KAREL ‘PAPI’ REYES – MONIN
These days, I’m seeing many new trends coming, not just one big thing — the way the world is now there’s new ideas being picked up from all over the world, it’s very exciting.
Some of the bigger global trends in bar industry at the moment are Boilermakers, and I’m seeing a lot of smart bartenders playing around with beer cocktails. Aperitifs and bitter drinks are still very popular as well.
I think we’ll see more bartenders exploring tea as an ingredient in their cocktails, and newer techniques, like the use of rotorary evaporators and sous-vide machines will become more and more commonplace.
MATTEO FABBRIS – DISARONNO
I actually believe in general in the near future we will see a further increase in well organised (and financially backed) venue operators, each choosing very diverse ranges of business models and drinks offering making the market more diluted and “trends” less relevant.
However, in the industry at large I think there will be more space for lower alcohol content beverages. They are financially more profitable for venues and they have the always handy point of difference of being RSA friendly. Spritzes, Cobblers, lower-proof cocktails and liqueur-based drinks will gain a greater space on cocktail lists, abandoning the more classic hard booze-liquor-sweet-sour type of set up.
GEE DAVID – SOUTHTRADE
Providing the next generation of bartenders with the ‘tools for the job’ so they are better equipped to succeed in their role and advance to new heights. Not just specific ‘brand’ information but category knowledge and history, skills and techniques of bartending, the art of service. How to make amazing drinks. These are the areas for growth…
Too often we focus our attention on the top 5% of bartenders and because of this, we create an elitist system.
This can be daunting to a young, inexperienced bartender and has potential to deter them from pursuing a career in the trade. We should be nurturing these talents and at the same time, encouraging our industry peers to be a part of their education, to inspire these ‘career bartenders’ to get involved! A particular trend that I see making a splash here in the summer months is a return to Wine and Sherry based drinks. The Aperitif category has enormous room for experimentation, and given the right focus, Aussie bartenders could lead the world in creating the most supercalifragilicious Aussie wine cocktails. Who knows, maybe even the next Aperol Spritz!
LOY CATADA – BACARDI-MARTINI
As for trends, I am seeing a big movement towards the premiumisation of rums, particularly people’s appreciation with ‘true age statements’ as well as superb craftsmanship which will shape the sipping culture in rum. Hopefully we will soon see more super premium and luxury rum brands in our market.
Another big trend that I am seeing is cocktail and food matching. Customers are now looking for a different culinary experience other than the typical food and wine matching.
MATTEO BARNET – THE BLEND
An insatiable appetite for premium whiskies. Premium whisk(e)y consumption — neat, on the rocku, with a beer, classic cocktails. Single malts, Kentucky straight, Rye, Japanese, Irish, Australian. The rise and rise of premium whisk(e)y and the consumer demographics broadening. Prohibition style speak easy bars [could become] more prevalent with the outrageous liquor licensing restrictions, potentially driving our bar culture underground.
New, experimental craft spirits, an example could be agave spirits produced outside of Mexico or even malt whisky matured in climate controlled environments to speed up the maturation process.
The Bartending and cocktail culture trends I see emerging are really, really good, well made cocktails that are served as fast and as efficient as possible. E.g., pre-batched, on tap, in cans, in small bottles. I also believe sustainability and practices that are low impact on the environment are also agendas that are considered in the bartending world. Not just for exclusive trend setting city bars, but becoming a mainstream practice even in your suburban and regional cafes, pubs, and restaurants.
NICK MILES – SAILOR JERRY
I see bartenders really thinking outside the square.
They’re not just seen as someone who throws a couple of odd bits into a glass and hopes for the best.
They’re seen as creative people alongside with chefs with cool ideas and understanding of flavours.
More bottled cocktails, clarification cocktails… this stuff is the jump off. With all these cocktail comps that are around bartenders are coming up with some insane ideas. Which really goes to show there is no end of ideas in the bar game. The industry itself… well more distillery-bar’s I think. Just like what the amazing guys at Archie Rose are doing. People that find that what was once a hobby can now be a career. Also small bars seem to have a massive impact are the moment, with some very talented bartenders behind some amazing ideas.
JAMES IRVINE – ANGOSTURA
Australia is really lucky with its position in the global scale of bartending talent. We have a great understanding of bartending as a culture and as a lifetime career and with that brought great progression within the drinks industry as a whole. Access to a greater range of products, bartenders experimenting with foreign and interesting ingredients and consumers constantly showing interest in “the new” have been a major contribution in the development and growth of all facets of the drinks industry.
As for what we can expect for the future? Competitions, drink trends and venue designs aside; I expect to see the continual introduction of new and exciting products, a national push on training programs, the incessant expectation for high quality service and product from consumers and an overall spike in interest for bartenders to open their own operation, which inherently brings new blood to front and a next generation of Australian Startenders. After recently visiting cities on a national tour I have noticed the current boom in all these areas, which is really exciting.
JEREMY SPENCER – THE WEST WINDS GIN
In my oh so humble opinion I see the following taking place: Euro drinking will continue; the rise and rise of vermouth; more locally made bitters; lower ABV all round. More entertaining at home. More premium bottled drinks. More new world wiskeys, [and] more of the big companies branching into craft and provenance-related SKUs.