DR Debbian Spence-Minott, along with her team, launched the first-ever Jamaica Bartending Week and Expo from March 6-12. The grand finale was a bartending expo held at the Ranny Williams Centre, which was a huge success, showcasing the best Jamaican mixologists on the island. Dr Spence-Minott, president of The Jamaica Union of Bartenders and Mixologists (JUBAM) and head of The Academy of Bartending Spirits & Wines, sat down with us to share how she’s a trailblazer in the world of spirits.

Career and Education (C&E): How did you get involved in the world of spirits?

Dr Spence-Minott (DSM): I started J Wray and Nephew in 2006 as a marketer for the international brand’s portfolio; I continued when the company transitioned to Gruppo Campari. When the bartenders were knowledgeable about the cocktails, such as the history behind them, it helped sell the product so I became more excited about learning. My boss saw my interest and sent me to study at the Campari Academy. After leaving Gruppo Campari I launched my own academy, The Academy of Bartending Spirits & Wines, where I certify bartenders and mixologists and place them in jobs around the island.

C&E: What inspired you to launch Bartending Week (March 6-12)?

DSM: The inaugural Jamaica Bartending Week began out of the need to elevate the bartending and mixology industry. As the president of JUBAM we aim to raise the industry’s standard through education. We held a webinar and toured the community and style bars where we celebrated the bartenders, who are often Jamaican culture and hospitality gatekeepers. The bartending expo was the climax of a week of events and we were thrilled to see many people come together to experience the best of our island’s mixology scene.

C&E: How vital is bartending education, and what resources are available to aspiring bartenders through The Academy of Bartending Spirits & Wines?

DSM: The Academy of Bartending Spirits & Wines offers certification courses in beers, spirits and wines. These courses are designed to give students a comprehensive understanding of the different types of beers, spirits and wines, their production processes, tasting techniques,and serving methods. The curriculum includes theoretical and practical components, with hands-on training in mixology, wine service, and customer service. Upon completing the course students will have gained the knowledge and skills necessary to work as professional bartenders or sommeliers in the hospitality industry. The Bartending Academy may also offer workshops, seminars, unique beers, spirits and wine events.

C&E: How important was it to have the expo?

DSM: A bartending expo with a competition for mixologists to compete for [the title of] Best Mixologist in Jamaica was a significant event for several reasons. Firstly, it provided a platform for local mixologists to showcase their skills and creativity in front of a panel of industry professionals, which could lead to career advancement opportunities. In addition, competitions like these can help build a bartender’s reputation and create networking opportunities. The winner, Ryan Minto, received a cash prize but he also received respect from his peers and the industry.

Secondly, the competition highlighted the importance of mixology as an art form and the bartending industry as a whole. It brought attention to the profession and the expertise required to make high-quality cocktails. This could lead to a greater appreciation for mixologists and a better understanding of their craft among the general public.

Thirdly, the competition helped raise Jamaica’s profile as a destination for mixology and cocktail enthusiasts. This could attract tourists interested in experiencing the local bar scene and trying out new and innovative cocktails.

Overall, it was an important event that showcased the skills of local mixologists, highlighted the importance of the bartending industry, and promoted Jamaica as a destination for mixology enthusiasts. The event positively impacted the industry, the bartenders, and the country.

C&E: What are some of the critical challenges bartenders face in the industry?

DSM: Bartenders face several challenges in the industry, including competition, customer service, long working hours, and maintaining consistent quality. JUBAM supports its members in addressing these challenges by providing access to training and education, networking opportunities, and advocacy on their behalf.

In addition to training and education, JUBAM provides networking opportunities for its members, which helps them to build relationships with other industry professionals and stay connected to the broader bartending community. These connections can be invaluable for career advancement and allow members access to new industry opportunities.