Get into the spirit

Since the WSET launched its new separate qualification for spirits, spirits can finally have their time in the spotlight. This renewed approach is a testament to the impressive diversity of spirits. Whisky, brandy, rum, vodka, gin, and tequila all boast distinctive characters that make up the familiar core of spirits, but there are other spirits such as Pisco, Grappa, Calvados, Pastis, Absinthe, Soju and the list goes on and on...

To better understand the latest trends in spirits education, we spoke with renowned spirits industry leader, Eddie Nara. Eddie is Asia’s first-ever Certified Spirits Educator accredited by the Society of Wine Educators. His experience as a bar professional and ambassador for many international spirit brands also lends a grounded approach to his teachings.

On the craft of mixology, Eddie believes spirit education provides an intimate understanding of each spirit’s character, and that allows bartenders to utilise spirits most prudently. Indeed, spirit education delves into the unique production process of each spirit, and more importantly, how each stage impacts the aroma, flavour, and texture of the spirit.

All this seemed abstract, but Eddie was kind enough to illustrate by using gin as an example: “Maceration tends to produce a richer, full-bodied gin. Whilst vapour infusion results in a lightbodied and delicate gin.” For bartenders, these differences translate into the distinctive ingredients and methods that go into their cocktails. “Macerated gin is suitable for shaking and stirring, whilst vapour-infused gin is best made softly, with lighter ingredients,” Eddie added.

Spirit education also promotes eco-conscious practices in the industry. Like wines, the making of spirits presents ample opportunities for upcycling. Eddie explains with another example, this time with scotch whisky: “After the mashing process, leftover malt, also called draff, can be used as animal feed, and during fermentation, the CO2 produced during fermentation is captured and used for soft drinks or fire extinguishers.”

Not only can sustainable practices benefit the environment, but they can also enrich the spirit itself. Eddie adds: The staple wooden oak casks nowadays came to be when people realised the maturation benefits offered by re-used sherry transport casks.” That was more than a hundred years ago, but now more than ever, the world needs a dramatic shift in production, and education is always the first step in the right direction.

Like people, every cocktail goes through a journey. We could always skip to the destination, but where’s the fun in that? Spirit education is the perfect guide to help you traverse the spirit of cocktails, so each sip will carry that extra depth and flavour.