Imbibe Live 2015 round up

Imbibe Editorial

02 July 2015

And that's a wrap... Now that the dust has settled, we can safely say that this year's Imbibe Live was bigger and better than ever. You all turned out en masse, sampling the seemingly endless products and taking in the packed schedule of talks, seminars and competitions.

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This year's sessions were a goldmine of information. Here are some of our highlights:

‘Go to customers and use the vocabulary of wine. For example for a saison: ask them if thet want something a little sweet, fresh, with some minerality. People won’t know if you’re talking about a wine, beer or cocktail.’ Adam Dulye, Beer and Food Matching

'The techniques for roasting agave are 10,000 years old,' Dr Ivan Saldaña, Mezcal in association with ProMéxico

‘Tiki is a little playfulness, escapism and fun. It needs big flavours and balance. You can’t just set it on fire and throw some rum on it.’ Ryan Chetiyawardana, Global Cocktail Trends

‘Use bitters, tinctures, herbs and spices to enhance flavours and trick the brain into thinking the drink is sweeter than it really is.’ Claire Smith, Sugar: The Good, The Bad and The Ugly

‘Make your drinks as fine looking as you can because other customers will get FOMO.’ Mike Foster, Customers Rule!

‘Saké is brewed like a beer but enjoyed like a wine.’ Barry McCaughley, Asian Drinks

‘Invest in your people, create a culture of ideas’ – Barney Ingram, Gorgeous Group, Power of Story-telling

‘There’s been a real resurgence of Chardonnay’ – Paul Loebenberg, Drake & Morgan, Staying Ahead in the On-trade

'Two years from now, no one will think it's ridiculous to ask if you have a centrifuge,' Dave Arnold

‘The most basic form of marketing is the way you treat your customers’ – Annica Wainwright, 2Forks, No-Brainer Sales

‘Say farewell to guests and invite them back soon’ – Wayne Collins, Mixxit, 10 Commandments for Bartenders

‘Today people are meal-crawling, not pub-crawling’ – Kate Nicholls, ALMR, On-trade Trends

‘Millennials will become the largest generation with the greatest combined purchasing power in history’ – Christopher Cooper, How to Engage Millennials

‘It’s always better to sell a second glass than go for high margin’ – Xavier Rousset MS, Champagne Lists

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