Pernod Ricard Korea, a comprehensive liquor company, announced on the 6th that it will hold the final round of the 'SIP Supernova Cocktail Grand Prix' international bartending competition on the 12th.
The SIP Supernova Cocktail Grand Prix is named after the online platform SIP (Share·Inspire·Pioneer) operated by the Pernod Ricard Group. It aims to strengthen connections with bartenders who can share their passion (Share), inspire others (Inspire), and lead change (Pioneer).
The eight finalists from Korea will compete for three tickets to the Asian international competition in April.
Prior to this, 20 bartenders who passed the first round of application screening participated in a market challenge for about three weeks from the 1st to the 22nd of last month.
The top eight scorers in the market challenge are Kim Yi-chang (Zest), Kim Jong-hyun (JW Marriott Seoul Mobo Bar), Park Sang-woo (Bar Myung), Lee Jae-woong (Le Chamber), Lim Dae-woong (Bar Sookhee), Jung Wan-wook (Four Seasons Hotel Charles H), Choi Sung-woo (Bar Jeya), and Choi Seung-min (Jangsaeng Health Center).
They will showcase cocktails using 14 major whiskies (Ballantine's, Jefferson's, Jameson, Chivas Regal), vodka (Absolut), tequila (Altos), gin (Monkey 47, Kinobi, Malfy, Beefeater), rum (Havana Club), and liqueurs (Lillet, Malibu, Kahlua) brands from Pernod Ricard Korea at the final round.
Star bartenders, including Kim Do-hyung from Zest, Lim Byeong-jin from Bar Cham, and Son Seok-ho from Sokoba, who are recognized as world-best bars, will participate as judges in the finals. They plan to hold a special cocktail session with the eight finalists.
Among the eight, the final three winners will represent Korea as bartenders at the Asian international competition in April in Shanghai, China, alongside bartenders from nine other countries.
Frantz Houghton, the representative of Pernod Ricard Korea, noted, 'Since last November, we have been running the 'SIP Supernova Cocktail Grand Prix' for about four months, discovering the creative and passionate talents of Korean bartenders and the potential for them to shine on the global stage. I hope this competition will be more than just a competitive arena, further enriching Korean bartending culture.'