Podcasts about belsazar vermouth

Are you up to speed with vermouth? In Vermouth 101, we hear from World Class Bartender of the Year 2010, Erik Lorincz and Co-Founder of Belsazar Vermouth, Max Wagner.Erik Lorincz has prestigious credentials under his belt with roles at five-star establishments like The Purple Bar at Sanderson and The Connaught – two of London's most luxurious drinks destinations. For eight years, Erik also held the enviable position of Head Bartender at The Savoy's famous flagship, The American Bar. In his tenure here, it won World's Best Bar twice. Opening Kwant in 2019, it is already highly regarded and showcases Erik's incredible creativity.Max Wagner is Co-Founder of Belsazar Vermouth, set up in 2013. Passionate about modernizing vermouth, Max and his business partner set about creating a vermouth that drew inspiration from their native Germany, and its tasting notes are reflective of the Black Forest. Now a valued member of the Diageo Brand portfolio, Belsazar Vermouth is a refreshing and award-winning brand in the vermouth category.Tristan talks with Erik and Max about:· Vermouth production· How vermouth can transform classic cocktails· How it can be an aperitif option and a lower ABV offering for your guestsSign Up to become a Diageo Bar Academy Member: https://bit.ly/3SFn5X5Test Your Bar Knowledge With E-Learning: https://bit.ly/3gD7NEU Follow Diageo Bar Academy on Facebook: https://bit.ly/3SHLhba Follow Diageo Bar Academy on Instagram: https://bit.ly/3gMzUBRYou must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo. Hosted on Acast. See acast.com/privacy for more information.

Gin ist seit vielen Jahren das dominante Thema in der Spirituosen-Branche. Und auch mein heutiger Gast hat diesem Getränk seine ersten Erfahrungen in der Getränkeindustrie zu verdanken. Maximilian Wagner hat 2013 seinen Job beim Münchner „The Duke Gin“ an den Nagel gehängt, um mit Sebastian Brack, der bis dato die Marke „Thomas Henry“ aufgebaut hat, ein neues Zeitalter für den Vermouth-Aperitif einzuläuten. Was dann passierte, ist eine Unternehmer-Geschichte aus dem Bilderbuch. Der deutsche Vermouth hat die Bar-Szene im Sturm erobert. Extrem hohe Ansprüche an Qualität und Geschmack, sowie kreative Produktkonzepte haben für eine große Innovation auf dem Markt gesorgt. Mit Maximilian Wagner spreche ich in dieser Podcast-Folge nicht nur über die Zeit, in der er mit Sebastian an den Rezepturen für den ersten Vermouth feilte, sondern auch darüber, wie sie es geschafft haben, Belsazar so schnell im Markt zu etablieren und 2018 schließlich an den Weltmarktführer in der Spirituosen-Branche zu verkaufen. Wichtige Links zu dieser Folge Unternehmer Tipps von Maximilian Wagner: https://felixkranert.com/maximilian-wagner-belsazar/ Belsazar Webseite: https://www.belsazar.com/de-de/ Podcast Webseite: https://www.innovation-alchemist.com/ Kostenfreies eBook „Innovation Hacks“ https://bit.ly/37PG5fL Social Media Felix Kranert auf LinkedIn: https://www.linkedin.com/in/felixkranert/ Maximilian Wagner auf LinkedIn: https://www.linkedin.com/in/maximilian-wagner-b17b059a Belsazar auf Instagram: https://www.instagram.com/belsazar_vermouth/ Innovation Alchemist auf Instagram: https://www.instagram.com/innovationalchemist/ Feedback Wie hat dir diese Podcast-Folge gefallen? Ich freue mich von dir zu hören! Schreib mir einfach eine E-Mail an: feedback@innovation-alchemist.com

Heute gibt es nachträglich eine Schwarzwald-Aufnahme auf die Ohren. Waldemar war zu Gast bei Maximilian Wagner von Belsazar Vermouth. Max hat ihm erzählt was Wermut ist, was man damit machen kann, wieso es absolut als Trend-Getränk bezeichnet werden kann und wieso der Firmensitz in Berlin ist. Eine Erfolgsstory, die abermals zeigt: Wir brauchen mehr (Wer)Mut.

Max Wagner vom Berliner Belsazar Vermouth über die Aperitif-Kultur, seinen (Wer-)Mut bei der Belsazar-Gründung und weinfeine Sommerdrinks.

No one drinks vermouth on its own, do they? As UK Brand Ambassador for Belsazar Vermouth, our guest today, Fliss Gransden, is on a mission to right that wrong. Not only does it taste fantastic, but its low alcohol content means you could drink it all night! Founded in 2013, Belsazar Vermouth wants to change everyone’s opinion of what vermouth could be by making it all about the wine.  Vermouth has been around since the inception of the cocktail itself and almost always used as a mixer. Using the best wines from the South Baden region of Germany, the product is a complete transformation from the old stuff. It’s Fliss’s job to educate, not only the public, but the bartenders as to how to serve it. She reveals how she does it on the podcast today. Her background working in the most cutting-edge bars in town and her knowledge and passion for Vermouth make her the perfect person for the job.   Watch Fliss make the Rose Winter Tonic at Dirty Bones, Shoreditch here on our Youtube Channel   [content_boxes class="" id="cheat-sheet"] Find Belsazar Vermouth in our Liquor Cabinet! [/content_boxes] The cocktail menu at the Donovan Bar in Brown’s Hotel in London is one of the most creative in town. We have Head Bartender Ricardo Vecchio to thank for that. He is with us for our last podcast before the holidays, talking Snowflake Martinis and other Christmas Cocktails. Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld.  My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.) PS: Thanks to Dirty Bones Shoreditch for letting us film Fliss in their restaurant!

You go to Paris for the food and wine, but do you ever ask if there are French products in your cocktails? Well, under the tutelage of Soizic le Mercier, the team of the Intercontinental Paris Le Grand is promoting a whole new type of cocktail making in the City of Lights.   Soizic almost chose a career in sport, but with a whole family in hospitality, she really was destined to work exactly where she is. After twenty years behind the bar, she has seen it all and now is Bar Manager of one of the busiest hotels in Paris. You’ll find her team at the Intercontinental Paris Le Grand creating cocktails using Dubonnet, Chartreuse and Cointreau, but never Champagne! At least, not if Soizic can help it. As a true Frenchwoman, it pains her to see the good stuff being used as a mixer.   While raising a glass to Soizic, take a gander at the incredible ballroom, built 150 years ago, that was a contemporary of Claude Debussy, Auguste Lumière, Victor Hugo and the incomparable Sarah Bernhardt.   [content_boxes class="" id="cheat-sheet"] Find Dubonnet, Chartreuse & Cointreau in our Liquor Cabinet! [/content_boxes] Fliss Grandsen may have started her career in fashion, but was quickly seduced by the spirit world. Now as UK Brand Ambassador of Belsazar Vermouth, she is pulling it out of the mixer category and drinking it all on its own. Catch that next time on Best Sips Worldwide. Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld.  My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.)