Focus on Valerie Alvarado
Today we’d like to introduce you to Valerie Alvarado. Valerie is a native of Denver, Colorado and has been a bartender since 2009. We talk to her about how she got into the bar industry and what she is doing now.
My interview with Valerie
Valerie, you are a world traveller, in college you travelled to Southeast Asia, Australia and New Zealand, when did you get the inspiration to start bartending?
I started bartending while paying my way through college and I quickly understood how wonderful it was- being surrounded by great co-workers and guests. It was flexible enough to allow me to do some short trips, then I was able to earn enough for extended travel around the globe. While living abroad it was an absolutely incredible way to immerse myself in the people, culture, flavors, and spirits of that country.
What did you study in college and did that help you in your career today?
I considered biochemistry, then began on the pathway towards photography initially. They both offered a level of creativity and challenge I couldn’t get enough of! I paused to globe trot for a few years, then came back to the States to work on my spirits knowledge. I enjoyed finding solutions. For example, when considering how I’d like to build a cocktail, I thought about: how do I want to build and create the various components so that it feels effortless, yet leaves a wonderful memory.
I understand you went to New York to do the very difficult BAR (Beverage Alcohol Resource) exam, can you walk us through that process, and how did it go?
It was certainly difficult, but incredibly rewarding! I was offered the opportunity shortly after beginning to bartend at Williams & Graham and couldn’t pass up the chance. It was then a blazingly fast few months of studying and preparing for a week of complete spirits immersion. I was packed to the gills with color-coded note cards varying from the complete history of spirits to pages of digital blind tasting sheets. The test is as hard as you’d expect it to be after months of studying and a week of sunrise to sundown learning on top of that, but I passed!
How long were you a bartender and when did you get the chance to work for Pernod Ricard? In what capacity?
I’d been mixing up cocktails behind the bar for about 10 years before moving to work for Pernod Ricard as Agave Ambassador. I’d worked in sports bars, beer bars, fine dining and craft cocktail bars; all of them with what became my work family at each place. So making the shift to the corporate world was certainly daunting, but I don’t regret it! It’s been an absolute pleasure representing these wonderful spirits and working with some of the most dedicated, humble, and hard-working individuals.
During the lockdown, how were you able to continue your role as ambassador and educator for agave spirits?
I think the lockdown was a huge shift for us all, and took quite a bit of time for us to recognize just how long we’d be separated from sharing drams and hugs again. So I began to shift towards virtual moments with others - doing cocktail classes, educational calls, and talking about the state of the industry. All through my poor laptop, who had to bear the brunt of far too many bad dad jokes in my calls (laughs).
Your name makes me think you have Mexican heritage, has that been an advantage in your role at Pernod Ricard?
I’m not entirely sure if that’s played a role in my position as Agave Ambassador. I think it was more the case that the position was open in my market and given my spirits knowledge, it was a fit.
As an American, what is it like to work for a French company, Pernod Ricard?
It’s been wonderful to work for a company based in another country. While the day to day is the same, there’s still a sense of core values that are a bit different. Conviviality is key, where raising a glass together and a sense of community are important. It seems like such a simple notion, but time spent with others is fundamental, and often, a beverage is part of that. There’s a small but noticeable shift in working for a French company, just a slower or more appreciative pace that I really enjoy.
Agave spirits are on top of mind for many bartenders today. What are the common misconceptions that arise between tequila and mezcal?
There’s often a confusion on how mezcal gets its characteristic ‘smokey’ flavor and once it’s explained as a method of cooking, it clears up much of the confusion. It’s also sometimes a question of the types of agave used. Only Blue Weber is used for tequila, and a wide range for mezcals, sometimes it's a bit easier to use wine as a comparative tool.
What are some surprising ways that agave spirits are being used in cocktails today?
Some cocktail uses for agave I’ve noticed recently that I’ve enjoyed are as the base of a martini with a bit of vermouth or Lillet. It seems bold to have such a tequila/spirit forward drink, but it really does an incredible job of highlighting the citrusy, earthy, roasted agave flavors in tequila that are nuanced and worth multiple pensive sips.
What are the soft skills and hard skills you need to get a job as a brand ambassador or educator for a brand?
There’s definitely a mix of both in this position. As far as hard skills go, the ability to present information in an engaging way to any audience is key. Along with computer, technical, budgeting, marketing, project management, and travel/time management are all pivotal. There are just as many, if not more soft skills necessary to be an ambassador or educator. Working in hospitality for years certainly helped to hone in on working with others and understanding their needs and how to connect.
What advice would you give to someone starting out in the bar industry?
Have fun! It’s such a wonderful industry and the people you will meet along the way will be unlike any other. There are countless resources available to you if you’d like to consider working towards craft cocktails, hotels, spirits production, or becoming a spirits nerd. The support in this community is overwhelming and making the day of any of your guests will be so rewarding.
When you are able to travel again, what is the first foreign country on your list?
Oh my goodness, so many! I love to scuba dive, so often look for that as my compass. However, I find that opportunities pop up easily and often to go to some far flung places around the world. I’ve had Kilimanjaro on the list with some friends for a bit, I’d love to gaze into some Great White shark’s eyes again, and get my hang gliding certification so I can jump off some mountains while I’m there!
Five questions for Valerie
Brown or white spirit?
Can I please have a sip of both?
Your superpower?
Puns.
If you were a bar tool, which one would you be?
A wine key. Adaptable to any use and handy in any environment.
A passion that has nothing to do with the drinks industry
Scuba!
How do you think people describe you in 3 words
Adventurous. Gregarious. Spicy.
Where you can find Valerie
Instagram: @Your.Spiritual.Advisor
Email: Valerie.Alvarado@Pernod-Ricard.com