Eddie Nara
Spirits Advocate and Educator
We discover what’s exciting spirits advocate & educator Eddie Nara here in Hong Kong… With many new bars and bartenders, spirits brands are becoming more active together with a rise in cocktail competitions …all create opportunities for people to acquire more spirits knowledge. Furthermore the blended whisky category in general, and the minority or often neglected countries (producing whiskies) are getting more attention by producing and releasing premium ranges . People are looking for old bottling whiskies too (1980’s or before). Whisky food pairing still has a lot of potential as many people are still skeptical, though Chinese food is the most popular cuisine to pair to, followed by Western, particularly meat/steak dishes; people are exploring pairing with Japanese cuisine too given its popularity here in Hong Kong. I have also seen whisky pairing with coffee and tea. The type of whisky drinkers here in Hong Kong is evolving too…I observe more and more female drinkers and often they like the peaty/smoky styles . Whisky has lower calories compared to most other popular drinks such as wine and sake too - perhaps another reason could be my influence (just kidding!). Generally younger drinkers are coming to whisky too. Ways to encourage consumers to try whisky…from food pairing, to masterclasses, whisky fairs and pop up experiences such as the recent Johnnie Walker one at Landmark. Some of my favourite ways to savour whisky include at home or any of my favourite bars… occasionally I would drink at a friend’s house and also when having cigars. This summer I am working with a popsicle brand in Hong Kong to create cocktail flavoured popsicles bringing more ways to experience spirits.
“ Spirits brands are becoming more active together with a rise in cocktail competitions… all create opportunities for people to acquire more spirits knowledge.
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