From bartender to global ambassador for whisky

The Kenyan edition of the Diageo World Class Bartender of the Year competition was held last week and among the judges was GEORGINA ‘GEORGIE’ BELL, a global ambassador for luxury malts with Diageo. FERDINAND MWONGELA caught up with her during her stay in Nairobi.

How was the Kenyan edition of the Diageo World Class Bartender of the Year finals?

It was great. We were judging seven contestants for Kenya’s best bartender and the winner — Samia Joan of Art Cafe — will be going to Miami at the end of September to compete in the global finals against about 60 other bartenders from different countries for the Diageo World Class Bartender of The Year title.

That is a lot of people...

It is a lot of people and a lot of pressure. I think it is going to be fantastic for her. The competition itself is great. The level of competition in both Nairobi and Mombasa actually exceeded what I have seen around the world. What was fascinating is how the contestants were using local flavours and bringing them all together. You could see a lot of use of tropical fruits and chili. There has been an element of curiosity throughout.

Do you think she stands a chance at the global finals?

Yes. She’s got style, and she’s got a hunger and an appetite to learn more and improve. We will be sending her to Amsterdam for a boot camp where she will be with others. Our local brand ambassadors will also be training her. She stands a really good chance.

What will be next for whoever wins in Miami?

They become a global ambassador for World Class and they will spend the year flying around the world inspiring other bartenders for one year. They will be used as judges afterwards.

How did you become the global ambassador for Mortlach and Singleton?

Through my love for whisky and studying it and being part of the whisky community over the last five to seven years. I got a second degree in distilling.

Your first degree...?

My first degree was in Geography.

How did you go from geography to distilling?

(Laughs). It is quite a carpool, isn’t it? I was a bartender, just like Samia. Bartending in Edinburgh (Scotland), in competitions and whatnot. And when I graduated from geography, I thought, “Well, I love exploring the world and exploring new cultures.” But I had this other love for the cocktail industry, but I wasn’t good enough to be a career bartender. I can still stir up a mean old-fashioned (cocktail), but I wanted to specialise in a spirit and by that point I had kind of carved out interest in Scotch Whisky. So I decided to learn as much as I could about the category.

How much do you travel since part of your job is moving around the world? It sounds like a fancy job.

I travel about eight or nine months a year. It is funny because when I have my holidays, I also go travelling.

What do you think of the Kenyan whisky market?

I am really liking the whisky scene in Kenya. From what I have heard and what I have seen, especially from the World Class competition, there is this thirst for knowledge and curiosity. Whisky here doesn’t seem to hold the same stereotypes as it does in the rest of the word. People are genuinely curious about any boundaries, about what it should or shouldn’t be.

Which stereotypes are these?

Whisky traditionally is seen as an after-dinner drink... just for men... it is only for people of a certain generation... while actually it really is all encompassing. We have seen whisky shake off this image, but especially here in Kenya, it doesn’t seem to be there at all. We are also seeing a lot of women being involved in whisky here. From what I have seen, people do really want to drink up. From sitting down with two, three people, two or three groups, getting a bottle...

Does that speak to us as a nation? Because Kenyans have been accused of being a drinking nation.

It’s okay I am from Scotland, I think Scotland is accused of that too. Maybe that’s why I feel so much at home here.

Do you sometimes feel like your career is left of the centre — non-traditional?

No. That’s the first time I have ever heard that one. I am not your traditional... I was a bartender from 19 to 23. I loved it. Behind the bar, there is no gender and no age, you are a team. For me, women in whisky isn’t a rare thing.

How do you like Nairobi?

I think there is a true celebration feel here in the city. Everyone is very personable.

What did you know about Kenya before you came?

I didn’t really know what to expect. Not in a bad way, but I feel like if you come to a country expecting something and it doesn’t provide that, you feel let down. So now I travel without any expectations because then you can always be surprised and enjoy it.