Flair Bartender star Piyush Bora

Introduction

To get behind the bar where I feel my excellent Guest service skills with extreme level of Flaring and outgoing personality would be a great asset to any establishment and its clientele. Qualities / Areas of Effectiveness 

Responsible and reliable with strong organizational skills 

Able to work without supervision independently or in a group setting 

Quick learner with excellent people skills 

Effective at multitasking and thrive in a fast-paced environment 

Ability to communicate effectively with management and customers alike 

• In-depth knowledge to assess, anticipate and meet multiple guests’ requirements at high quality standards
• Hands-on experience in keeping the bar stocked and sanitized while always providing welcoming and caring service
• Able to adhere state and company standards for serving beverages
• Profound capability of performing true hospitality and guest services
• Demonstrated ability to help guests in choosing menu items, taking orders and making guests feel taken care of throughout their visit
• Thorough understanding of adapting to different personalities of guests and co-workers without losing attention
• Flaring for Entertaining guests, clientele or audiences with the manipulation of bar tools and liquor bottles in tricky, dazzling ways.
• Manipulating flaming liquors or even performing close-up magic tricks (Bar Magic)
• Outdoor Beverage Catering & Bar Take overs.

Piyush Bora (Flair cum Mixologist)

Work Experience in Bar 

Hotel Ramada 

Chakarata Rd, Dehradun, Uttarakhand 

Worked as Flair Bartender 

• 52 well-appointed rooms but also a range of trendy dining options
• indoor and outdoor spaces for corporate & social activities
• White Horse Bar have Good collection of Whiskey & wines

Work Profile 

• Prepared reports to present to daily service board regularly.
• Prepared schedule for bar activities as per operations requirement.
• Prepared drinks as per recipes and S.O.A. guidelines.
• Managed requisition forms and replenished any shortages to stock.
• Managed all work assignments for everyday bar jobs.
• Performed all activities in bar opening and closing checklist.
• Meet up with guest & know choices.
• Flaring & Guest attraction.

Opal Lounge 

International Trade Center, Dehradun, Uttrakhand 

Worked as Flair Bartender 

• Lounge & Fine dine Setup restaurant & Bar
• Drinks & Foods Events.
• Multi Cuisine Restaurant.
• 5 Bartenders Served.
• 150 above alcohol Brands.
• Flaring and Appearance.
• Different Mixes & Recipes in the Bar.
• Bar Competitions.

Certifications & Achievements 

Mix to Fix Internal Competition 2017 from Bar Academy of Doon

Monin Master Class from Bar Academy of Doon

Illusion Flair Forever Championship 2020 in Nepal

Participant Flair competition 2017 from Tito,s Bar Academy 

Liquid Mastro Flair Championship 2019 at Nepal

Most Innovative Bartender Competition 2017 from Delhi Cocktail Week

Participate Mixology Workshop 2018 From Davinci Gourmet

IFBA Flair & Mixology Championship 2019 from IFBA

IFBA Flair Challenge 2019 from IFBA

Participation of Competition from Monkey Shoulder

Certificate of Appreciation from IMS Unison University

Job Responsibilities 

Prepared reports to present to daily service board regularly. 

Prepared schedule for bar activities as per operations requirement. 

Prepared drinks as per recipes and S.O.A. guidelines. 

Managed requisition forms and replenished any shortages to stock. 

Managed all work assignments for everyday bar jobs. 

Performed all activities in bar opening and closing checklist. 

Participated in bimonthly meetings within department and resolved all issues. 

Coordinated with suppliers to order supplies for operation team. 

Administered everyday training activities of bar staff for beverage service. 

Assisted to minimize all costs for bar operations and stocks. 

Ensured compliance to all hygiene standards and personal appearance guidelines. 

Skills in bar 

Way of wine Serve 

Exotic Cocktails 

Working Flair 

Eatable Alcohol Production 

Classic & Signature Cocktails 

Barista & Coffees 

Processing of Wine & Spirits 

Mock tails, Smoothies 

Fire work Flaring 

Nitrogen Presentation 

Free Style Flaring 

New Bar Open & Setup 

Strong Paper Work 

Garnishes 

Infusions & Molecular 

Bar Tricks & Techniques 

Bar Lab Work 

Flair Competition 

Bar Take Over

My Cocktails

Extra Curricular Activities 

• Flavored Syrups by Extract base of Ingredients.
• Making Alcoholic Sundae, Milkshake.
• Experiments pickles, Eatable Oil, Jam, Ketchup, Vinegar etc.
• Enhance  Flavor with alcohol in Bar.
• Experiments with Flavored Smoke in Drinks.
• Presentation with Unique Things in Bar.
• Used Discard things for Decoration & Needful for operation at Bar.
• Giving Flaring Training  & Classes.
• Homemade Bitters, Syrups, Tincture & Distillation.

My YouTube Links 

• Life Page Carrier talk about Flair Bar tending
• Liquid Mastro Flair Championship 2019
• Flair performance in IFBA
• Goa Flair Challenge
• Tito's Bar academy Flair performance
• Duo Flair performance

Please Click in Hyperlink and see my videos in You tube

Barrel or Cask

Barrel or Cask 

A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wood or metal hoops.

Modern wooden barrels for wine-making are made of French common oak (Quercus robur) or white oak (Quercus petraea) or from American white oak (Quercus alba) and typically have standard sizes: "Bordeaux type" 225 liters (59 US gal; 49 imp gal), "Burgundy type" 228 liters (60 US gal; 50 imp gal) and "Cognac type" 300 liters (79 US gal; 66 imp gal). Modern barrels and casks can also be made of aluminum, stainless steel, and different types of plastic, such as HDPE.

Someone who makes barrels is called a "barrel maker" or cooper. Barrels are only one product of cooperage. Coopers also make buckets, vats, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, troughs and breakers.

Barrels have a variety of uses, including storage of liquids such as water, oil, arrack, and sake. They are also employed to hold maturing beverages such as wine, cognac, armagnac, sherry, port, whiskey, and beer. Other commodities once stored in wooden casks include gunpowder, meat, fish, paint, honey, nails and tallow. Early casks were bound with wooden hoops and in the 19th century these were gradually replaced by metal hoops that were stronger, more durable and took up less space. The term barrel can also refer to roughly cylindrical containers or drums made of modern materials like plastic, steel or aluminium.

History

An Egyptian wall-painting in the tomb of Hesy-Ra, dating to 2600 BC, shows a wooden tub made of staves, bound together with wooden hoops, and used to measure corn. Another Egyptian tomb painting dating to 1900 BC shows a cooper and tubs made of staves in use at the grape harvest. Palm-wood casks were also reported in use in ancient Babylon. In Europe, buckets and casks dating to 200 BC have been found preserved in the mud of lake villages. A lake village near Glastonbury dating to the late Iron Age has yielded one complete tub and a number of wooden staves.

The Roman historian Pliny the Elder reports that cooperage in Europe originated with the Gauls in Alpine villages where they stored their beverages in wooden casks bound with hoops. Pliny identified three different types of coopers: ordinary coopers, wine cooper
s and coopers who made large casks. Large casks contain more and bigger staves and are correspondingly more difficulty to assemble. Roman coopers tended to be independent tradesmen, passing their skills on to their sons. The Greek geographer Strabo records wooden pithoi were lined with pitch to stop leakage and preserve the wine.

Beverage maturing

An "aging barrel" is used to age wine; distilled spirits such as whiskey, brandy, or rum; beer; Tabasco sauce; or (in smaller sizes) traditional balsamic vinegar. When a wine or spirit ages in a barrel, small amounts of oxygen are introduced as the barrel lets some air in (compare to micro oxygenation where oxygen is deliberately added). Oxygen enters a barrel when water or alcohol is lost due to evaporation, a portion known as the "angels' share". In an environment with 100% relative humidity, very little water evaporates and so most of the loss is alcohol, a useful trick if one has a wine with very high proof. Most beverages are topped up from other barrels to prevent significant oxidation, although others such as vin jaune and sherry are not.

Beverages aged in wooden barrels take on some of the compounds in the barrel, such as vanillin and wood tannin. The presence of these compounds depends on many factors, including the place of origin, how the staves were cut and dried, and the degree of "toast" applied during manufacture. Barrels used for aging are typically made of French or American oak, but chestnut and redwood are also used. Some Asian beverages (e.g., Japanese sake) use Japanese cedar, which imparts an unusual, minty-piney flavor. In Peru and Chile, a grape distillate named pisco is either aged in oak or in earthenware

Wine

Some wines are fermented "on barrel", as opposed to in a neutral container like steel or wine-grade HDPE (high-density polyethylene) tanks. Wine can also be fermented in large wooden tanks, which—when open to the atmosphere—are called "open-tops". Other wooden cooperage for storing wine or spirits range from smaller barriques to huge casks, with either elliptical or round heads.

The tastes yielded by French and American species of oak are slightly different, with French oak being subtler, while American oak gives stronger aromas.To retain the desired measure of oak influence, a winery will replace a certain percentage of its barrels every year, although this can vary from 5 to 100%. Some winemakers use "200% new oak", where the wine is put into new oak barrels twice during the aging process. Bulk wines are sometimes more cheaply flavored by soaking in oak chips or added commercial oak flavoring instead of being aged in a barrel because of the much lower cost.

Sherry 

Sherry is stored in 600-liter (130 imp gal; 160 US gal) casks made of North American oak, which is slightly more porous than French or Spanish oak. The casks, or butts, are filled five-sixths full, leaving "the space of two fists" empty at the top to allow flora to develop on top of the wine. Sherry is also commonly swapped between barrels of different ages, a process that is known as solera.

whiskies

Laws in several jurisdictions require that whiskey be aged in wooden barrels. The law in the United States requires that "straight whiskey" (with the exception of corn whiskey) must be stored for at least two years in new, charred oak containers.Other forms of whiskey aged in used barrels cannot be called "straight".

International laws require any whisky bearing the label "Scotch" to be distilled and matured in Scotland for a minimum of three years and one day in oak casks.

By Canadian law, Canadian whiskies must "be aged in small wood for not less than three years", and "small wood" is defined as a wood barrel not exceeding 700 liters (150 imp gal; 180 US gal) capacity.

Since the U.S. law requires the use of new barrels for several popular types of whiskey, which is not typically considered necessary elsewhere, whiskey made elsewhere is usually aged in used barrels that previously contained American whiskey (usually bourbon whiskey). The typical bourbon barrel is 53 US gallons (200 l; 44 imp gal) in size, which is thus the de facto standard whiskey barrel size worldwide. Some distillers transfer their whiskey into different barrels to "finish" or add qualities to the final product. These finishing barrels frequently aged a different spirit (such as rum) or wine. Other distillers, particularly those producing Scotch, often disassemble five used bourbon barrels and reassemble them into four casks with different barrel ends for aging Scotch, creating a type of cask referred to as a hogshead.

Brandy

Maturing is very important for a good brandy, which is typically aged in oak casks. The wood used for those barrels is selected because of its ability to transfer certain aromas to the spirit. Cognac is aged only in oak casks made from wood from the Forest of Tronçais and more often from the Limousin forests.

Tequila

Some types of tequila are aged in oak barrels to mellow its flavor. "Reposado" tequila is aged for up to one year, "Añejo" tequila is aged for up to three years, and "Extra Añejo" tequila is aged for at least three years. Like with other spirits, longer aging results in a more pronounced flavor.

Balsamic vinegar

Traditional balsamic vinegar is aged in a series of wooden barrels.

Tabasco sauce

Since its invention in 1868, the pepper mash used to make Tabasco sauce is aged for three years in previously used oak whiskey barrels.

Beers

Beers are sometimes aged in barrels which were previously used for maturing wines or spirits. This is most common in darker beers such as stout, which is sometimes aged in oak barrels identical to those used for whiskey. Whisky distiller Jameson notably purchases barrels used by Franciscan Well brewery for their Shandon Stout to produce a whisky branded as "Jameson Cask mates". Cask ale is aged in the barrel (usually steel) for a short time before serving. Extensive barrel aging is required of many sour beers.

Soft drinks

Vernors ginger ale is marketed as having a "barrel-aged" flavor, and the syrup used to produce the beverage was originally aged in oak barrels when first manufactured in the 19th century. Whether the syrup continues to be aged in oak is unclear.

Angels' share

"Angels' share" is a term for the portion (share) of a wine or distilled spirit's volume that is lost to evaporation during aging in oak barrels. The ambient humidity tends to affect the composition of this share. Drier conditions tend to make the barrels evaporate more water, strengthening the spirit. However, in higher humidity, more alcohol than water will evaporate, therefore reducing the alcoholic strength of the product. This alcoholic evaporate encourages the growth of a darkly colored fungus, the angels' share fungus, Baudoinia compniacensis, which tends to appear on the exterior surfaces of most things in the immediate area.

Barrel Vs Cask

Casks are like the middle children of the aged spirits world. They don’t have the upscale industrial aura of the shining beacons of the spirits world — the stills that produce the spirits. Nor have they the multi-sensory appeal of the finished whiskey.

But casks play a huge role in helping shape the final flavor profile of not only spirits aged in them, but wine and beer, too. They can impart flavors as wide-ranging as vanilla, coconut, and oak, and — when charred on the inside — help charcoal filter the spirits into smooth-sipping glory.

The first thing to know about “barrels” for spirits is that this term is not technically a catch-all for any vessel used to age spirits. Rather, a “barrel” is a specific term of art in the beverage industry referring to a 50–53 gallon (180–200 liter) cask, often made of white oak.

For the all-encompassing term for the vessel that you age spirits in, “cask” is the preferred nomenclature.

Kind of like how we learned in kindergarten that all squares are rectangles, but not all rectangles are squares, the same holds true here: all barrels are casks, but not all casks are barrels.

main types to know for the purposes of American whiskey are:

Gorda 

 185 gallons. Made from American oak. Their large size makes aging a long and arduous journey through the decades (less oak surface area coming into contact with the liquid), so these casks are perhaps best used to marry different whiskeys.

Port Pipe 

172 gallons. With European oak as their base, these cylindrical (dare we say “pipe-like”?) casks first age port and often reinvent themselves as second use barrels in Scotch distilleries. More recently, American craft distillers have taken a liking to them in helping expand American whiskey’s flavor horizons.

Sherry Butt

 126–132 gallons. For ages, Scotch (and some Irish whiskey) distillers have looked to ex-sherry casks to finish their distillates and create some damn fine Scotches: Glendronach 12, Glenfarclas 15, Aberlour 10. Finishing Scotch in sherry casks has become so popular that a cottage industry in Spain has sprung up to cooper these European oak, slender casks; age unmarketable sherry (i.e. low-grade) sherry in them for 3 years; then distill the sherry into Spanish brandy. (For a nice look at why Scotch boomed in the 20th century while Irish whiskey wilted.

Hogshead 

59–66 gallons. Made from ex-bourbon barrels, often repurposed. Used especially in Scotland, coopers make hogsheads by taking apart ex-bourbon barrels and reassembling them into slightly larger casks with new ends. The slightly larger size of the hogshead allows distillers to store more barrels per square foot in their rick houses. From whence did these porcine vessels derive their name, you may ask? From a 15th century English term “hogges head”, a unit of measurement at the time equivalent to 63 gallons.
American Standard Barrel — 50–53 gallons. Constructed from new American white oak or (less often) European oak, American Standard Barrels are the go-to cask used by the most well-known bourbon distillers like Four Roses and Heaven Hill. Craft distillers, on the other hand.

Quarter Cask 

13 gallons. Manufactured to precisely 1/4 the size of an American Standard Barrel, quarter casks provide distillers with a method by which to more quickly age distillates. Quarter casks are the same proportions as American Standard Barrels, but with 1/4 the amount of whiskey in each, the increased surface area of oak to liquid helps age whiskey more quickly. Notable proponents of the Quarter Cask include American craft distilling scion Tuthilltown with their Hudson Baby Bourbon, and esteemed Scotch producer Laphroaig.

Barracoon 

1 gallon. Roughly the size of the small oak ASW barrels you may have seen in local bars or available for purchase in our shop, the amount of wood in contact with such a small volume of liquid seriously fast-tracks the aging process. Not always optimally, either.

I'm sure all of this has you wondering what types of casks we'll be using. Well, for starters, we'll try a combination of quarter casks and American Standard Barrels. As we build up stocks, we'll move to mostly American Standard Barrels. That said, we'll also roll out some unique finishing methods in the not-so-very-distant future. We'll reveal those later, so be sure to stay connected with us by signing up for our email list or following us on social media.



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