The ninth annual Diageo World Class competition has finally kicked off in Singapore!
For bartenders everywhere, the annual event is one of the most prestigious and respected competitions out there. To be named Bartender of the Year is to ascend into the ranks of an elite group which counts luminaries Charles Joly and David Rios among their number.
Singapore has a long and storied history with Diageo World Class. In 2009, Aubrey Sim first represented our country in the London finals. Richard Gillam followed up in 2010, and Aki Eguchi of Gibson did so twice in 2011 and 2012. Following in their footsteps were Zachary de Git and Peter Chua, in 2013 and 2014 respectively. Steve Leong, 2015 global finalist, recently handed over the reins at Tess Bar and Kitchen to Boo Jing Heng, 2016’s World Class Singapore winner.
“At Diageo, we believe in realizing our mission to help the world drink better. And that is what the Diageo Reserve World Class competition is really all about – continuously seeking out the cream of the crop, and furthering their potential with the opportunity to work alongside with some of the industry’s best. We discover new talents, nurture their potential and together, pioneer the future of our industry,” said Fabricio Marques, Reserve Brand Development Manager, Asia Pacific.
Diageo isn’t jesting when it says that the competition is designed to draw out the crème de la crème; the competition is a gruelling one, with multiple rounds spread across many months. At every stage of the competition, bartenders will complete various cocktail challenges under the stern eye of industry veterans.
How it will work
Every Diageo World Class draws thousands of entries worldwide. Each country threshes the ranks of local bartenders, selecting representatives to compete in the regional finals. This year, one bartender in our region will take home the title of “Southeast Asia Bartender of the Year” and attain a coveted place at the Global Finals, held in Mexico City.
In the end, however, there can be only one; in Mexico, a sole champion will finally take on the mantle of “Diageo World Class Bartender of the Year”.
The competition’s Singapore leg kicked off on February 1st with the first, month-long challenge. Aspirants from across the island are tasked to create two whisky cocktails, themed around “old fashioned twist” and “contemporary”. They have to use either The Singleton of Glen Ord 12 Year Old Scotch Whisky or the Bulleit Bourbon 10 Year Old.
- The top 50 from this first round will advance to a second in March, which will winnow the pool down to just 25 bartenders
- A third round in May will then be held to determine 10 finalists
- A final round in June will see the selection of the top three bartenders in Singapore (last year’s team, Kino Soh, Sim Kim Shin, Boo Jing Heng and Tom Hogan, are pictured above from left to right)
- The triumphant trio will then go on to represent our country in the Diageo World Class Asia Finals
With so many great bartenders in Singapore, hopes are high that we will finally clinch the global title this year. We’ll be keeping an eye out for developments during the competition!
Photo credit to Jigger and Pony.
Postcript: If you’re wondering, World Class bartenders will be using spirits from the Diageo Reserve portfolio including: Ketel One Vodka, Ciroc Vodka, Tanqueray No. Ten Gin, Don Julio Tequila, Zacapa rum, Johnnie Walker Gold Label Reserve Blended Scotch Whisky, Johnnie Walker Platinum Label Blended Scotch Whisky, Johnnie Walker Blue Label Blended Scotch Whisky, BULLEIT Bourbon, Mortlach Single Malt Scotch Whisky, The Singleton Single Malt Scotch Whisky, and Talisker Single Malt Scotch Whisky.
