Share on Facebook Share on Twitter Share on Pinterest Glenfiddich’s World’s Most Experimental Bartender competition is now on its second year in the Philippines. The competition started in 2016, and since then it has been running annually in various countries like the US, UK, India, Dubai, and Spain, and now the Philippines. The Glenfiddich World’s Most Experimental Bartender Fair at Whitespace Makati The global search aims to inspire bartenders to unlock their experimental spirit and collaborate with specialists from different fields to create brand new ways to experience Glenfiddich whisky. Bartenders worldwide collaborated with scientists, culinary experts, jewelers, carpenters, musicians, architects, and even engineers to develop a new way of serving Glenfiddich whisky. Last year, bartender Shinichi Ito and The Coffee Experience’ Kevin Fortu were the first Philippine champions. They presented three kinds of whisky concoctions which highlighted coffee from Central South America, Africa, and a local coffee from Bukidnon (Philippines). But due to an unforeseen visa problems the team were not able to represent the country in the global stage. Glenfiddich’s Most Experimental Bartender 2018 PH champions Shinichi Itoh and Kevin Fortu Shinichi and Kevin Fortu served three kinds of whisky concoctions highlighting coffee from Central South America, Africa, and a local coffee from Bukidnon. They served a highball using a coffee distillate, a fruity cocktail using pineapple Tepache, cold espresso, and Amontillado wine, and the third serve–an Irish coffee with a twist. 2018 global winners were Taiwan’s Johnny Tsai and Yu Lee. Their winning entry is the innovative Xiao Long Fiddich, Taiwanese bao buns with Glenfiddich-infused raisins, wax gourd candy, cashew nuts filling, and homemade maple syrup bacon. This year’s local entry saw unique collaborations and innovative creations from tattoo ink drinks, kombucha and tea creations, freeze-dried highballs, whisky-infused pomade, and many more. The Glenfiddich World’s Most Experimental Bartender Fair showcased these competitors last July 15 at Whitespace Makati and announced the three-team finalists. Finalists Enzo Luna (Bartender, Run Rabbit Run) and Don Carpio (Freelance Baker/Pastry Chef); Kate Osmillo (Head Bartender, Oto) and Fonso Sotero (Owner & Pastry Chef, Lampara); Faye Fernando (Bartender, Cove Manila) and James Llamera (R&D, EDSA Beverage Design) will be competing for the national finals on the August 27. Whoever will champion the last leg will be the one to represent the country in the global stage in Glasgow, Scotland this November. The Glenfiddich World’s Most Experimental Bartender Fair at Whitespace Makati showcased the nine talented collaborators According to newly-appointed Brand Ambassador of Glenfiddich for Southeast Asia, Brett Bayly, the Philippines has a great chance in the global competition. “Last year, versus this year, there has been an absolute level up. Every single one of the finalists has eclipsed what we did last year,” Brett explains. “We have a great selection of finalists. It’s a tough to choose when you have all these finalists all producing really good drinks.” Check out these interesting serves from this year’s collaborations: Finalists John Lorenzo “Enzo” Luna (Bartender, Run Rabbit Run) and Don Carpio (Freelance Baker/Pastry Chef) Inspired by a classic Filipino breakfast, they created a food pairing with pandesal made with malted barley filled with whisky butter and apple whisky jam. The bread is paired with paired with a highball cocktail made with fat washed Glenfiddich 12, apple jam, and dark chocolate. Finalists Kathrin Osmillo (Head Bartender, Oto) and Fonso Sotero (Owner & Pastry Chef, Lampara) Kathryn and Fonso dissected the flavors of Glenfiddich and created a three-tier serve—Roasted Malt Ball (Puri stuffed with barley and cashew and soft tofu) paired with Glenfiddich 12, cocoa nibs infused with Campari, Amaro, and orange bitters; Soaked Munchkin Milk ball soaked in Glenfiddich 12, filled with raspberry/sampinit sauce topped with orange marmalade; and their experimental freeze-dried Highball Rock. Finalists James Llamera (Research and Development, EDSA Beverage Design Group) and Faye Fernando (Bartender, Cove Manila) Faye and James presented three serves—an Old Fashioned Taho using Silken Tofu infused with Glenfiddich 12. This Old Fashioned cocktail is used as a base for two Kombucha cocktails—Mango Summer Milk Tea, and Coffee Kombucha Iced Latte. Denzio Hilapo (Owner and Tattoo Artist, Denzio Hilapo Tattoos) and Eric Miro (Bartender, The Corner) and An interesting mix of tattoos and cocktails. Their cocktail ingredients can be used as an ink for tattoo. Guests sip on their curry-kaffir forward cocktail while getting a tattoo for the night. The cocktail ingredients consist of mango turmeric, arabic gum from acacia, avocado, matcha, mint, gum arabic, Glenfiddich with a pinch of activated charcoal finished with coconut cream with kaffir and curry. Shandman Fontanilla (Owner and Professional Groomer, Eight Wolves Pomade & Men’s Grooming Products) and Glenn Talavera (Bartender, DBWY Pop Up Bars/Hola) John Silva (Bartender, Bistronomia Group) and Ruther Sandico (Head Chef, BCN Gastrobar) This culinary duo made a whisky sour (coconut, niyog, macapuno, fermented coconut juice, cilantro, black tea, and niyog bitters), paired with a 60-hour whisky cured salmon, coconut powder, and a gel made from dessicated coconut yogurt and lemon. Juan Miguel Salamilao (Bartender, Three Little Pigs) and Ralph Tan (Owner, Jacob’s Well Chai and Teahouse) Milk tea whisky, anyone? This pair created two whisky concoctions with Glenfiddich 12, masala chai, with boba and jasmine tea, yakult, whisky with sour jelly. Lawrence Gabriel (Bartender, Solaire) andGaleh Anis (Photographer and Designer, Galetratoz Productions) A Taho to Remember. Inspired by taho, the drink is created with Glenfiddich 12, caramel syrup, citric acid, milk washed soya milk, and tapioca. Silvester Dan “Sly” Samonte (Bartender, Shrine of Satisfacion) andKayo Cosio (Master Designer, #HoneyCombArts) Candy Landi — the fun serve has toffee and ginger syrup, foxes candy lemon and orange turned it into a cotton candy then diluted into the cocktail with a soda water. They also made edible garnish called a Scotch Tape made with Scotch, toffee, and agar. UPDATE: Finalists Kathrin Osmillo (Head Bartender, Oto) and Fonso Sotero (Owner & Pastry Chef, Lampara) crowned as Philippines’ Glenfiddich World’s Most Experimental Bartender for 2019 during the final competition on August 27 held at The Spirits Library, Poblacion. They will be representing the country in the global stage in Glasgow, Scotland this November Follow #GFexperiments #FollowtheExperiment #GlenfiddichPH on Facebook and Instagram to get updates from the competition.