NIKKA PERFECT SERVE
2026 EDITION
Competition prize
The winner and runner up will be invited to Japan to see local bars and culture, and visit both Yoichi and Miyagikyo distilleries.
ONE CONTEST,
ONE PHILOSOPHY
ICHI-GO, ICHI-E
According to the principle of ICHI-GO, ICHI-E (“One moment, one encounter”), every encounter is unique and will never happen again. A bartender must be attentive to his guest’s state of mind in order to provide service and cocktails tailored to each moment.
OMAKASE
During the OMAKASE service (“I leave it to you”), the judges play the roles of indecisive guests. Each character played will be different and will ask the bartender to improvise a bespoke cocktail or serving style. Bartenders may draw inspiration from classic cocktails to adapt them to each situation staged by the judges.
NPS 2026 THEMATICS:
INSPIRED BY THE GUEST.
GUIDED BY NIKKA.
To enter this competition, you are asked to create an original cocktail recipe.
Draw inspiration from a real-life encounter with a guest. The idea is not only to tell us what happened, but to show whether that moment changed something in you as a bartender. From there, find a meaningful parallel in the wider Nikka story – whether in the character of the chosen expression, the philosophy of the brand, the spirit of craftsmanship, or in the journey of Masataka Taketsuru and Rita and the experiences that helped shape the spirit of Nikka. Then choose the Nikka expression that truly connects with that moment and let that connection guide the creation of your cocktail.
- We invite each bartender to share an original cocktail recipe with one expression from the Nikka portfolio as the base of the drink.
- Your cocktail should be built around a real encounter with a guest: a conversation, a request, a challenge, or a genuine connection. Describe the situation and how the exchange unfolded.
- Explain what this moment changed in you. How did it influence the way you see service, hospitality, the guest, or yourself as a bartender?
- Then show which part of the Nikka story connects with that moment, and why. Also explain why the Nikka expression you chose is the right one for that connection.
- Finally, explain how your recipe reflects that story. Explain how the name, ingredients, and technique work together with the chosen Nikka expression.
The link between the guest encounter, what you learned from it, the Nikka story, the chosen expression from the Nikka range, and the final drink should be clear and meaningful.
HOW TO PARTICIPATE
STEP 1: YOUR REGISTRATION
- Fill in your contact details.
- Create an original cocktail based on the theme “Inspired by the guest. Guided by Nikka” and submit the recipe and its description via your application form.
- Complete a quiz on the history of NIKKA WHISKY (approximately 5 minutes).
For guidelines on creating the cocktail, please refer to the FAQ.
Registration opens on 4 May 2026.
STEP 2: PRE-SELECTION ROUND
Following Step 1, shortlisted candidates will be contacted by email by Nikka Whisky and will be asked to post a video on their Instagram account explaining the link between their cocktail, their personal experience behind the bar, and the theme “Inspired by the guest. Guided by Nikka”.
Please ensure you use the hashtag #nikkaperfectserve2026, tag the @nikkawhiskyglobal profile and set your profile to public.
For guidelines on creating the video, please refer to the FAQ.
STEP 3: REGIONAL FINAL
In each regional zone, 10 contestants (from among those who have submitted an Instagram video) will be selected to take part in the Regional Final. At each Regional Final, contestants will take part in a 90-minute workshop led by Stanislav Vadrna.
This year, 7 Regional Finals will be held.
Try your luck!
STEP 4: GLOBAL FINAL IN TOKYO
The winners of each of the seven Regional Finals will take part in the 2026 NPS Global Final in Tokyo, Japan, from 28 to 30 November 2026.
Winners must be available from 26 November 2026 (arrival) to 2 December 2026 (departure).
REGIONAL FINALS
Enter the competition by selecting the Regional Final of your bar’s location.
Registration opens on 4 May 2026.
- FRANCE – 6 July, Superfine, Paris – Registrations closed
- AUSTRALIA: 17 August, Moondrop bar, Melbourne – Registrations closed
- UNITED KINGDOM – 25 August, Location to be announced, London – Registrations closed
- NORTH GROUP: Netherlands (host country), Poland, Denmark, Norway, Sweden, Belgium, Lithuania, Estonia, Latvia, Ireland, Iceland, Finland, Switzerland, Austria – 7 September, Nido, Amsterdam – Registrations closed
- GERMANY – 21 September, Lemon Lounge, Bremen – Registrations closed
- ITALY – 5 October, Bob The Other Side, Milan – Registrations closed
- SOUTH GROUP: Greece (host country), United Arab Emirates, Spain, Portugal, Hungary, Slovakia, Czech Republic, Slovenia, Turkey, Croatia, Malta, Lebanon, Armenia, Cyprus – 19 October, Ichi Go Ichi E, Athens – Registrations closed
“KANNOKKAM” WORKSHOP BY STANISLAV VADRNA
STANISLAV VADRNA
Nikka Whisky Global Hospitality Advocate
Stanislav Vadrna is the Nikka Whisky Global Hospitality Advocate and the man behind the concept of Nikka Perfect Serve. He is also the founder of VADRNA Groove Vibrations, a platform for bespoke workshops, trainings, and live hospitality experiences.
With over 30 years in hospitality, he has built his life’s work on helping people understand what it truly means to be hospitable. His work is rooted in Ichigo Ichie, Muhinshu – No Guest, No Host, Headless Heartfelt Hospitality, and Al Ferasa – the art and science of face reading – which he brings into his bespoke workshops, trainings, and live hospitality experiences around the world.
Through his inspiring workshops, he cultivates more hospitable hearts, minds, and bodies – helping people deepen presence, refine eye contact, better understand themselves and others, and raise the level of hospitality from the inside out.
He works internationally with bartenders, hospitality teams, and brands who want to raise the level of service – with ACE: Attention, Care, and Ease at the heart of how they work and live.
He is currently writing a book on MUHINSHU and continues his mission to make this world a more hospitable place, one human at a time.
KANNOKKAM,
Every Gaze Sends a Message
KANNOKKAM is a Tamil word connected to eye-gazing – the meeting of one gaze with another.
Before a guest hears a word or tastes a drink, something has already happened. They feel it through the way we look at them.
KANNOKKAM is a practical and experiential workshop focused on the gaze as one of the most overlooked yet powerful elements in hospitality. A gaze can welcome, calm, reassure, energise, or create distance without us even realising it. In the same way, the guest’s gaze can already reveal something before a single word is spoken.
This workshop explores how to read the guest’s gaze with greater clarity and care, how to refine our own gaze, and how to create and maintain a truly hospitable gaze throughout the whole encounter.
At the heart of KANNOKKAM is the understanding that a hospitable gaze is not simply about eye contact or confidence. It can also carry humility, passion, calmness, mutual respect, and genuine availability. When these qualities are present, the guest feels them immediately.
KANNOKKAM is a live, interactive session built around guided exercises, observation, and immediately usable practices. Its relevance goes far beyond bartending – across hospitality, sales, leadership, education, and daily life.
Because in the end, this is not only about service. It is about how we meet another human being.
FAQ
WHAT ARE THE GUIDELINES FOR CREATING YOUR OWN COCKTAIL “INSPIRED BY THE GUEST. GUIDED BY NIKKA”?
- COCKTAIL DESCRIPTION: in line with the theme, maximum 500 words (approximately 3,500 characters)
- BASE SPIRITS: the cocktail must contain at least 30 ml of one (or more) Nikka Whisky expression
- RECIPE FORMAT: state the exact quantities in ml, the preparation method (stirred, shaken, built, clarified…), glassware, the garnish and the type of ice, if applicable
- INGREDIENTS: maximum of 6 ingredients. This includes the base spirits. Syrup and cordial count as a single ingredient. Any homemade mixture counts as a single ingredient. Garnish is not counted.
- HOMEMADE INGREDIENTS: homemade ingredients are allowed. A brief explanation is sufficient, it is not necessary to describe the preparation process in detail. All ingredients must be reproducible in a standard bar environment.
WHICH NIKKA WHISKY PRODUCTS CAN YOU USE IN YOUR COCKTAIL?
- Nikka Days
- Nikka From the Barrel
- Yoichi Single Malt
- Miyagikyo Single Malt
- Taketsuru Pure Malt
- Nikka Coffey Grain
- Nikka Coffey Malt
- Nikka Coffey Gin
- Nikka Coffey Vodka
NOTE: The range of products available may vary depending on availability in the relevant market.
WHAT THEME SHOULD YOU FOLLOW WHEN CREATING YOUR COCKTAIL?
Your cocktail should be created in line with the theme “Inspired by the guest. Guided by Nikka”.
Draw inspiration from a real-life encounter with a guest. The idea is not only to tell us what happened, but to show whether that moment changed something in you as a bartender. From there, find a meaningful parallel in the wider Nikka story – whether in the character of the chosen expression, the philosophy of the brand, the spirit of craftsmanship, or in the journey of Masataka Taketsuru and Rita and the experiences that helped shape the spirit of Nikka. Then choose the Nikka expression that truly connects with that moment and let that connection guide the creation of your cocktail.
- We invite each bartender to share an original cocktail recipe with one expression from the Nikka portfolio as the base of the drink.
- Your cocktail should be built around a real encounter with a guest: a conversation, a request, a challenge, or a genuine connection. Describe the situation and how the exchange unfolded.
- Explain what this moment changed in you. How did it influence the way you see service, hospitality, the guest, or yourself as a
bartender? - Then show which part of the Nikka story connects with that moment, and why. Also explain why the Nikka expression you chose is the right one for that connection.
- Finally, explain how your recipe reflects that story. Explain how the name, ingredients, and technique work together with the chosen Nikka expression.
The link between the guest encounter, what you learned from it, the Nikka story, the chosen expression from the Nikka range, and the final drink should be clear and meaningful.
WHAT DOES THE NIKKA WHISKY HISTORY QUIZ CONSIST OF?
This online quiz must be completed when you register for Nikka Perfect Serve 2026. You will have 5 minutes (approximately 20 seconds per question) to answer 15 multiple-choice questions on the history of NIKKA WHISKY. There will be no second chance.
If you encounter any technical difficulties, please contact info@nikkawhisky.eu
WHAT ARE THE GUIDELINES FOR SHOOTING YOUR INSTAGRAM VIDEO?
Post a 100-second video on your Instagram account, in which you present the cocktail you have created.
The cocktail description must include:
- An experience that you have had behind the bar: a specific person (a guest) or a lesson, an anecdote. Explain how this experience or person inspired you to create this cocktail.
- A link to Nikka Whisky: an element of Masataka Taketsuru’s journey or Nikka’s philosophy of lifelong learning. For example: why did you choose this particular expression of Nikka Whisky for this specific person?
Please do not explain the recipe (ingredients, preparation steps…), as you have already done so when registering on the website.
Video submission:
- A simple, authentic video filmed with your phone behind your bar.
- 100-second video.
- Vertical-format video (9:16) filmed with your phone.
- Structure: Intro (you and your bar), followed by your experience at the bar, then the link to Nikka Whisky, and finally a quick presentation of your cocktail.
- Set-up: the camera must remain static, speak directly to the camera, the bottle of your choice must be visible in front of you. Ensure you are in a quiet environment so that you can be heard clearly.
- Style: no complex editing or AI. Production quality (video equipment, professional camera, advanced editing…) is not a selection criterion.
- Post your video to your Instagram account using the hashtag #NikkaPerfectServe2026 and tagging the @nikkawhiskyglobal profile.
- The name of your bar and the location must be mentioned in the post description.
- Please ensure your profile is set to public.
Judging criteria:
- Connection between the theme and the cocktail: how well the guest encounter links to the cocktail.
- Understanding of Nikka Whisky: how well the history of Nikka Whisky is reflected in your creation.
- Presence: authenticity and the ability to communicate naturally.
Example video:
HOW DOES A REGIONAL FINAL WORK?
- 3 JUDGES: The judges will play the roles of guests in a real-life bar setting, where each scenario will be different.
- 3 COCKTAILS: The first two judges will ask you to prepare a cocktail using one of the Nikka products (a different cocktail for each judge), which you must improvise based on the role they are playing. This may be a classic cocktail, a variation, or an original recipe using ingredients available at the host bar and one of Nikka’s whiskies or spirits. You may only use ingredients commonly available or glassware used in most bars in the country where the competition is taking place (no specific brands). For the third judge, you must prepare the cocktail for which you submitted the recipe during the pre-selection stage. You may bring your own ingredients.
- 5 MINUTES TO SERVE: As a bartender, you will serve three judges simultaneously for 15 minutes.
- JUDGES’ PERSPECTIVES: The judges will award points for the overall experience (service, hospitality, communication, bartending skills, product knowledge), as well as the choice and quality of the cocktails. They will also test your knowledge of the Nikka Whisky brand. You can get ready for it by exploring many resources on this Nikka Whisky Europe website and the Nikka Whisky Global website.
IN WHICH LANGUAGE WILL THE COMPETITION BE HELD?
The competition will be conducted in English.
IS THERE A DRESS CODE?
There are no rules regarding dress code, however, what you wear will appear as an extension of your presence to the eyes of your guest.
WINNER : TAKASHI MATSUMOTO
Runner-Up : Luca Cappietti
FINALISTS
FRANCE: Dario Andreozzi – Experimental Cocktail Club
GERMANY: Laureen Hayduk – Martini Bar at Fairmont Hotel Vier Jahreszeiten Hamburg
NETHERLANDS: Najade Bijl – Okura Amsterdam
UK: Joe Scott – The Maven
UAE: Edoardo Praitano – Sexy Fish
AUSTRALIA: Takashi Matsumoto – Dean and Nancy
INDONESIA: Giri Asta – The St Regis Bar Bali
ITALY: Luca Cappietti – Palazzo Talia
SLOVAKIA: Noro Rund – Antique American Bar
POLAND: Aleksander Inglot – Infuzja Cocktail Bar
USA: Erin Dassler – Three Dots and a Dash
SPAIN: Liv Rosengren – Kyara
CZECH REPUBLIC: Filip Bureš – Reason
GREECE: Georgios Giannopoulos – Libertine Drinkery
NORWAY: Xuan Phan – Sommero Hotel
JUDGES
Emiko Kaji: Nikka Whisky Education and Global Public Relations
Patrick Pistolesi: Drink Kong owner (Italy)
Antonio Lai: Quinary and The Opposites owner (Hong Kong)
PLACE & DATE
Monday, December 1st: Quinary
Tuesday, December 2nd: Red Sugar
WINNER : MILEY KENDRICK
Runner-Up : Aki Nakata
FINALISTS
FRANCE: Guillaume Hervot – Madame Pang
SINGAPORE, THAILAND, MALAYSIA: Aki Nakata – Origin Bar
USA: Tara Wong – Gilly’s
AUSTRALIA: Jesse Kourmouzis – Above Board
CZECH REPUBLIC, POLAND: Jakub Baštinec – Escobar
GERMANY: Diego Aspras – Himitsu
BELGIUM, SWITZERLAND: Bernd De Crée – Marigold
UAE: Manvendra Singh – Maybay Dubai
DENMARK, NORWAY, SWEDEN: Emanuele Martucci – Sommerro
UK: Miley Kendrick – Tiki Hideaway
NETHERLANDS: Helder Fortes Silva – Restaurant Putaine
HUNGARY, SLOVAKIA: Diego Rastellá – Anton Bar & Deli
GREECE: George Agkeev – Aria Bar
ITALY: Claudio Magni – Rasputin
PORTUGAL, SPAIN: Tiago Santos – The Kissaten
JUDGES
Guillaume Quenza: Bar Owner of Fréquence
Nico de Soto: Bar owner of Danico (France) & Mace (USA)
Emiko Kaji: Nikka Whisky Education and Global Public Relations
PLACE & DATE
December 2nd & 3rd 2024 at Fréquence
WINNER : Evan W Flynn
Runner-Up : Peter Pliestik
FINALISTS
FRANCE : Angelo Forte – Lutetia
AUSTRALIA : Reuben Beasley-Palmer – Botswana Butchery Melbourne
SINGAPORE & MALAYSIA : Erika Danielle Tupaz Fajilagot – Cat Bite Club
USA : Evan W Flynn – Death & Co, The Ramble Hotel
SWITZERLAND : Natali Borić – The Chedi
UNITED ARAB EMIRATES : Manvendra Singh – Jumeirah Mina S’alam
THE NETHERLANDS : Osvalds Rinkis – The Tailor
POLAND : Maciej Mazur – TAG Bar
HUNGARY : Soma Feke – Botaniq Bar
PORTUGAL : Jose Domingues – Restaurant Estaminé
UK : Jordan Cornelius – Roland’s Bar
GREECE : Georgios Giannopoulos – Nea Filadelfeia
DENMARK : Logan Campbell – Tata Cocktail Bar
ITALY : Andrea Marenda – Santeria Toscana
CZECH REPUBLIC : Peter Pliestik – Cafe Slavia/Forbina
JUDGES
Kevin Diedrich : Bar owner at PCH
Nico de Soto : Bar owner Danico (France) & Mace (USA)
Emiko Kaji : International Business Development Representative Nikka Whisky
PLACE & DATE
December 4th & 5th 2023 at Pacific Cocktail Haven
WINNER : Daniele Salviato
Runner-Up : Honza Vlasák
FINALISTS
FRANCE – Christopher McNulty – Candelaria
THE NETHERLANDS – Sergej Platonov – Law & Order Bar
DENMARK – Enrica Falamaschia – Goldfinch
AUSTRALIA – Aiden Rodriquez – Eau de Vie
USA – Chase Wilhelmsen – Andaz Maui
BELGIUM – Bart Capoen – Jiggers
SWITZERLAND – Giorgio Haegi Stefano – Herz
SLOVAKIA – Samantha Pracharova – Bubbles Ponton
CZECH REPUBLIC – Honza Vlasák – Liquid Office Bar
SPAIN & PORTUGAL– João Resende – Café Klandestino
UK – Ivan Villegas – The NoMad Hotel
ITALY – Daniele Salviato – Cloakroom Cocktail
GREECE – Ilias Balaras – Epavli Marokkou no
GERMANY & AUSTRIA – Sebastian Bauer – Home Bar München
JUDGES
Anistatia Miller : Co-author of Spirituous Journey: A History of Drink
Patrick Pistolesi : Founder of the Drink Kong in Rome(#16 of World 50 Best Bars 2022)
Naoki Tomoyoshi : International Business Development Representative Nikka Whisky
PLACE & DATE
Technical Round – Archivio Storico, Naples, Italy
Omakase Round – Antiquario, Naples, Italy
November 28th & 29th 2022
Relive the 2022 final
Anistatia Miller
Interview of judge
Patrick Pistolesi
Interview of judge
Naoki Tomoyoshi
Interview of judge
Stanislav Vadrna
Interview
Daniele Salviato
Interview
WINNER : Asterios Psarras
Runner-up : Jena Ellenwood
FINALISTS
France — Murielle Presani – Snug
United Kingdom — Tomislav Pandza – Nocturnal Animals
Finland — Mathias Rossie – Frida’s
Russia — Egor Stepanov – Syrovarnya
Czech Republic — Michael Hanák – Bonvivant’s CTC
United States (West) — Payman Bahmani – Shibumi
United States (East) — Jena Ellenwood – Dear Irving
Greece — Asterios Psarras – Boheme
Spain — Irina Lai-Kon – Bobby’s Free
Italy — Raffaele Bellomi – Archivio
The Netherlands — Mihaela Popov – Oldenhof
Germany — Steffen Liebehenz – Lang Bar
JUDGES
Erik Lorincz from Kwānt, London, United Kingdom
Rogerio Igarashi Vaz from Bar Trench, Tokyo, Japan
Emiko Kaji, International Nikka Whisky Representative, Japan
PLACE & DATE
The Everleigh, Melbourne, Australia
December 2nd 2019
WINNER : GUILLAUME QUENZA
Second : Ferenc Haraszti
FINALISTS
France – Guillaume Quenza – Fréquence
Belgium – Jente Gees – Booze Cruise
United Kingdom – Mikey Pendergast – East London Liquor Cie
Slovakia – Gabriel Farkaš – Antique American Bar
Scandinavia – Roy Atarodi – Strom Bar
Italy – Alessandro Zampieri – Il Mercante
Russia – Irina Golubeva – Santo Spirito
Portugal – Semi M’zoughi – Bar Toca da Raposa
Greece – Panagiotis Kottas – LOKAΛ bar
Austria – Ferenc Haraszti – Austrian Bar
United States (East) – Abigail Gullo – Compere Lapin
United States (West) – Adam Stearns – Terranea Resort
JUDGES
Charles Schumann from the Schumann’s Bars, Munich, Germany
Jim Meehan from the PDT, New York, USA
Emiko Kaji, International Nikka Whisky representative, Japan
PLACE & DATE
Hôtel Grande Bretagne, Athens
November 26th 2018
WINNER : Iakobos Kostantas
Second : Baijie Curdt-Christiansen
FINALISTS
France Jonathan Le Mée Sherry Butt, Paris
UK Luke Robinson Super Lyan, London
Denmark Baijie Curdt-Christiansen Lidkoeb, Copenhagen
Poland Sławomir Kowalczyk 17 Schodów Cocktail Bar, Szczecin
Italy Matteo Rebuffo The Mad Dog
Switzerland Anja Rubin Bar Baltazar, Basel
Russia Ekaterina Efimova Keanu, Moscow
Greece Iakobos Kostantas Oz cocktail bar, Chios
Slovakia Zdenko Michlik Antique American Bar, Bratislava
Germany André Zauner Provocateur, Berlin
JUDGES
Roggerio Igarashi Vaz of Bar Trench, Japan
Dave Broom, whisky writer and journalist, UK
Emiko Kaji, International Nikka Whisky representative, Japan
PLACE & DATE
Pegu Club, New York City
December 4th 2017
WINNER : Tomasz Źródłowski
Second : Nathan Shearer
FINALISTS
Italy, Milan, Niccolò Avanzi Excelsior Hotel Gallia
Spain, Madrid, Daniel Burgos Hinchado Casa del pez
Denmark, Copenhagen, Greta Dauksaite Ytting The Market
France, Paris, Nicolas Chaumery Candelaria
Czech Rep, Prague, Peter Bobula Zanzi Bar
Portugal, Faro Algarve, Jaime Twissell Bovino Stekhouse
Greece, Thessaloniki, Alexander Sourmpatis Spinte
Poland, Kraków, Tomasz Źródłowski Mercy Brown
Germany, Berlin, Jumpei Yamamoto Salut bar
UK, London, Nathan Shearer Callooh Callay
JUDGES
Charles Schuman, Schumann’s Bar & Fleurs du mal, Germany
Pino Perrone, organiser of the Rome Whisky Festival, Italy
Emiko Kaji, International Nikka Whisky representative, Japan
PLACE & DATE
Chorus Cafe in Rome, Italy
November 28th 2016
WINNER : William Hetzel
Second : Krisztián Csigó
FINALISTS
France William Hetzel Bar Termini, London (précédemment au Bar 8 du Mandarin Oriental, Paris)
UK James Bowker The Edgbaston Boutique Hotel and Cocktail Lounge, Birmingham
Belgium Vitas Van de Cauter Uncle Babe’s Burger Bar, Gand
Hungary Krisztián Csigó Boutiq’Bar, Budapest
Denmark Goran Aziz Strøm Bar, Copenhague
Italy Luca Cappietti Stravinskij Bar at Hotel de Russie, Rome
Switzerland Günther Strobl Clouds Bar, Zurich
Greece Evangelos Nomikos Matsuhisa, Athènes
Germany Thomas Kunze Clouds Heaven’s Bar & Kitchen, Hambourg
Finland Laura Nissinen A21 Decades, Helsinki
JUDGES
Erik Lorincz: head bartender at the American Bar – Savoy Hotel, UK
Neil Ridley: spirits writer and consultant, UK
Emiko Kaji: International Nikka Whisky representative, Japan
PLACE & DATE
Beaufort Bar of the Savoy Hotel in London, UK
November 23rd 2015
WINNER : Jørgen Dons
Second : Krystof Hordina
FINALISTS
France Simon Chollet Sherry Butt, Paris
UK Ernest Reid Boisdale of Canary Wharf, Londres
Pologne Maciej Szymański Varsovie
Belgique Nick Baeyens Uncle Babe’s Burger Bar, Gand
La Réunion Yannick Combot Palm Hotel, Saint Pierre
Italie Valentino Longo Splendor Parthenopes, Rome
Espagne Gegham Ghazaryan El Portal, Alicante
Rép. Tchèque Krystof Hordina La Casa de la Havana vieja, Prague
Danemark Michael Olsson U Bar at Umami, Copenhague
Russie Irina Golubeva Tribeca, Moscou
Allemagne Meike Zimmermann Falk’s Bar – Hotel Bayerischer Hof München, Munich
Norvège Jørgen Dons Raus En Bar, Trondheim
JUDGES
Charles Schumann: Schumann’s Bar & Fleurs du mal, Germany
Dave Broom: whisky writer and journalist, UK.
Emiko Kaji: International Nikka Whisky representative, Japan
PLACE & DATE
Lux Hotel on La Réunion island
December 1st 2014
WINNER : Jesse den Dulk
Second : Patrick Pistolesi
FINALISTS
France Roman Tournay Le Carmen, Paris
Belqique Jesse den Dulk Jigger’s, The Noble Drugstore, Gand
UK Luca Missaglia Quo Vadis, Londres
Suède Nicolas Truedsson Hornhuset, Stockholm
Italie Patrick Pistolesi Barnum Cafè, Rome
Allemagne Mohamed Kaba Momo’s Bar, Wiesbaden
Rép. Tchèque Milos Danihelka AnonymouS Bar, Prague
Russie Stepan Balabanov DeFAQto, Moscou
Danemark Jonas Andersen STRØM, Copenhague
Espagne Joao Bizcaia Magatzem Escolà, Barcelona
JUDGES
Charles Schumann: Schumann’s Bar & Fleurs du mal, Germany.
Frank-Michael Böer: organiser of the « Finest Spirits » festival, Germany.
Emiko Kaji: International Nikka Whisky representative, Japan.
PLACE & DATE
Les fleurs du mal in Munich, Germany
December 1st 2014
WINNER : Amaury Guyot
Second : Doreen Philipp
FINALISTS
Amaury Guyot – Sherry Butt, Paris, France
Doreen Philipp – Falk’s Bar, Munich, Allemagne
Adam McGurk – The Hawksmoor, Londres, UK
Tommaso Colonna – Caffè Gambrinus, Gravina, Italie
Ilya Bubashvili – Aloha Bar, Moscou, Russie
Adam Hrapko – Black Angels, Prague, Rép. Tchèque
JUDGES
Salim Khoury, former head bartender at the American Bar – Savoy Hotel, UK
Charles MacLean, Scottish whisky expert
Emiko Kaji, International Nikka Whisky representative, Japan
PLACE & DATE
Blythswood Square Hotel in Glasgow, Scotland
November 5th 2012
WINNER : Joseph Akhavan
Second : Krystof Hordina
FINALISTS
London, Connaught Bar, Rastislav Cerven, Connaught Hotel
Munich, die Goldene Bar, Maxim Kilian, Saloon
Stockholm, Operakällaren, Andrea Leon, independent
Madrid, O’Clock, Carlos Moreno, O’Clock Bar
Moscow, Bar Show, Bogdan Petrov, Brand bartender in charge of “2 chopsticks” japanese restaurant chain
Rome, Hotel de Russie, Daniele Gentili, Micca Club
Prague, Cafe Vitkov, Milos Danihelka, Hemingway Bar
Paris, LMDW Fine Spirits, Joseph Akhavan, La Conserverie
Amsterdam, The College Hotel, David Trampe, Barrelproof boutique
Varsovie, International Bartender & Sommelier School, Małgorzata Kolbowska, Snooker Space
Monaco, Fairmont Hotel, Julien Masson, Buddha Bar
JUDGES
Charles Schumann of Schumann’s Bar in Munich, Germany
Dave Broom, Whisky writer and journalist
Philippe Faure Brac, meilleur sommelier du monde
Emiko Kaji, International Nikka Whisky representative, Japan
PLACE & DATE
Au Park Hyatt in Paris, France
November 21st 2011
WINNER : Carlos Madriz
FINALISTS
Andreas Bergman, Bageriet Bar – Franzen & Lindeberg, Stockholm, SWEDEN
Antonio Parlapiano, Moma Cocktail Bar, Latina, ITALIA
Jordy Baques, CL Pau Claris 192, Barcelona, Spain
Eduard Ondráček, Hotel U prince / BLACK ANGEL’S BAR, Praha 1, Cezch Republic
Krischan Knoll, Frankfurt am Main, Germany
Marcin Myslinski, Hyatt Group Andaz, London, UK
Miguel Santos, Crystal Lounge, Bruxelles, Belgique
Terkel Kleist, Salon 39 frederiksberg, Danemark
Carlos, L’hôtel, Paris, France
JUDGES
Mark Gillespie, WhiskyCast podcaster, USA
Carina Soto Velásquez, co-founder of Candelaria in Paris, France
Emiko Kaji, International Nikka Whisky representative, Japan
PLACE & DATE
Nomiya à Paris, France
November 27th 2010
