BAROMETER 2018 – International Bar Show

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Premier Hotel Rus

Количество номеров – 451

Расстояния от гостиницы до:

Аэропорта Борисполь – 40 км

Аэропорта Жуляны – 14 км

Железнодорожного вокзала – 5 км

Речного вокзала – 5 км

Как добраться:

Метро: ближайшая станция – “Дворец Спорта”, 7 мин. (зелёная линия)

Что входит в стоимость проживания: завтрак

Дополнительные платные услуги: Бар, прокат автомобилей, трансфер от/до аэропорта

Контакты отдела бронирования:

Тел: +38 044 359 08 08
E-mail: reservation@phnr.com
Skype: reservations.agent
Viber (380983590808), Telegram, WhatsApp

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Premier Hotel Lybid

Количество номеров – 236

Расстояния от гостиницы до:

Аэропорта Борисполь – 40 км

Аэропорта Жуляны – 8 км

Железнодорожного вокзала – 900 м

Как добраться:

Метро: станция “Вокзальная”, 900 м (красная линия)

Метро: станция “Университет”, 1,1 км (красная линия)

Что входит в стоимость проживания: завтрак

Дополнительные платные услуги: Бар, прокат автомобилей, трансфер от/до аэропорта

Контакты отдела бронирования:

Тел: +38 044 359 08 08
E-mail: reservation@phnr.com
Skype: reservations.agent
Viber (380983590808), Telegram, WhatsApp

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BAROMETER International Bar Show 2017

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Lauren Mote

29 Sep

13:00 - 14:00

STAR Stage

“Flora & Fragaria”

Language: EN

Simultaneous translation: RU

Theses

A breakdown of plants, agriculture and the anatomy of ingredients, giving bartenders the practical and scientific understanding within culinary arts, and the tools to get the most from each season.

In this session, we will profile plants as the building blocks for flavours, colours and textures. While each plant will ultimately be different, using a proven method, and exciting sensory formulae, you’ll be able to fully plan, process and create new and innovative ways of using plants in your programs. This isn’t just about being sustainable, it’s about being informed and educated – this will cause you to look at your locale more diligently, and plan your menus truly to the flora around you. Our journey will take us through the case study of the common strawberry – a wildly known creature across most of the planet – but this method can be used for almost any plant.

“I’m very excited to share my personal process – that’s what this session is all about – I pull on my background as a bartender for the last 18 years, sommelier for the last 11 years, culinary student for the last 20, and flavour science advocate since the early 2000’s. For those who love flavour, cooking, cocktails, wine, horticulture, spices and a bit of gentle science, this will change your process.” – Lauren Mote.

Biography

She’s a mixologist; a sommelier; an architect of potions, tonics and elixirs; an accomplished emcee, writer, spirit and cocktail judge; an international spirits diplomat and accredited instructor; award-winning bartender Lauren Mote wears many hats, but she’s perhaps best known as the DIAGEO Reserve & World Class Global Cocktailian, and the co-founder of Bittered Sling Bitters – an internationally successful portfolio of award-winning cocktail bitters and culinary extracts. Named the 2015 Bartender of the Year by both the Vancouver Magazine Restaurant Awards and DIAGEO World Class Canada, Lauren is a well-respected speaker, educator, mentor and industry advocate, whose reach extends well beyond the bar.

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Diego Ferrari

30 Sep

13:00 - 14:00

STAR Stage

Cocktail Low Alcohol - The New Frontier of Mixology

Language: EN

Theses

Try to imagine entering your bar and discover that all the bottles, behind your bar, above 21% abv have disappeared! Would do you do? A great challenge, an incredible experience that has made it a weak point in a great strength.

Biography

Barmanager of the Rotonda Bistro in Milan and Author of the cocktail book “Cocktail Low Alcohol – The New Frontier of Mixology”. Creator of the famous group of Facebook Cocktail Art, the largest photo group of the world’s cocktails, discovering a natural talent in marketing through social networks, where today thousands of bartenders follow him around the world. Thanks to many requests in October 2015 He created and began his new Tour. Cocktail Art & Max 21 abv, The Cocktail “Under” a Different Point of View bringing him in different places around the world talking about his particular experience and doing taste its maximum 21 abv cocktails.

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Philip Bischoff

28 Sep

13:30 - 14:30

STAR Stage

Breaking stereotypical hotel bar

Language: EN

Simultaneous translation: RU

30 Sep

12:00 - 13:00

Big Bang Stage

Bar in a Hotel - Transformation of the Amenity Hotel Bar to a Social Hot Spot

Language: EN

Simultaneous translation: RU

Theses – Bar in a Hotel – Transformation of the Amenity Hotel Bar to a Social Hot Spot

The pros and cons of being a bar in a hotel and how the perception of hotel bars has changed over the last couple of years.

Biography

Born in Berlin, Bischoff’s is career started from preparing cocktails for friends, at catering events and in nightclubs, eventually taking him to fashionable establishments both at his homeland in Germany and in Switzerland, France and Singapore. At present, Philip works as a Bar Manager at the award-winning Manhattan Bar in Regent, Singapore, a Four Seasons Hotel, where together with bar team he develops the beverage programme for the world’s first in-hotel rickhouse and spearheads the Friends Of Manhattan Series, an initiative introduced to encourage collaborations between industry partners, guest distillers, bartenders and cocktail lovers from all over the world. In addition, Bischoff is a judge of the Bacardi Legacy Cocktail Competition.

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Ally Martin

28 Sep

18:00 - 19:00

STAR Stage

Cocktails in the Sky

Language: EN

Simultaneous translation: RU

Theses

There was once a time when crossing a border wasn’t about the where you were going or where you had come from, it was about the journey. The foundations of the cocktail movement can be traced back to those early days of travel, when drinking a cocktail aboard a steam train, an aeroplane or an airship was considered one of life’s great wonders. Nowadays, that sense of indulgence and excitement can get a little lost so join Hendrick’s Gin Global Ambassador, Ally Martin, as we travel across borders and through time to rediscover this time-honoured tradition from the cocktail bar on the Hindenberg to Red Snappers at 35,000ft.

Biography

Ally is a brand envoy for the most unusual Gin – Hendrick’s, produced in a small city of Girvan, Scotland. Roaming around the world, Ally shares his knowledge with other bartenders. Before that, Ally enjoyed popularity running the bar in Britain’s finest drinking establishments such as the award-winning Peg + Patriot and the world famous Bramble Bar in Edinburgh. It was at that time when Ally uncovered his passion for creativity and love for travel as he found himself winning several major cocktail competitions. Ally is Hendrick’s Gin ambassador for the UK.

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Oleksandr Musatov

28 Sep

12:00 - 13:00

Universe Stage

Bar borders with no limits. How to become the best bar without letting guests in

Feat: Nadir Kuchkarov

Language: RU

Theses

Nothing extra. Just the guest and the bartender.
What about a chat? The guests are not looking in the menu.
The biggest collection of bitters.
Everything’s used Going on vacation – take something for the bar DIY.
Home made commercial.
The Star Factory. The team and personalities.

Biography

He is one of the most popular experts in the field of restaurant consulting, co-owner of True Burger Bar and Hendrick’s bar. In 1998 Alexander began his career in the restaurant business as a bartender, but now people turn to him for his experience and knowledge. He is the author of textbooks and seminars for managers and employees; he puts together consulting projects and makes time to personally take part in new staff training in restaurants.

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Nadir Kuchkarov

28 Sep

12:00 - 13:00

Universe Stage

Bar borders with no limits. How to become the best bar without letting guests in

Feat: Oleksandr Musatov

Language: RU

Theses

Nothing extra. Just the guest and the bartender.
What about a chat? The guests are not looking in the menu.
The biggest collection of bitters.
Everything’s used Going on vacation – take something for the bar DIY.
Home made commercial.
The Star Factory. The team and personalities.

Biography

Nadir works in HoReCa industry since 2002. In 2017, he won the title of the Best bartender of Ukraine according to World Class, and was named among TOP 20 World’s best bartenders according to World Class 2017. Nadir is a bar manager at True burger bar and Hendrick’s bar – the Best bar according to National SALT® Restaurant Awards. TOP 3 – «Best bar manager» and «Best signless bar» according to international Barproof Awards.

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Pavlo Yanchenko

29 Sep

14:00 - 15:00

Universe Stage

Cocktail Historism

Feat: Dmytro Shovkoplyas

Language: RU

30 Sep

19:00 - 20:00

STAR Stage

Too Much of the Good Thing

Language: RU

Simultaneous translation: EN

Theses – Cocktail Historism

What cocktail historism is, its main notions.
Cocktail historism audiences Own experience of cocktail historism implementation as exemplified by the menu “Martini Time Machine” and “Parovoz Classics”

Theses – Too Much of the Good Thing

How alcohol acts in the organism.
Which tools we have, and why we need them.
On the short- and long-term risks of alcohol consumption, and strategies helping to minimize them.
On the concept of “responsible alcohol consumption” and its incredible importance for the industry at large and each and every guest in particular A living client is better than a “dead” one: bar industry history

Biography

Pavlo is a creator and author of the first Russian-language blog on cocktails and alcohol beverages “Science of Drink” – How to drink without feeling thirsty”. In 2011 he wrote and published an e-book “This wonderful cocktail” (available on the blog) that influenced many bartenders, providing a source of precise and relevant information about a cocktail as a true culinary and cultural phenomenon of the mankind. Pavlo believes that cocktails give us a unique experience, ensure bright emotions, help us relax efficiently and facilitate communication. However, all this works until a certain moment. It is extremely important to feel the border where “Too Much of the Good Thing” begins.

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Ivan Lyashuk

28 Sep

13:30 - 14:30

Universe Stage

Neurogastronomy is a new area of neuroscience eliminating ordinary borders of cocktails preparation and serving

Feat: Vladimir Nikolaev, Georgiy Kucherenko

Language: RU

Theses

On the nature of senses. How, why, and what for they are needed.
Immersion into the modern neuroscience world How to use seemingly casual knowledge for serving the drinks and foods

Biography

A chef-bartender in the bar “One & Half Room” and a co-owner of “Flowers” in St. Petersburg, an ambassador of Bacardi company. He has been working behind the bar for over 10 years, he loves it and gladly continues. Together with his workmates Ivan promotes cocktail foodpairing culture and the idea of a bar based on the perfect serve approach — a place where all drinks are served with perfectly matching dishes.

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Georgiy Kucherenko

28 Sep

13:30 - 14:30

Universe Stage

Neurogastronomy is a new area of neuroscience eliminating ordinary borders of cocktails preparation and serving

Feat: Vladimir Nikolaev, Ivan Lyashuk

Language: RU

Theses

On the nature of senses. How, why, and what for they are needed.
Immersion into the modern neuroscience world How to use seemingly casual knowledge for serving the drinks and foods

Biography

Georgiy Kucherenko is an ideological co-owner of the bar “One & Half Room” in St. Petersburg and a man that embodies hospitality, sharing his philosophy with the whole world. At BAROMETER 2018, together with Ivan Lyashuk and Vladimir Nikolaev he will tell us how to create a unique guest experience in a bar, how impressions of drinks and cocktails appear and, most importantly, how to manage these impressions.

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Oleg Lubarsky

28 Sep

16:30 - 17:30

Discovery Stage

Photographer for the bar, don't replace or Photographer for the bar, replace?

Language: RU

Theses

What the photography is, and why it is needed for the venue?
How to create visual image of a venue?
Who the photographer is, and why you should hire a professional? How to change a photographer without losing yourself?

Biography

Oleg is a professional photographer and art director. He used to work in many glossy magazines, has lots of printed publications and is known as one of the best club photographers. In addition to capturing people, Oleg aims to tell their stories in his photo reports. Oleg represents Drinking culture project that is going to be our information partner for the third year running.

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Ivan Yufryakov

30 Sep

14:30 - 15:30

Universe Stage

How to become a r(h)um insider in 10 lessons?

Language: RU

Theses

How modern technologies can be used in food services, what can be taken from IT sphere (from machine learning to recruiting) Creation of your own knowledge database: forecasting, light and sound management, and foreseeing of your guests’ tastes according to their “likes” in the social media

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Vitaly Kolpin

29 Sep

12:30 - 13:30

Universe Stage

Craft Bar Skills. Meaningful movement

Language: RU

Theses

Practicality and aesthetics in the work.
What information is contained in our body movements / manoeuvres with the set of bar tools.
Connection between body and mind Practical recommendations for the championships preparations, work behind the bar and for every day

Biography

Multiple champion of international competitions in Flair bartending. Winner in the nomination «The best technique» at the international mixology competition MixoFlair 2015 (Spain). Founder and presenter of the course «Craft Bar Skills. The art of working beautifully», focusing on development of technical, psychological and intellectual skills. Representative of Bartenders School by Bacardi&Martini.

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Viktor Meshkevych

30 Sep

11:30 - 12:30

Universe Stage

Bar life under the total prohibition

Language: RU

Theses

From speakeasy to bar street.
Bartender = personality. The creation of individual brand.
Bar = profits. Sexuality of brain.
Fuckup. Rise and fall.
Bar industry in Belarus.
The way of rises and falls through own examples.
How to take the lossmaking bar out of the near death experience, and to make it one of the best in the country.
Why on earth leave the comfort zone, if, on the contrary, it must be created for you and your guests

Biography

Managing bartender in «Kurilka» bar in Minsk and «12 steps» bar in Lviv. Viktor has been working in the restaurant business for 14 years, including 10 years behind the bar. Under his belt, Viktor has experience in all kinds of establishments: from McDonalds to the finest restaurants and top-of-the-class bars in Belarus, such as DoodahKing, Heroes, Insomnia, and ID bar.

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L' Fleur Bar

28 Sep

11:00 - 12:00

STAR Stage

Bar Concept: Baba Au Rum - 11:00-11:30; Le Fleur - 11:30-12:00

Language: EN

Simultaneous translation: RU

Prague, Czech Republic

L’ Fleur Bar from the very heart of the Old Town of Prague draws inspiration from the Belle Époque and Old Absinthe Houses of France. From the very opening, guests are served sparkling wine here, which by the way belongs to the largest collection of the world. Awarded by Best New Bar 2015 (Czech Republic), Best Design Bar 2015 (Czech Republic), 2nd Best Cocktail bar 2015, World Class winners 2015 – 2016 and Top 6 finalist 2015 -2016 and Best top 10 bar Mixology Bar Awards 2017, the L’ Fleur Bar team is not going to stop there.

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Paradiso

29 Sep

11:00 - 12:30

STAR Stage

Bar Concept: Paradiso - 11:00-11:20; Manhattan - 11:20-11:40; Hemingway - 11:40-12:00; Flying Dutchmen - 12:00-12:20Bar Concept: Paradiso - 11:00-11:20; Manhattan - 11:20-11:40; Hemingway Bar - 11:40-12:00; Flying Dutchmen - 12:00-12:20

Language: EN

Simultaneous translation: RU

Barcelona, Spain

There is no more need to behave well in order to go to Heaven. From now on, everyone can get to Heaven as it is the exact translation of the name of probably the best speakeasy in Barcelona. Paradiso Bar hides behind a secret entrance – a door of an old refrigerator! But this year there’s no need to be looking for the secret entrance throughout Barcelona, it will be enough to visit BAROMETER, as Paradiso Bar is coming to us! It is a true pleasure to watch their bartenders working – every move is hypnotizing, every cocktail is extraordinary, that makes you feel yourself in Heaven.

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S34

Kyiv, Ukraine

Just be! You can simply live, enjoy ordinary things, be free from stereotypes and complications in S34 Bar. Of course, you don’t need to wait until September and go to S34 already now as there you’ll be pleased to visit a barbershop in addition to tasting nice drinks. Right, during the day they make cool haircuts here, while at night they prepare awesome drinks. What makes them exclusive is not complicated recipes but an individual approach. You’d better check it out yourself! Coziness, friendly atmosphere, sincere conversations – this is what they offer to all guests! Be friends. Just be. The choice is yours, as just to be is an art in itself!

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Little Red Door

30 Sep

11:00 - 12:30

STAR Stage

Bar Concept: Little Red Door - 11:00-11:30; Jasper Johns - 11:30-12:00; Barmaglot Bar - 12:00-12:30

Language: EN

Simultaneous translation: RU

Paris, France

It’s a small bar hiding behind a miniature red door at Rue Charlot, Le Marais district in Paris. The atmosphere in Little Red Door is similar to that of speakeasy bars from the beginning of the ХХ century! On weekdays it is a perfect place to relax with friends, while on weekends the bar is filled with trendy and creative crowd. The Little Red Door team is fond of experiments so they change the cocktail card quite often. They combine innovativeness and personal experience in order to create fresh, thoughtful and emotional cocktail menu, which will be available to us at BAROMETER 2018!

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Пассаж Адлера 13

Ternopil, Ukraine

Adler Passage 13 is the largest bar in Ternopil. Here guests are offered an extensive cocktails card: classical ones, variations with the use of local products, and signature brand-new cocktails that are yet to win world’s recognition. It’s a place where they have a creative approach not only to serving drinks but also to the leisure of their visitors. They often organize master classes and guest bartending. Moreover, they started using instamenu for the first time in Ternopil. Adler Passage 13 Bar is a place, where people come in groups to chat and try something new.

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Baba Au Rum

28 Sep

11:00 - 12:00

STAR Stage

Bar Concept: Baba Au Rum - 11:00-11:30; Le Fleur - 11:30-12:00

Language: EN

Simultaneous translation: RU

Афины, Греция

This is the house of spirits. A rum and cocktail society. It is the bar that introduced rum and fine drinking to the Athenians 9 years ago. And it still does. With an extended cocktail menu inspired by the Avant Garde social and art movement and a huge rum collection, the bar is among the top destinations for drinkers and travellers. Baba Au rum has been awarded 3 times as one of the World’s 50 Best Bars 2013, 2016, 2017. Also declared many times as Best Cocktail Bar in Greece and be in the Top 10 list at Tales Of The Cocktail as:

Best High Volume Cocktail Bar
Best Spirit Sellection
Best Cocktail Menu

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Manhattan

29 Sep

11:00 - 12:30

STAR Stage

Bar Concept: Paradiso - 11:00-11:20; Manhattan - 11:20-11:40; Hemingway - 11:40-12:00; Flying Dutchmen - 12:00-12:20Bar Concept: Paradiso - 11:00-11:20; Manhattan - 11:20-11:40; Hemingway Bar - 11:40-12:00; Flying Dutchmen - 12:00-12:20

Language: EN

Simultaneous translation: RU

Singapore

Home to the world’s first in-hotel rickhouse, Manhattan at Regent Singapore, A Four Seasons Hotel, is a grand hotel bar inspired by the 19th century’s Golden Age of cocktails and fine drinking. Delivering on its name with a glamorous yet modern space reminiscent of old New York, craft bartending meets artisanal spirits to pay homage to classic and forgotten cocktails that leap from the pages of history. Recently recognised as Asia’s Best Bar and Singapore’s Best Bar at the Asia’s 50 Best Bars 2018 for the second consecutive year, and #7 World’s 50 Best Bars 2017.

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Flying Dutchmen Cocktails

29 Sep

11:00 - 12:30

STAR Stage

Bar Concept: Paradiso - 11:00-11:20; Manhattan - 11:20-11:40; Hemingway - 11:40-12:00; Flying Dutchmen - 12:00-12:20Bar Concept: Paradiso - 11:00-11:20; Manhattan - 11:20-11:40; Hemingway Bar - 11:40-12:00; Flying Dutchmen - 12:00-12:20

Language: EN

Simultaneous translation: RU

Amsterdam, Netherlands

Бар Flying Dutchmen Cocktails из Нидерландов был открыт 22 декабря 2017 года в одном из старинных зданий Амстердама. Владельцы «Летучего голландца» —Tess Posthumus и Timo Janse хорошо известны в среде барменов, как у себя на родине, так и за рубежом. Они стали призерами более чем 25 различных соревнований, а также провели семинары по мастерству более чем в 40 странах. Во время всеобщего увлечения различными вариациями и авторскими коктейлями, они решили сделать упор именно на классику. В Flying Dutchmen ценят красоту простоты и стремятся подчеркнуть уникальные качества каждого спиртного напитка из коллекции в 500 бутылок backbar.

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Zelda Bar

Оdesa, Ukraine

Zelda Bar – is the first absinthe bar in Ukraine, embracing the culture of absinth and quality alcohol, boosting the character and style of France of the beginning of the last century. The bar is named after the legend of the wild and bright Jazz epoch of the 1920s Zelda Seyr, an inspiration and beloved wife of a renowned Francis Scott Fitzgerald, the author of a famous «The Great Gatsby». Zelda absinthe bar has an innovative concept combining a cocktail bar with a shop of quality alcohol drinks, where every guest can feel themselves a part of a closed absinthe community.

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Normal Kyiv

Kyiv, Ukraine

Ukrainian bar Normal Kyiv is ready to charge you with its energy and ease during all the three days!You don’t need to cross any more borders and fly over thousands of miles to get to the favourite city: the spirit of New-York is already in Kyiv! Normal Kyiv is a restaurant offering modern American cuisine, a bar with a creative team of cocktail designers and a gallery of modern street-art paintings right on the walls. The menu contains reinvented best-sellers and a new perspective on the cuisi

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Steak House

Kyiv, Ukraine

Steak House restaurant is the best speakeasy steakhouse in Ukraine. A large round bar is the first thing you see passing through a product shop. The bar offers its guests a nice time and fine cocktails coupled with juicy meat. This establishment is one of the few in Ukraine that promote food pairing concept. Here they know to pair meat with wine and, quite surprisingly, with exquisite cocktails.

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Shypuchka

Chernivtsi, Ukraine

Small cities offer little room for creativity and legends creation, but it is still enough for enthusiasts. It was the city of Chernivtsi that gave rise to a drink “Shypuchka”, well known in the Soviet Union. This apple sparkling wine enjoyed great popularity in the 70-s and 80-s and became virtually the most favourite alcohol of the youth. Even though “Shypuchka” sank into the past, it is still cherished by young people of the Soviet Union. For them this drink is a synonym to their “Spring”, carefree years and noisy parties. “Shipuchka” bar offers exactly the same atmosphere. Here authentic Shipuchka drink never stops flowing and cocktails are paired with legendary desserts of Bukovina.

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PR Bar

Kyiv, Ukraine

PR Bar is a cocktail bar where you can taste uncommon extraordinary alcohol, provide and take part in networking and PR parties. This place for all worthy, well-deserved and agreeable in the sphere of relaxing and recreation.

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Copper Head

Ivano-Frankivsk, Ukraine

Copper Head was the first to reorganize the bar, implement classics and twists. They actively promote bar culture. But they don’t stop there! Copper Head team also organizes open cocktail evenings, and even offers tourists cocktails to-go! Copper Head opens the whole world of bar hospitality to its guests and sets the pace in the development of bar culture in Ivano-Frankivsk.

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Pavol Kažimir

28 Sep

12:30 - 13:30

Tasting 1

The sipping culture of rum and a proper temperature

Language: EN

30 Sep

18:00 - 19:00

Big Bang Stage

A journey into sipping rums

Language: EN

Simultaneous translation: RU

Theses – The sipping culture of rum and a proper temperature

Pavol Kazimir, will talk about rum consumption trends, such as the sipping culture, perfect temperature and the proper serve.

Theses – A journey into sipping rums

Gone are the days of rum used just as a foundation of cocktails. Today’s rum is perfectly matured in hand selected seasoned oak casks for a rich and complex sipping experience. Pavol Kazimir, global brand ambassador for Brugal rum, will talk about the sipping culture of the Dominican republic, share tips on how to identify a sipping rum and introduce you to nearly neat cocktails.

Biography

Pavol Kazimir has been a part of Brugal for five years and now holds the position of Brugal Global Ambassador at the international level. Born in Košice, Slovakia, Pavol studied economics at college and had no intention of pursuing a career in alcohol industry. As a student in Germany, Pavel started working as a bartender, which turned out to be his lifelong passion. Gradually, he mastered mixology that had much in common with cooking. And it was due to his constant cooperation with the best bartenders and mixologists of the USA and Europe that Pavol honed his skills and gained expertise needed to become a professional taster.Eventually, Pavol’s fascination with spirits took shape of love for rums. For many years he has been travelling across the world and visiting numerous rum trade fairs. At that time, he encountered Brugal rum. This love at first sight brought Pavol to the homeland of the excellent drink – Dominican Republic. He studied a unique and complex blending process and mastered the skills of rum tasting.

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Joe Schofield

30 Sep

16:00 - 17:00

STAR Stage

The role of menus in the bars of today

Language: EN

Simultaneous translation: RU

Biography

Joe Schofield, winner of a highly prestigious award in the industry — «International Bartender of the Year» according to «Spirited Awards».Joe lived and worked in many countries around the globe. He discovered his passion for bartending as an Arts student in the University and changed profession without hesitation. He started his career as an assistant bartender but very soon he got a place in such world renowned bars as The Zetter Townhouse, London; The American Bar. Later Joe moved to Singapore to work with Ryan Clift, Chef and owner of the famous Tipping Club. There they created the Menu that focuses on aromas, aiming to trigger your memories through the sense of smell, and a multisensory menu concept. Both projects were placed among Top-10 World’s Best Cocktail Menus in 2017 and 2018 according to Tales Of The Cocktail Spirited Awards. Joe also helped Tippling Club to become one of The World’s 50 Best Bars and Asia’s 50 Best Bars. In addition, he led Tipping Club to becoming the only establishment in Singapore to get the title «Best International Restaurant Bar» according to «Tales of the Cocktail’s 2017 Spirited Awards» and was named among Top-10 of «International Bartender 2017» and Top-10 «Best team 2018»

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Odd Strandbakken

30 Sep

17:30 - 18:30

STAR Stage

Benefits of collaboration and how to make it successful

Feat: Maros Dzurus

Language: EN

Simultaneous translation: RU

Theses

The reason why we want to talk about this is because collaboration is essential for us in how we present our vision to our guests. We have made collaborations that effect our designs, stories, ingredients and cocktails. The goal is for the attendees of our presentation to take inspiration in how to create their own successful collaborations in every aspect of bartending.

Biography

Born in Norway, he has spent the last 10 years pursuing every aspect of the hospitality business, taking him around the world. With a passion for discovering unsung flavors and personalities, his journey has now taken him home to Oslo where he showcases Scandinavian flavors for the world to taste. Odd is currently the Bar Manager of HIMKOK where he aims to redefine the Scandinavian hospitality and cocktail history.

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Tristan Stephenson

28 Sep

15:00 - 16:00

STAR Stage

A Brief History of Contemporary Gin

Language: EN

Simultaneous translation: RU

Theses

The master-class is devoted to gins of the XXI century since Tanqueray NoTen introduction in 2000, tracing the evolution of the drink from occasional botanicals to nowadays’ gin-based liqueurs served with spit-roasted pineapples.
We will focus on the evolution of flavours, from London Dry style gin to citrus, floral, fruit and spicy, and will also discuss what gins are used in cocktails
We will look into the trends that changed this category
We will analyse data from distilleries regarding gin distillation from 2000-s to the present time, highlighting an increase in craft gins production
We will discuss how and why gin gained such a popularity over such a short period of time
We will think of its future and consider prospective trends in gins category

Biography

Tristan Stephenson is an award-winning bar manager, bartender, chef, part-time journalist, and an author of the bestselling series «Curious Bartender». He is a co-founder of Fluid Movement, a world-renowned London-based drinks consulting company and one of the creative minds behind the cocktail cards at world’s leading drinking establishments. What’s more, Tristan is a skilled espresso machine user. He has visited over 250 distilleries in about 45 countries, including the Netherlands, Mexica, Cuba, France, Lebanon, Italy, Japan and all major islands in the Caribbean. Tristan was awarded the title «Bartender of the year 2012» in the UK and in the same year was included Top-1000 most influential Londoners, according to Evening Standard.

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Maros Dzurus

30 Sep

17:30 - 18:30

STAR Stage

Benefits of collaboration and how to make it successful

Feat: Odd Strandbakken

Language: EN

Simultaneous translation: RU

Theses

The reason why we want to talk about this is because collaboration is essential for us in how we present our vision to our guests. We have made collaborations that effect our designs, stories, ingredients and cocktails. The goal is for the attendees of our presentation to take inspiration in how to create their own successful collaborations in every aspect of bartending.

Biography

Born in Slovakia, he has spent the last three years living in Oslo, Norway. With just over 12 years experience in the industry, he is continuously inspired by hospitality and the creation of complex cocktails that are understandable to the guest. He is currently the Head Bartender at HIMKOK, were their aim is to deliver great service and fantastic drinks with a Nordic twist.

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Moe Aljaff

Language:

Theses

Blending the borders between marketing & storytelling There are many BORDERS that must be crossed when opening a business both figurative & literal. Our literal BORDERS we had to cross don’t speak the language, don’t come from the country & we had to here to open a venue. Our figurative borders was the investors, brand endorsement & financial situation none of which that we had. We had got cross all of these BORDERS in order to achieve our end goal of opening a bar & our biggest strength to achieve our goals at Two Schmucks is the power of storytelling. So let me tell you how a Schmuck like me ended up owning his own bar…
Biography

Moe Aljaff Spent his entire young adult life in the nightlife industry, from club promoter and bouncer at the age of 19, to owning his own bar at the age of 27, and everything in between, Having just about 9 years of bar experience in the industry he has worked bars in places like Amsterdam, Thailand, Norway & Spain, which has resulted in a unorthodox way of doing things at his own bar.His cocktail experience started in Norway where he was a part of the team in HIMKOK (One of the worlds 50 Best Bars) for a short while, during his time he also competed in Bacardi Legacy 2016 and reached the global top 3, just as he moved away from Norway he also received two awards for Best Norwegian Bartender & Best Scandinavian Bartender at the Oslo Bar Awards 2016. Most recently he created the brand TWO SCHMUCKS and opened a bar in Barcelona with the same name, the bar was created with no investors, no brand endorsment in a country where they didn’t speak the language, and they showed just how far you can go with a bit of storytelling and a will to let your limitations be your source of creativity. Endorsed by the global bar industry the bar has made the Top 4 of the Tales of the Cocktail Spirited Awards within the category of “Best New International Cocktail Bar” in 2018.

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Zoltan Nagy

29 Sep

14:30 - 15:30

STAR Stage

Breaking the square. Simple guide to better understanding

Language: EN

Simultaneous translation: RU

Theses

When was the last time that you misunderstand what a customer wanted? Well it is frustrating isn’t it. (if you thrive for the best service possible) But why does this occurs? Having a lots of experience on the both sides with almost 20 years in the hospitality industry, countless observation, numerous psychological books and plenty different training on the subject. Trying to decipher why misunderstanding is happening repeatedly.

Biography

Zoltán Nagy is an owner of Paul & Monkeys Café, Mr Mendez Bar, Cafe Mendez, (Vienna, Austria), and Mad Dog Café House and Boutiq’Bar at Budapest. The most prestigious of Boutiq’Bar’s awards are: Best cocktail bar of Hungary for 5 years in a row: 2010, 2011, 2012, 2013, 2014, and World’s 50 Best Bar 2012. Since 2006 Zoltán Nagy is an owner of the LAB – London Academy of Bartenders, Budapest – a bartender school. Since 2012 he is giving lectures about hospitality and communication on a regular basis in the Corvinus University of Budapest, Hungary, and at the University of Applied Sciences, at the College of Commerce, Catering and Tourism.

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Vadim Granovskiy

29 Sep

18:30 - 19:30

Universe Stage

Coffee is the fifth element of a modern bar.

Language: RU

Theses

Flavour wheel – discovering the smellscape and taste palette of coffee with individual fresh roast of coffee beans.
Coffee berry: cultivation, harvesting, fermentation, and refining.
Emotions, rituals, and other coffee impacts.
The most renowned classical coffee-based cocktails – geography of their origin and moments of history

Biography

Vadim Granoskyi – is a famous coffee connoisseur, the winner of UK Cezve Championship (2014), and a two-time finalist of the world competition. He is also a co-founder of the company Coffee in Action and an owner of the same-name coffeehouses in Kyiv. Vadim is the one who promotes wise consumption of coffee both in his interviews and on the social networks and successfully translates principles of the most valuable traditions in his establishments.

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Olexiy Kostenyuk

28 Sep

19:30 - 20:30

Universe Stage

Anticipating expectations or giving the customer more. Bar Consulting

Language: RU

Theses

The niche potential capacity and the main market players.
Make the deadline clear: first and foremost – the time limits.
Make notes: the list of achievable goals and aligning with the customer.
Make the aim clear: image-building component or business!
Consulting is not about the cocktails. It’s about the bar concept. Developing a stereotype.
Find a partner, or consider your project failed.
Trend analysis: Cinema. Fashion. Music.
Menu sales tool. The perfect menu template.
Training: KPI for waiters. Performance review.
The aim: “Become a dream” of the customer.

Biography

Oleksii Kosteniuk is a mastermind and co-owner of S34 bar, and not only that. During the last two years Oleksii has set up more than 10 bar consulting projects (turn-key ready, creation of the conceptual cocktail card). He is a brand ambassador of Diageo company, and also the main coach of Diageo Bar Academy in Ukraine.

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Eric Adinaev

30 Sep

17:30 - 18:30

Universe Stage

Lab in the bar

Language: RU

Theses

Ultrasonic in the bar, principles of operation, all benefits and drawbacks.
Pree-batch and Clarified cocktails – quick and efficient.
Chemical adsorbent and enzymes, use in the bar.
Equipment for effective filtration.
Milk punch or milk-washing history and production techniques.

Biography

Eric has worked behind the bar for over 8 years. He won Russian Amarula Challenge in 2016 with his signature cocktail «TreasureofAfrica». For the last 2.5 years, Eric has been in charge of technologies and creativity at Mitzva Bar and Mitzva laboratory. He is in constant search of inspiration and new ideas, flavours and aromas that will be useful for creation of new cocktails. During the last years, he has been focused on applying high technologies and stimulating all five senses. During the last several years Eric has visited 32 bars in different cities, providing guest service and giving master classes, and he also inaugurated a cocktail bar in Kenya at Diani Sky Dive Festival 2017.

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Nickolay Kabluka

28 Sep

15:00 - 16:00

Universe Stage

Architecture lighting design

Language: RU

Theses

Three whales, on which light design relies upon: Solving the functional tasks of lighting. Matching biological needs. Architecture-aesthetical manifestations.
Light designer – a man who combines the qualities of an architect, a designer, a psychologist.
Natural light modelling; Acoustics. Best practices with light

Biography

Architectural lighting designer, Associate member ELDA and IALD, who developed projects for architectural offices Zaha Hadid Architects (England), driendl Architects (Austria), Dolnik & Co, Pashenko Architectural Workshop, YOD studio of commercial design. The founder of the company Expolight, engaged in the development of lighting concepts, technical projects, installation and delivery of lighting equipment.

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Vladimir Nikolaev

28 Sep

13:30 - 14:30

Universe Stage

Neurogastronomy is a new area of neuroscience eliminating ordinary borders of cocktails preparation and serving

Feat: Georgiy Kucherenko, Ivan Lyashuk

Language: RU

Theses

On the nature of senses. How, why, and what for they are needed.
Immersion into the modern neuroscience world How to use seemingly casual knowledge for serving the drinks and foods

Biography

A co-owner of the bars “One & Half Room” and “Flowers”, a proponent of gastronomic pairs and multisensory cocktails, a Joja company ambassador. According to Vladimir, if you do something perfect, do it all the time. This is exactly what the bar’s concept is based on – here they use an approach of perfect serve, which means any cocktail will be impeccable. Even wine that can normally be found only in bottles is sold in glasses here. Vladimir is convinced that cocktails at the bar are served twice better than elsewhere.

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Maksym Andrushchenko

29 Sep

18:30 - 19:30

Discovery Stage

Gutenberg in the bar: the word vs visualization

Language: RU

Theses

Value of books in shaping of the modern bartender, or why it is important to read.
Media is the message – the legendary formula of Marshall McLuhan: its extrapolation onto the bar lifeworld.
The impact of visual culture on the industry: Instagram-bartender.
How to create the profile periodical: Barout experience. Edition number mechanics.
Online vs offline: what to opt for?
Bar blogging. Work with alcohol brands and circum-bar sponsors: risks and advantages (Barout magazine experience)
Shaping the future: development prospects of the bar periodicals in Ukraine

Biography

PhD, author of the idea and co-founder of the first Ukrainian magazine on cocktail culture and bar industry Barout, keeper of the LoggerHead Bar concept

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Max Gladyshkevich

Language:

Theses

How much of private time we really have? Eye-opener.
Motivation. Emotional drivers.
Beauty of creation and creativity. Pavel Durov: “Money is overrated, because creation is much more interesting than consumption, and the internal condition is enormously more important than the external one”.
“I am not that creative, I am out of ideas etc.” Let us bust this myth.
Procrastination – my love. How to get rid of it, and whether it’s worth it?
“Inherent simplicity” theory by Goldratt: how to reject false, inflated complications Friends lifestyle and TALK DRINK ROCK

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Oleksandr Starushko

29 Sep

17:00 - 18:00

Universe Stage

How to create the Millennium Falcon, and why it’s impossible. The creation of the perfect bar station

Feat: Vitaly Ekimenko

Language: RU

Theses

How everything started (a bit of history)
Golden section (the right way to define the proper proportions, existing standards and norms)
What the functionality is, and what you need to know about it (how to set a task of ergonomics of the station)
Oh, but we don’t do like that! (On the changes of manufacturer’s stereotypes)
The experts’ opinion (The recommendations of the industry celebrities)

Biography

Oleksandr Starushko – member of RCC, acting specialist of Bartender Brothers. He opened the Brilliant bar in Kharkiv and KOYA in Kyiv.

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Dmytro Shovkoplyas

29 Sep

14:00 - 15:00

Universe Stage

Cocktail Historism

Feat: Pavlo Yanchenko

Language: RU

Theses
What cocktail historism is, its main notions.
Cocktail historism audiences.
Own experience of cocktail historism implementation as exemplified by the menu “Martini Time Machine” and “Parovoz Classics”

Biography

Bar-manager and co-owner of Parovoz Speak Easy. Founder of Parovoz Mixology Course. Best bar-manager by Bar Proof Awards 2017.

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Premier Hotel Lybid

Number of room – 236

Distance from the hotel to:

Boryspil Airport – 40 km

Zhulyany Airport – 8 km

Train Station – 900 m

How to get there:

Metro station: Vokzalnaya station, 900 m (red line)

Metro station: University station, 1,1 km (red line)

What is included to the price of the hotel room: breakfast

Additional paid services: Bar, car rental, airport shuttle

Contact Reservation Department:

Tel: +38 044 359 08 08
E-mail: reservation@phnr.com
Skype: reservations.agent
Viber (380983590808), Telegram, WhatsApp

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Premier Hotel Rus

Number of room – 451

Distance from the hotel to:

Boryspil Airport – 40 km

Zhulyany Airport – 14 km

Train Station – 900 km

River Station – 5 km

How to get there:

Metro: station – “Sports Palace”, 7 min. (green line)

What is included to the price of the hotel room: breakfast

Additional paid services: Bar, car rental, airport shuttle

Contact Reservation Department:

Tel: +38 044 359 08 08
E-mail: reservation@phnr.com
Skype: reservations.agent
Viber (380983590808), Telegram, WhatsApp

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CITYHOTEL

Number of room – 124

Distance from the hotel to:

Boryspil Airport – 35 km

Zhulyany Airport – 10 km

Train Station – 2 km

How to get there:

Metro: station “University”, 14 min (red line)

Contact Reservation Department:

Tel: +38 044 393 59 00
E-mail: reservation@cityhotel.ua
Skype: cityhotel.ua
Viber (380983590808), Telegram, WhatsApp

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CITYHOTEL

Discount on booking with the promo code BAROMETER

reservation@cityhotel.ua

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Bezdelniki

Kyiv, Ukraine

Bezdelniki – is the territory of eternal fun. The bar was created for the people, who are carried away by their emotions and ready to go on a binge without paying attention which weekday is on the calendar. The bar is open 24/7, swirls the capital dancing from Wednesday till Sunday, revives after hangovers at the music brunches, jollifies deliciously and in style. Auteur items of the bar impress and make fall in love with them, and above all satisfy the most demanding tastebuds

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Embargo Cocktail Bar

Minsk, Belarus

Embargo Cocktail Bar – is an under-the-radar cocktail bar, which can be found in the centre of cultural and historical life of Minsk, the capital of Belarus. A venue with the delicate balance between tried and true classics and new contemporary trends. Without the menu they choose each and every drink according to the individual desires and taste preferences of a guest here. On top of that, the bar offers 4 weekly special drinks, which are based on the taste, serving, seasonality, and alcohol fantasies of the bartenders. A peculiarity of the bar is its “Red patio”, created as far back as the 19^th century.

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Tetiana Zhdanova

28 Sep

16:30 - 17:30

Universe Stage

Feeling the right price

Language: RU

Theses
Seems there’s nothing more rational than pricing. And at the same time – there’s nothing more irrational than pricing.
Price of entry into profession
Price of business
Price of an error
Price of a cocktail
Price of “the best years of life”
Price of a ticket for BAROMETER…
At the “marketing operating console”: “psychological” factors of pricing

Biography

Tetiana Zhdanova is a branding expert (founder of «Brandhouse»), team expert in «WikiCityNomica», which is famous by its city branding projects, and also by branch and national foresights. She was the leader of the working group at the “Tourist Brand of Ukraine” project (2013-2014), “Land Responds” project, the coordinator of the “New Mythology of Ukraine” project, the co-founder of Urban Space 500, the author of the book “Life Purpose and Its Marketing”, the TEDx speaker.

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Robin Coupar

28 Sep

19:30 - 20:30

STAR Stage

Philosophy of making bourbon

Language: EN

Simultaneous translation: RU

Biography

Robin Coupar, a native of Edinburgh, Scotland, is a leading Scotch and American whisk(e)y expert who has dedicated more than 25 years to the industry. His expertise was built through a series of assignments with some of the most renowned players in the world including Diageo and Moët Hennessy where he worked on many famous brands. Robin is the Global Brand Ambassador for Gruppo Campari’s whisk(e)y portfolio that includes Glen Grant Single Malt Scotch Whisky, Wild Turkey Kentucky Straight Bourbon and Rye Whiskey, Russell’s Reserve Bourbon & Rye Whiskey and Forty Creek Canadian Whisky. In 2016 he was inducted into the Keepers of the Quaich. Robin’s passion and knowledge of whisk(e)y started in Scotland, but extended well past the UK borders.

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Hemingway Bar

Language:

Prague, Czech Republic

A place inspired by Ernest Hemingway, one of the most well-known bar lovers, who brought fame to many mixed drinks and innovated the old cocktail recipes. Hemingway Bar specializes first and foremost in excellent mixed drinks, prepared exclusively with premium and ultra-premium ingredients as well as fresh fruit juices. The bar boasts a diverse offer of absinthe, including the limited edition of Hemingway Absinthe, distilled for bar by Martin Žufánek. And also it offers a wide variety of rums – over two hundred different kinds, and a selection of the finest sparkling wines from the Champagne region.

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6/45 Bar

Almaty, Kazakhstan

6/45 Bar was founded in 2014 to demonstrate totally new culture of relaxation and to give an opportunity to look at the cocktail world through a different lens. The cocktail card includes a huge number of classic and signature cocktails, as well as exclusive cocktails, the recipes of which were collected from all over the world. The vast majority of the ingredients for the liqueurs, cordials, syrups were developed and mixed by the bartenders themselves, and this is the uniqueness of RestoBar 6/45.

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Jasper Johns bar

Language:

Tel-Aviv, Izrail

Two separate bars that share a wall with a secret door between them are known for being the most hardcore crazy cocktail bars that you will ever experience.

Hospitality and fun service is THE number 1,2 and 3 pillars of the Jasper Johns.

A cocktail bar that will give you whatever you want to drink, but with a wide variety of signature cocktails that will fit every palate.

The younger Johns opened 2 years ago facing a busy Tel Aviv street, looks like a beautiful lobby in a high end beach hotel in the 1930s. And that is a “mask” to the fun and crazy hospitality of the staff. On the other side of the door you will find the Jasper, a 5year-old INSANE bar known for being the “last drinks of the night” for the industry.

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Vintage bar

Kyiv, Ukraine

Vintage Bar is an ultimate destination for true cocktail lovers, offering its guests Fairmont FAME classic signature cocktails which completely reflect modern cocktail trends with the use of elite alcohol. Vintage Bar is one of the best cocktail bars in Kyiv. Here you can enjoy exclusive signature cocktails and ageless classics which can be found in the world cocktail list. Vintage Bar offers a wide selection of elite hard liquors, as well as one of the most extensive wine lists in the city.

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Marian Beke

28 Sep

12:00 - 13:00

STAR Stage

Unique Bitters - electric bitter creation

Feat: Antonio Pescatori

Language: EN

Simultaneous translation: RU

28 Sep

16:30 - 17:30

STAR Stage

Martini through ages - past, present and future

Language: EN

Simultaneous translation: RU

Biography

An established brand mixologist from London with Slovenian roots. Legendary bartender and owner of The Gibson bar. He was introduced to the bar industry in Prague when he was 17 years old when he first saw how the cocktails were mixed. Marian began his professional career in London bars and worked at such famous places as Montgomery Place in Notting Hill, Artesian in the Langham hotel and world-renowned Nightjar bar in London’s East End.

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Barmaglot

Language:

Almaty, Kazakhstan

«Barmaglot» is a bar just as it should be. A wide collection of alcohol, unobtrusive service and young ambitious team of professionals. All these components make «Barmaglot» a magnet for local residents and foreign tourists.There they drink relaxing alcohol and tasty cocktails, in a way, live – meet each other, talk, fall in love, have fun and enjoy themselves.Many ingredients and technologies are borrowed from gastronomy, while their traditions are fully in line with new trends. To crown it all, «Barmaglot» has unique Carroll’s Alice style interior.

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Simona

Yerevan, Armenia

Located in a 200 years old authentic building in the very center of Yerevan city, Simona is a well-known cocktail bar and vinyl club. Simona has become a pioneer making the culture of cocktail drinking mainstream in Armenia. This place has a soul of its own that is all about unique atmosphere, provided by the groovy vinyl music and extraordinary cocktails, made with local ingredients and infusions. Simona is also famous for its own guest bartending culture and for hosting leading DJs. In a word, Simona is a home for cocktail enthusiasts, alcohol badges, music lovers, vinyl groovers and all the dreamers.

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Dario Sanabria

28 Sep

15:00 - 16:00

Tasting 2

La Escondida Grand Mezcal: the history of the most traditional Mexican spirit from the Brand owner Dario Sanabria Anaya

Language: EN

Biography

Dario Sanabria – Mexican entrepreneur, who has turned his passion into a career. At the age of 31, Dario launched his own brand based on Grand Mezcal factory, making it the main product of «La Escondida». The name of the drink is a special tribute to a Mexican landmark – beach Puerto Escondido in Oaxaca, a natural agave habitat for many centuries. Mezcal is considered a source of inspiration for different artists and writers, including Gabriel García Márquez.

Dario Sanabria is certainly one of the most popular and respected mezcal connoisseurs in the world. Not only has he devoted himself to promotion of this drink, but he also actively popularizes Mexican culture at his master-classes in remote parts of the planet.

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Krzysztof Rathnau

Biography

Krzysztof Rathnau has been actively involved in bar culture since 2006. Finalist and winner of numerous cocktail competitions, both local and international. As a bar manager in «Flisak ’76» bar, he won a prize for the best Polish cocktail bar in 2016. He is an enthusiast and a fan of classic cocktails history, craft beer, science fiction and fried chicken. From November 2018, Krzysztof works as a brand ambassador of «Lucas Bols» in Central and Eastern Europe, where he shares his passion for cocktails at his numerous presentations.

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Simone Bodini

28 Sep

11:00 - 12:00

Tasting 1

Bayou: what is unique about the rum from Louisiana and what makes it special for bartending

Language: EN

Biography

Simone Bondini— Global Brand ambassador of «Stoli Group». Simone — a bartender with multiple years’ working experience in Italian clubs «Super Club Rome» and «Phi Beach», three-time Italy’s and world’s champion in flairing. In his master-classes, Bondini focuses on bartender’s hospitality and charisma as critical success factors of any establishment, drawing parallels between bartending of the past and the present.

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Olexandr Galich

30 Sep

16:00 - 17:00

Tasting 1

Bitters, liqueurs, vermouths and cordials: who’s in the big game of spirits

Language: EN

Biography

Alexander «doctor» Galich – brand coach and sommelier in «Vinfort» company – spirits professional with 20 years’ experience in the industry.

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Аndriy Stoiko

29 Sep

11:30 - 12:30

Tasting 1

Bourbon battle: world's best bourbon and its team vs. legendary "Maker’s Mark"

Feat: Igor Terokhin

Language: RU

29 Sep

16:30 - 17:30

Tasting 2

Mezcal vs. Tequila: where are the borders between the first and the second

Feat: Igor Terokhin

Language: RU

30 Sep

18:00 - 19:00

Tasting 2

The battle of whiskey flavours: from a charred barrel and chocolate in Kentucky to the «Mermaid’s kiss» and Islay Island peat

Feat: Igor Terokhin

Language: RU

Biography

Andrey Stoiko – chef sommelier at «Vinfort» company, expert in strong alcoholic beverages. With his 10 years’ experience in spirits business, Andrey has built a company’s wine portfolio, trained several dozens of commercial teams, and organized several hundreds of presentations about different alcohol categories. This year, Andrey will deliver two exciting lectures with tastings: «Tequila vs. Mezcal» and «The battle of whiskey flavours: from a charred barrel and chocolate in Kentucky to the «Mermaid’s kiss» and Islay Island peat».

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Igor Terokhin

29 Sep

11:30 - 12:30

Tasting 1

Bourbon battle: world's best bourbon and its team vs. legendary "Maker’s Mark"

Feat: Аndriy Stoiko

Language: RU

29 Sep

16:30 - 17:30

Tasting 2

Mezcal vs. Tequila: where are the borders between the first and the second

Feat: Аndriy Stoiko

Language: RU

30 Sep

18:00 - 19:00

Tasting 2

The battle of whiskey flavours: from a charred barrel and chocolate in Kentucky to the «Mermaid’s kiss» and Islay Island peat

Feat: Аndriy Stoiko

Language: RU

Biography

Igor Teryokhin – brand ambassador of «Beam Suntory» in Ukraine, brand ambassador of «Single Malt Portfolio Morrison Bowmore Distillers», spirits enthusiast.

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Oleg Yakobenko

29 Sep

19:30 - 20:30

Tasting 2

Category of Blended Malt whisky – taste specifics and mixology peculiarities

Language: RU

Theses

Oleg Yakobenko – Brand Ambassador of Edrington in Ukraine will be holding a successive tasting of Naked Grouse blended malt whiskey and single malt whiskeys that form part of Naked Grouse blend, namely – the Macallan, Highland Park, Glenrothes

Biography

Oleg is a talented bartender who worked behind the bar in numerous drinking establishments of Kyiv, developed several cocktail cards, organizes large off-site events and mentors at Parovoz Mixology Course and Bar Management Course. He launched such projects as The Fitz, Alaska, Normal Kyiv. The winner of Bar Spirit Cup 16’ and Becherovka Bohemian Challenge. He is also included in the list TOP10 bar managers in all former Soviet states according to Barproof Awards. Oleg Yakobenko was a speaker at the first Barometer, but this year he is coming back in the role of a brand ambassador of Еdrington company, will offer you a tasting and impress you with amazing cocktails at the Naked Grouse stand.

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BAO - Modern Chinese Bar

Kyiv, Ukraine

Modern Chinese Bar — what does it mean?

Before the inauguration, owners of the bar realized that a successful and long-lasting project requires something more than tableware, equipment and even more than good cocktails. You might ask: what is more important for a cocktail bar than cocktails? An Idea! The idea that can breathe life into projects and make them develop independently. Modern Chinese Bar is not about soju or local products on the bar. Modern Chinese Bar is about the blending of futurism and authentic Eastern philosophy, it’s about multiculturalism, openness to the world with thousands of years in the background. The concept of ВАО is not about China’s borders, it’s about opportunities, about the courage to face the future, finding inspiration in the past and admiring the present!

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Sergey Pushkin

29 Sep

15:30 - 16:30

Universe Stage

It’s alive: Fermentation, pickling and soaking

Feat: Ivan Semchenko

Language: RU

Theses

Fermentation and soaking in mixed drinks.
The use of wheys in cocktails.
Manufacturing optimization

Biography

Sergey Pushkin is the senior barman of the Delicstessen bar, the finalist of the Diageo World Class 2017 and 2018.

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Ivan Semchenko

29 Sep

15:30 - 16:30

Universe Stage

It’s alive: Fermentation, pickling and soaking

Feat: Sergey Pushkin

Language: RU

Theses

Fermentation and soaking in mixed drinks.
The use of wheys in cocktails.
Manufacturing optimization

Biography

Semchenko Ivan, bar manager of Delicatessen bar, finalist of Diageo World Class 2017 program, member of Monkey 47 bartenders Russia team.

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Maryna Levadna

30 Sep

12:00 - 13:00

Discovery Stage

Mixing successfully

Language: RU

Theses

Receptors and Ayurveda.
Sensor memory.
Taste formula.
Choice of the proper dishware.
Making of cocktail card

Biography

Maryna Levadna, a chief-bartender of BEEF meat & wine restaurant with 12 years of professional experience, got acquainted with mixology 2 years ago only. But since that time she has become the winner and prize holder of lots of international competitions. In June 2017 Maryna had her first competition performance and became the Ukrainian Champion of IBA WCC. Maryna represented Ukraine in Copenhagen in autumn, where she got her first silver medal of the International level (among 64 countries). In February 2018 Maryna represented Ukraine in Stuttgart (Germany) at the International German Cocktail Championship, where she won the 2nd silver medal of Europe. In April 2018 Maryna has again become the Ukrainian Champion of “Mattoni Grand Drink” and in June she went to represent the country in Prague, where she made it to the superfinals.

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Marianna Fakas

28 Sep

15:00 - 16:00

Discovery Stage

Alcohol in fine arts history: inspiration, fame, hangover

Language: RU

Theses

Drinks like a genius: about favourite artists and their favourite alcohol
What an artist meant? Alcohol in the painting history. Object and allegory.

Biography

If you see a lady dressed in a vintage dress on the bicycle, be sure, this is Marianna. Museums, art galleries, and speak easy bars – her creative environment. She knows history of fashion inside out and collects old photographs. Among her immediate plans – participation in the international vintage bicycle race, renovation of an old garden of a museum in Kyiv and delivering her personally developed lecture for «Parovoz SpeakEasy”

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Anton Morin

30 Sep

14:30 - 15:30

STAR Stage

Generation Z: Do we know each other?

Language: EN

Simultaneous translation: RU

Biography

Anton Morin, researcher and analyst for 18 years he is helping the biggest brands to answer the strategic and tactical questions with the help of marketing research and strategic analysis. He has been working for international agencies MASMI and Ipsos, was the head of marketing research departments in Beeline and Tele2. Currently Anton is leading the strategic insights sphere of PepsiCo. He is sincerely fond of people, and tries to understand the reasons of their behaviour during the selection of any given brand. Among the brands he worked with are: AlfaBank, Beeline, BIC, Hyundai, Avito, Tele2, IKEA, etcry.

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Vitaly Ekimenko

29 Sep

17:00 - 18:00

Universe Stage

How to create the Millennium Falcon, and why it’s impossible. The creation of the perfect bar station

Feat: Oleksandr Starushko

Language: RU

Theses

How everything started (a bit of history)
Golden section (the right way to define the proper proportions, existing standards and norms)
What the functionality is, and what you need to know about it (how to set a task of ergonomics of the station)
Oh, but we don’t do like that! (On the changes of manufacturer’s stereotypes)
The experts’ opinion (The recommendations of the industry celebrities)

Biography

Two-time champion of Russia according to World Class Russia 2014 and 2016. Brand barmanager Funny Family Group. Startup Experience: Mendeleev Bar, Funny Cabany, Moregrill, Chicken Run, Spices, Roots bar & bistro.

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Daniyel Jones

Biography

Global Brand Ambassador. Entrepreneur. Bartender Extraordinaire, Daniyel Jones has represented the House of Angostura® around the world for the past four years. This year’s Top 10 nomination at Tales of the Cocktail «Best International Brand Ambassador» He’s criss-crossed the globe from Moscow to San Francisco, from Tel Aviv to Argentina sharing the beauty of Angostura’s iconic bitters, its rums and its award-winning Amaro Di Angostura®. As Angostura’s Global Brand Ambassador Daniyel has worked side by side with industry greats like Tony Abu Gamin and Philip Duff, appearing in some of the world’s top bars, including City Space Bar in Moscow, London Cocktail Club, and Gillhautino Bar in Brazil. A successful entrepreneur, operating his own Professional Bar Service Company, Daniyel is currently pursuing MBA Logistics & Supply Chain Management. His personal motto? “Let every toast reflect your passion and every sip your creative integrity!”

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Yuriy Zozulya

30 Sep

15:00 - 16:00

Discovery Stage

Perfect ingredient for a superior cocktail. Ice

Feat: Timofey Semeniuk

Language: RU

Theses

History
Production
Types of ice. Use in a bar
Economics of purchasing and storage in a bar
Influence of the temperature on watering
Examples of cocktails amounts
Table of recommended time for cocktail mixing with a particular type of ice Insta cocktails.
Tendencies Prices.
Affordability in Ukraine and the world.

Biography

Yuriy Zozulya bartender in Parovoz SpeakEasy. 10 years of bartending experience. Lecturer at Parovoz Mixology Course, ambassador of #parovozontour. An integral part of the Parovoz team. A friend for many guests of the bar. Considers profession of a bartender the best in the world.

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Timofey Semeniuk

30 Sep

15:00 - 16:00

Discovery Stage

Perfect ingredient for a superior cocktail. Ice

Feat: Yuriy Zozulya

Language: RU

Theses

History
Production
Types of ice. Use in a bar
Economics of purchasing and storage in a bar
Influence of the temperature on watering
Examples of cocktails amounts
Table of recommended time for cocktail mixing with a particular type of ice Insta cocktails.
Tendencies Prices.
Affordability in Ukraine and the world.

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Vitaly Alekseyev

29 Sep

11:00 - 12:00

Discovery Stage

“Airbnb” in the bartending industry

Language: RU

Theses

Bartenders without bars.
Skills pay hotel bills.
Bartender freedom and how it influences trends in the industry.

Biography

Vitaly Alekseyev is the head bartender at the Duchess in Amsterdam (voted for best new cocktail bar in 2015). A Russian guy raised in Latvia in the best tradition of Eastern European Hospitality. He eventually relocated to London to study and work as a chef but ended up finishing a full hospitality and management course. According to Vitaly who did start his career as a chef in London, hospitality and communication, is one of the key factors for success in the business. Wanting to connect more with his guests he decided to start working as a bartender and eventually was asked by friend and bar mentor Sergey Platonov to come help out with a new project in Amsterdam. Now 3 years later Vitaly is head bartender at The Duchess which had received a Michelin star earlier this year. After winning the national Bacardi Legacy competition for the Benelux in 2017 and ending top 10 at the global finals in Berlin his career has taken a lift. His presentation for his ‘Big Fish’ cocktail inspired a lot of people. His thoughts on hospitality and the way to entertain a guest with storytelling makes him stand out from other great upcoming bartenders. According to Vitaly a good drink is like a good story – it is meant to be enjoyed over and over again.

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Andrey Bolshakov

29 Sep

12:00 - 13:00

Tasting 1

The truth about gin

Language: RU

30 Sep

12:00 - 13:00

Tasting 2

The truth about gin

Language: RU

Theses

Brief history, from juniper to gin.
Production methods, from classic to innovative.
Aroma infographic pyramid of gin.
Aromas tasting.
Influence of production methods on taste.
Gins tasting

Biography

Eastern Europe Bombay Sapphire Ambassador, Senior Bartender City Space Bar. Co-creator of “Drinks Come True” competition.
Co-creator of the MixTourA Project – travel around the world’s bars to share experiences (28 Hong Kong Stree, Door 74, 69 Colebrooke Row, Fourplay bar, Anti: dot bar, Drink Factory)

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The application has been formed!
You will be contacted within 10 minutes.

Sincerely your,
BAROMETER International Bar Show team

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Radisson Blu Hotel, Kyiv Podil

Number of rooms – 164

Distance from Hotel to:

Kyiv Zhuliany International Airport (IEV) – 10 km

Kyiv Boryspil International Airport (KBP) – 41 km

Kyiv central railway station – 5.2 km

Central bus station – 9.2 km

Kyiv funicular – 750 m

How to get to the Hotel:

Kontraktova Ploshcha metro station – 650 m

Poshtova Ploshcha metro station – 700 m

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City Holiday Resort & SPA

Number of rooms– 62

Distance from the hotel to:

International airport Boryspil (KBP) – 40 km

Airport Gylianu – 5 km

Central Railway station – 14 km

How to get:

Metro: station – «Akademmistechko» or «Gitomyrska», 10 minutes (red line of metro)

Room cost include: breakfast buffet, visiting SPA (pools, saunas, salt room), gym, Wi-Fi, parking.

Contacts of reservation department:

Tel: +38 (044) 371-68-88
E-mail: reservation@cityholiday.com.ua

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City Holiday Resort & SPA

http://cityholiday.com.ua/en/rooms — 25 % discount on booking with the promo code BAROMETER#18 (in comments to reservation).

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Alexandre Gabriel

28 Sep

19:30 - 20:30

Tasting 2

Ageing in different types of wood

Language: EN

Theses

Experimentation in different types of wood for 3 brands (and 3 types of spirits): Cognac Ferrand, Citadelle Gin, Plantation Rum
Cognac Ferrand: Ferrand Reserve (aged in French Oak casks + 1 year in Banyuls casks), Ferrand Renegade (matured in French Oak and finished in Chestnut Wood barrel), Ferrand 10 Generations (matured in French Oak and 20% in Sauternes cask)
Citadelle Gin: Citadelle Reserve (aged in 5 different types of wood) · Plantation: double ageing technique (applied to all Plantation rums)
Our research on old ageing techniques
Our experiments (tasting of cognac samples aged in 4 different types of wood)

Biography

For 30 years now Alexandre Gabriel is an owner and master-blender at Maison Ferrand company, which is engaged in manufacturing Ferrand cognac, Pierre Ferrand dry curacao liquor, Plantation rum, and Citadelle gin. Alexandre also owns West Indies Rum distillery at Barbados, and co-owns several distilleries at Jamaica, Clarendon and Long Pond. Alexandre acquired a title of the best blender in the world at the rum festival in the United Kingdom in 2017, the award “Outstanding Contributions in Distillation” at the Craft Distilling Expo exhibition, where such an award was assigned to a person for the first time ever.

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Radisson Blu Hotel, Kyiv

Number of rooms – 255

Distance from Hotel to:

Golden Gate Underground Station – 450 m

Lvivska Square Bus and Trolleybus Station – 550 m

Funiculars Upper Station – 1.3 km

Central Railway Station – 2.2 km

International Airport Kyiv Zhulyany – 8 km

Kyiv Borispil International Airport – 37 km

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Oleksandr Babaskin

29 Sep

13:30 - 14:30

Tasting 2

Gin blurring the borders; Innovation and flavoured gins trend in the UK and Western Europe

Language: RU

Biography

Oleksandr Babaskin, brand ambassador of «Arda Trading» LLC, Bar manager in cocktail bar «Vintage», Dnipro (Ukraine), semi-finalist of the competition “Glassology by Libbey”.

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Devin Blaine Tomlinson

29 Sep

13:30 - 14:30

Tasting 2

Gin blurring the borders; Innovation and flavoured gins trend in the UK and Western Europe

Language: RU

Biography

Devin Blaine Tomlinson is Global Brand Ambassador of Whitley Neill Gin at Halewood Wines & Spirits since July 2018. Brand Ambassador at Halewood International. Positive and diligent individual who can adapt professionally to any situation and very versatile within the field of marketing, advertising, sales & project management. His key strength is leadership abilities and the ability to build and maintain growing personal and business relationships.

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Adam Elan-Elmegirab

29 Sep

17:00 - 18:00

Discovery Stage

The House Of Botanicals

Language: EN

Theses

Who Are We? The introduction into my background as a bartender, and my company as a self-funded company, created for bartenders by bartenders.
What We Do? The products we manufacture and our celebration of all things botanicals.
How We Do It? Our production and research practices.
Botanicals & Provenance? Where our ingredients originate from and our concept of tearing down borders.
What Is Provenance? What does it truly mean…
Why Is This Important? Our thoughts on sustainability, the world as it is right now, and how bartenders can make an impact.

Biography

Founder and director in Dr Adam Elmegirab’s Bitters. Starting his career in the drinks industry as a bartender toward the end of 2001, Adam spent the next decade working for and with a host of bars in Aberdeen, and around Scotland, where the potential to grow cocktail culture in his hometown superseded proposed moves to Edinburgh, London and New Orleans. Bartending provided the perfect arena to pursue his passion for food, drink and travel.  Adam travels extensively, writes for a number of drinks media publications, is the author of the Book of Bitters published in October 2017, has been a judge for Tales of the Cocktail’s Spirited Awards and is currently an academy member for Drink International’s World’s 50 Best Bars awards as well as a panelist for the CLASS Bar Awards, regularly presents seminars and tastings at national and international cocktail events such as Boutique Bar Show, Whisky Live Paris, Whisky Live Dublin, Prague Bar Show, London Cocktail Week and Tales of the Cocktail.

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Alexey Turkovskiy

28 Sep

12:30 - 14:00

Big Bang Stage

Jines, as a new trend of non-alcoholic mixed drinks on the border of gastronomy and mixology

Language: RU

Biography

Work experience in culinary art – 13 years. When he was 14, Alexey entered the culinary college of Yekaterinburg city. At 15, still being a student, he took a position of the cook at one of the best restaurants of the city for the time being. And when he was 21, he already became the youngest chief cook in Yekaterinburg. He designed and opened the bar kitchen on his own from scratch. Had a chance to work as a managing chief, chief-consultant at the start-ups of different venues in Ural and the North of Russia. In 2017 Alexey was booked to Moscow as a brand-chief and head of the kitchen equipment sphere at the company “Complex Bar”. Active speaker at “MONIN Academy”. Active speaker at “Study centre of Roman Toroschin”. Creator and head of the educatory project for chief cooks «iSi Project». Brand-ambassador of «iSi» company in Russia and customs union countries.

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30 Sep

11:30 - 12:30

Tasting 1

The world needs totally different vodka

Language: RU

Theses

Time calls for new rules and challenges, and those who do not change have the risk to stay out of the boat.
New identity and new product for Y&Z generations

Biography

Head Regional Trade Manager for Export Markets in Nemiroff. 10 years of professional devotion to strong spirits. Throughout the career, he’s guided by two basic postulates: 1. Each of your projects should be satisfied with both the process and the result. Do not worry, leave. 2. Nothing is impossible in life and work. Don’t look for reasons, excuses, problems – look for a solution!

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Roman Toroshchin

28 Sep

12:30 - 14:00

Big Bang Stage

Jines, as a new trend of non-alcoholic mixed drinks on the border of gastronomy and mixology

Language: RU

Biography

Roman Toroschin is a development manager of MONIN drinks in the CIS countries. Roman is a creator and head of MONIN ACADEMY project. He’s an author of educatory programmes for the Bartenders Association of Russia. The future ambassador of MONIN brand ended up behind the bar for the first time as far back as 1993. In 2007 his first bar «B&B» saw the light. Then he opened the first cocktail bar in Yekaterinburg “Brut Bar”, which soon was nicknamed the most iconic place in the city. Today Roman is one of the most recognisable and reputable bartenders and coaches in the CIS countries. He deals with the forming of cocktail cards for many large network projects in Russia. Delivers workshops for the chief bartenders and venue owners. In 2018 the Study Centre of Roman Toroschin in Moscow was launched, under the auspices of which the trainings for bartenders, chief bartenders, and baristas are held.

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Zoya Grischuk

29 Sep

15:00 - 16:00

Tasting 2

Blind tasting of Staritsky Levitsky Vodka: ingredients and the product

Language: RU

Biography

Zoya Grischuk is a production supervisor on selecting and mixing of vodka components of Staritsky&Levitsky family. An expert technologist with more than 40 years of experience in manufacturing of vodka only. A consultant on designing and start of new vodka productions in Ukraine and abroad. A member of the taste panel at the research institute “SpirtBioProd”.

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Paul Sfirlea

29 Sep

17:30 - 18:30

Tasting 1

Johnnie Walker. From Red Label to Blue Label

Language: EN

Biography

Paul Sfirlea is a coach at Diageo Bar Academy in Romania and head coach of Diageo Bar Academy in Eastern Europe. Paul became the winner of World Class Romania 2015, represented his country at Global Finals World Class South Africa. He has more than 7 years in bartending and huge experience of participating in the competitions and contests of bartenders.

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Dmitriy Kamber

29 Sep

17:30 - 18:30

Tasting 1

Johnnie Walker. From Red Label to Blue Label

Language: EN

Biography

Brand-ambassador of Diageo Coach at Diageo Bar Academy Bar manager of The Fitz Is more than 10 years in hospitality industry. Began his career as a cook, and uses gained skills up to now – working behind the bar

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Konstantin Vidoborenko

29 Sep

14:30 - 15:30

Tasting 1

Tasting «Wine and Riedel glasses»

Language: RU

30 Sep

14:30 - 15:30

Tasting 1

Tasting «Wine and Riedel glasses»

Language: RU

Biography

Riedel Brand Ambassador and product manager at Mirs corporation responsible for the “Wine glasses and decanter” category. Konstantin graduated as a sommelier from the Wine School Good Wine and underwent training at Riedel Headquarters in Austria. He carries out Riedel Wine Glass Tastings, in which he shows how the same wine can display absolutely different characteristics and taste depending on the form of a glass.

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Max Gorelik

28 Sep

13:30 - 14:30

Tasting 2

Аперитиво. Трудности перевода.

Language: RU

29 Sep

10:30 - 11:30

Tasting 2

Аперитиво. Трудности перевода.

Language: RU

Theses

Definition of concepts «aperitif» and «aperitivo»
How to adjust «aperitivo» to our reality
Successful «aperitivo» bars – not just a trend; Capitalize on «aperitivo»
Practical advice on avoiding the notion «house vermouth»

Biography

Trade ambassador of Bacardi Rus. Bar manager of Margarita Bistro (Moscow). He stands behind the bar since 2011. Began his career in the Siberian city of Krasnoyarsk, in a year moved to the Northern capital, and began active participation in the competitions. Later on he moved and began to work in Moscow. Since 2015 began to work as a bar manager, and is one of the best young professionals at this position (TOP 10 «Best Bar Manager» 2017 and 2018 according to BarProof Awards). Since 2017 he is also a trade ambassador at Bacardi Rus company.

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Kenji Jesse

30 Sep

13:30 - 14:30

Big Bang Stage

Exploring the Borders between the senses & flavour

Language: EN

Simultaneous translation: RU

Theses

We may ‘taste’ with our mouths, but ‘flavour’ comes from layers of sensory information
Sensory experts, Remy Bhatia & Kenji Jesse, will discuss the role that our Olfactory system (smell) & tactility receptors (touch) have in delivering ‘flavour’ in cocktails.

Biography

Kenji is a luxury alcohol consultant, proprietor of Nomu|Consult with 17years of advising and activating to spirit brands under his belt. He was a Global Brand Ambassador for 7 years launching the Smirnoff Experiences where he worked with Madonna, Tiesto and Faithless to name a few. For the past few years he has been mentoring Diageo’s Reserve E.Europe BAs with training academies, World Class bootcamps and Global trend workshops. His claims to fame are having hosted experiential activations in 91 countries and currently holds 2 Guinness World Records for the World’s largest cocktail lesson (1,774) and the World’s largest number of people simultaneously shaking a cocktail. He is also currently working on launching an exciting new branded Q-Cocktail kit!

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Kathrin Abels

30 Sep

15:00 - 16:00

Big Bang Stage

The champagne of spirits - embracing the differences between Tequila and Mezcal and how to use them for your bar

Language: EN

Simultaneous translation: RU

Theses

Tequila is the Champagne of Spirits H
ow to appreciate the differences between Tequila and Mezcal
What that teaches us about modern bar culture – from sustainability to challenging the consumer

Biography

Kathrin Abels worked as a professional cocktail bartender for 7 years while studying cultural theory and literature in Berlin. She honed her skills in a variety of outlets including high volume techno clubs, leading mixology bars, 5-star hotels and touring with the Red Bull Formula 1 Team. After 4 years as a marketing and project manager in the IT and FinTech industry, she returned to her hospitality roots and joined BORCO-Marken-Import in 2014. First combining her marketing and hosting expertise for a variety of BORCO brands, including Tequila, Bourbon, and Vodka, she has been nominated Global Brand Representative for the Sierra Tequila ranges in 2017. In 2018, both Marca Negra and Mezcal Meteoro were added to complete the BORCO agave spirits portfolio, allowing Kathrin to work exclusively as an ambassador for Tequila and Mezcal, her all-time favourite spirits.

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Daniele Gentili

29 Sep

12:30 - 13:30

Discovery Stage

Xenta: a mixology experience in the Michelin Starred Restaurant Marco Martini in Rome

Language: EN

Theses

Exploring and experiencing the great potential of Xenta Absenta, thanks to a mixology and foodpairing approach.
Mixologists are constantly looking for original ingredients and flavors, to offer a new and unique experience to their customers. This vocation to research and experimentation is deeply related to careful selection of ingredients, fragrant, botanicals and flavors, all mixed and balanced to obtain a brand new cocktails. In this materclass you’ll see how explore and experience the great potential of Xenta Absenta, and its botanicals such as all Artemisa Absinthium, thanks to a mixology a and a Michelin food pairing approach.
Xenta Absenta is obtained according to the original and legendary recipe of the 8oo that provides a long and careful maceration of anise, coriander and Artemisa Absinthium in alcohol of exceptional quality. Artemisia Absinthium grows up to 2000 meters high in the Alps, the tops of its flowers are used to make this elixir with an exeptional taste and aroma.

Biography

Passion and strong creativity, expertise, elegance as a true London gentleman, combined with the Roman warmth and sympathy: this is the business card of Daniele Gentili bar manager of the “Marco Martini Restaurant Cocktail bar”, the Italian restaurant by the Michelin starred chef Marco Martini. A rich baggage of experience in Italy and abroad, from Cape Town to the best locals in Rome, as the Micca Club, to arrive in London, where he followed the project of The Hide Bar-Demon,Wise and Partner and Gastrovino & Bar8. Over twenty years in the hospitality world have allowed Daniele to learn the secrets of this profession, making him one of the most influential Italian mixologist.

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Ivan Pikulev

28 Sep

10:30 - 11:30

Tasting 2

The world of Scotch whiskey

Language: RU

29 Sep

13:00 - 14:00

Tasting 1

The world of Scotch whiskey

Language: RU

Theses

History of whiskey – the history of the country
Water, grain and yeast – that’s it?
Getting to know royal whiskey Dewars
Comparative tasting of premium Scotch whiskey

Biography

Brand ambassador of Dewar`s whisky in Russia . Bartender with 10-year work experience, finalist of lots of Russian bar competitions, winner of Friend`s Cocktail Cup 2017, Calvados Nouvelle Trophies, and Dewar`s Competition.

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Kostyantyn Boyko

28 Sep

16:30 - 17:30

Tasting 2

Old Fashioned cocktail and its favourite American whiskey Bulleit

Language: RU

Biography

Kostyantyn Boyko is a brand ambassador of Diageo Reserve in Ukraine, has vast experience of work as a bartender and bar manager, he consults and helps founding new projects. Konstantin is a historian by training, has experience in acting skills, and huge ambitions. Travelling all over the world, Konstantin made sure that love for the bars is for a lifetime.

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Nikita Sergeev

28 Sep

12:30 - 14:00

Big Bang Stage

Jines, as a new trend of non-alcoholic mixed drinks on the border of gastronomy and mixology

Language: RU

Biography

Nikita Sergeev is a lead instructor of the educatory course at MONIN ACADEMY and “Chief Intensive Course for Bar Managers” at the training centre of Roman Toroschin (Moscow). Like many other bartenders of the country, he got behind the bar by chance in 2005. In 2006 he graduated from Saint Petersburg Bartender Association. Since 2007 till 2012 he worked at the legendary cocktail bar of Petersburg – “Daiquiri Bar”. Since 2013 he’s a brand ambassador of “Monin” company, and since 2015 – a Monin brand development manager in Russia and CIS countries. Winner and finalist of numerous competitions, including “Best Brand Ambassador of the Year in Russia” according to Barproof 2018 award.

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Ruslan Petrenko

30 Sep

16:00 - 17:00

Universe Stage

Implementation of НАССР system in the hospitality industry

Language: RU

Theses

НАССР: basic principles of the theory or why do we need НАССР?
12 steps of the system implementation in production
НАССР in Ukraine. Legal side of the issue: legal framework, inspections, etc.
Bonus: a system of equipment colour coding as one of HACCP indispensable elements
Real examples of HACCP implementation in a plant. Results.

Biography

Leading expert in the Integration Legal Consulting Group, member of the board of the association integrating HACCP (has a higher medical degree, specializing in personal hygiene, workplace hygiene, community hygiene and food hygiene). Focuses in providing consulting services in the ﬁeld of restaurant business, hazard analysis and critical control points (HACCP), as well as on hygiene audits.

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Maxim Butenko

30 Sep

16:00 - 17:00

Universe Stage

Implementation of НАССР system in the hospitality industry

Language: RU

Theses

НАССР: basic principles of the theory or why do we need НАССР?
12 steps of the system implementation in production
НАССР in Ukraine. Legal side of the issue: legal framework, inspections, etc.
Bonus: a system of equipment colour coding as one of HACCP indispensable elements
Real examples of HACCP implementation in a plant. Results.

Biography

Brand manager in PRO service, one of the business areas of the Biosphere Corporation. Hospitality industry specialist, who introduces new technologies in housekeeping. Specializes in the development and launch of professional household cleaning products, which will be made in Ukraine as well as mainstreaming a range of cleaning tools. Has experience working as a marketer and brand manager in such companies as Philip Morris Ukraine, MAXUS Ukraine.

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Stepan Balabanov

30 Sep

15:00 - 16:00

Tasting 2

Art and aesthetics in a bar or Purity and art - Hendrick`s

Language: RU

Theses

“Art is our wish of finding ourselves among phenomenons of outer world coming true.” Richard Wagner

Most people think, that the aim of art is not to create realistic copies of something, but to intentively distort, hyperbolize, even crossing the borders of reality, in order to make people feel delighted, but sometimes a bit uncomfortable. There are laws well-known by artists, historians of art and philosophers, which we may use in a bar.

Biography

Stepan got behind the bar for the first time when he was 17, after that his long and toilsome way into the world of clean and mixed alcoholic beverages has begun. He understood that the bartender profession would become his lifetime project when he graduated from Saint Petersburg Bar Association. During 13 years of work in the industry Stepan has become the most awarded bartender of Russia (2013), winner of international bar competitions WCC 2013, Nikka, Disaronno, Bols, Finlandia, and also to try hand not only as a bartender, bar manager, and ambassador of Drambuie, but also as an author and lecturer of educatory courses «It’s My Bar Step by Step». He is friendly, intelligent, has a splendid sense of humour, and easily steals the scene of any audience. Together with his workshops and trainings, Stepan has visited dozens of cities in Russia and abroad, immersing experts and amateurs into the magic world of bartender art.

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Sergey Kalinin

28 Sep

18:00 - 19:00

Universe Stage

Digital trust where you don’t need to trust anyone

Language: RU

Theses

Blockchain in simple language: Internet 3.0
Trust as a problem of modern organizations and institutions
Digital money: evil or new opportunities
Tokenomics cases and mass adaptation effect for any business

Biography

Sergey is a managing partner of LegalBlockBit agency. Whereas Sergey deals with finance and investment management for 20 years already, he contrived to devote 5 years of his life exclusively to the culinary art. According to him, those are two totally different worlds which made him happy.

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Andrey Demenko

30 Sep

13:30 - 14:30

Tasting 2

Gin & Tonics v2.0

Language: RU

Biography

Chief bartender of Kharkiv restaurant “Abat-jour”. Medallist of bartenders competitions. Coach at Diageo Bar Academy.

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Anna Yusevich

30 Sep

13:00 - 14:00

Universe Stage

Original approach to marketing in hospitality industry

Language: RU

Biography

Anna Yusevich – marketing director of THE CAKE, the BURGER, the BAR, the BURGER mexico, SHO. Marketing expert, trendwatcher.

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Denis Temny

28 Sep

14:00 - 15:00

Tasting 1

Rum. History, classification, tasting

Language: RU

30 Sep

17:30 - 18:30

Tasting 1

Rum. History, classification, tasting

Language: RU

Biography

Denis Temny stood behind the bar for the first time in 1994 at “Rocky bar” in Moscow. Then in several years ahead he has become one of the most awarded bartenders of Eastern Europe, gathering the whole collection of prizes in multitude of big competitions. In 1999 he was assigned a vice-president of “Bartenders Association of Russia”, and in three years he accepted the offer of Bacardi company to take a post of brand-ambassador of all the brands. Since 2002 Denis Tyomny spends time training bartenders, mixing cocktails for the company brands (author of the cocktail Martini Royale), organizing, and holding bar competitions.

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Charlie Graham

28 Sep

18:00 - 19:00

Tasting 2

Evolution of the Bourbon

Language: EN

Theses

Introduction to Heaven Hill Distillery
Mellow Corn
Evan Williams
Evan Williams Bottled in Bond
Rittenhouse Rye
Evan Williams Single Barrel
Elijah Craig Small Batch

Biography

After working in the hospitality industry from a young age, Charlie Graham tailored his skills working in high end bars in Edinburgh, Melbourne, and London before making the switch into an ambassadorial role in American Whiskey. In his role as International Brand Educator he looks after all of Europe and Russia for Heaven Hill Distilleries. Join him in the workshop to learn about the Evolution of Bourbon, a story intertwining Bourbon and American History, and tasting some amazing products on the way through.

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Denis Pankratov

29 Sep

11:30 - 12:30

Big Bang Stage

Added value psychology or how to sell more expensively

Language: RU

30 Sep

10:30 - 11:30

Tasting 2

Roll the Punch - oldschool is always fashionable

Language: RU

Theses – Added value psychology or how to sell more expensively

Price and value are not the same things
Psychology and character of perception of goods and services
Simple doesn`t mean cheap; simple means clear
Service
Passion to details

Theses – Roll th Punch – oldschool is always fashionable

Diversity of rums
Thesaurus of tastes
The story of Norman Sailor Jerry Collins
Announcement of Sailor Jerry 2019 competition, main rounds and rules

Biography

Denis Pankratov got into the industry of hospitality and service in 2001. His works in the years of his practice became winners many times at Russian and international bartender competitions. Denis completed a course of world-famous London school WSET (Wine & Spirit Education Trust) brilliantly, with highest marks. But the deepest knowledge Denis has in the sphere of whisky, especially single malt one. He visited most of distilleries of Highland, Speyside, visited islands, where peated whisky is made, took part in tastings with the most acknowledged masters distillers. So, it is certain that he knows about whisky if not everything – than almost everything. Currently, Denis is developing innovation portfolio of William Grant&Sons.

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Norbert Shock

30 Sep

14:30 - 15:30

Universe Stage

How to become a r(h)um insider in 10 lessons?

Language: RU

Theses

My first steps
Surround yourself with the best people
Be curious
Learn, learn, learn
Explore, explore, explore
Compete
Travel to the source
Embrace the culture
Spread the word
Welcome to the family

Biography

After living and working in Ireland and Spain, Norbert moved back to Budapest, where he teamed up with the family-owned beverage distributor, WhiskyNet, and together they opened GoodSpirit Cocktail Bar with the biggest spirit offering in Hungary. Meanwhile he became the president of the Hungarian Bartender Association and helped to organize the first Budapest Bar Show.

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Jordi Xifra

29 Sep

14:00 - 15:00

Discovery Stage

Brand Culture / Communication

Language: EN

Theses

What the new generations are demanding to the spirits companies/brands, what the brands has to know and understand to arrive to the consumer, bartenders, etc.
We can talk about story-telling, brand belief, etc. So this can be the idea to talk about the brand indirectly.

Biography

Marketing Director from Beveland Distillers (Spain). Since 2013 he is the leader of the Marketing/Brand developing of a large range of brands such as Jodhpur Gin, Relicario Rum, Glen Silver’s Scotch Whisky, 3 Sombreros tequila, BVLand Liqueur range, etc. Beveland Distillers has presence over 60 countries around the world. Jordi Xifra, with a Marketing and Sales profile he has to be close to the market, different importers and distributors and be updated with all the trends, type of consumers and the most important, the differences between markets.

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Isac Melander

30 Sep

16:30 - 17:30

Big Bang Stage

The Future of Whisky Serves

Language: EN

Simultaneous translation: RU

Theses

Isac would like to delve deeper into the ideas and trends of the future of whisky and explore the ways Scotch whisky will be mixed in cocktails, enjoyed over ice, served in innovative, interesting ways. Ultimately, Isac will outline the ways whisky will be loved by the next generation of Scotch drinkers in in 5 year’s, 10 years time from now and touch upon how fads and trends will affect the nature of how we consume whisky.

Biography

Born in Sweden, Isac went into the hospitality industry early in his career and after over 10 years of working as a bartender around Sweden and London in bars like, Paramount, Supperclub, Griffins extraordinary and Nosh and Chow, he took up the role as the Nordic brand ambassador for Naked Grouse. In his role he now travels the lengths of Sweden, Norway, Denmark & Finland sharing with the bartending community the ‘Live Naked’ ethos.

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Danila Blagoveščenskij

28 Sep

12:00 - 13:00

Tasting 2

ISI siphons, recent trends and novelties in World of modern bars

Language: EN

Biography

Danila Blagoveščenskij is iSi brand-ambassador in Lithuania, works in Vilnius at “Sangaida” company suppling, equipment and consulting HoReCa customers. Get inspired by our speakers for your own achievements, at the BAROMETER International Bar Show 201 8you’ll get only up-to-date advices about the business in the bar industry. You’re definitely in good hands! At the BAROMETER International Bar Show 2018 Danila Blagoveščenskij will hold a lecture “ISI siphons, recent trends and novelties in World of modern bars”. Main idea of the meeting is to discuss siphons features, present novelties and show opportunities!

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Ervin Wilson Trykowski

28 Sep

15:30 - 16:30

Tasting 1

Singleton - discover the world of scotch single malt whiskey

Language: RU

Biography

Ervin Trykowski is the first Global Scotch Whisky Ambassador for The Singleton. Ervin has worked in and around the Scotch Whisky industry for the past decade, most recently as Diageo’s Scotch Whisky Ambassador for Scotland. Prior to this, Ervin set up and ran multiple bars and worked as Operations Manager for Kained Holdings. Whilst at Kained Holdings, Ervin opened some of the most trend leading bars in the Scottish bar scene, in fact some of Scotland’s most impressive World Class competitors have since come from these bars. In addition, Ervin has taken his mixology talents to international markets, having done a number of guest shifts in some of the world’s top 50 bars including the 69 Colebrook Row & Door 74. Ervin’s background in the bar and restaurant world has given him the experience to speak with bartenders and managers in their own language. Nothing shows this more than his creation of one of the first UK Bartender Community groups with Glasgow Bartenders Club. From this grew the 100 Club, and now every city in Scotland has its own independent Bartender Club linked by the 100 Club.

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Mikael Karttunen

29 Sep

15:30 - 16:30

Discovery Stage

Hospitality From A Village: Modern tools and ideas for reading the guests

Language: EN

Theses

A scientific approach to understanding your guests’ motives. The universal needs and desires that motivate all humans have been extensively researched quite recently and the findings of these studies make some very useful tools not only for hostmanship but for all human relationships as well.

Biography

Bartender since 1998. 20 yrs.’ experience. 2 times awarded at Finnish National Bartending Championships, National Champion 2006, Finland. Bartender of The Year 2006, Finland. Editor-in-chief of The Shaker Magazine (The oldest and biggest bartending magazine in Finland) 2006-2007.Brand Ambassador and Bartender Training since 2007. 11 years’ experience. Head Bartender of The Nobel Nightcap Stockholm 2009-2011 (Official afterparty of the Nobel Prize Ceremonies in Stockholm, this means designing and executing the cocktail offering for the Nobel Prize celebrations including H.M. King Carl XVI Gustaf and the Royal Family and the Nobel Laureates along with 1500 other guests). Co-Author of the book KotimainenCocktail, Juomasekoituksienhistoriaaja nykypäivääSuomessa(The Domestic Cocktail, The history and modern age of mixed drinks in Finland) in 2016. Member of Altia Innovation and Product Development Team since 2017, have been working on Product Development since 2009. Creator of the Koskenkorva “Drinks From A Village” Cocktail Strategy

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Günther Rauner

30 Sep

16:30 - 17:30

Tasting 2

Buffalo Trace Distillery, the history, development and future outlook

Language: EN

Theses

During the presentation Günther Rauner will focus on the History of Buffalo Trace, the development of the Distillery in the light of the prohibition in the US as well as on our award winning bourbons. Afterwards he will focus on two of our products – Buffalo Trace Bourbon and Eagle Rare.

Biography

Günther has been a director of several major, international wine and spirit companies over a career in the industry since 1996. He has contributed to the implementation and development of many of the well-known wine and spirits brands in Europe. Günther started with Sazerac, the largest private producer of Spirits in the US, in 2017 and is the sales lead for Continental Europe. In his role, he is responsible for the implementation and development of world class brands, such as Southern Comfort, Paddy Irish Whisky, Buffalo Trace and Fireball. In his long lasting career, Günther had the opportunity to work with many of the best Distillers and Winemakers in the world and will be speaking today about the MOST AWARDED DISTILLERY IN THE WORLD – BUFFALO TRACE.

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Gianfranco Toso

28 Sep

18:30 - 19:30

Tasting 1

What is a Superiore vermouth?

Language: EN

Biography

Gianfranco Toso – CEO of Toso spa Company owner and producer of the brands Toso, Fiorelli, Gamondi, Toccasana. The company founded in 1910 has always been managed by the Toso family. Since 2002 Gianfranco Toso together with his brother Pietro and his cousin Massimo work with great interest in the constant growth and improvement of the structure. In Ukraine the company is present with various Fiorelli branded products and other wines and sparkling wines, and with the participation in Barometer 2018 intends to develop and consolidate its presence in the country with the PREMIUM Gamondi Mark, one of the Italian excellence in the field of Vermouth and of aperitifs.

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Dmitriy Nikiforov

28 Sep

13:30 - 14:30

Discovery Stage

Water selection criteria, difference between right and wrong water

Language: RU

Theses

Not all water is equally useful; difference between right and wrong water; water selection criteria; what water is considered healthy.

Biography

Dmitriy Nikiforov – businessman, owner of the project VODA UA, distributor of elite Spanish water Solan De Cabras, Mondariz etc.

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ABOUT US

ABOUT US

SPEAKERS

SPEAKERS

Philip Bischoff

Joe Schofield

Lauren Mote

Ally Martin

Zoltan Nagy

Tristan Stephenson

Maros Dzurus

Odd Strandbakken

Diego Ferrari

Pavol Kažimir

Marian Beke

Robin Coupar

Pavlo Yanchenko

Vadim Granovskiy

Oleksandr Musatov

Dmytro Shovkoplyas

Nickolay Kabluka

Nadir Kuchkarov

Oleg Lubarsky

Eric Adinaev

Maryna Levadna

Maksym Andrushchenko

Ivan Lyashuk

Vladimir Nikolaev

Vitaly Kolpin

Oleksandr Starushko

Georgiy Kucherenko

Viktor Meshkevych

Olexiy Kostenyuk

Tatiana Zhdanova

Oleg Yakobenko

Dario Sanabria

Krzysztof Rathnau

Simone Bodini

Alexander Galich

Andrey Stoiko

Igor Teryokhin

Ivan Semchenko

Sergey Pushkin

Marianna Fakas

Anton Morin

Vitaly Ekimenko

Daniyel Jones

Yuriy Zozulya

Timofey Semeniuk

Vitaly Alekseyev

Andrey Bolshakov

Alexandre Gabriel

Oleksandr Babaskin

Devin Blaine Tomlinson

Adam Elan-Elmegirab

Alexey Turkovskiy

Artem Borisov

Roman Toroshchin

Zoya Grischuk

Paul Sfirlea

Dmitriy Kamber

Konstantin Vidoborenko

Max Gorelik

Kenji Jesse

Kathrin Abels

Daniele Gentili

Ivan Pikulev

Kostyantyn Boyko

Nikita Sergeev

Ruslan Petrenko

Maxim Butenko

Stepan Balabanov

Sergey Kalinin

Andrey Demenko

Anna Yusevich

Denis Temny

Antonio Pescatori

Charlie Graham

Denis Pankratov

Norbert Shock

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