Comment pouvez-vous former vos barmans à servir du whisky comme un pro ?

Anyone working behind a bar at a certain level should know what everything tastes like and about the history/production of the drinks they are serving but we all have our own opinions so it’s difficult to implement a one size fits all approach to bar tenders talking about whiskey. I grew up with Whiskey my Grandad was a Managing Director for Haig I’ve grown up loving whiskey and learning about Irish and Scottish whiskey. I’ve tasted so many of them and I love many of them. Whiskey is an acquired taste so however much you educate someone unless they like the taste they will never appreciate a wonderful whiskey.

Education is key . Taste is individual. I was a server trained to be a bartender back in the day. I learned old school on the job. I watched and learned and tasted drinks I served so i would know what they should look and taste like. To be honest I never acquired the taste of any of it but I could still make a great drink and recommend a good whiskey . Not once did a customer ask how or what they were made of. There is a lot more information out there than when I was learning. I simply read the bottles labels. Usually just paying attention to what customers like = top sellers. Some overpriced items are not what they are cut out to be . But then again I could never appreciate a fine Whiskey myself so I paid attention to what sells.

Most important is interest in learning! Nobody can be expected to effectively communicate about products they don’t care about. It’s down to managers and venues to spark curiosity in their bartenders, then they wil be thirsty (no pun intended!) to learn more and share their knowledge with guests.

Investing in a comprehensive online bartending course is crucial to gain solid foundation of knowledge and skills. Have a deeper understanding of mixology. The more you know about flavour profiles and drinks combinations, the more confident and creative you'll become behind the bar. Practice pouring accurately without over or under serving, perfecting shaking and stirring techniques. Lastly. build a strong network not only to provide valuable opportunities for career growth but also allow your team to learn from experienced pros.

Dos países celtas se disputan su origen, Irlanda y Escocia; cuando llegaron desde Alejandría los alambiques de destilación, traídos a Europa por los árabes, se aplicaron a la cerveza que elaboraban tradicionalmente, obteniéndose el whisky. Es un whisky elaborado en Estados Unidos, en cualquier estado de la nación, y que se caracteriza por llevar un mínimo de un 51% de maíz, cuya cerveza destilada madura en barricas de roble americano nuevas con alto nivel de tostado, y por ley no puede llevar ningún tipo de aditivo, solo agua, tras su última destilación.

Once you've mastered the character differences between styles, and eventually, brands and bottlings, you can help make recommendations as to how to enjoy it. I recommend an 80 proof wheated bourbon as a "entry level" bourbon for new bourbon drinkers, because of its easy, approachable palate profile. Stepping up to a Cask Strength rye is an evolution that should be explained so as to not scare someone away. Master your classic whiskey cocktails, understanding when to use one style of whiskey over another and why. Practice your presentation skills and how to teach someone to taste and evaluate a spirit on its own so that they can then notice the whiskey's presence in a cocktail and discern how they might adapt a recipe to their own palate.

Los blended más sencillos son idóneos para mezclar, mientras los single malt suelen degustarse solos, aunque algunos les gusta poner un poco de agua, que sirve para abrir sus aromas, o con unos hielos, que enfrían la bebida. Los NCS se suelen diluir en agua, al 50%, por su elevada graduación.

El servicio de whisky implica mucho más que simplemente servir la bebida. Los camareros deben ser versátiles y capaces de ofrecer una variedad de opciones según las preferencias de los clientes. Esto incluye saber cómo servir el whisky con diferentes acompañamientos, como hielo, agua o soda, y entender cómo estos afectan el sabor. También es importante que dominen la preparación y presentación de cócteles clásicos y modernos de whisky para satisfacer las demandas de los clientes.

La turba es un tipo de carbón vegetal, que se extrae de suelos pantanosos, y una vez seca, se utiliza tradicionalmente en el secado de la cebada germinada, de forma que su humo impregna de aromas la malta; los whiskys más ahumados en la actualidad son los single malt escoceses de las islas Hébridas, siendo los reyes los de Islay.

There's much more to drinks than the bottles people see behind the bar. Menus that describe the drinks, pairings, history, flavour profile and recommendations are a great tool.

Understanding the flavor and characteristics of the grains is a relatable topic for most people. Talking about the character of the grain as it is expressed in breads that people are familiar with helps them familiarize the core flavors. Explaining that barrel aging, regardless of the wood type, is core to the vanilla, caramel and baking spice flavors, is eye opening. The science of fermentation and distillation and it's effects on different styles of whisk(e)y can be overwhelming for those unfamiliar with the concepts, so tread lightly. Simply point out that those process and production differences also have have a role (unless they are ready to really geek out). Offering small tastes, at no charge, pays dividends.

El whisky ofrece una oportunidad única para establecer conexiones con los clientes a través de conversaciones interesantes. Los camareros deben estar bien informados sobre la historia y la cultura del whisky, así como poder recomendar maridajes adecuados. Además, deben poder abordar preguntas comunes y ofrecer orientación sobre la pronunciación, la lectura de etiquetas y las técnicas de degustación. La creación de menús de whisky o vuelos de degustación puede ser una excelente manera de educar a los clientes y enriquecer su experiencia.

Trends in drinks change frequently from brands to cocktails to serving styles, glassware and more. Keep up online and check your insights - what are people ordering? Are drinks frequently requested you do not stock?

¿Qué es un Natural Cask Strengh (NCS)? Es un tipo de whisky muy especial, que se embotella directamente de la barrica sin diluir con agua, con una graduación alcohólica alta, sin añadir caramelo ni filtrar en frío, por lo que supone el sabor autentico del whisky.

Follow whiskey media that provide more facts and developments than opinions. You've got your own opinion, and that's what customers want to hear. When you know the market, the products and how to use/serve them, your opinions are gold, and you go from trend follower to trend setter.

Los bartenders deben mantenerse actualizados con las tendencias y novedades en la industria del whisky para ofrecer una experiencia enriquecedora a los clientes. Esto incluye presentar productos innovadores como whiskies artesanales o terminados en barrica, y adaptarse a las preferencias emergentes como whiskies de bajo contenido alcohólico o sostenibles. Mantenerse informado a través de fuentes como noticias, blogs y eventos de la industria es crucial para ofrecer un servicio de calidad y estar al tanto de las demandas del mercado.

If you're leaning into whiskey, do so with a vision. Are you there for all whiskey or just a subset (bourbon nerds, for examples). If you get particularly into one area, you should be well-versed in all, lest you sound like a fool in some conversations where you become exposed. Once you've got a solid grip on the topic as a whole, you can be as proud and bold as you like without risking the diminishing effects of being called out as a poser or fraud.

Los camareros deben convertir la experiencia con el whisky en algo apasionante y memorable para los clientes, transmitiendo entusiasmo y respetando sus preferencias. Crear un ambiente acogedor y temático en el bar, con música, arte y eventos relacionados con el whisky, puede ayudar a fomentar esta conexión. Convertir el bar en un destino para amantes del whisky y una comunidad para entusiastas puede fortalecer aún más esta pasión compartida.

1. know rhe history, brand, teroir, and spicifics of the whisky that you are serving. 2. know what kind or variety including ratio and base 3. know the location as it varies from diffwrent areas 4. know the proper service either nead, rocks, with a twist or single water drop. 5. also it'll never be bas to know what food to pair like type of nuts, or cigar. proper training is always the key and ensure that your trainees are absorving it.