VICENÇ MORA
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VICENÇ MORA

BARTENDER / ENTREPRENEUR

Hard-working, creative, irreverent and someone with a character. at the same time, I’m lucky to work in an industry that I like and in the town I’ve chosen to live in, La Seu d’Urgell, where I can express that creativity and provocativeness in Palau Glops Cocktail Bar, where he is Bar Manager and Head Mixologist.

Vicenç Mora interviewed by Teichenné

HELLO VICENÇ MORA, HOW WOULD YOU DESCRIBE YOURSELF?
Hard-working, creative, and irreverent but in a good way. A friend to my friends, and someone with a character. And, at the same time, I’m lucky to work in an industry that I like and in the town I’ve chosen to live in, La Seu d’Urgell, where I can express that creativity and provocativeness that’s inside of me, and steal a smile from customers and friends.

DO YOU HAVE A FAVOURITE BAR TOOL? SOME SORT OF MIXOLOGY GADGET, PERHAPS?
Yes! Truth is I love playing with smoke and fire. Thanks to one of the first contests I participated in, I discovered the Aladdin: a pipe for smoking cocktails! A few days later I got one for the bar! Honestly, I love it! As much for adding smoky notes to cocktails, whiskey or rum as for giving them a theatrical touch.

Vicenç Mora en Glops

WHAT DO YOU THINK ABOUT THE CURRENT STATE OF THE COCKTAIL INDUSTRY IN SPAIN? AND IN EUROPE?
The level is amazing! I think that the cocktail industry in this country is extraordinary. Between the existing good mixology base, globalization of markets (today there are products from all around the world), the introduction of culinary techniques, they’ve caused an explosion in the world of mixology, reaching a spectacular creative level!

WHO ARE YOUR MENTORS (IF ANY) AND WHO WOULD YOU LIKE TO SHARE THE BAR WITH?
Diego Cabrera, Sergio Padilla, Alberto Pizarro…. they’re some great ones! Although I’m fortunate to have a great team with me currently, and I’m lucky enough to share the bar with a bartender that I personally trained for my old bar, I’d extend the team to include Andreu Estrinaga and Paolo Lazarinni, two great, contrasting professionals that have taught me a lot about mixology and about how to be as a person.

WHAT ARE YOU REALLY GOOD AT, AND WHAT DO YOU NEED TO WORK ON?
I think my b point is my wide knowledge of botanicals and exotic fruits and the preparation of “homemade,” with a bit of craziness and provocativeness that help me create different combinations with distinct, creative flavours. I’d like to improve my weak point. I don’t know why, but I’ve always had problems with two cocktails: the Manhattan and the Cosmopolitan. I mix them up! I’m lucky I have a good team, and when someone orders a Cosmopolitan, they always tell me the key word “cranberries,” and everything is good (Vicenç Mora laughs …)

TELL US A BIT ABOUT GLOPS COCKTAIL BAR…
More than talking, it’s telling a story, a dream that’s become reality. Glops is a space where customer’s dreams come true, where we serve emotions. A project that’s grown in very little time, where we’ve moved from a small bar to one that’s larger, made in the image of our idea and concept of mixology, in a magical area of the city.

ANY ANECDOTES THAT YOU CAN’T STOP TELLING?
There are lots of anecdotes of all kinds. But I’d go with the latest that happened to me, and for me, professionally, could be an opportunity; six months ago.

YOU’VE BEEN BEHIND THE BAR FOR A LONG TIME, COULD YOU DEFINE THE CURRENT TASTES OF YOUR CUSTOMERS?
The truth is that the gin & tonic trend has opened lots of doors; for me, it’s been my letter of introduction that has allowed the majority of people to be tempted by mixology and to dare to try other types of products.

The growth of alcohol-free cocktails and experimental mixology has been very important, but the trend towards rum and tequila is also significant. But the star combinations of the summer are still gin & tonic, mojitos, and margaritas.

HOW DID YOU DISCOVER TEICHENNÉ?
Sincerely, I had never heard of the brand until a few years ago, I discovered it by accident! It was before I had the first location of Glops, and in those days, I ran bars for weddings and held mixology workshops. In one of those workshops, one for a non-profit called “La Capella,” in St. Vicenç dels Horts. I had to buy materials locally, since there was a small transportation accident (the bottles broke), it’s happened to all of us. I went to the supermarket and started to buy juice, yogurt, and then I found Teichenné’s schnapps!

For me it was a surprising find. Being the curious person that I am, I decided to do some research on the product, and I discovered its large variety.

AT TEICHENNÉ WE’RE MAKING A CLEAR INVESTMENT IN THE COCKTAIL INDUSTRY AND IN SUPPORTING BARTENDERS. WHAT DO YOU THINK?
The reception and support received have been fantastic! From the first day they’ve been very close, and the personal touch and simplicity of the workers have made it easy to get close to the brand, given that one of its values is modesty and care for the product; what bartender wouldn’t love those qualities?

WHAT IS YOUR PERCEPTION OF THE TEICHENNÉ BRAND OVER THE PAST YEAR?
Honestly, it’s grown in every sense of the word. It’s very active in social networks, and, these days, the wide range of products and their quality help us as professional behind the bar to have more tools to create, and to impress our customers.

WHICH TEICHENNÉ PRODUCTS HAVE SURPRISED YOU THE MOST?
In Glops Palau the truth is that the products that have surprised the customers the most have been Level Gin Reserve, Kinross Citric & Dry, Kinross Tropical & Exotic, the Blue Curacao, the mango coconut puree, among others.

WOULD YOU SHARE A RECIPE WITH US?
Bourbon La Taska

  • 30ml Bourbon
  • 20ml Level Gin Reserve
  • 10ml agave nectar
  • 20ml coffee
  • 20ml chocolate schnapps
  • 1 dark beer

Combine all the ingredients except the beer in a tumbler, add shaved ice, and give it a shake. Serve it in a fishbowl glass and add the dark beer. To finish it off, we’ll add smoke with the Aladdin, oak shavings, and coffee beans.

It’s a refreshing cocktail and something different for summer nights!

A HOBBY…
Since I spend a lot of time working, I barely have time for activities, but I like to escape with my two dogs, two border collies, to the beautiful mountains around La Seu d’Urgell, and discover the marvellous settings, and see how they change with the seasons, this also serves as a source of inspiration for my work.

YOUR FAVOURITE COCKTAIL?
There are a lot, but above all there are two that I love: Long Island iced tea, a classic among classics, and the other is my own creation, the Aro Sacro, a cocktail that opened a lot of doors for me and is a letter of introduction to innovation.

WHAT IS YOUR OPINION OF MIXOLOGY CONTESTS / COMPETITIONS? ARE THEY NECESSARY TO ESTABLISH YOURSELF OR MAKE A NAME FOR YOURSELF?
Mixology contests are a great showcase, but above all they’re great ways to learn new techniques and trends. In my case, more than making a name for myself, what I’m looking for in contests is to establish mixology outside of the big cities, demonstrating that from La Seu d’Urgell, a city in the Catalan Pyrenees, you can do good work, and not just in the cities, where the majority of the places that specialize in mixology are located, thus standing up for my work. 

LASTLY, WHAT ADVICE WOULD YOU GIVE TO YOUNG PEOPLE LOOKING TO START OUT IN THE INDUSTRY?
Values, modesty, hard work, responsibility, and training. I believe that nothing we do is by chance. It’s creative work, but it’s always best to have a solid base in classic mixology, and, as you grow, add to your knowledge in order to create. To be able to be happy and make the people that walk through the door happy. Cheers! (Vicenç Mora laughs …)

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