Boris Ivan – brand ambassador of world’s most famous Sherry

During the Bar Convent in Berlin, we had the opportunity to talk with the brand ambassador of Gonzales Byass, Boris Ivan. BOris is one of the few bartenders who can boast of a degree in psychology. During his studies, he started his career as a bartender and decided to stay in the bar world. He is a connoisseur of the Japanese art of mixology, and has received several awards in the field of molecular mixology. During his rich bartending career, he did numerous private parties for stars including Jay-Z and Robbie Williams.

What is his job as a brand ambassador, how his career started and what Sherry is you can find out below.

1. I’m with Boris Ivan who is the global brand ambassador for Gonzalez, Gonzalez Byass.

   What is your job as a global brand ambassador?

My job is to travel the world and share the love about the spirits and basically whole portfolio of Gonzalez Byass. And of course with my bartender background, I’m trying to inspire bartenders how to use the new products, new techniques and kind of connect people from other parts of the world and share them love and knowledge.

2. We learned a lot from you about Sherry and Fino and Porto and Pedro Ximenez. What is important to know for bartenders that don’t use it a lot? How to use it and what is the product that you have to share with bartenders?

Absolutely. There was a good point, we should share more about the Sherries because it’s one of the categories which being present mainly in the cocktails in pre prohibition and prohibition era. However the Sherry it’s not really appealing category for bartenders because it was the category which was drunk by old people and that’s why it was related to older generation. A long story short, Sherry is fortified wine category from Spain, from Jerez, from dedicated area. It cannot be made anywhere else in the world.

3. You are from Slovakia, working as a bartender in London and doing a big promotion in the world for Spain product. How come? What is the what is your journey?

I moved to London in 2004 and I fell in love with industry. My background is actually different, I deegreed psychology and this is another funny element in my life. And of course, been bartending since then. Then I had kind of breaking point of my career and I was looking for new challenges. It was the moment when we catch up with the guys from Gonzalez Byass and we kind of fell in love with each other. And since then I said like, wow, I never wanted to be brand ambassador because I didn’t want to be linked with any brand. However, Gonzalez Byass offered me the family feel and it was the global company with a really lot of things to improve in terms of cocktails and spirits. Now I’m trying to share everything what I learned in London over the last 18 years.

4. How many Cherry companies are in Jerez?

There is a lot of Sherry houses in Jerez, around 60 producers in general. So of course not everybody’s big inside as ours because we are one of the leaders. As I mentioned we aren’t popular just because of the producing wines and beautiful Spirits, but also because we are seasoning on and we offer barrels for Scotch whiskey producers. And we are very famous in that side of the business because we have the finest casks, finest products and we try to collaborate always with others.

5. And tell me two cocktails that you will advise bartenders to use with Sherry.

Honestly, Bamboo and Adonis. The most classic, most simple and most delicious cocktails you can find. So what is the Adonis? Adonis was created in Waldorf Astoria NY.
It was created because of Adonis musical, really simple, equal part of Tio Peppe and sweet Vermouth with couple dashes of Angostura bitters. Stirred straight up garnish with orange zest. Bamboo, on the other hand, was created in Yokohama in Japan by German bartender and his dry version. So Bamboo is equal part of Tio Peppe and dry Vermouth with orange bitters. Stired and straight up in the martini glass. And of course garnish with a bit of lemon to enhance a little bit of oils from citrus.

6. You mentioned Tio Pepe in two recipes. Explain what Tio Pepe is.

First final Sherry exported outside of the Spain. It  is basically the Sherry which is with alcoholic level up to 16% ABV and it’s been aged in solar system. So continuous blending of older and younger expression of the cherries and it’s been aged under floor of the yeast. Floor of the yeast is the good bacteria which protects the wine from oxidation and add additional flavors.

7. Some other recommendation for bartenders. How to improve presence of Sherry in the bar?

Absolutely. Honestly. First, first focus on on. Try to study. Studying is is the key. The information and knowledge is the key for every single bartender. As bartenders be yourself. Try to study and try to educate by giving and sharing your experience with your guests. Treat your guests as a guest, no customers. And enjoy what you do.

Thank you Ivan on your time.