Masters of spirits: BAR brings new standards to spirits education

Cheers, April, 2007 by Donna Hood Crecca

When the world's top spirits and mixology gurus pool their considerable knowledge and expertise, something good is bound to happen. In 2005, "King Cocktail" Dale DeGroff, "Winegeek" Steve Olson, wine expert Doug Frost and noted spirits authors and experts F. Paul Pacult and David Wondrich realized they each had recognized the need for a high-level spirits education program. The something good that resulted from this meeting of the minds is Beverage Alcohol Resource, also known as the BAR Program. The first comprehensive spirits education program to involve certification, BAR caught the attention of beverage pros and garnered the 2007 Industry Innovator of the Year Award.

Launched in early 2006, the program's goal, according to Pacult, was to create "something equivalent to a Master Sommelier and Master of Wine program," and establish a new standard of spirits education for the industry.

The first session--an intensive five-day program that attracted 30 beverage professionals and enthusiasts--took place in New York in July 2006. Depending on the grade earned on the final exam, participants are ranked as Bar Ready or at the higher level of Bar Certified. A second five-day session took place in September; it will be offered twice annually. One- and two-day BAR programs are also conducted on behalf of individual beverage companies. Attendees range from bartenders to beverage managers at on-premise establishments to marketing and sales personnel from distributor and supplier organizations.

Mixologist Andy Seymour joined the BAR team in late 2006, and each BAR principal brings their own unique skills and expertise to the curriculum and presentation of the program. The multi-talented team provides attendees with a comprehensive understanding of the history, production, uses and appreciation of distilled spirits. At the end of the course, students can discern bourbon from Irish whiskey and explain the differences, pick out a potato-based vodka by nosing, mix a balanced classic cocktail and create beverage menus appropriate to a particular lounge or restaurant concept.

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"We give attendees a strong foundational base of information about spirits and then build upon that with the skills and understanding of how to execute behind the bar," says Pacult. BAR also addresses the issue of responsible consumption and service.

BAR strives to establish a standard of excellence in spirits education that its founders hope will translate into a new level of excellence and professionalism in the beverage and hospitality industry, according to Pacult.