A Peruvian-Style Drink?
The trend in coktails is coming back to the organic and traditional.
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Photo Courtesy by José Luis Valencia.
- At least in Peru, the trend of the bartending -the art of
preparing drinks, many times, based upon the consumer's personality- is the
return to the roots in terms of flavors and the procedence of used
inputs, where the organic begins to be more relevant, and against
many people could think, this re-discovery has estimulated the
creativity of this industry combining arts and sience.
José Luis Valencia,
33, is one of the bartenders who is surfing the wave, incorporating
into his chart many drinks having typical products of the
Peruvian towns as exponents, including Piura's algarrobina
(carob syrup), which is more versatile than people suspects, he
says, because it can combine to a wide range of ingredients for
creating true delights.
In fact, Valencia has an alliance with D'Calidad, a Sullana-based
little company, that provides him with 100%-organic-&-legitimate
algarrobina and beehoney, according to the bartender's verification. The
alliance consists in he promoting one of the flagship Piura's products
while the company eases him apure and healthy input.
Valencia is 15 years of experience as bartender, and now he advises bars and other colleagues, manages the fanpage Shaking, directs the bartender training firm Cocktail Experiences, has been participant of Tales Of The Cocktail initiative, winner of Mixology Challenge Peru 2016.
He is also an ambassador of Ron Diplomático in south America, and D'Calidad.
Photo Courtesy by José Luis Valencia.
- What have been you working recently?
- The last
months, I've been analyzing the market and the proposal related to the
drinks. I know they open many more projects and some others are marking
their continuity because of some success taken the last year.
- And where are you developing them?
- Currently, I'm
not in one specific bar, I mean. Mainly, I'm making many activities
with the rum brand which I'm an ambassador, Ron Diplomático, and many
social events too, and advising bars or diverse accounts.
- What is Shaking doing?
- Special mention, giving it a necessary space into this year's schedule with my partner Silvana for the diverse activities Shaking will have, which is growing up in a very interesting way, we are eever in constant renewal.
- Will you follow to work in diverse bars?
- It's very possible in the short term I can come back at an own bar, where I'll develop free, no-boundaries cocktails.
-What trend is being currently followed in proffessional bars?
- I know
the re-use of the products is like a trend, what we can give a
better use and avoid the decreases. So to be conscious about the impact on the environment, that way.
- Which role are playing the organic products, like the honey or the algarrobina?
- According to
the also-trend of having better feeding habits, it's into our concerns
as proffessionists to understand everything about that. So, the
organic producs are being demanded much everytime else for making
- Is there any innovation in the drinks containing, or based on, natural products?
- Basically, I
think the use of textures. There are diverse cook applications which are
being re-invented, as well as they are being applied to cocktails, from
understanding we can clear without needing machines, generating
essential oils by maceration and such many other techniques those are
opening a deeper handicraft work. One of them, which is already
super-set up is the dehydration. Much everytime else, the bars go to
this technique for their decoration.
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