Jez Carreon of Singapore Crowned World's Most Sustainable Bartender by Flor de Caña

Jez Carreon: The World's Most Sustainable Bartender

In a remarkable event that celebrated creativity and sustainability in mixology, Jez Carreon, a talented bartender from Singapore's Employees Only Bar, was crowned the world's most sustainable bartender by Flor de Caña on February 27, 2025. The accolade came following a thrilling final at the luxurious tropical islands of Granada, Nicaragua, where 18 of the world's top mixologists gathered to compete in the fourth edition of the Sustainable Cocktail Challenge.

The Vibrant Finale

The finale showcased a variety of innovative cocktails, each designed to reflect sustainable practices and flavors. Contestants from numerous countries, including Mexico, the United States, Costa Rica, the United Kingdom, France, Spain, and Japan, presented their creative concoctions, emphasizing the importance of using local ingredients and environmentally friendly materials. Jez stood out among his peers, impressing judges with his exceptional skills and passion for creating sustainable cocktails.

Jez's winning cocktail, aptly named "Nicaragua is Calling," highlighted local ingredients native to Singapore—such as corn, coconut, and pineapple—paired with Flor de Caña 12-Year-Old Rum. In an admirable environmentally conscious decision, the beverage was served in a sustainable jicara cup and featured a biodegradable coaster made from cocktail remnants. This thoughtful approach not only elevated the cocktail's presentation but also demonstrated Carreon's commitment to eco-friendly practices.

A Moment of Triumph

Reflecting on his achievement, Jez expressed his overwhelming joy, stating, "I feel incredible. What once seemed like a distant dream, something I never thought possible, has become a reality. This is truly a pivotal moment in my career. I’ve made my loved ones proud, and I can finally say I am the best in the world at what I do." His heartfelt words resonate with many aspiring bartenders, highlighting the potential of dedication and hard work in achieving one’s dreams.

The Esteemed Judges

The judging panel for this prestigious competition included industry experts such as Danil Nevsky (2nd place in Bar World 100), Patrick Pistolesi (founder of Drink Kong Master), Gina Barbachano (manager at Hanky Panky), and Marcus Voglrieder (Corporate Beverage Director at Nobu Restaurant Group). They evaluated each cocktail based on taste, aroma, appearance, storytelling, creativity, and adherence to sustainable practices, ensuring that only the most exceptional concoctions prevailed.

Coming in second was Andrea Pagliarini from Paradiso Bar in Spain, with Simone Sacco from Piano35 Ristorante Bar in Italy clinching third place. These talented bartenders also showcased outstanding craftsmanship and innovation throughout the competition.

A Movement Towards Sustainability

The Sustainable Cocktail Challenge spans over 30 countries and serves as a testament to Flor de Caña’s long-standing commitment to sustainability. Known for being the world’s first certified carbon-neutral rum sourced through fair trade, Flor de Caña operates with 100% renewable energy, captures all CO2 emissions generated during fermentation, and has planted over one million trees since 2005.

This initiative not only highlights the importance of environmental stewardship in the hospitality industry but also encourages bartenders globally to adopt sustainable practices while crafting their signature drinks.

Conclusion

Jez Carreon's victory at the Sustainable Cocktail Challenge is a powerful reminder of the impact that creativity and sustainable practices can have in the world of mixology. As bartenders continue to innovate, the importance of protecting our environment becomes ever clearer—making this victory not just personal for Carreon but a celebration for the entire bartending community.

For more information and to witness the creativity of these talented bartenders firsthand, stay tuned for future updates and upcoming events showcasing sustainable mixology practices.