William Drew, group editor of The World’s 50 Best Bars and Asia’s 50 Best Bars, dishes on how bars make the cut.
I love the world of hospitality. Great cocktails and great wines combine taste, discovery, deliciousness, beauty, often a little theatre – and a source of fascinating conversation.
The location of the Asia’s 50 Best Bars Awards ceremony is based on the suitability of the host country to bring across a memorable experience and successfully showcase developments in Asia’s bar scene. Singapore is already known as a superb destination for discerning drinks lovers, not just in Asia but across the globe.
Asia’s 50 Best Bars remains very young – the event on 9 May is only the second time we will host an awards ceremony – and it does not have the same precise voting structure as the 50 Best Restaurants.
The spread of voters is geographically diverse and there are bartenders, bar owners, drinks writers, travel writers with knowledge of the bar scene, cocktail historians and experts and drinks aficionados all represented on the voting panel. Importantly, all voters must remain anonymous regarding their status and voting takes place on a secure online platform.
As the world ramps up the conversation on sustainability, bars are also carefully selecting their suppliers, emphasising more on minimal or zero waste behind the bar, and making sure that the entire process to create drinks and put it in front of a guest has as little impact on the environment as possible.
Another trend that I really think will stick is the increasing number of women working in the bar scene and taking on larger and top roles.