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‘Quiet revolution’ at local bars
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A quiet revolution is taking place in Shanghai's nightlife — the emergence of genuine whisky bars.
Classy and sleek, they offer a vast range of single malts and genuine blends and reflect growing optimism, having built up an exclusive class of devoted followers who enjoy superior social and economic status.
One of them is LAB Whisky & Cocktails, a split-level bar with a cozy, modern interior. The quiet entrance is a lit-up glass-bottle wall that sets the mood for a relaxed evening.
Here, LAB’s Chris Wang gives an insight on her whisky travelogue.
Q: What gave you the idea of starting a bar that essentially focused on whisky?
A: I began my journey of whisky more than 12 years ago in Taipei. I worked in a famous whisky bar there called “L’arriere-cour.” The owner, Steven Lin, is a whisky expert and also my career mentor. Steven led me into the world of whisky. I’ve learned a lot not only from him, but also from the market and the aficionados there. I moved to China’s mainland in 2009 spreading my whisky stories rather than just opening bars. I like to share my drinking experience with whisky ... and I am enjoying what I am doing now.
Q: What gives you the confidence that the whisky business can do well in China?
A: I always believe people pursue good food and drink in their lives, so those are likely to be accepted. All I am concerned about is how to promote and recommend whisky to my customers. I got a chance to help my friends open bars in Shanghai; that was the reason I came here. Now, even though I have my own bar, I focus on doing the things I like. I did not consider the market at first until I realized that more and more people here are getting used to whisky. They don’t just drink, but also have a full of desire to learn. Because of them, I got confidence.
Q: How did you win over the undecided customers?
A: I think people who like to drink are willing to try out different things. I also like to have some wine and beer as well, occasionally. I prefer to start with my recommendation to customers to try something new. Drinking is a very personal thing, but my duty is to make my customers know that there are other options they may like someday. Compared with wine, whisky is easy to approach and to learn. Wine talks about the differences in years and the places of production, climate and soil, etc. But, generally speaking, whisky has more specific features depending on their regions and which distilleries they are from. Everyone has his/her own drinking list but everything has to start from drinking, right?
Q: Have you seen a general shift in the drinking trends among your customers?
A: The customers are both men and women and their preferences are fruity and refreshing. Whisky that is smoky and peaty is also acceptable to them. The other thing worth mentioning is that foreigners, mostly American and European, come usually before dinner time while locals and Asians love to start their night late.
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