions. By ensuring your own body language is portraying a positive image to your customers, and by monitoring their body language to try and anticipate their needs, you can improve their experience as well as the performance of the bar.
However, Andrew was keen to point out that just one negative body language sign may not mean what you immediately think it does. Crossed arms can indicate discomfort, but could also simply mean the guest is cold. Looking for groups of clues that point in a general direction helps remove these “false-positives”. Regional differences are also important to take in to account. Some gestures can mean very different things in different cultures. Open palms are almost universally positive though.
Some may be sceptical about how important some of these things are – however the studies Andrew cited provide pretty convincing proof. In a test where people were provided with the same drink, once by a well dressed bartender who projected a relaxed and confident image, and once by someone “dressed like a tramp”. Every single guest said they preferred the drink served by the well dressed man – despite them being exactly the same. If that isn’t an argument for why taking body language seriously is important, I don’t know what is…
The first round of the Grand Prix begins
The first round of the Havana Club Grand Prix is taking place today at
the magnificent Gran Teatro de La Habana. Located upstairs at an enormous and
beautiful Mahogany bar from 1917, the bartenders are competing at one of four
stations, each with a panel of three judges, along with an audience of fellow
bartenders and supporters.
Each competitor has 10 minutes to made their three cocktails; a Daiquiri variation, a cocktail containing any Havana Club product, and a cocktail using Havana Club 7 Year Old. In addition to being rated on the look, aroma, taste and finish of the cocktail, bartenders are rated for their technical skills, knowledge and demeanour behind the bar.
Nerves were high, particularly for the bartenders who had trouble getting their ingredients and equipment to Cuba, however everyone is making the best of the situation and we’ve already seen some unusual techniques like serving a cocktail in a hollowed out pepper!
Each competitor has 10 minutes to made their three cocktails; a Daiquiri variation, a cocktail containing any Havana Club product, and a cocktail using Havana Club 7 Year Old. In addition to being rated on the look, aroma, taste and finish of the cocktail, bartenders are rated for their technical skills, knowledge and demeanour behind the bar.
Nerves were high, particularly for the bartenders who had trouble getting their ingredients and equipment to Cuba, however everyone is making the best of the situation and we’ve already seen some unusual techniques like serving a cocktail in a hollowed out pepper!
Moment 3 - La Floridita
Talking of bartenders it was a real honour to visit La Floridita, the famed “cradle of the Daiquiri” and favourite haunt of Ernest Hemmingway. The interior has barely changed from the famous photos of Hemmingway drinking there, and while it may not serve the best Daiquiris in the world anymore, when surrounded by so much history it certainly makes for a very enjoyable one. And while on the subject of drinking, enjoying Havana Club Máximo on the top floor of Hotel Sevilla was hard to complain about.
Moment 4 - The Parties in Havana
There were of course some lighter moments too. Enjoying Champagne at the roof-top pool with Marcel Bauman, bartender from Le Lion in Hamburg, and the rest of Team Germany was highly memorable. Slightly more hazy, but still lots of fun was the party at Salon Rojo complete with Cuban band, and the random dance club I visited with several judges and competitors afterwards.
Moment 5 - Visiting Havana
However I think the main highlight for me is the home of Havana Club itself. Cuba conjures up many images, from the faded grandeur of the architecture to the classic 50s cars that fill the streets. Many places don’t live up to the image you have built in your head, but Havana surpasses it – an exciting and vibrant city full of history and culture. What an incredible place to hold a cocktail competition!
Gran Teatro de La Habana
The 2010 Havana Club Grand Prix is based at the Hotel Parque Central in Centro Habana. Just across the Parque Central is the beautiful Gran Teatro de La Habana, a building that immediately draws the eye the second you step out of the hotel.
A beautiful and imposing building designed by Belgian architect Paul Belau, Gran Teatro de La Habana was built in 1915 on the site of the previous national theatre that was build in 1837. The buildings magnificent façade features four sculpture groups depicting Charity, Education, Music and Theatre, all designed by Giuseppe Moretti, and the principle theatre, García Lorca Auditorium, seats over 1500 people.
Inaugurated with a performance of Verdi’s Aida, the venue later hosted famous artists such as Sarah Bernhardt, Arthur Rubinstein and Cuban composer Ernesto Lecuona. The venue is perhaps best known since 1959 as the home of the great Cuban prima ballerina Alicia Alonso, who founded the Ballet Nacional de Cuba and the now famous annual international ballet festival.
On Thursday 13th May Gran Teatro de La Habana will be host to a very different kind of performance as the four best bartenders from the previous days competition will battle out to take the 2010 Grand Prix crown. We will discover who will take the standing ovation at this show in a few days time…
A beautiful and imposing building designed by Belgian architect Paul Belau, Gran Teatro de La Habana was built in 1915 on the site of the previous national theatre that was build in 1837. The buildings magnificent façade features four sculpture groups depicting Charity, Education, Music and Theatre, all designed by Giuseppe Moretti, and the principle theatre, García Lorca Auditorium, seats over 1500 people.
Inaugurated with a performance of Verdi’s Aida, the venue later hosted famous artists such as Sarah Bernhardt, Arthur Rubinstein and Cuban composer Ernesto Lecuona. The venue is perhaps best known since 1959 as the home of the great Cuban prima ballerina Alicia Alonso, who founded the Ballet Nacional de Cuba and the now famous annual international ballet festival.
On Thursday 13th May Gran Teatro de La Habana will be host to a very different kind of performance as the four best bartenders from the previous days competition will battle out to take the 2010 Grand Prix crown. We will discover who will take the standing ovation at this show in a few days time…
Welcome Party
The Havana Club Grand Prix festivities kicked off last night with the
welcome party, held on the roof-top pool bar at the Hotel Parque Central.
Competitors, judges and other attendees enjoyed tasty Havana Club cocktails
made by the Cantineros while enjoying the warm Cuban evening and beautiful
views over central Havana.
Michael Menegos, head of experimental marketing at Havana Club and the organiser of this years competition, welcomed everyone to Cuba and explained the ideas behind this year’s revamp of the competition.
As the evening went on more competitors and judges arrived, many coming straight from the airport having been delayed by the dreaded volcanic ash cloud. The Grand Prix finalists mingled, sizing up their rivals and sussing out who might be the greatest threats, but their competitive spirit didn’t stop offers to lend spare equipment where some bartenders had suffered breakages during the trip to Cuba.
As the party wound down some headed for an early night, while others took up residence at the hotel bar downstairs. However everyone’s minds were on the competition starting the following morning where each bartender will make three of their drinks for a panel of judges. Just four will continue on for the chance to take the crown tomorrow – and we’ll know which four tonight.
Michael Menegos, head of experimental marketing at Havana Club and the organiser of this years competition, welcomed everyone to Cuba and explained the ideas behind this year’s revamp of the competition.
As the evening went on more competitors and judges arrived, many coming straight from the airport having been delayed by the dreaded volcanic ash cloud. The Grand Prix finalists mingled, sizing up their rivals and sussing out who might be the greatest threats, but their competitive spirit didn’t stop offers to lend spare equipment where some bartenders had suffered breakages during the trip to Cuba.
As the party wound down some headed for an early night, while others took up residence at the hotel bar downstairs. However everyone’s minds were on the competition starting the following morning where each bartender will make three of their drinks for a panel of judges. Just four will continue on for the chance to take the crown tomorrow – and we’ll know which four tonight.