How the pandemic changed the way we drink, and what to expect in 2021
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How the pandemic changed the way we drinkable, and what to wait in 2021
COVID-19 unequivocally changed the nightlife scene in Singapore. We speak to industry insiders to find out what enthusiasts tin expect this yr.
Large-calibration potable events had to exist postponed or cancelled in 2020. Only the recently-concluded Whisky Journey offers a glimpse at how a festival can all the same take place with a restructuring of its format. (Photograph: The Whisky Shop)
10 January 2022 06:30AM (Updated: 09 Jul 2022 02:09AM)
Wine distributors who had traditionally focused on merchandise sales too found themselves switching to e-commerce. For example, Grand Vin, a fine vino distributor, launched its e-store last November to cater to individual consumers.
"Our e-store has been a great success since its launch, and this [online retail] trend volition persist in 2021," said Kate Tan, 1000 Vin's full general manager. "Even as the world 'normalises' with vaccines, consumers have gotten comfy with shopping online – they may not stop doing so mail service-COVID-19, and these were folks who were probably resistant to online purchases before the pandemic."
The growth of online drinks retail platforms brings more than than competitive prices and easier access to unique products for consumers. Ou noted the possible development of 'white glove service' or amend client service from the commitment or logistics staff.
"We have received a off-white share of logistics personnel upskilling themselves to understand the [wine and spirit] products they are handling, and that is rather heartening to see," said Ou.
VIRTUAL TASTINGS ARE Here TO STAY
Drinking at home need non be irksome. Drinkable purveyors have relied on virtual tastings via video conferencing apps like Zoom to connect customers at home with bartenders and winemakers.
Manhattan bar at Regent Singapore worked with Rome-based bar, Drinkable Kong, for its starting time virtual Friends of Manhattan (a series that originally involved collaborations with international guest bartenders): Cocktail packs were delivered to guests, who experienced a virtual tasting with Beverage Kong'south mixologist, Patrick Pistolesi.
A tell-tale sign that virtual tastings are here to stay is the inflow of wine-streaming platforms like Vivant, which launched in December. Created by Michael Baum, a Silicon Valley entrepreneur, Vivant gives its members admission to alive-streaming experiences with winemakers across the world, with a focus on vintners practising sustainable, organic and biodynamic viticulture. Information technology also offers interactive tasting sessions hosted by its wine advisors.
RISE OF A SAVVIER CLASS OF COCKTAIL DRINKERS
Martial arts movies have a trope: A downward-and-out pugilist goes underground to train quietly, and then returns to take on the world with his new set up of skills. The bar drinker of 2021, chased back to his home by the pandemic, is turning out to be such a comeback kid.
Sophia Kang, head bartender of Manhattan bar, said that she has been seeing more guests requesting for drinks that aren't on the menu, with a clear idea of what they desire.
"Many guests have shared that they started reading up on cocktails and bartending techniques during the circuit-breaker period. Others shared that they have started making their own syrups and drinks at domicile. This newfound knowledge and interest take shaped their preferences and made them more than open to trying new drinks," said Kang.
"Some guests asked if nosotros were able to brand something specific for them – i request was a Long Beverage (a low alcohol drinkable) fabricated with ginger beer – while other requests came as a issue of our conversations," she added. "We had a guest share with united states his woes most not being able to travel home to Europe and thus asked if we could create an off-carte particular for him."
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Confined Will OPERATE Similar RESTAURANTS
With oversupply control and a ban on alcohol sales and consumption from ten.30pm, confined take had to arrange and evolve.
"There may exist more cocktail confined that operate similar restaurants, with sit-downward service and a less hurried pace," said Indra Kantono, co-founder of the Jigger & Pony Grouping, a family of cocktail bars comprising Jigger & Pony, Gibson, and Live Twice.
Food and drinks at bars will become "an inclusive experience". "Due to the 10.30pm limit on booze consumption, diners have less time for pre-dinner or post-dinner drinks. Nosotros will see more bars develop amend food offerings to accompany the drinking feel. For example, Jigger & Pony's 'On the High Rice' bill of fare is our Sarawak-inspired take on the Asian rice box with flavours such every bit Beefiness Rendang and Bamboo chicken."
Kantono added that wine confined such as RVLT and Rebel Rebel are also serving "elevated food offerings beyond bar bites".
Manhattan'due south Kang observed that more guests have been more combining their dinner and drinks, likely due to the x.30pm cut-off time. As a result, she has noticed more guests requesting for cocktails to exist less sweet, almost savoury, to pair with food.
"The Milkorno, a cocktail on our new carte, is popular for this reason. Information technology is made with a corn and smoked pepper milk punch, which lends a savoury quality to the drink."
FESTIVALS TO BE TURNED INTO BAR-HOPPING TRAILS
Big-scale potable events similar Beerfest, Whisky Live, and Sake Festival Singapore had to be postponed or cancelled in 2020. But the recently-ended Whisky Journeying – initially meant to be a two-day event at Suntec Singapore Convention & Exhibition Eye final May – offers a glimpse at how a festival tin still take identify with a restructuring of its format.
Held from Dec 11 to Dec 20, Whisky Journey was turned into a whisky trail, where fifteen confined and restaurants partnered with whisky distilleries to offering guests tasting menus and whisky pairing sessions.
Chua Khoon Hui, founder of The Whisky Store and organiser of Whisky Journeying, said he is "heartened by the positive feedback nosotros've received from the participating establishments and guests".
"From our experience, the new format has worked well and has been benign to both F&B establishments and guests," said Chua, who opened Singapore'due south offset whisky bar, Quaich, in 2006. "It would definitely exist a viable option that tin can be taken into consideration for hereafter iterations of Whisky Journeying."
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Source: https://cnalifestyle.channelnewsasia.com/experiences/singapore-f-and-b-nightlife-trends-2021-246791
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