Spirit-Sponsored Seminar: From Soil to Service: Built Better. Poured better
Presented by Ramsbury Rum
Speaker: Mikul Kalyan
Sustainability is one of the most talked about concepts in today’s spirits industry. But beyond certifications and marketing claims, what does it actually look like in practice, and what happens when brands and bars share that responsibility?
This interactive seminar explores sustainability from production to bar service. Using Ramsbury Distillery as a case study, we examine operational sustainability at its core, including estate grown grain, closed loop farming, by-product reuse and full supply chain transparency. Rather than focusing on sustainability as a brand narrative, the session highlights the structural decisions and long term systems that genuinely reduce impact and ultimately shape flavour in the glass.
The second half shifts to the bar perspective through a live panel featuring Alex Skärlén and Ola Carlson of renowned cocktail bar Lucy’s Flower Shop, recognised in World’s 50 Best Bars 2022, alongside a leading voice from the Toronto cocktail scene. Together, they will offer both local and international perspectives on how sustainability is implemented in daily bar operations.
The discussion will be accompanied by serves from the two most recent winners of the Ramsbury Martini Masters, Nick Incretolli of Library Bar, 2024, and Tina Huang of Gift Shop and Mother, 2025. Both were judged on sustainability as part of their winning entries and will present cocktails that reflect responsible sourcing, waste conscious techniques and commercially viable thinking in practice.
Together, brand, bar owners and bartenders explore how sustainability moves from soil to service while balancing creativity, margins, guest expectations and operational realities.
Blending tasting, discussion and audience engagement, this seminar positions sustainability as part of the craft itself, a shared responsibility between distillery and bar that is ultimately reflected in the quality of the final serve.
