Diageo’s World Class 2015: the next steps

Diageo’s Word Class cocktail competition has seen significant changes this year, not least to its structure and its challenges.

While I was initially apprehensive, after seeing it in action two weeks ago I can say its new concept is nothing short of brilliant. As opposed to the previous style of presenting your World Class serve then proceeding to compete in a mystery box and speed round challenge thereafter, it has been broken down into four parts.

–  Competing Under Pressure

Sometimes your bar will be full 10 deep and getting drinks out quickly and according to spec can be a challenge, but it is considered by some to be a true test of a bartender. This round saw bartenders tasked with creating three drinks – Sazerac, Morning Glory Fizz and Old Cuban – in three minutes. While it may seem easy (some bartenders breezed through) others hit walls, such as incomplete drinks and Johnnie Walker Gold Label in the Sazerac, which I wouldn’t recommend. But it wasn’t just about speed. Hospitality and chat also impressed, but some stayed silent. This challenge was judged by 2014 World Class GB Champion James Fowler and Tanqueray brand ambassador Tim Homewood.

–  Ron Zacapa: deconstruct, reconstruct

Ron Zacapa is a brand known for both great rum and innovative experiences, including its Zacapa Above the Clouds dinners and sensory adventures.

This session began with bartenders learning about the fine art of taste and smell from Dan Dove, Tristan Stephenson and Thomas Aske with an in-depth presentation. Zacapa was then broken down into 54 elements and 20 of those were given to the bartenders, they were then asked to experiment and synthesise a compound based on an indicator (control) solution. These elements were based upon five major taste sensations: savoury, sweet, sour, salty and bitter. Once the solution had been blended, it was combined with Zacapa 23 for judging. Dan Dove said that this was the first time something like this had ever been tried and its future potential was big, such as furthering education for bartenders, as well as involvement with the consumer.

–  History of Bourbon cocktails: the written word

Moving away from the traditional cocktail challenges typically faced by competitors, this challenge took the form of an educational talk followed by a test. First Diageo’s UK whisky ambassador Andrea Montague talked through the Bulleit Bourbon and rye whiskies. Then renowned bartenders Jake Burger talked entrants through culture, cocktails, books and history. He spoke of many historical faces that had been involved in whiskey, as well as the invention of the holy trinity of Bourbon cocktails: the Old Fashioned, Mint Julep and Manhattan.

A 30 minute exam was then taken by the bartenders which consisted of:

–  40 multiple choice on Bourbon production and history

–  Eight questions on classic Bourbon cocktails.

–  Two questions on Bulleit tasting notes.

Presenting and hosting

In an unmarked session hosted by renowned expert and whisky ambassador Colin Dunn and Dukes’ Bar legend Alessandro Palazzi, we were treated to history, hosting and cocktails from these two unique individuals. With history and inspiration from Colin and Scotch cocktails from Alessandro, this was a chance to step back from the competition and look at inspiration and style in a non-competitive environment, including enjoying that all important dram of Blue Label. Whether you were a winner or not this session was there to help build you into a bartender.

After all four sessions were up, we were then whisked away to the after party and winner announcements at Cecil’s, London Bridge. As imagined, tensions were high with 50 bartenders about to be cut down to five.

After some solid chat (and cheek) from Don Julio western european brand ambassador Deano Moncrieffe, he announced the five winners alongside Dan Dove.

–  Kyle Wilkinson, Blind Pig, Social Eating House – London

–  Tim Laferla, Red Bar, Bam Bou – London

–  Jamie Jones No Fixed Abode (Bar consultancy)/Fumo – Manchester

–  Luca Corradini, The American Bar, Savoy – London

–  Jon Hughes, Bramble – Edinburgh

For those who didn’t get through to the semi-finals or perhaps didn’t enter, don’t worry as burst two is upon us. Between March 20 and 29 you will be asked to submit a World Class Recipe for the ‘Just Say the Word’ challenge.

For this challenge bartenders will be tasked with creating a serve inspired by two different books. The first has to be a cocktail book, not necessarily well known, perhaps something obscure. You could choose Harry MacElhone’s ‘The ABC of Mixing Drinks’ for example or perhaps something more modern from the likes of Dale Degroff or Jared Brown. The second can be anything you want, whether that be a historical book on a particular period of history that you hold a romanticism for, maybe a biography of a figure that inspires you or perhaps a fiction book that holds a special place in your heart?

What ever the choice, as long as there is a connection you could be on your way to a place in South Africa later this year as World Class GB finalist.

For more details, inspiration and to enter your drink, head over to www.theworldclassclub.com by 29 March. Good Luck!