How the pandemic changed the way we drink, and what to expect in 2021
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How the pandemic inverse the way we drink, and what to expect in 2021
COVID-19 unequivocally changed the nightlife scene in Singapore. We speak to manufacture insiders to find out what enthusiasts can expect this year.
Large-scale drink events had to be postponed or cancelled in 2020. Only the recently-concluded Whisky Journey offers a glimpse at how a festival can withal take identify with a restructuring of its format. (Photo: The Whisky Store)
10 Jan 2022 06:30AM (Updated: 09 Jul 2022 02:09AM)
Wine distributors who had traditionally focused on trade sales also institute themselves switching to e-commerce. For case, 1000 Vin, a fine wine benefactor, launched its e-store final November to cater to private consumers.
"Our e-shop has been a great success since its launch, and this [online retail] trend will persist in 2021," said Kate Tan, Grand Vin'southward general managing director. "Even as the world 'normalises' with vaccines, consumers have gotten comfortable with shopping online – they may not end doing then postal service-COVID-xix, and these were folks who were probably resistant to online purchases before the pandemic."
The growth of online drinks retail platforms brings more than competitive prices and easier access to unique products for consumers. Ou noted the possible development of 'white glove service' or better customer service from the delivery or logistics staff.
"We have received a fair share of logistics personnel upskilling themselves to sympathise 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 not be deadening. Potable purveyors take relied on virtual tastings via video conferencing apps similar Zoom to connect customers at home with bartenders and winemakers.
Manhattan bar at Regent Singapore worked with Rome-based bar, Drinkable Kong, for its commencement 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 Drinkable Kong'due south mixologist, Patrick Pistolesi.
A tell-tale sign that virtual tastings are hither to stay is the arrival of vino-streaming platforms similar Vivant, which launched in December. Created past Michael Baum, a Silicon Valley entrepreneur, Vivant gives its members admission to live-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 vino advisors.
Rising OF A SAVVIER Form OF COCKTAIL DRINKERS
Martial arts movies accept a trope: A downward-and-out pugilist goes secret to train quietly, and then returns to accept on the world with his new set of skills. The bar drinker of 2021, chased back to his habitation by the pandemic, is turning out to be such a improvement child.
Sophia Kang, caput bartender of Manhattan bar, said that she has been seeing more guests requesting for drinks that aren't on the menu, with a clear thought of what they want.
"Many guests accept shared that they started reading upwardly on cocktails and bartending techniques during the circuit-breaker period. Others shared that they have started making their own syrups and drinks at home. This newfound knowledge and involvement have shaped their preferences and made them more open to trying new drinks," said Kang.
"Some guests asked if nosotros were able to make something specific for them – 1 request was a Long Drink (a low booze drinkable) made with ginger beer – while other requests came as a result of our conversations," she added. "We had a guest share with us his woes about not being able to travel home to Europe and thus asked if nosotros could create an off-menu detail for him."
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Bars WILL OPERATE Like RESTAURANTS
With oversupply control and a ban on alcohol sales and consumption from 10.30pm, bars have had to adapt and evolve.
"At that place may be more cocktail bars that operate like restaurants, with sit-downwardly service and a less hurried step," said Indra Kantono, co-founder of the Jigger & Pony Grouping, a family of cocktail bars comprising Jigger & Pony, Gibson, and Live Twice.
Nutrient and drinks at bars will become "an inclusive experience". "Due to the 10.30pm limit on alcohol consumption, diners have less fourth dimension for pre-dinner or post-dinner drinks. We will see more bars develop better food offerings to accompany the drinking experience. For case, Jigger & Pony'due south 'On the High Rice' menu is our Sarawak-inspired take on the Asian rice box with flavours such as Beef Rendang and Bamboo chicken."
Kantono added that wine bars such as RVLT and Rebel Rebel are as well serving "elevated nutrient offerings beyond bar bites".
Manhattan's Kang observed that more than guests take been more than combining their dinner and drinks, likely due to the 10.30pm cut-off time. Every bit a result, she has noticed more than guests requesting for cocktails to be less sweet, nearly savoury, to pair with food.
"The Milkorno, a cocktail on our new menu, is popular for this reason. Information technology is made with a corn and smoked pepper milk punch, which lends a savoury quality to the drinkable."
FESTIVALS TO Exist TURNED INTO BAR-HOPPING TRAILS
Large-scale drink events similar Beerfest, Whisky Alive, and Sake Festival Singapore had to be postponed or cancelled in 2020. But the recently-concluded Whisky Journey – initially meant to be a ii-day result at Suntec Singapore Convention & Exhibition Centre final May – offers a glimpse at how a festival tin still take place with a restructuring of its format.
Held from Dec 11 to Dec xx, Whisky Journey was turned into a whisky trail, where fifteen bars and restaurants partnered with whisky distilleries to offer 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 we've received from the participating establishments and guests".
"From our experience, the new format has worked well and has been beneficial to both F&B establishments and guests," said Chua, who opened Singapore'southward commencement whisky bar, Quaich, in 2006. "It would definitely exist a feasible choice that can exist taken into consideration for hereafter iterations of Whisky Journey."
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Source: https://cnalifestyle.channelnewsasia.com/experiences/singapore-f-and-b-nightlife-trends-2021-246791
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