{"id":3272,"date":"2024-08-15T14:53:34","date_gmt":"2024-08-15T14:53:34","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=3272"},"modified":"2024-08-15T14:55:09","modified_gmt":"2024-08-15T14:55:09","slug":"aki-wang-taiwan-bartending-community","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/aki-wang-taiwan-bartending-community\/","title":{"rendered":"How Aki Wang is leading Taiwan\u2019s bartending community"},"content":{"rendered":"\n

One of the Asia\u2019s bartending greats, Aki Wang, founder of Indulge Life Hospitality Group, is consistently advocating for Taiwan\u2019s bar industry to push its limits. He shares his insight and experience on what local culture could provide to bartending<\/em> internationally<\/em>.<\/h4>\n\n\n\n

In 2007, Aki Wang had just won one of the biggest cocktail competitions in London. He called his mentor to tell him about it, only to find out that he had passed away. \u201cHe never used to smile too much, but taught me to give it all, always,\u201d Wang recalls. \u201cI remember him taking me out for beer and yakitori one night, and he asked me if I wanted to be a bartender forever. He didn\u2019t give me time to answer and said I was taking too long, already. That made me realise yes, I wanted to go through the sacrifices it took. So, I decided to invest in his belief in becoming the best.\u201d<\/p>\n\n\n\n

\u201cI wanted to go through the sacrifices it took. So, I decided to invest in his belief in becoming the best.\u201d<\/p><\/blockquote><\/figure>\n\n\n\n

Having worked as a bartender, brand ambassador and consultant in Warsaw, London, New York, and now established as one of the top names in the business, Wang flew back to his native Taipei to pursue his mission: to inspire young generations and showcase Taiwanese heritage. Now, he is the founder of the Indulge Life Hospitality Group (which includes the acclaimed Indulge Experimental Bistro<\/a><\/strong>) and manages the Liquid Art lab in Taipei.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

One of the best he became, indeed. Wang began his journey in the hospitality business out of necessity, juggling four jobs at once to support his family, after their business went bankrupt. \u201cI was a junior bartender and kept feeling this interest in learning, I was never tired. Then I realised how drinks could be an art, to provide the guests with new experiences.\u201d At 19, he moved to Japan, spending time in Osaka and Tokyo, experiencing the local, traditional bartending culture, which focused on attention to detail and craftmanship. \u201cThat\u2019s where I learnt how to always be alert and nurture good manners: how a bartender would be a guide, introducing themselves, allowing the guest to live the best moments possible.\u201d<\/p>\n\n\n\n

Advocating for Taiwan<\/h2>\n\n\n\n

Wang describes Taiwan\u2019s culture as \u2018glocalized\u2019 \u2013 a term meaning when a product is developed and distributed globally but is adjusted to suit the needs of the consumer in the local market, and most importantly, is available anywhere. His own contribution to this is his push to celebrate Taiwan\u2019s identity, by allowing drinkers to savor the country\u2019s history through its local ingredients<\/strong>. And to do so, local bartenders must have access to education and be in contact with the industry\u2019s most knowledgeable bartenders, to learn from them and grow.<\/p>\n\n\n\n

That was the philosophy behind one of Wang\u2019s creations, International Taiwan Bartender Week<\/strong>, which launched in 2015, and proved to be a pivotal event for Taiwanese bartenders. \u201cWe wanted to show younger generations how important it is to absorb from other bartenders, to be inspired to become better professionals.\u201d<\/p>\n\n\n\n

Things changed after that week, he says: uniforms, manners and service all became more contemporary \u2013 and the word \u2018mixologist\u2019 became obsolete: \u201cA mixologist wants to teach; a bartender wants to share.\u201d<\/strong><\/p>\n\n\n\n

How things are changing<\/h2>\n\n\n\n

Taipei\u2019s bar scene is on the rise, with spaces ranging from izakaya-like spots to secluded high-profile venues<\/strong>, and an adoption of more experimental recipes. But the journey to reach this advanced level has not been without challenges: \u201cTwenty years ago, cocktails were regarded as fruity, kick-less concoctions. Bartenders themselves didn\u2019t know what an actual cocktail was.\u201d<\/p>\n\n\n\n

When Wang moved back from New York in 2009, he started working on an education plan, while in the mean time other hospitality legends such as Hidegutsu Ueno<\/strong> and Sam Jeveons<\/strong> were investing energy in educating Taiwan\u2019s young generation about classic cocktail and history. It worked: \u201cThe industry is now growing, consumers are starting to ask for higher quality, and we have been able to represent ourselves\u2026 Flavors are more delicate nowadays, and we are able to tell stories and showcase our creativity through our ingredients<\/strong> as well.\u201d<\/p>\n\n\n\n

\u201cA mixologist wants to teach; a bartender wants to share.\u201d<\/p><\/blockquote><\/figure>\n\n\n\n

Wang indicates his signature Scent of the W<\/em>oman cocktail<\/strong> as the perfect example of his philosophy: ginger lilly flower, to represent the northern region and elegance; muddled with Sauvignon and green apple from the islands; vodka for purity; shiso for the umami; served in a Martini glass.<\/p>\n\n\n\n

For Wang, Taiwan\u2019s identity can best be imparted in cocktails through its local ingredients when properly used: \u201cI remember using gardenia flower in an Aviation, for example, and it worked great. There\u2019s no such thing as a Taipei Old Fashioned or something like that, but we should use our local resources to make our<\/em> version of classics<\/strong>.\u201d<\/p>\n\n\n\n

With young generations of bartenders today easily sourcing information and having a much more open nature towards external input (\u201cThe language barrier was tough to overcome, as local bartenders are shy, but younger bartenders are getting better\u201d), Taiwan has to be considered one of the most interesting landscapes for future professionals.<\/p>\n\n\n\n

\"Aki
(@hanchangphotography)<\/em><\/figcaption><\/figure>\n\n\n\n

The Power of Tea<\/h2>\n\n\n\n

One ingredient that dominates the country\u2019s identity and heritage more than others is tea: \u201cWe are surrounded by 268 mountains, [adding] up to nearly 1,000 plantations of tea: it\u2019s our national drink. I remember going abroad for work and everyone would bring their own local produce such as sake or Scotch whisky, so I wanted to do the same. I use tea as a national language for our cocktail making.<\/strong>\u201d<\/p>\n\n\n\n

\u201cEveryone thinks tea is delicate, but once you have real tea, you understand how aromatic and strong it can be.\u201d<\/p><\/blockquote><\/figure>\n\n\n\n

Taiwan\u2019s tea can be divided in six main categories, based on their degree of oxidation: White, Black, Green, Yellow, Oolong and Pu\u2019er. Just like wine, it is heavily influenced by terroir<\/strong>, varying impressively from farm to farm according to the growers\u2019 working methods and philosophy. Wang indicates Dong Ding Tea from Deer Valley as his favorite: \u201cIt has a beautiful aroma of flowers and rose, sweet notes of lychee, and you can easily spot oudy flavors in the aftertaste.\u201d<\/p>\n\n\n\n

Wang believes that education on tea should start with black tea, the most common variety. \u201cIt has a familiar citrusy flavour, something bartenders are quite accustomed to, so it\u2019s a big opportunity for experimenting. The earliest tea ever shipped to Europe was black tea, and a lot of information can be found everywhere.\u201d But can every variety of tea work well in cocktails? \u201cYes \u2013 if it\u2019s good tea.\u201d<\/p>\n\n\n\n

Follow Aki Wang here @AkiWang<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Taiwan’s Aki Wang is working to create a local cocktail culture with global reach.<\/p>\n","protected":false},"author":23624,"featured_media":3274,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[],"global-tags":[],"theme":[],"class_list":["post-3272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends"],"acf":[],"yoast_head":"\nHow Aki Wang is leading Taiwan\u2019s bartending community - Campari Academy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/aki-wang-taiwan-bartending-community\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How Aki Wang is leading Taiwan\u2019s bartending community - 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