How can you train your bartenders to serve whiskey like a pro?
Whiskey is one of the most popular and versatile spirits in the world, but it can also be intimidating and confusing for both bartenders and customers. How can you train your bartenders to serve whiskey like a pro and impress your guests with their knowledge and skills? Here are some tips to help you create a whiskey culture in your bar and elevate your beverage service standards.
Whiskey is a broad category that includes different styles, regions, and production methods. Your bartenders should be familiar with the main types of whiskey, such as Scotch, Irish, American, Canadian, Japanese, and others, and their distinctive characteristics, such as flavor, aroma, color, and aging. They should also be able to explain the differences between subtypes, such as bourbon, rye, single malt, blended, and so on. A good way to train your bartenders on whiskey types is to organize regular tastings, quizzes, and workshops with experts or suppliers.
-
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.
-
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.
Whiskey service is not just about pouring a shot or a neat drink. Your bartenders should be able to offer a variety of options and suggestions to your customers, depending on their preferences and occasions. For example, they should know how to serve whiskey on the rocks, with water, with soda, or with other mixers, and how these affect the taste and experience of the whiskey. They should also know how to prepare classic and modern whiskey cocktails, such as old fashioned, Manhattan, whiskey sour, and so on, and how to garnish and present them properly.
-
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.
-
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.
Whiskey can be a great conversation starter and a way to build rapport with your customers. Your bartenders should be able to educate your customers on the history, culture, and trivia of whiskey, as well as recommend suitable pairings with food or other drinks. They should also be able to answer common questions, such as how to pronounce whiskey names, how to read whiskey labels, how to taste whiskey, and so on. A good way to educate your customers is to create a whiskey menu or a whiskey flight that showcases different types and styles of whiskey and provides relevant information and tips.
-
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.
-
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.
Whiskey is a dynamic and evolving industry, and your bartenders should be aware of the latest trends and innovations in the market. They should be able to introduce new and exciting products, such as craft whiskeys, flavored whiskeys, cask-finished whiskeys, and so on, and explain their unique features and benefits. They should also be able to adapt to changing customer demands and preferences, such as low-alcohol whiskeys, non-alcoholic whiskeys, or sustainable whiskeys. A good way to keep up with whiskey trends is to follow industry news, blogs, podcasts, and social media, and to attend trade shows, festivals, and events.
-
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.
Whiskey is not just a drink, it is a passion. Your bartenders should be able to convey their enthusiasm and appreciation for whiskey to your customers and create a memorable and enjoyable experience. They should be able to express their personal opinions and preferences, as well as respect and accommodate those of your customers. They should also be able to create a whiskey atmosphere in your bar, such as by playing whiskey-themed music, displaying whiskey-related artwork, or hosting whiskey-themed events and promotions. A good way to showcase your whiskey passion is to make your bar a destination for whiskey lovers and a community for whiskey enthusiasts.
-
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.
Rate this article
More relevant reading
-
Culinary ManagementWhat are the best ways to maintain high standards of mixology in a team of bartenders?
-
Culinary ManagementHow can you create a craft beer program that appeals to customers?
-
Food & Beverage OperationsWhat are the essential steps to serving beer perfectly?
-
Food & Beverage OperationsWhat are the most common mistakes in beverage service, and how do you avoid them?