.png)
In the vast realm of libations, there's a category that stands out for its distinctiveness and rich heritage – Fernet. So who is the current force behind the Fernet Hunter brand? Allow me to introduce Sebastian, affectionately known as "Baz."
In the vast realm of libations, there's a category that stands out for its distinctiveness and rich heritage – Fernet. Described as a contemporary Amaro, Fernet Hunter, with its innovative approach and reverence for tradition, redefines this unique category, offering a fresh perspective to both the seasoned and novice connoisseurs.
Amaro and Fernet are types of herbal liqueurs known for their bittersweet and aromatic flavours. Amaro, meaning "bitter" in Italian, encompasses a range of liqueurs made by infusing spirits with a blend of botanicals, resulting in various flavours. Fernet, a specific kind of Amaro, stands out with its intense bitterness, herbal complexity, and sometimes a hint of menthol. Both are enjoyed as digestifs, sipped neat or on the rocks, and are used to add depth to cocktails, reflecting their rich histories and distinct regional influences.
So who is the current force behind the Fernet Hunter brand? Allow me to introduce Sebastian, affectionately known as "Baz." His journey, like his approach to mixology, is a tale of innovation and adventure that stretches from the streets of the UK to the bustling metropolis of Hong Kong.
Hailing from the UK, Baz's story takes an unexpected turn as he graduated into the heart of a recession. With job opportunities scarce, he joined his mates travelling on a journey that would eventually lead him to Shanghai, a city teeming with untapped potential. Chasing adventure, his Asian journey became a tapestry of experiences as he immersed himself in the culture and flavours of different countries.
In 2012, Shanghai cast its spell on Baz. The city's dynamic energy and the allure of new markets opening wide captured his heart. Starting as a university teacher, Baz quickly pivoted to co-found an importing and distribution venture alongside two partners. This venture introduced China to an array of exciting spirits, including Aviation Gin, Fee Brother Bitters, and even the first Mezcal in the region.
With a thirst for knowledge and a knack for connecting with diverse cultures, Baz made his mark in Shanghai's finest bars. From Union Trading to EPIC, Baz became a familiar face – the "token white guy behind the bar" – humbly embracing various roles and learning the nuances of bartending from every angle.
In 2018, Baz's journey led him to the vibrant cityscape of Hong Kong. It was here that he crossed paths with Drinks 99, a meeting that proved serendipitous. From there, his trajectory led him to Seedlip, where he assumed the role of Brand Ambassador. However, his ultimate destiny awaited as he stepped into the world of Fernet Hunter, a brand he now champions as one half of a dynamic duo.
As I discussed Fernet Hunter with Baz, I realised the brand reflects Baz's eclectic journey – a fusion of cultures, flavours, and experiences that culminate in the truly unique brand.
The link which joins Austria and Hong Kong into Fernet Hunter's story is where Raph enters. With Austrian heritage and a life now woven into Hong Kong, Raph embodies the brand's global spirit. His path, from opening Zuma in Dubai to his present home in Asia, mirrors the trajectory of Fernet Hunter itself – a journey of passion, tradition, and embracing new horizons.
Rooted in Austria's distillation traditions, Fernet Hunter's production mirrors the dedication of farming – a labour of love that involves hard work, inventive solutions, and boyish fun. The twice-yearly distillation process, shaped by the region's temperatures, results in a liquid embodiment of craftsmanship and climate.
Presently Baz says a yuzu highball is his favourite. This cocktail embraces the elegance of simplicity, intertwining Fernet Hunter with the bright nuances of yuzu and a delicate infusion of shiso leaf-laden simple syrup, soda and lemon zest. The result, akin to a Collins, echoing the refinement of Japanese highballs, marries Fernet's character with the gentle allure of the East.
For those seeking deeper complexity, the Granit variation, distinguished by heightened bitterness, paves the way for creations like negronis.
The cocktail landscape in Hong Kong is witnessing intriguing shifts in preferences with tequila and rum emerging as the stars of the show. These spirited choices have captivated local taste buds and found their place at the heart of mixology. While attempts were made to elevate sochu to a prominent position, its expansive variety akin to wine has posed a challenge for a standout moment. Meanwhile, Hong Kong takes cues from Japan, with the popularity of matcha soaring. This vibrant trend reflects the city's appetite for distinctive flavours and cultural influences, adding a captivating layer to the ever-evolving cocktail canvas.
Baz describes the cocktail scene being all and everything here in Asia. The innovation of robots crafting cocktails and a resounding emphasis on sustainability mirror the global quest for unique experiences and eco-conscious choices. The concept of specialised spirit bars, devoted solely to the likes of tequila or gin are declining with what he describes as “pub bars” and “hotel bars that are not situated in hotels” being on the rise. This is epitomised by Public House in Taipei, which he said remained open through a recent typhoon due to the popularity. It’s also where bartenders drink which is always a good sign! Venues are serving a mix of classic cocktails and their own signature serves such as Greendoor Bar in Hong Kong, and Bar Leone which is based as an upmarket Tabacchi in Taipei.
For aspiring bartenders with dreams of adventure, Baz recommends making your way to Hong Kong. Consider seeking a sofa to crash on – hotels can be pricey, but food and coffee come easy on the pocket. Prepare for a world of exhilarating fast-paced dynamics, teeming with boundless opportunities waiting to be seized. What sets Hong Kong apart is its remarkable compactness – envision a landscape where you're surrounded by a rich cluster of bars within walking distance, and often even a handful within a single building. This condensed hub offers a unique platform for collaboration, inspiration and connections.
Among the invaluable pearls of wisdom that have guided his journey as a brand ambassador, one stands out as a beacon of insight: "Don't half ass it, be fully committed." “This mantra underscores the dual nature of the role,” explains Baz, encompassing both moments of glamour and gritty perseverance. To truly excel, one must embrace every facet of the job, understanding that success demands immersion, not just surface knowledge. Embracing opportunities with an adventurous spirit, even when challenges arise, nurtures growth and transformation. You must remember that being a bartender isn't solely about being an encyclopaedia of information; it's about weaving captivating narratives where every concoction is a story waiting to be shared.
Find Them:
@sebastianrobinson @fernethunter
Born from passion and nurtured with love, this delicious spirit is the brainchild of two visionary co-founders, Stephanie Jordan being one of them. As she sat in a charming café in Amsterdam chatting with me via Google Meet, her eyes sparkled with pride and excitement as she delved into the story of her beloved "baby," Avallen.
Enter Salut Salut, an intimate hole-in-the-wall Spanish wine bar. Despite its cosiness, Salut Salut has an impressive range of wines as well as a handful of spirits and predominantly NZ beers.
Cal Ross is the friendly face that greets you the second you walk into Parasol and Swing, or the wine pop-up downstairs, Brolly. His cheeky British banter and contagious laugh has gained him a reputation for impeccable customer service, which ended up winning him the Lewisham Award for Outstanding FOH for 2023. I sat down with him with a cocktail in my hand, as we often do, to ask about his past, present, and future in our thriving industry.