When it comes to bartending competitions, it's easy to think of the flashy techniques of throwing and catching bottles. On the final stage of 'World Class Korea 2025' held on the 9th, bartender Park Hee-man (31) captivated the audience in a slightly different way. He started the stage with the words, "I want to tell a story that everyone can relate to," and then called the judges closer to where he was standing. He let the judges touch and smell the ingredients he had prepared, including mugwort and bellflower. It was a moment that clearly reflected his belief that "a good cocktail should resonate with everyone." Bartender Park won the championship.
It was a short performance lasting 10 minutes, but it contained his long-standing thoughts and message. On the 22nd, ChosunBiz met with Bartender Park at 'Chamjecheol', a cocktail bar located in Jongno District, Seoul, where he works as a manager. He said, "I thought that for the judges to properly understand the message I wanted to convey, they had to directly experience the ingredients." Making the judges get up from their seats was an attempt to convey the story contained in a cocktail sincerely, rather than just showmanship as a bartender.
World Class Korea is the country's most prestigious bartending competition hosted by the global liquor company Diageo. This year marks its 16th edition. The following is a question-and-answer session.
ㅡAt the World Class Korea final, you presented a cocktail named 'Common Ground'. What did it mean?
"One of the themes for this year's final was to create highballs or Palomas using Diageo's premium tequila 'Don Julio Blanco'. Participants were required to use ingredients from their own regions and from Canada, where the global finals will be held. My hometown is Anyang City in Gyeonggi, but there weren't any unique local ingredients to speak of. So, I took inspiration from mugwort and bellflower, which can be found anywhere in Korea. Additionally, I noted that the agave, which is the raw material for tequila, is a plant that deeply roots in the ground. In Mexico, agave is a crop that families grow and harvest together. I wanted to emphasize respect for the land and roots, and the value of community."
ㅡYou participated in the competition since 2021 and won after four attempts and five tries.
"In the first year, I made it to the top 20, but I think I was just lucky. After that, I wasn't able to get good results. I felt a loss of self-esteem after a few failures in the competition. However, when I acknowledged that others deserved to win, my perspective broadened. In the past, I focused only on 'what can I show?' and 'how can I look cool?' I lowered my ambition and approached the competition, and last year I came in as a runner-up. I was surprised by last year's result myself. This year, I focused on showing who Park Hee-man the bartender is, and I believe that was the key."
ㅡHow did you become a bartender?
"I majored in hotel management in Korea and worked at a hotel in Singapore. While I was with my colleagues at a bar in Singapore, I encountered bar culture for the first time in my life. Wanting to become a bartender, I transitioned to a hotel under the InterContinental brand."
ㅡWhat is the bar culture like in Singapore?
"Customers drink alcohol very quickly and in large quantities. There is a really diverse range of alcohol in Singapore. The same goes for spices. Each menu item has its own concept. There is also a concept called 'farm to bar', meaning fresh produce sourced from farms. Sometimes, bartenders visit cocoa farms to directly obtain ingredients and display the farm owner's face and name on the menu. I learned then that being a bartender is not just about making drinks. I think a bartender should incorporate various stories and identities into the experience."
ㅡIt seems that the atmosphere in Korea is quite different from that in Singapore.
"Korean bartenders are truly meticulous. Several bartenders gather around a drink to discuss what recipe might be good. At first, it was really unfamiliar to me. However, thanks to that, I could learn and refine my skills more. For instance, I first used a small cocktail shaker in Korea. In Singapore, the atmosphere was such that you had to make drinks quickly and in large quantities, so I always used a large shaker. In Korean bars, different shakers are used depending on the characteristics of the ingredients and the alcohol."
ㅡIt seems you have gained a variety of experiences.
"In Singapore, there were often customers who asked, 'Make me a cocktail that surprises me.' I enjoyed such challenges. The experience of encountering various liquors and ingredients and creating various creative cocktails formed the foundation for designing flavor structures. After returning to Korea, I amassed experience at various bars and became capable of making much more refined cocktails."
ㅡWhat constitutes a good cocktail?
"I always want to create cocktails for customers that exceed their imagination. A good cocktail is one that provides customers with a delightful experience while being easy to understand. I once created a menu utilizing burdock, honey, and white wine. Because of the contrasting ingredients, customers might find it difficult to approach if they encounter the drink directly. I named it 'Spring Rain' and incorporated the idea of the feeling of wet ground on a rainy day. When storytelling is included like this, it becomes easier to understand. Cocktails are not complicated; I hope people enjoy them."
ㅡYou will participate as Korea's representative in the 'World Class Global' event in Canada this September. What are your thoughts?
"It's the same as preparing for the Korean competition. I will strive to prove who Park Hee-man the bartender is and convey my story. I want to perform well enough to make a mark on bartenders from around the world regarding Korea."