Name: Reinhard Pohorec

Years in the business: 3

Official Job Title: Bartender

Born: 30.09.1988

Currently resides: Vienna, Austria

Current work locations: “Spirits journey” (Independent wine and spirits consultant), “Tür 7” (new bar to be opened soon)

How and why did you become a bartender and what other things are you passionate about besides bartending?

– Without any knowledge about Riesling, Chardonnay or wine/spirits in general, I attended the basic seminar at the WSET simply because my socio economics studies didn’t fulfil me. Tasting, smelling and linking all that with theoretical knowledge infected me like a virus and especially foritfied wines and spirits became my particular field of interest. Suddenly I was sitting in the Diploma in Wines and Spirits course (WSET), besides getting “my hands dirty” and putting everything into action as a bartender at one of Vienna’s oldest classic American Bars, “New York New York”.

Where did you learn your craft/from whom and tell us what they taught you? 

– First Austrian Bartender School, basic knowledge, foundations! New York New York Bar, Vienna, Farhat Ellouzi is probably one of the most experienced and longest serving bar captains and hosts in the country, a true gentleman. He told me what it means to be a humble server, being “of service” and “good old values”. It was tough but I wouldn’t want to miss a single second, I’m very thankful.

Kan Zuo, Andreas Obermeier, my friends and colleagues from the Vienna Bar Community, lots of books and gurus like Gaz Regan, Erik Lorincz, Alex Kratena. Apart from that, I think we keep learning every single day and no school or course can tell you how to tend bar. You have to be openminded, eager to learn, always listening, stay humble and love what you do!

Industry experience: Only 3 years. Every single step of my spirits journey is part of me, part of my history, it all comes together as one: the point I’m standing at right now. Humble and thankful I can say that at the age of 25 I’ve gained lots of experience and met amazingly inspiring people.

It means a lot to work your way up from barback, server and finally behind the stick at an iconic place like the Savoy’s American Bar.

I love diversity. I have worked with handicapped pupils, studied socio economics besides working as a skiing instructor in Salzburg, I have tried all sorts of sports and games, including snooker, golf and bowling. I was close to become professional drummer, took singing lessons, I still play guitar and work on a few studio productions. My family and my background mean the world to me and I constantly try to “give something back” of the luck, happiness, freedom my life is blessed with. At a very young age I had to climb the highest mountains, go and learn the very hard way, challenging every single aspect of my life. But it helped me to grow personally and professionally, it’s all part of my spirits journey.

Describe your approach to making cocktails in one word and tell us why that defines your style.

– Living in a world of aroma, taste and flavour, it’s all around and throughout me. I think it, eat it, sleep it, dream it, live it…

I think I have a rather unconventional culinary approach to mixing ingredients. Due to my tasting experience and aroma database (in my head), I know how different combinations will turn out, without ever having tasted them before. I simply know how the drink will taste in the end. Apart from that I always say: keep it simple stupid, highlighting a few main components and great quality ingredients is better than overloading everything.

How does a competition like this help you career-wise and on a personal level?

– World Class for me is about sharing passion, knowledge, meeting old and new friends. It’s about living and celebrating bar culture and our beloved craft. Apart from that I am happy and thankful to show other my people my unusual approach and probably offering them new aroma sensations.

You are soon one of finalists competing in the global final. What made your creation stand out at this edition of Diageo Reserve World Class German and Austrian finals?

This competition is not about one particular drink, a promotion or just one spirit / liqueur. World Class is a bartender’s competition, looking for personalities, craftsmen, a bit of showmanship, skill, highlighting individuals and their unique style – that’s also what makes it the most difficult, diverse, interesting and challenging event in this industry!

What is your biggest challenge in the competition yet?

– Not getting completely overwhelmed by the thankfulness, joy and happiness I feel every single day because I am honored to represent my country, our beloved craft, myself and the “spirits journey” at the Global Finals, being part of the family which is World Class.

How do you prepare for the global final?

This would probably take a couple more pages A4 anyway, to give you a short insight: attention to detail, always being humble and authentic!!

FUN FACTS:

What is the best drink after a f****** hard shift?

– Tap water

Favorite song of all times?

– “You and I”

In your wardrobe which garment is your favorite?

– Handkerchiefs, all sorts of.

What is the best pick up line that you have heard?

– Normally I like to politely introduce myself to the person I meet, everything else comes next.

If bartenders had superpowers, what would yours be?

– What I call “the absolute palate” … working on it, though!

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