1 00:00:00,800 --> 00:00:04,190 Welcome to Drinks at Work by Booth. Be with Sam Byre, That's me. 2 00:00:04,190 --> 00:00:07,030 Bartenders who build a lasting career tend to be of two types. 3 00:00:07,090 --> 00:00:09,310 You have those who love the op side of the business, 4 00:00:09,310 --> 00:00:12,870 and you have those who love the creative side. Neither is better than the other, 5 00:00:12,870 --> 00:00:16,270 of course, and there's usually some overlap between the two. My guest today, 6 00:00:16,270 --> 00:00:20,190 someone who seems to use both sides of the business to build a big career. 7 00:00:20,360 --> 00:00:22,270 My guess on this episode is Lauren Mote. 8 00:00:22,380 --> 00:00:24,790 I caught her early in the morning in Amsterdam, 9 00:00:24,790 --> 00:00:28,590 back from a couple of weeks travel as part of her role as the global Director of 10 00:00:28,590 --> 00:00:32,030 On-Trade Excellence for Viron tequila. It's a unique role, 11 00:00:32,030 --> 00:00:36,670 one that sees her overseeing every aspect of education and advocacy for 12 00:00:36,670 --> 00:00:39,070 petran tequila with bartenders across the world. 13 00:00:39,230 --> 00:00:42,710 She's also charged with delivering their pet patron perfectionist competition, 14 00:00:42,710 --> 00:00:46,830 which began in 2016, and this year has undergone something of a revamp. 15 00:00:46,830 --> 00:00:48,110 She tells us about that, 16 00:00:48,210 --> 00:00:51,790 her advice for entering the competition and how she got into this gig of a 17 00:00:51,950 --> 00:00:55,630 lifetime in today's episode. So my conversation with Lauren Mote in a minute. 18 00:00:55,630 --> 00:00:56,150 But first, 19 00:00:56,150 --> 00:00:59,710 this episode is a little different as it is sponsored by Pet Patron Tequila. 20 00:00:59,710 --> 00:01:02,190 That's because, and here's the word from our sponsor. 21 00:01:02,290 --> 00:01:06,190 The Pet Patron Perfectionist Global Cocktail Competition is back bringing a new 22 00:01:06,190 --> 00:01:10,070 bartender education and engagement program to the heart of this year's edition. 23 00:01:10,210 --> 00:01:12,390 The entry challenge called Hometown Hero. 24 00:01:12,390 --> 00:01:16,190 Ask entrance to develop a cocktail that blends pet patron's silver tequila with 25 00:01:16,190 --> 00:01:19,790 the bartender's local culture using ingredients from a prescribed list, 26 00:01:19,790 --> 00:01:24,110 the pantry, the initial entry submissions will be judged on appeal, appearance, 27 00:01:24,210 --> 00:01:25,990 inspiration, and originality. 28 00:01:26,100 --> 00:01:29,350 Australian bartenders have the opportunity to enter Pet Patron perfectionist 29 00:01:29,350 --> 00:01:34,310 until 1159 Australian Eastern Daylight time on October 7th, 2022. 30 00:01:34,500 --> 00:01:37,630 Head to the entry portal@ww.academy, 31 00:01:37,730 --> 00:01:42,110 pet patron.com/pet patron perfectionists for all the information you need, 32 00:01:42,110 --> 00:01:45,830 and submit your entry today. Okay, now my conversation with Lauren Mo. 33 00:01:46,380 --> 00:01:49,430 Lauren Moe, thanks for joining me on Drinks at Work from Booth Bee. 34 00:01:50,750 --> 00:01:52,390 Excellent to be here. Thanks for having me, Sam. 35 00:01:53,120 --> 00:01:54,790 Uh, it's lovely to talk to you today. 36 00:01:54,790 --> 00:01:57,110 With today we're gonna talk to you a bit about, uh, your career, 37 00:01:57,110 --> 00:02:02,030 but also petro perfectionist, uh, cause that comp has, uh, entries open now. 38 00:02:02,640 --> 00:02:03,470 Uh, but firstly, 39 00:02:03,470 --> 00:02:07,350 can we sort of set the table just sort of what does your role involve? 40 00:02:07,350 --> 00:02:11,230 What do you do day to day? You, the, uh, global director of on-Trade excellence, 41 00:02:11,230 --> 00:02:12,063 What does that mean? 42 00:02:13,390 --> 00:02:16,150 That means anywhere where bartenders exist, 43 00:02:16,150 --> 00:02:20,470 where bars and restaurants exist. I exist as long as there's patron tequila. 44 00:02:20,470 --> 00:02:24,550 And if there isn't yet, we'll work on a way on getting it there. Um, but yes, 45 00:02:24,680 --> 00:02:28,590 uh, my, my role is centered around education, mentorship, 46 00:02:28,590 --> 00:02:32,230 and development for, uh, global on trades. So as mentioned, 47 00:02:32,230 --> 00:02:36,910 that would be bartenders, bars, restaurants, support staff, anybody who is, uh, 48 00:02:36,910 --> 00:02:41,190 passionate about or wants to pick up that bottle of petro tequila and do 49 00:02:41,190 --> 00:02:43,990 something special with it for their careers and for their bars. 50 00:02:44,750 --> 00:02:48,590 Right. And so what does that mean on like a sort of day to day level? 51 00:02:48,590 --> 00:02:50,830 What kind of, what do you find yourself doing, you know, 52 00:02:50,830 --> 00:02:52,270 when you wake up in the morning, I mean, 53 00:02:52,270 --> 00:02:54,510 you just got back on from a flight from Mexico. You told me. I. 54 00:02:54,510 --> 00:02:56,350 Was just gonna say . Yeah, 55 00:02:56,350 --> 00:02:59,360 I was just gonna say that each day is a little bit, bit different. 56 00:02:59,430 --> 00:03:03,760 I was just in Mexico at our brand home at has pla patron, 57 00:03:04,250 --> 00:03:05,720 uh, in, uh, 58 00:03:06,360 --> 00:03:10,120 probably for the last two weeks just doing quite a lot of work related to the 59 00:03:10,120 --> 00:03:14,440 patron perfectionist program for the global final. So, hint, hint, wink, wink, 60 00:03:14,440 --> 00:03:17,760 you know, info coming soon, . But, um, uh, 61 00:03:17,880 --> 00:03:22,640 I suppose the day in the life is, uh, it, it is a lot of program development. 62 00:03:22,640 --> 00:03:26,960 It is constantly working through and evolving our education program, uh, 63 00:03:26,960 --> 00:03:30,920 working with our brand ambassadors of which, you know, in Australia we have, uh, 64 00:03:30,920 --> 00:03:34,920 quite a few brand ambassadors include, including, uh, Joey Chisholm as well. 65 00:03:34,920 --> 00:03:35,880 So the one. 66 00:03:35,880 --> 00:03:36,360 Which. 67 00:03:36,360 --> 00:03:39,680 Is working Yeah, the one and only. So working, working, uh, 68 00:03:39,680 --> 00:03:43,400 quite a lot with all of our touchpoint with bartenders as well around the world, 69 00:03:43,400 --> 00:03:44,960 making their lives, uh, 70 00:03:44,960 --> 00:03:47,560 more enriched and better and making sure they have all of the necessary 71 00:03:47,880 --> 00:03:49,400 resources to inspire and engage. 72 00:03:49,950 --> 00:03:52,920 Cool. And so how long have you been in the industry for? Uh, 73 00:03:52,920 --> 00:03:55,880 I think you started bartending a while back. Probably around the same time. 74 00:03:55,880 --> 00:03:56,590 I do actually. 75 00:03:56,590 --> 00:03:59,960 Yeah. This is like, I normally wouldn't reveal information like this until. 76 00:03:59,960 --> 00:04:02,960 The second. I'm sorry. It's probably rude to ask, right? No, not at all. 77 00:04:03,290 --> 00:04:07,920 No, I, uh, I've been in the industry since 1996. Uh, 78 00:04:07,920 --> 00:04:09,760 but I've been bartending since 2000, 79 00:04:09,850 --> 00:04:14,600 so 22 years as a bartender and 26 in the industry, 80 00:04:15,000 --> 00:04:17,520 which is, which is crazy . 81 00:04:17,520 --> 00:04:20,000 Yeah. Yeah. That's, there's quite a lot. In hospital years. 82 00:04:20,000 --> 00:04:21,840 How did you get to be in the role that you were, 83 00:04:21,840 --> 00:04:24,400 How long you've been in the role now and and how did you get there? 84 00:04:24,810 --> 00:04:28,680 So, the role that I'm in right now, I've been in since April. And, uh, 85 00:04:28,680 --> 00:04:33,520 I've been working on the brand side more so in trade advocacy and, uh, 86 00:04:33,520 --> 00:04:37,120 development for global on-trade and bartenders since 2015. 87 00:04:37,860 --> 00:04:42,560 And prior to that I was working in bars full time. Uh, 88 00:04:42,560 --> 00:04:46,400 so when I had originally started in a singing burger shop in, uh, 89 00:04:46,720 --> 00:04:48,480 1996, uh, 90 00:04:48,670 --> 00:04:52,640 that sort of was my love of hospitality coming to life. And of course, 91 00:04:52,640 --> 00:04:55,240 like every country there's the legal purchasing age to deal with. 92 00:04:55,240 --> 00:04:57,600 So as soon as I could start, um, 93 00:04:57,600 --> 00:05:02,360 mixing with spirits and different ingredients in 2000, there was no stopping me. 94 00:05:02,360 --> 00:05:05,600 I was really excited to just, uh, blend flavors together. 95 00:05:05,600 --> 00:05:08,440 I loved the stage of being behind the bar, right. 96 00:05:08,440 --> 00:05:11,720 Of seeing the guest instant reaction as well, 97 00:05:11,720 --> 00:05:14,680 when they would sip a drink rather than when you're, when you're a chef. 98 00:05:14,680 --> 00:05:16,200 Cause I really wanted to be a chef in the beginning. 99 00:05:16,360 --> 00:05:19,560 You'd have to be waiting for someone to come back to the kitchen and tell you 100 00:05:19,560 --> 00:05:22,000 what the guest thought. You wouldn't get that instant reaction, 101 00:05:22,000 --> 00:05:25,560 which I think is what bartenders really love as well. Mm. And so over the, 102 00:05:25,560 --> 00:05:29,000 over the years, I had worked in small dive bars, 103 00:05:29,000 --> 00:05:31,520 neighborhood mom and pop shops, uh, 104 00:05:31,660 --> 00:05:35,320 and then worked into fine dining restaurants, fine dining bars, 105 00:05:35,590 --> 00:05:39,240 really intense, well, uh, uh, 106 00:05:39,240 --> 00:05:43,560 well curated bartender programs, which at the time when it was centered around, 107 00:05:43,850 --> 00:05:44,720 uh, wine, beer, 108 00:05:44,720 --> 00:05:48,440 and really nothing else in Canada was interesting to have philosophies attached 109 00:05:48,440 --> 00:05:53,400 to cocktail lists and spirit programs. Mm. And then, uh, quite a lot of my, 110 00:05:53,610 --> 00:05:56,040 uh, the later part of my, my bartending career, 111 00:05:56,400 --> 00:06:00,640 probably from 2007 to 2015 was spent, uh, 112 00:06:00,640 --> 00:06:03,040 just working on, uh, 113 00:06:03,400 --> 00:06:05,960 multiple units or multiple outlets. 114 00:06:06,380 --> 00:06:10,920 And that would include like the Four Seasons or managing multiple bars from 115 00:06:10,920 --> 00:06:15,160 different owners at the same time. Okay. Um, and then, 116 00:06:15,160 --> 00:06:17,080 and then working into, uh, 117 00:06:17,080 --> 00:06:20,680 into more like globally focused programming that would highlight different 118 00:06:20,680 --> 00:06:22,440 regions and people of those regions, 119 00:06:22,440 --> 00:06:26,160 which felt like a nice fit to just move into more of like the brand side role 120 00:06:26,160 --> 00:06:26,960 where I could do that, 121 00:06:26,960 --> 00:06:31,040 but more be on the side of empowering those bartenders and teams that were 122 00:06:31,040 --> 00:06:33,920 telling those stories rather than, uh, standing behind the bar anymore. 123 00:06:34,360 --> 00:06:36,640 Right. Okay. That's quite the journey there. 124 00:06:36,640 --> 00:06:41,320 We're talking to you today because of Pet Patron perfectionist, and that's, 125 00:06:41,320 --> 00:06:42,720 we've got the entries open at the moment. 126 00:06:43,270 --> 00:06:46,000 You've changed things a little bit this year. My understanding is, 127 00:06:46,000 --> 00:06:48,760 can you tell us what's different this year about Pet Patron perfectionist? 128 00:06:49,150 --> 00:06:52,320 Definitely, and you will hear sirens in the background. They're not for me, 129 00:06:52,320 --> 00:06:55,280 but just in case there's an interruption in that, uh, sound. 130 00:06:55,470 --> 00:06:59,480 That's all right. A real . Yeah, it makes it real. It's like, 131 00:06:59,490 --> 00:07:01,400 if I bust through the door, I should be worried, Right? 132 00:07:02,000 --> 00:07:03,560 ? Yeah. I'd be like, Guys can, Hold on a second. 133 00:07:03,560 --> 00:07:08,240 I'm just finishing a podcast. Um, yeah. So traditionally, uh, 134 00:07:08,240 --> 00:07:12,000 Patron perfectionist has been a cocktail contest with, uh, 135 00:07:12,000 --> 00:07:16,560 with a single round that empowered bartenders to choose any expression of the 136 00:07:16,560 --> 00:07:20,920 patron range of tequilas from the silver Rapto and in ye and 137 00:07:21,070 --> 00:07:25,080 create something that inspired their version of perfection. 138 00:07:25,460 --> 00:07:26,360 And it was a, 139 00:07:26,550 --> 00:07:29,960 a great contest that was started by a few colleagues of mine in Patron that are 140 00:07:29,960 --> 00:07:33,360 still with the company. And that was since 2016. And the, 141 00:07:33,360 --> 00:07:37,960 the vision to sort of bring that, that contest to life, uh, 142 00:07:37,980 --> 00:07:40,280 was also a way to, uh, 143 00:07:40,280 --> 00:07:44,280 reward bartenders with a trip to our brand home, to the Huci El Petron, 144 00:07:44,280 --> 00:07:48,560 which is, uh, so incredibly beautiful. And as Joey and Harrison, 145 00:07:48,560 --> 00:07:51,960 our current winner can attest to, it is a, a place unlike any other. 146 00:07:52,260 --> 00:07:55,320 And so that was the, the thinking in the very beginning. 147 00:07:55,320 --> 00:07:58,440 And I think just like any, like any program, uh, 148 00:07:58,440 --> 00:08:02,360 patrol and perfectionist was evolving year after year to include different 149 00:08:02,360 --> 00:08:05,240 things. And then of course, we had the pandemic to deal with, uh, 150 00:08:05,240 --> 00:08:06,280 for that two year period. 151 00:08:06,540 --> 00:08:09,920 And so what was interesting coming out of the pandemic, uh, 152 00:08:09,920 --> 00:08:13,190 when I came on board, it was more of a, 153 00:08:13,220 --> 00:08:17,550 a blank slate of Lauren. We have, we know you have a lot of, uh, you know, 154 00:08:17,550 --> 00:08:21,710 background in, in contest development and bartender engagement around the world. 155 00:08:22,040 --> 00:08:25,950 If we were gonna change patron perfection and evolve it into where we are now 156 00:08:25,950 --> 00:08:29,750 post pandemic, what do we think this looks like? And of course, the, 157 00:08:29,750 --> 00:08:31,790 the big thing missing was education. 158 00:08:31,790 --> 00:08:36,390 But no two brands can be treated the same way. And I think Patron has, uh, 159 00:08:36,800 --> 00:08:40,990 an authenticity and a heart and soul to it that is connected to our, 160 00:08:40,990 --> 00:08:45,710 our place people and process that needs to be woven into the way that we do a 161 00:08:45,710 --> 00:08:48,550 contest. Should we continue to do something of a competition format? 162 00:08:49,200 --> 00:08:52,670 So the contest itself, well, I I can reveal bits of it. 163 00:08:52,770 --> 00:08:54,910 The education program is really, 164 00:08:54,920 --> 00:08:57,360 really at the heart of what we do now because it's, 165 00:08:57,730 --> 00:09:01,680 it really is about the development both personally and professionally for 166 00:09:01,680 --> 00:09:06,400 bartenders to really try to start to understand what their version of 167 00:09:06,400 --> 00:09:09,600 perfection could be. And that is in the eye of the beholder. It's every, 168 00:09:09,920 --> 00:09:11,080 everyone has a different version of that. 169 00:09:11,080 --> 00:09:15,560 But what what's great for bartenders is we now have this brilliant 170 00:09:15,560 --> 00:09:18,680 education program called Academy Patron Perfectionists, 171 00:09:18,680 --> 00:09:20,120 which is connected to our contest. 172 00:09:20,820 --> 00:09:25,240 And the trends and topics that we focus on are, are, 173 00:09:25,580 --> 00:09:29,880 you know, equipped to, to deal with any bartender journey, uh, 174 00:09:29,880 --> 00:09:32,840 with any focus on any type of menu, any type of venue. 175 00:09:33,300 --> 00:09:36,840 And so each bartender can pick and choose how they want to, 176 00:09:36,930 --> 00:09:39,560 to utilize the information they're they're receiving. 177 00:09:39,570 --> 00:09:43,640 It just happens to be topics that it makes sense for Patron to have the license 178 00:09:43,650 --> 00:09:44,360 to talk about, 179 00:09:44,360 --> 00:09:48,920 because they are rooted in the way we bloom and develop Mexican culture and 180 00:09:48,920 --> 00:09:49,570 flavors. 181 00:09:49,570 --> 00:09:52,560 So it's not just talking about, uh, you know, agave and, 182 00:09:52,660 --> 00:09:55,960 and agave spirits and how tequila's man and how pet patron's made. 183 00:09:55,960 --> 00:09:57,520 It's going a bit deeper than that. 184 00:09:58,180 --> 00:09:59,120 Yes. And a. 185 00:09:59,120 --> 00:10:00,480 Bit broader than that, I should say. 186 00:10:00,800 --> 00:10:04,040 Probably. Yeah, exactly. So the topics, uh, Listo, for example, 187 00:10:04,040 --> 00:10:08,400 is the name of one of our three modules, which focuses on the ritual serve, 188 00:10:08,400 --> 00:10:12,520 how we can transform, uh, a simplistic way of handing a guest a, 189 00:10:12,520 --> 00:10:17,360 a really d Delicious Paloma as an example. And how we amplify it to, you know, 190 00:10:17,360 --> 00:10:21,120 to the next level with, uh, a really, uh, 191 00:10:21,440 --> 00:10:24,840 interesting side serve garnish, uh, ritual, large format, 192 00:10:24,840 --> 00:10:28,200 something where the guest in a little bit of theater is, 193 00:10:28,200 --> 00:10:33,120 is in mind to create that 10 to 15 minute experience rather than 194 00:10:33,120 --> 00:10:35,960 just sipping the drink until it's finished and deciding what you're having next. 195 00:10:35,960 --> 00:10:38,320 So you really are immersed in the experience. Um. 196 00:10:38,320 --> 00:10:41,160 And that's something that people take away and talk about the next day. And. 197 00:10:41,750 --> 00:10:46,720 Yeah, definitely. And it, it really helps to empower, uh, some of our, 198 00:10:46,780 --> 00:10:48,440 you know, bar operators as well, 199 00:10:48,440 --> 00:10:52,400 that are looking for ways to create new types of, serves, new formats of, 200 00:10:52,400 --> 00:10:57,040 serves new rituals for their guests as well. Australia, as you know, has, uh, 201 00:10:57,040 --> 00:10:59,960 an incredibly advanced and really interesting and, 202 00:10:59,960 --> 00:11:02,720 and super cool beverage culture, food and beverage culture already. 203 00:11:03,010 --> 00:11:04,120 So being able to, 204 00:11:04,120 --> 00:11:07,640 to add a little something else where they can elevate the experiences is really 205 00:11:07,640 --> 00:11:11,080 great. But you touched on something earlier. You know, we have three modules. 206 00:11:11,080 --> 00:11:14,040 Lisa was one of them. I'll, I'll share what the other two are in just a moment. 207 00:11:14,040 --> 00:11:18,520 But agave training is still part of each of the sessions. 208 00:11:18,520 --> 00:11:21,960 We just weave it in in a different way. It doesn't feel like it just exists. 209 00:11:21,960 --> 00:11:26,520 Like we end one section on large format serves and in really cool, you know, 210 00:11:26,520 --> 00:11:29,600 grapefruit garnishes, and now it's, let's now talk about, you know, 211 00:11:29,600 --> 00:11:33,200 a GABA process. it is woven in, in the right way to, 212 00:11:33,200 --> 00:11:38,200 to really bring our people process in place to life as it relates to 213 00:11:38,200 --> 00:11:42,800 that specific module topic. Okay. Um, and did you, and the other two topics, 214 00:11:42,800 --> 00:11:44,400 I'll just, I'll just show quickly. Um, 215 00:11:45,320 --> 00:11:49,240 discovering deliciousness is all about how we take the, you know, 216 00:11:49,240 --> 00:11:53,760 indigenous ingredients to Mexico and bring them to life, uh, 217 00:11:53,760 --> 00:11:57,400 in a way that, uh, really does them justice from the, 218 00:11:57,400 --> 00:11:59,960 the research standpoint and from, uh, 219 00:12:00,150 --> 00:12:03,840 I guess from the ideas that are set forth by those that are from Mexico. 220 00:12:04,170 --> 00:12:07,440 So we have, uh, two contributors on, on that particular module, 221 00:12:07,470 --> 00:12:11,920 Chef Anna and also, uh, Roberto and both of them, uh, 222 00:12:11,920 --> 00:12:16,120 do great work with, uh, with Patron with us. But it's great to have, 223 00:12:16,120 --> 00:12:20,920 from their perspective what these ingredients are, like Chile, corn, black sapo, 224 00:12:21,340 --> 00:12:24,440 any of these interesting ingredients, how they're traditionally used in Mexico, 225 00:12:24,440 --> 00:12:25,320 and food and drink, 226 00:12:25,500 --> 00:12:29,600 and how we would continue to use them in a food and drink format now. 227 00:12:29,860 --> 00:12:34,760 And so this was meant as an inspirational guide for bartenders to 228 00:12:34,760 --> 00:12:39,200 start developing their own ingredient encyclopedia where they live so they could 229 00:12:39,200 --> 00:12:42,040 search a showcase and amplify flavors in the same way, 230 00:12:42,040 --> 00:12:44,760 which in Australia would be an incredible way to do that. 231 00:12:45,130 --> 00:12:48,760 So we have this big ingredient encyclopedia that we are building currently that 232 00:12:48,760 --> 00:12:50,080 will come out sometime next year, 233 00:12:50,270 --> 00:12:54,560 just focusing on Mexican ingredients with the, um, 234 00:12:54,560 --> 00:12:58,720 the input from global bartenders on how they work with individual ingredients. 235 00:12:58,720 --> 00:13:02,360 That's pretty cool. And what, so what was the third one? And the. 236 00:13:02,360 --> 00:13:04,120 Third one? I'm like, , I'm. 237 00:13:04,120 --> 00:13:06,840 Like, But wait, there's more for someone who has, I know, but. 238 00:13:06,840 --> 00:13:09,440 Wait, there's more For someone who has had no sleep in the last two days, 239 00:13:09,440 --> 00:13:13,400 I am just going for it. You can see my, my little mug gear, my, you know, 240 00:13:13,680 --> 00:13:15,680 national Tequila Day headquarters mug. So. 241 00:13:15,680 --> 00:13:18,600 It's filled with You're killing it. You're doing good. Yeah. . 242 00:13:18,750 --> 00:13:23,120 Okay. The third one is called Mastering the Elements. Um, 243 00:13:23,390 --> 00:13:26,920 I think as, as all bartenders listening in, we'll know that, uh, 244 00:13:26,920 --> 00:13:30,320 sometimes we look longingly through the windows, you know, 245 00:13:30,320 --> 00:13:34,680 rubbing the fog off the windows, staring into bars that have a road of app. 246 00:13:34,680 --> 00:13:37,560 They have a centrifuge, They got all the bells and whistles. They're like, 247 00:13:37,560 --> 00:13:40,160 How did they spend, How are they able to spend, you know, 248 00:13:40,160 --> 00:13:44,040 10 grand on all this cool equipment? Um, and I'm sat here with my plastic bags. 249 00:13:44,530 --> 00:13:47,360 Uh, so mastering the elements is, 250 00:13:47,450 --> 00:13:51,120 is about understanding how we bloom and extract flavors, 251 00:13:51,380 --> 00:13:53,120 how we do that traditionally, 252 00:13:53,120 --> 00:13:56,520 using those really expensive pieces of equipment, 253 00:13:56,540 --> 00:14:00,920 but then how we find the discount version of that to still create that same 254 00:14:00,920 --> 00:14:04,920 level of flavor. And so I think we have about 15 different recommendations, 255 00:14:05,100 --> 00:14:08,240 and then building a bar lab for under a hundred bucks , 256 00:14:08,240 --> 00:14:12,400 which is pretty cool. So it's a, it is an awesome, uh, 257 00:14:13,030 --> 00:14:14,160 it's an awesome module, 258 00:14:14,240 --> 00:14:17,080 and bartenders are really getting a lot out of it because I think it's 259 00:14:17,340 --> 00:14:22,120 appreciating the fact that you might have somebody with these amazing 260 00:14:22,120 --> 00:14:25,800 pieces of equipment or a central location in, you know, 261 00:14:25,800 --> 00:14:29,200 one of the big cities where a bar is offering that for bartenders to come in 262 00:14:29,200 --> 00:14:33,120 and, and train or check it out or use the equipment. But you can still, 263 00:14:33,120 --> 00:14:37,400 you know, get some of the same effects by, by this under a hundred dollars bar, 264 00:14:37,400 --> 00:14:37,800 bar. 265 00:14:37,800 --> 00:14:40,440 Lab. Yeah. Well, it's all about the result at the end of the day. Right. 266 00:14:40,440 --> 00:14:44,400 It's about how things taste and, and making it doesn't necessarily matter. 267 00:14:44,470 --> 00:14:46,200 It's all about, Yeah. Yeah. The, 268 00:14:46,200 --> 00:14:50,560 the equipment you user get there is not the big main point. Um, so, so with, 269 00:14:50,560 --> 00:14:54,360 with the competition part of it, how is that different do you think, 270 00:14:54,360 --> 00:14:58,240 to some other comps going around? I mean, I know you're, 271 00:14:58,240 --> 00:15:02,240 you're focusing on a hometown hero ingredient here in Australia. I'm not sure. 272 00:15:02,240 --> 00:15:03,400 Is that global as well? 273 00:15:04,550 --> 00:15:08,760 It's global. We wanted to make sure that every person, uh, joining the, 274 00:15:08,760 --> 00:15:12,880 the program globally would be joining with the same rules, the same, 275 00:15:13,490 --> 00:15:16,960 uh, level of, Yeah. Uh, I guess scoring criteria, 276 00:15:17,100 --> 00:15:20,880 the same access to ingredients, more or less. So we have a sure, 277 00:15:20,880 --> 00:15:25,200 what we're calling the patron pantry, which is, uh, a list of ingredients that, 278 00:15:25,270 --> 00:15:29,000 a hundreds of ingredients that can be found in all markets around the world. Uh, 279 00:15:29,000 --> 00:15:32,120 just to ensure that as bartenders are starting to build just this, 280 00:15:32,120 --> 00:15:33,440 this first entry round, 281 00:15:33,550 --> 00:15:37,240 that they would have a lot of ingredients to pull from that wouldn't, uh, 282 00:15:37,310 --> 00:15:41,080 take away from their creativity, but it would allow them, uh, you know, 283 00:15:41,080 --> 00:15:44,360 enough variety that they could make something different. Uh, 284 00:15:44,720 --> 00:15:47,040 everyone will have the same starting point with Patron Silver. 285 00:15:47,040 --> 00:15:50,760 It is the expression that we, we carry around the world. Uh, 286 00:15:50,760 --> 00:15:54,120 so it's much easier for, for bartenders to gain access to. 287 00:15:54,700 --> 00:15:56,360 And with Hometown Hero, we, 288 00:15:56,370 --> 00:16:01,120 we want the bartenders to develop a serve and also a story that is 289 00:16:01,120 --> 00:16:04,720 connected to the neighborhood or the city, or the town that they live now. Yeah. 290 00:16:04,720 --> 00:16:06,280 And I, you know, 291 00:16:06,280 --> 00:16:10,920 this is an opportunity for them to use one homemade ingredient as well that is 292 00:16:10,920 --> 00:16:13,280 not featured as a pantry item. 293 00:16:13,490 --> 00:16:17,600 So it gives them like this unique opportunity to bring something to life that is 294 00:16:17,600 --> 00:16:21,560 an expression unique to where they live. And there's no, 295 00:16:21,560 --> 00:16:24,240 there's no other parameters around that. Um, there, I mean, 296 00:16:24,240 --> 00:16:26,560 limited to a number of ingredients, of course, but there is no, 297 00:16:26,560 --> 00:16:29,040 you have to make something like a margarita. You have to do this, 298 00:16:29,040 --> 00:16:33,760 you have to do that. We, we wanted to keep it quite open, but also, uh, 299 00:16:33,760 --> 00:16:35,040 quite, uh, 300 00:16:35,040 --> 00:16:38,080 contained to make sure that every bartender had the same start and the same 301 00:16:38,080 --> 00:16:38,913 advantage. 302 00:16:38,990 --> 00:16:39,480 Yeah. 303 00:16:39,480 --> 00:16:42,720 What do you think's a big thing that bartenders can pull from this experience, 304 00:16:42,720 --> 00:16:45,800 from entering the comp and hopefully getting through to the next round and, 305 00:16:45,800 --> 00:16:48,920 and all that sort of thing? What's, what's the big takeaway from them? What's, 306 00:16:48,920 --> 00:16:49,753 why's the benefit? 307 00:16:50,310 --> 00:16:53,680 Well, Patron, Patron is different than a lot of other brands. 308 00:16:53,890 --> 00:16:58,320 We really focus on the Grand Familia, and if you've ever heard that, 309 00:16:58,320 --> 00:17:02,480 that term being thrown around definitely by Bacardi, who's, uh, yeah. Uh, 310 00:17:02,480 --> 00:17:06,960 who our parent company is now. But it was, it was true even prior to, uh, 311 00:17:07,010 --> 00:17:09,360 to joining Bacardi in 2018, 312 00:17:09,560 --> 00:17:14,360 there is a major focus on celebrating and taking care of bartenders. 313 00:17:14,360 --> 00:17:19,280 And so I think while Patron is, is, uh, you know, is a big brand, 314 00:17:19,280 --> 00:17:21,640 we, we like to have the opportunity, of course, 315 00:17:21,640 --> 00:17:25,400 to showcase with bartenders that we are still small batch and craft at the 316 00:17:25,400 --> 00:17:28,040 heart. It's important that we're sharing that with bartenders, 317 00:17:28,040 --> 00:17:32,360 that we're bringing bartenders to the Aieta to see what our processes and how we 318 00:17:32,560 --> 00:17:34,480 do things. Um, but I, 319 00:17:34,510 --> 00:17:38,280 I think it's really important that bartenders know that when they join, 320 00:17:38,280 --> 00:17:41,800 the moment they fill out a bartender profile, they're part of our family. 321 00:17:41,860 --> 00:17:46,040 And more info on, on what that means, coming soon, even as an applicant. 322 00:17:46,040 --> 00:17:49,080 But traditionally in the past, competitions have taken care of, 323 00:17:49,120 --> 00:17:53,640 of only those who have won, which is the opposite, in my opinion, 324 00:17:53,640 --> 00:17:55,440 of what a contest should do. Right? 325 00:17:55,440 --> 00:17:59,760 A contest should celebrate every person that took the time to fill out a 326 00:17:59,760 --> 00:18:03,680 bartender profile, to submit a recipe to even print out, 327 00:18:03,680 --> 00:18:08,240 or even just save a PDF of what the criteria for the competition is, 328 00:18:08,240 --> 00:18:11,240 and really think about it and put their efforts in those, 329 00:18:11,240 --> 00:18:15,880 those bartenders should be celebrated. So I am a big fan of, uh, 330 00:18:15,890 --> 00:18:18,800 of awarding great work. Of course, our whole team is, 331 00:18:18,800 --> 00:18:20,160 And so there will be winners, of course, 332 00:18:20,460 --> 00:18:23,640 but there will also be major participation ribbons, 333 00:18:23,640 --> 00:18:26,160 which is always my favorite thing, participation group . 334 00:18:26,170 --> 00:18:29,800 So we want bartenders to join our family and just be part of our world, 335 00:18:29,940 --> 00:18:32,840 and we will stop at nothing until we can get there. . 336 00:18:33,430 --> 00:18:36,760 Well, that sounds promising. So more information on that coming soon. Is it? 337 00:18:37,590 --> 00:18:40,200 Definitely. We have, um, I. 338 00:18:40,200 --> 00:18:42,840 Mean, feel free to break some news here if you like, you know, Yeah. 339 00:18:42,840 --> 00:18:46,520 I mean, it, it exists right now already. You know, the, even the way that, uh, 340 00:18:46,520 --> 00:18:51,160 our brain aos take care of bartenders in market that will just continue 341 00:18:51,450 --> 00:18:55,720 to evolve and continue to amplify what we want is, you know, 342 00:18:55,720 --> 00:18:58,920 bartenders to be able to think of us when they've got a really great idea of 343 00:18:58,920 --> 00:19:03,080 something they, they wanna do as a, perhaps as a bar, a brand manager, or sorry, 344 00:19:03,110 --> 00:19:05,320 a bar manager or an operator. 345 00:19:05,320 --> 00:19:07,760 They've got a great idea of something they wanna put in place. 346 00:19:07,760 --> 00:19:10,080 We would like to be, you know, 347 00:19:10,080 --> 00:19:13,760 their first call so we can work through with them on how we can help bring it to 348 00:19:13,760 --> 00:19:15,200 life for their guests and for their teams. 349 00:19:15,320 --> 00:19:17,840 We're all about celebrating team experiences, you know, 350 00:19:17,840 --> 00:19:22,160 just how can we be part of your world? So I think we'll come out and, and say, 351 00:19:22,160 --> 00:19:23,800 these are the things that we can offer, which, uh, 352 00:19:23,800 --> 00:19:26,640 the local brand ambassadors are doing already. So for anyone listening, 353 00:19:26,640 --> 00:19:31,560 call Joey immediately so he can help you with, with those things. But just as a, 354 00:19:31,560 --> 00:19:33,760 as a a way of moving forward when we, 355 00:19:33,760 --> 00:19:37,560 we start to launch some of the other initiatives that we will have, uh, 356 00:19:37,560 --> 00:19:42,240 connected to Patron and Perfectionists in, in, uh, 2023, 357 00:19:42,450 --> 00:19:46,000 it would just be great for bartenders to just keep us in mind so we can work 358 00:19:46,160 --> 00:19:47,160 together on lots of different things. 359 00:19:47,760 --> 00:19:51,640 Happy days. Uh, in terms of the global finals, you know, 360 00:19:51,640 --> 00:19:56,520 very few people get to these things each year. What can you say about the, 361 00:19:56,520 --> 00:19:57,760 the experience this year? I mean, 362 00:19:57,920 --> 00:20:00,680 Harrison Kenny was the winner from canteen Okay. Is the global winner. 363 00:20:00,910 --> 00:20:03,640 What can you tell us about the experience that you get when you're there at the 364 00:20:03,720 --> 00:20:07,680 Sie ender, uh, and what, you know, maybe a little bit about what, 365 00:20:07,680 --> 00:20:10,600 what Harrison had, uh, to do there as well. 366 00:20:11,970 --> 00:20:15,440 So Harrison is part of, he, he's incredible. 367 00:20:15,460 --> 00:20:19,720 And also part of the last batch of bartenders that went through, uh, the, 368 00:20:19,720 --> 00:20:22,640 the different style of patron perfectionist program. Yeah. 369 00:20:22,640 --> 00:20:26,760 And it's not to say that it's easier or harder, anything is just different. 370 00:20:26,760 --> 00:20:27,960 We're adding, you know, 371 00:20:27,960 --> 00:20:32,240 a few more activities this year for bartenders to get involved with at a 372 00:20:32,400 --> 00:20:33,160 national final level, 373 00:20:33,160 --> 00:20:36,760 which you'll see in Australia as it comes to to life in October, November, 374 00:20:37,100 --> 00:20:40,240 and then also at the Global Finals. Um, 375 00:20:40,550 --> 00:20:43,760 I think what has been interesting with, 376 00:20:43,760 --> 00:20:47,840 with Harrison is that he's, he's got such an amazing personality, 377 00:20:47,870 --> 00:20:51,160 a way of looking at flavors and hospitality and service, 378 00:20:51,160 --> 00:20:55,040 which I think echoes through the bars that he works in. And the, 379 00:20:55,040 --> 00:20:58,600 the people that he works with echoes through the way he brings flavors to life 380 00:20:58,600 --> 00:21:01,000 and his drink. He's getting a chance to, 381 00:21:01,570 --> 00:21:05,640 to deliver that to an amazing in person audience, 382 00:21:05,930 --> 00:21:10,240 to folks that are working, you know, day in and day out. Just working on Patron, 383 00:21:10,240 --> 00:21:12,880 for example, David Rodriguez, who is our master distiller, 384 00:21:13,250 --> 00:21:16,920 is just really amazing to see how like Harrison, 385 00:21:16,920 --> 00:21:19,880 along with all of the other finalists from the other, uh, 386 00:21:19,880 --> 00:21:24,480 15 countries have their own style, their way of delivering their stories, 387 00:21:24,480 --> 00:21:28,120 the way of creating cocktails, their own vision of how Patron comes to life. 388 00:21:28,820 --> 00:21:32,720 And they are just the through line of that of, 389 00:21:32,720 --> 00:21:37,040 of just celebrating that to, to this audience was really, really cool to see. 390 00:21:37,100 --> 00:21:41,760 And I think there were a lot of really brilliant aha moments from our guests in 391 00:21:41,760 --> 00:21:43,480 the crowd as well. And, you know, 392 00:21:43,480 --> 00:21:46,160 from brand ambassadors around the world from the other bartenders. 393 00:21:46,290 --> 00:21:47,920 So for Harrison, for example, 394 00:21:48,120 --> 00:21:52,600 being able to deliver his really authentic and unique style and the flavors of 395 00:21:52,600 --> 00:21:55,720 his drink inspired everybody else in the room, 396 00:21:55,720 --> 00:21:58,200 just in the same way as all of the other, uh, 397 00:21:58,200 --> 00:22:01,160 folks from the different countries did the same for him. Mm-hmm. . 398 00:22:01,160 --> 00:22:04,920 Um, so it's just, and their little family has sort of bloomed from that. 399 00:22:04,920 --> 00:22:09,080 So they will always be the class of 2022 and they're still connected. Now. 400 00:22:09,080 --> 00:22:12,560 The WhatsApp, I had to mute it cuz it's just as like too much. They're , 401 00:22:12,560 --> 00:22:16,640 they're on there 24 7 talking about different things they're into. 402 00:22:16,640 --> 00:22:21,120 So it's great to see everyone remains connected and um, uh, 403 00:22:21,180 --> 00:22:24,320 you know, when you're, when you're at Patron and you're right, it is, uh, 404 00:22:24,320 --> 00:22:27,200 you know, it's a once in a lifetime experience for a bartender, 405 00:22:27,200 --> 00:22:30,920 but we're trying to make it, um, so it's, uh, 406 00:22:31,550 --> 00:22:35,480 accessible for bartenders, uh, to get to. So yes, you know, 407 00:22:35,480 --> 00:22:39,120 winning term perfectionist in your country is one way to get there. But, uh, 408 00:22:39,120 --> 00:22:42,040 you know, call Joey cuz there's other ways that, that you can get there. 409 00:22:42,040 --> 00:22:43,960 And I think, uh, what's. 410 00:22:43,960 --> 00:22:46,880 It's gonna get a tell your phone calls, right? Listen. 411 00:22:46,880 --> 00:22:50,240 That's what he wants. I mean, you know, I, I mean he's not, 412 00:22:50,240 --> 00:22:53,680 because it isn't necessarily live. He's not texting me right now to say, 413 00:22:53,680 --> 00:22:55,280 Why are you doing this? But, uh, 414 00:22:55,280 --> 00:22:58,400 I'm very excited for all the calls and emails that he's gonna get. Absolutely. 415 00:22:58,590 --> 00:22:59,760 I, Yeah, but the, 416 00:22:59,760 --> 00:23:03,240 but I think the activities and the itinerary looks different depending on what 417 00:23:03,240 --> 00:23:06,000 type of trip you're on. Sure. And the one for perfectionist is, 418 00:23:06,050 --> 00:23:09,440 is pretty amazing. I mean, you, you do have this, you know, 419 00:23:09,440 --> 00:23:12,480 supernatural experience when you start, you know, 420 00:23:12,480 --> 00:23:15,720 in the agave fields with ours. And, you know, 421 00:23:15,720 --> 00:23:20,080 you head back to NDA and you're going through the process. You see, you know, 422 00:23:20,140 --> 00:23:24,440 how, uh, you know, even how we select and cut the agaves, 423 00:23:24,440 --> 00:23:28,640 how we load them into clay ovens, you know, how long we cook them for 79 hours. 424 00:23:28,780 --> 00:23:33,560 And then, you know, watching the TOS in action with our, uh, 425 00:23:33,560 --> 00:23:36,080 distillery extension now said De Castilla, 426 00:23:36,080 --> 00:23:39,600 because we are all about replication, not automation. 427 00:23:39,890 --> 00:23:44,160 We keep the same small batch craft feel throughout our distillery and our 428 00:23:44,160 --> 00:23:48,160 footprint is huge. So it's a lot of tonas. We have a lot of roller mills, 429 00:23:48,160 --> 00:23:52,000 we have a lot of ovens, we have a lot of small copper pot stills. 430 00:23:52,000 --> 00:23:55,000 We have a lot of fun wood fermentors. So it's, um, 431 00:23:55,110 --> 00:23:59,080 it's just really amazing for bartenders to see, because I think it's, 432 00:23:59,080 --> 00:24:02,720 the one thing they don't expect coming in is just to see how, 433 00:24:02,720 --> 00:24:05,920 how craft and small batch everything is. So once they learn that, 434 00:24:06,110 --> 00:24:08,720 then they deliver their presentation after that, it's, 435 00:24:08,720 --> 00:24:12,640 it's just they're going a million miles an hour just trying to figure out how 436 00:24:12,640 --> 00:24:15,280 they fold in all of this information and knowledge. Yeah. 437 00:24:15,300 --> 00:24:17,560 And that's part of what's inspired, you know, 438 00:24:17,560 --> 00:24:21,680 this next layer of patron and perfection is to make sure that we have 439 00:24:21,870 --> 00:24:25,960 additional activities to make sure that we're giving bartenders enough 440 00:24:25,980 --> 00:24:30,320 opportunities to sort of think on their feet in the moment or be inspired by 441 00:24:30,320 --> 00:24:33,640 what they've seen in the Agat fields and do something exciting with that in the 442 00:24:33,640 --> 00:24:35,160 moment. So it's, 443 00:24:35,160 --> 00:24:39,160 it is about infusing and bringing their local culture to life from where they're 444 00:24:39,160 --> 00:24:40,920 coming from and infusing it into Mexico, 445 00:24:41,500 --> 00:24:46,280 but it's equally about what are the most inspiring and interesting things you're 446 00:24:46,440 --> 00:24:49,560 learning about the tequila making process, about Patron, 447 00:24:49,560 --> 00:24:51,560 about the people place and process. 448 00:24:51,900 --> 00:24:55,240 And how are you sort of developing that in the moment into a, 449 00:24:55,240 --> 00:24:57,040 a new interesting ritual serve. 450 00:24:57,700 --> 00:24:59,290 In terms of preparing for this comp, 451 00:24:59,290 --> 00:25:01,730 the bartenders who are preparing for the comp, um, 452 00:25:01,730 --> 00:25:05,210 especially with this first challenge with the hometown hero ingredient sort of 453 00:25:05,210 --> 00:25:07,170 thing. What's the kind of thing that you guys, 454 00:25:07,170 --> 00:25:09,050 you think will be making a great entry there? 455 00:25:09,050 --> 00:25:11,330 What's the hallmarks of a great drink for this sort of thing? 456 00:25:11,780 --> 00:25:16,450 So we have, uh, our education is still going strong right now. Um, you know, 457 00:25:16,730 --> 00:25:20,930 Harrison and Joey we're both traveling across Australia for the last, you know, 458 00:25:20,930 --> 00:25:24,090 three weeks delivering all the education modules. 459 00:25:24,150 --> 00:25:28,290 And also Harrison was delivering a bit of his winner's journey about, you know, 460 00:25:28,290 --> 00:25:31,650 what he felt going through the challenge from the very beginning and then going 461 00:25:31,650 --> 00:25:35,330 through, uh, the pandemic with consumer voting and different things, 462 00:25:35,330 --> 00:25:37,450 and then coming to the final, his experience. Yeah. 463 00:25:37,910 --> 00:25:41,050 And I'm sure he's shared a bit about where he's going now. 464 00:25:41,050 --> 00:25:45,730 He's coming to Europe for almost the entire month of November after the, 465 00:25:46,100 --> 00:25:49,210 uh, November finals for, uh, for Australia. 466 00:25:49,590 --> 00:25:54,010 And he'll be in six different countries either judging the finals 467 00:25:54,500 --> 00:25:57,890 or training bartenders or doing a combination of both, which is really, 468 00:25:57,890 --> 00:26:01,210 really cool. Uh, that's in the Middle East and also also in Europe. 469 00:26:01,390 --> 00:26:05,530 And so we do have some great, you know, prizes for bartenders as well. 470 00:26:05,530 --> 00:26:10,330 And that's, that's from, from Global. Um, but I would say that with, you know, 471 00:26:10,330 --> 00:26:12,090 just over a week to go in the program, 472 00:26:13,740 --> 00:26:18,610 if you haven't attended one of the educational modules, not to worry, we have, 473 00:26:18,940 --> 00:26:22,730 uh, some pre-recorded sessions that we are launching, uh, 474 00:26:22,730 --> 00:26:27,490 this Friday on September 30th. And you can find those on our YouTube page, uh, 475 00:26:27,660 --> 00:26:32,130 at, um, Academy Patron or on our Facebook page, Academy of Patron. 476 00:26:32,630 --> 00:26:34,890 And if you can't find them, call Joey . Call. 477 00:26:34,890 --> 00:26:36,490 Joey . Just call Joey. 478 00:26:37,080 --> 00:26:39,450 Yeah, exactly. Call Joey. But they're, they, 479 00:26:39,450 --> 00:26:42,050 they'll be globally available for everyone. So all three modules. Cool. 480 00:26:42,230 --> 00:26:46,080 And then the, the second thing is that we have a town hall. 481 00:26:46,260 --> 00:26:50,360 The town hall will be on Monday, October 3rd, uh, time to be determined. 482 00:26:50,360 --> 00:26:55,040 But again, just visit our Instagram, uh, or Facebook page on Academy of Patron, 483 00:26:55,040 --> 00:26:58,120 and you'll have all the details there. Or call Joey , but the town hall. 484 00:26:58,190 --> 00:26:59,160 Yeah, Yeah. 485 00:26:59,160 --> 00:27:03,680 But the town hall is each bartender's opportunity to join a live session, 486 00:27:04,170 --> 00:27:08,640 uh, to ask questions to, uh, to the time zone. 487 00:27:08,640 --> 00:27:11,920 Doesn't work for Harrison, unfortunately, but, uh, to Julia Kuk, 488 00:27:11,920 --> 00:27:14,520 who is our 2020 global winner, uh, 489 00:27:14,520 --> 00:27:18,920 as the head bartender at the Artesian in London. Awesome. As well as, uh, 490 00:27:18,920 --> 00:27:23,840 myself and, uh, to, let's see, uh, two other winners, 491 00:27:24,130 --> 00:27:24,480 uh, 492 00:27:24,480 --> 00:27:27,400 Stephen Gonzalez from the US who won the National Final cause it's always great 493 00:27:27,400 --> 00:27:29,240 to get some info from, uh, 494 00:27:29,240 --> 00:27:32,240 someone that attends the global finals but doesn't win the global, 495 00:27:32,240 --> 00:27:35,160 but still has such an incredible experience and is still doing work with us. 496 00:27:35,310 --> 00:27:40,080 Yeah. And as well, um, some of our agency partners that are developing, uh, 497 00:27:40,080 --> 00:27:43,720 the competition. So it's great to, to join for a session like that. Cool. 498 00:27:43,720 --> 00:27:47,320 That will be recorded and shared across for all bartenders to find out, 499 00:27:47,420 --> 00:27:50,560 but I'd say in these last, uh, these last few days, 500 00:27:51,050 --> 00:27:53,560 do not leave everything until the last minute. 501 00:27:54,040 --> 00:27:57,320 if you have questions related to the challenge brief. Now, 502 00:27:57,320 --> 00:28:00,640 if you head to academy of patron.com/patron perfectionist, 503 00:28:00,840 --> 00:28:03,440 start your bartender profile, you'll see there, 504 00:28:03,440 --> 00:28:06,320 you can download the entire challenge, brief and scoring criteria, 505 00:28:06,860 --> 00:28:10,000 all the rules and regulations for, uh, Australia, 506 00:28:10,090 --> 00:28:14,480 if you're interested to know what else there is. Um, and as well, you know, 507 00:28:14,480 --> 00:28:16,280 the Patron Pantry is there. We, 508 00:28:16,280 --> 00:28:20,000 we just want bartenders to be able to give themselves enough time to really go 509 00:28:20,000 --> 00:28:23,800 through and maximize their entry. And a couple of tips. 510 00:28:24,030 --> 00:28:26,600 I I would say, just going in towards the end, 511 00:28:27,390 --> 00:28:29,720 keep in mind that this is paper entry. 512 00:28:30,610 --> 00:28:35,080 So the judges will not be making your drink, but they will be judging blind. 513 00:28:35,450 --> 00:28:39,480 So there will be no reference to the bartender's name, uh, 514 00:28:39,480 --> 00:28:44,400 to the bar that they work at or any other, you know, distinct information. 515 00:28:45,010 --> 00:28:45,730 Uh, 516 00:28:45,730 --> 00:28:50,120 so this is judged purely on the fact that this cocktail is George 517 00:28:50,230 --> 00:28:54,960 judged against scoring criteria, which would involve like the, uh, 518 00:28:54,960 --> 00:28:58,440 the appearance. It would involve the story, the innovation of it, 519 00:28:58,440 --> 00:29:03,000 the creativity. There are no points awarded for taste, obviously. But as we, 520 00:29:03,370 --> 00:29:05,000 as we get past that phase, 521 00:29:05,390 --> 00:29:10,360 most markets will have an opportunity to put in the hometown hero live as 522 00:29:10,360 --> 00:29:11,720 one of their challenges. Hint, hint. 523 00:29:11,720 --> 00:29:14,200 So you might have an opportunity to actually make this drink. 524 00:29:14,650 --> 00:29:16,560 So I would say for, for bartenders, 525 00:29:16,790 --> 00:29:21,360 make this a really great expression of you that reads well on paper, 526 00:29:21,510 --> 00:29:23,600 that's not so overly complex. 527 00:29:23,600 --> 00:29:27,720 That is difficult for the judges to understand how you got to that answer, 528 00:29:27,950 --> 00:29:30,840 that you read the brief and fully understand the rules, 529 00:29:30,840 --> 00:29:33,240 because you don't wanna get disqualified, you know, 530 00:29:33,240 --> 00:29:35,280 for not reading the brief properly. Um. 531 00:29:35,280 --> 00:29:37,240 You gotta read the brief. We've, it's the first thing, read. 532 00:29:37,240 --> 00:29:38,080 The brief, oh my God, 533 00:29:38,080 --> 00:29:41,080 always as I read the brief and then read it like five times and then have 534 00:29:41,200 --> 00:29:44,640 someone else read it and then tell you what they think it means, . Um, 535 00:29:45,140 --> 00:29:48,640 but on, you know what, But all that aside asking, Joey, 536 00:29:48,730 --> 00:29:52,960 if you have any questions, uh, jumping into, uh, any of our academy Epi, 537 00:29:52,960 --> 00:29:56,120 patron social channels and asking questions when you, uh, 538 00:29:56,120 --> 00:29:58,240 sign up with your bartender profile on the website, 539 00:29:58,240 --> 00:30:02,080 there is also an email there, uh, that you can ask questions. 540 00:30:02,170 --> 00:30:04,440 So don't leave everything until the last minute. 541 00:30:04,440 --> 00:30:08,800 Just get in now and start thinking about it and consider how you would, 542 00:30:09,260 --> 00:30:13,240 how you would bring this serve to life if given the opportunity to present it 543 00:30:13,240 --> 00:30:17,240 live in front of judges or being able to put on your menu or do anything with it 544 00:30:17,240 --> 00:30:21,160 for the future. So it's more, it takes more thought than just a haphazard, 545 00:30:21,260 --> 00:30:22,520 I'm just gonna submit this, 546 00:30:22,520 --> 00:30:26,560 this fits the brief versus this really is an expression of me that could, 547 00:30:26,560 --> 00:30:27,960 we can build over time. 548 00:30:28,150 --> 00:30:32,400 Gotcha. That sounds fantastic. Okay, Well thank you so much for your time, 549 00:30:32,400 --> 00:30:35,200 Lauren. Um, I hope everything goes well. Uh, 550 00:30:35,200 --> 00:30:36,800 we gonna see you out in Australia anytime soon. 551 00:30:37,700 --> 00:30:41,480 Yes, I will be there probably in February at some point. 552 00:30:41,480 --> 00:30:45,200 I won't be there unfortunately, uh, before the end of the year, but, um, I, 553 00:30:45,200 --> 00:30:47,680 I will be there in February because, uh, I, 554 00:30:47,680 --> 00:30:51,160 I've also got a book coming out and that's launching in Australia in the spring, 555 00:30:51,500 --> 00:30:54,240 and so be, will be there for that. Um, 556 00:30:54,620 --> 00:30:57,240 and it's called The Bartenders Guide to the World, uh, 557 00:30:57,240 --> 00:31:01,760 Stories and Recipes about 75 places over the last, uh, 20 years. 558 00:31:01,910 --> 00:31:06,680 Just pretty f but I, but I'm also just missing my, my Ozzie family, you know, 559 00:31:06,680 --> 00:31:09,240 I'm from Vancouver and so that's like little Australia. 560 00:31:09,240 --> 00:31:10,160 That's it. Right? Yeah. 561 00:31:10,160 --> 00:31:14,040 I'm, uh, yeah, I'm, so, I'm seriously, seriously missing the, 562 00:31:14,040 --> 00:31:17,400 the land and the people and, you know, I look forward to having a, 563 00:31:17,400 --> 00:31:21,480 having a drink with all the amazing bartenders, uh, tuning in at, at their bars. 564 00:31:21,780 --> 00:31:26,400 And Sam, of course, uh, maybe getting to see you and have a chat in person. But, 565 00:31:26,400 --> 00:31:26,920 uh, yeah, 566 00:31:26,920 --> 00:31:29,480 I really appreciate you having me on the show today and I'm excited to see, 567 00:31:29,710 --> 00:31:32,320 always excited to see the entries coming in from Australia, 568 00:31:32,320 --> 00:31:36,040 some of the most creative and innovative bartenders on this planet. 569 00:31:36,040 --> 00:31:38,320 And don't forget it. So please, please, 570 00:31:38,320 --> 00:31:41,080 please submit cuz we'd love to see your interpretation. 571 00:31:41,480 --> 00:31:44,680 Fantastic. We'll get you back on the show when the book comes out as well. Okay. 572 00:31:44,680 --> 00:31:46,040 Thanks very much for joining me again. 573 00:31:46,640 --> 00:31:48,240 . Thanks so much, Sam. Have a great day. 574 00:31:48,950 --> 00:31:52,000 Thanks to Lauren again for the chat, and thank you to you for listening. 575 00:31:52,000 --> 00:31:53,440 If you're enjoying these podcasts, 576 00:31:53,440 --> 00:31:57,480 please share them with a friend or give us a rating on Apple Podcasts, Spotify, 577 00:31:57,610 --> 00:32:02,000 or wherever you get yours. We really appreciate your support. Until next time, 578 00:32:02,000 --> 00:32:03,880 this has been Drinks At Work from Booth Beer.