François Surcin (Brand Ambassador, New York) talks about FAIR.

Each week a team member will share its vision of FAIR.'s philosophy. This week, François Surcin, the New York Brand Ambassador.

François Surcin. Photo by Virginia Rollison.

When did you start working for FAIR.?

I started working for FAIR. on January 6th of 2012, with the following missions: develop the New York Metro and New Jersey markets.

3 words to define FAIR.'s philosophy?

High Quality / Ethic / Uniqueness

How is FAIR. Different from other brands?

FAIR. is different in its core and DNA. First of all because of its concept: being FAIR. in the spirits' industry is unique. It fits my beliefs and way of life. FAIR is also different because we make our spirits from high quality and unique ingredients that nobody else uses (quinoa, etc…).

Your best memory with FAIR.?

It is hard to pick one…there has been so many…Every time I’ve opened an account is a great feeling, particularly with partners in the sustainable world.

A word to define the new packaging?

Exceptional! Every bartender also loves the longer neck and the new lighter weight of the bottle making it easier to grab from the well.

Your mantra?

Always stick to what you commit to, be professional, aware of the world you evolve in and be yourself.

The best place where you drank a FAIR.'s cocktail?

ECC, Apotheke, Gallow Green, Hotel Americano, Botanic Lab Bar, Rouge Tomate, Candle Cafe West and 79. New York City!

Your favorite cocktail with FAIR.?

"Quinoa Experience". Drinking FAIR. On the rocks with a lemon twist is all I advice, I just love it this way!

Introducing... China Tang, London !

Within the famous Dorchester Hotel at 53 Park Lane, China Tang is definitly the best Chinese cocktail bar of London, UK and maybe Europe. Hosted by bar manager Luca Cordiglieri and entertained by the unmistakable Giulio Amodio's Italian emphasis, China Tang serves exceptional Chinese food recommended by our sweet Chinese waitresses, and a new and revisited cocktail selections made by Matteo Corsalini and the bar team, live jazz music is also included in to the treat.

Launched in 2005 by Sir David Tang, China Tang is being run for the past 5 years by bar Luca, also known as the former Vice President of UKBG for 7 years and elected Best Bar Manager 2011, by Class Magazine.

Giulio, Head Bartender and right-hand man of Luca, is the host we would always like to have, looking after every detail and making sure you spend a great and unforgettable moment in this amazing venue. We met them.

Luca Cordiglieri, Matteo Corsalini and Giulio Amodio.

Luca, Giulio, can you please tell us more about you? What is your background? How long have you been working at China Tang?

We had similar backgrounds. We have worked in nightclubs, hotel bars and independent restaurants, so fairly varied. Italians usually tend to start this Job working behind a coffee bar, where its only in the late afternoon you actually get to make a drink, even if it's only a Campari and soda it still makes you feel like Tom Cruise in Cocktail after hours of making espressos!

We have been at China Tang for over 5 years, it was different style to other places we had worked and a great concept!

What is the thing you like the most about your job?

Genuinely love giving guests a great experience, and yes a smile goes a long way!

Tell us more about your venue, China Tang, what is so special about it?

CT is unique bar beautifully designed by our boss David Tang to evoke the art deco scene of 1930’s Shanghai. It is vibrant with a great cross section of customers and with modesty we are one of the best quality bars around to come for an evening, great drinks, and you can eat in the bar as well. Dim sum and cocktails, no one else does that!

We've just launched FAIR. Rum in the UK, what is your opinion about this new Rum from Belize?

Very well balanced rum, nice colour, versatile in cocktails and not only.

What would be you're best FAIR. Rum situation ?

Giulio : Fire place, huge white sofa, chocolate pudding, FAIR. rum in a balloon glass and Monica Bellucci.

Luca : I don’t think I can top Giulio’s...!

What is the favourite drink you had with FAIR. ?

The most popular drink we had on the cocktail list at China Tang was the "Forever Young" cocktail , created by one of our former head bartender Yoann Lazareth, 3 years ago. A best seller, which become a cult in the bar, probably because of the name but also because the aloe vera juice. It helped us to launch and popularize FAIR. vodka in our place. 
"Forever Young" : 30 ml FAIR. Quinoa Vodka, 20 ml FAIR. goji liqueur, 10 ml lemon juice, 12.5 ml edelflower cordial, 30 ml aloe vera juice. Build oner crushed ice. Garnish with edible flower and pommegranate seeds.

China Tang at The Dorchester.

Want to find out more about China Tang? Visit their Website & Facebook

Matthieu Boulas (Sales Manager, London) talks about FAIR.

Each week a team member will share its vision of FAIR.'s philosophy. This week, Matthieu Boulas, UK Sales Manager.

Matthieu Boulas. Photo by Christian Wilmes.

When did you start working for FAIR.?

I started working for FAIR. in London at the end of 2011, as an Account Manager. I became Sales Manager for the whole UK in 2012.

3 words to define FAIR.'s philosophy?

Third world farmers, Premium, Unique

In which way FAIR. is different from other brands?

FAIR. is unique. The key differences are the ingredients used to produce our spirits, which are fairtrade certified ; the farmers that we really take care of ; and our mission which is not only to introduce a new range of premium spirits, but also to explain to our customers how it is possible to support farmers in remote places of our world.

Your best memory with FAIR.?

First sale to Giovanni, Bar Manager of a 2 stars Michelin restaurant… who then became a friend !

A word to define the new packaging?

Enthusiastic

Your mantra?

Whatever you do....do it 100%!

The best place where you drank a FAIR. cocktail?

Skylon, London.

Your favorite cocktail with FAIR.?

A Daiquiri with our FAIR. Rum from Belize.

Thank you Paiche Restaurant for your great support in Los Angeles.

The success of the Latino-based Picca and Mo-Chica of chef Ricardo Zarate and his partner, Stephane Bombet, has led to the most exciting restaurant to open in Marina del Rey since Aunt Kizzy's Back Porch in the 1980s. Zarate has taken the small-plates ideas of his other restaurants and raised them several clicks at Paiche (named after a huge Amazonian fish), focusing on the concept of a Peruvian izakaya — a casual place for friends to drop by, drink some beer and pisco, order more than they can eat, then order more because everything is so delicious. Zarate offers salads, ceviches, grilled items, frituras (fried) dishes, mains, and vegetables, all spread over a large menu. You can't go wrong with the $29 Cuzco meal: two appetizers, something grilled, an entrée, and dessert.There's so much here you won't find anywhere else, not least of which are the pacu ribs, made from piranha and dashed with lime miso and zapallo (pumpkin) puree. Chaufa de langosta means "fried rice with lobster"—can't go wrong there. And the namesake fish is cooked in a jalapeño-cilantro stew with pallares (lima beans). Chow it all down with a pisco sour expertly made by bartender Deysi Alvarez. The rest of the day (or night) will fly by before you know it.

Deysi Alvarez, Bar Manager at Paiche.

What do you like about FAIR.?
I love it because it's unique in all aspect. It's the only vodka using quinoa and being a Peruvian restaurant it's a no brainer.

In which way FAIR. is different from other brands?
I don't usually like vodka but FAIR. is so well balanced with a lovely sweetness and crispness. And overall the smoothest vodka I've ever had, just love it.

What is you're favorite cocktail made with FAIR.?
Bolivian Fizz / Palma Fizz : 
FAIR. Quinoa Vodka, lime juice, ginger syrup, pomegranate reduction, rose water and top up with club soda.
Specialty cocktail created for Paiche and our new location Blue Tavern opening mid-November in Santa Barbara.

Tell us a little bit about this new venue...
We are opening this new venue in Santa Barbara where this time we are moving closer to the American full bar style. Of course with FAIR. Quinoa Vodka in our well.
Also looking at extending and opening new location next year in the East Coast.

"Bolivian Fizz"

 Paiche Restaurant, 13488 Maxella Avenue, Marina del Rey, CA. 310-893-6100

Bénédicte Losson (Back Office Manager, Paris) talks about FAIR.

Each week a team member will share its vision of FAIR.'s philosophy. This week, Bénédicte Losson, Back Office Manager in Paris.

When did you start working for FAIR.?

Bénédicte Losson. Photo by Christian Wilmes.

I started working for FAIR. Spirits in February 2011 as a Marketing and Communication intern. I have been promoted to Back Office intern 6 months later and then Back Office Manager in January 2012.

3 words to define FAIR.'s philosophy?

Fair Trade / Innovation / Start-up

In which way FAIR. is different from other brands?

FAIR. is a human brand. We believe in trust-based working relationships with our clients, partners and suppliers all over the world. We also believe in young people and their potential. Each year we offer positions with high level of responsibility to young graduates, like me!

Your best memory with FAIR.?

First time I had the new packaging in hands after months working on it. I felt proud and excited to see it in our partners’ bars!

A word to define the new packaging?

Elegant

Your mantra?

Do what you love and love what you do!

The best place where you drank a FAIR.'s cocktail ?

The Club! 24, rue Surcouf, 75007 Paris.

Your favorite cocktail with FAIR.?

“Experience 1” by Arthur Combe at Curio Parlor, Paris : 5 cl of FAIR. Quinoa Vodka, Elderflower cordial, Lemon juice, citronelle and basilic. Enjoy!

Thank you Candle Cafes for your great support in New York

If you are into green philosophy, you are probably familiar with three essential places in New York City: The Candle Cafes. Some of our favorite places in the world and of course they support FAIR.

Candle Cafe, Candle Cafe West and Candle 79 are organic and vegan restaurants, certified Kosher, focusing on having farm-to-table food and farm-to-bar ingredients.

Many of their products come from upstate and Long Island farms. Candle takes pride on buying local products, from NY state or neighborhoods states. At the bar, they focus on seasonal cocktails, with fresh juices, fruits and herbs, mixed with sustainable, certified organic, spirits.

A good reason to talk to Dianne and Gabriella, both lovers of FAIR. Spirits.

Dianne de la Veaux, Candle 79.

Dianne de la Veaux, bar director at Candle 79 Manhattan for two and a half years.

What do you like about FAIR. ?

We're a green certified restaurant, and FAIR. is the greenest liqueur you could possibly get : they're Fair Trade, everything about the bottle is recycled, it's made with gluten free organic quinoa... It's a product that i'm really proud to sell because it's truly organic and Fair Trade.

In which way FAIR. is different from other brands ?

The quinoa ! Most of the vodka i know are made from corn or potatoes, but never with quinoa ! And I think it really add a lot of flavor to the vodka. People are very pleasantly surprised when they taste it.

What is you're favorite cocktail made with FAIR. ?

I really like the FAIR. Goji Liqueur ! Right now i'm using it in a Punch, with a base of Brandy, a little bit of FAIR. Goji Liqueur, orange juice, lime juice and toped with champagne. It would work very well with the FAIR. Quinoa Vodka instead of the Brandy actually ! I think that's my favorite right now.

Gabriela Martinez, Candle Cafe West.

Gabriela Martinez, General Manager at Candle Cafe West since april 2012.

What do you like about FAIR. ?

First, the quality of the product is really outstanding. It's also made with quinoa which makes it a very unique vodka. I like the concept behind it : sustainability. Everybody in the company believe in this, just like us, so i think we're a great match. People love FAIR. vodka when they try it. When we give them at tasting, they always fall in love with FAIR. And these people are vodka drinkers, they know what they are talking about.

In which way FAIR. is different from other brands ?

At Candle, we're trying to change the way that people drink nowadays. Customers are very loyal to FAIR. They love the fact that it's not a pretentious company. The new label is amazing : it looks like such a special product ! The flavor is also outstanding ! What you feel in the nose is like tasting a wine. As a drinker, that's very impressive to me !

What is you're favorite cocktail made with FAIR. ?

“Bodhi Tree” ! 1 1/2 ounces of poached pear-green tea infused vodka, 1/2 ounce veev acai liqueur, 3/4 ounce dry sake, 1 ounce pomegranate. Combine all ingredients in a mixing glass with ice and shake vigorously. Strain into martini glass. Enjoy!

Tell us a little bit about the cook book you're making...

The new cook book is about Holidays, it's called the “Candle Holiday Cook Book”. It features different holidays during the year, like New Year, Valentine day's, even Super Bowl, and we give food and cocktail recipes for each holiday. And we're using FAIR. in a couple, which makes all the difference ! It's probably gonna be out next year, but i'm not sure yet...!

"Bodhi Tree"

CANDLE 79 - 154 East 79th Street at Lexington Avenue, New York, NY 10075

CANDLE CAFE WEST - 2427 Broadway between 89th & 90th street, New York, NY 10024

CANDLE CAFE - 1307 3rd Avenue Between 74th & 75th street, New York, NY 10021

Paul Bungener (Sales Manager, Los Angeles) talks about FAIR.

Each week a team member will share its vision of FAIR.'s philosophy. This week, Paul Bungener, Sales Manager and Brand Ambassador in Los Angeles.

Paul Bungener. Photo by Christian Wilmes.

When did you start working for FAIR. ?

I started working for FAIR. Spirits on October 19th 2009 in Paris. I then moved to London on December 6th to start-up the business in the UK.. After almost three years in London, I moved to Los Angeles. I've been in charge of California and Nevada sales.

3 words to define FAIR.'s philosophy ?

Sustainability / Savoir Faire / Uniqueness

In which way FAIR. is different from other brands?

The world first socially responsible spirits using trendy and unique ingredients.
All of our products have an incredible smoothness associated with delightful flavors.

Your best memory with FAIR. ?

It's been quiet a journey and its very hard to pick one moment out of that exceptional experience.
I would say when I sold my first bottle and opened my first account. That feeling of satisfaction and pride is still the same every time.

A word to define the new packaging ?
Future!

Your mantra ? 

Always be polite, respectful and a man of my word.

The best place where you drank a FAIR.'s cocktail ?

Perch, downtown L.A.
Hakkasan, Las Vegas.
Hush, London.
ECC, Paris.

Your favorite cocktail with FAIR. ?

« Quinoa Sour »
3oz of FAIR. Quinoa Vodka, 1.5 oz of freshly squeezed lime juice, 1.5 oz of simple syrup,
3 oz of orange juice, touch of egg white.

Experimental Cocktail Club

Romée de Goriainoff, Olivier Bon and Pierre-Charles Cros.

From Paris to New York, from London to Ibiza, in the last few years Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon have been revolutionizing the cocktail bar experience with their conceptual group Experimental Cocktail Club. An exciting adventure that FAIR. is happy to be part of, as one of the spirits suppliers.

These three Montpellier (France) natives were banker, economist and stylist before they quit their day jobs and launch this new concept.

Experimental Cocktail Club, Curio Parlor, Prescription, Beef Club’s Ballroom, in the course of few years they opened four of Paris’s most sought after bars.

The key to their success? A confidential address, almost secret, inspired by the 20’s speakeasies set up in a décor reminiscing the heydays of Chicago. And a crazy, exceptional, inspired menu that seduces even the most reluctant to the mixology experience.

The Salers Smack (gentiane Salers, absinthe, champagne, fresh mint et squeezed lemon), The Marilou (berries purée, absinthe, liquor), or our favorite: The Concombre Fumant (chartreuse verte liquor, egg white, fresh cucumber, smoked pepper sirup). And of course they use the best products around: Don Fultano Tequila, Citadelle Gin, Nikka Whisky, FAIR. Vodka and other unique spirits.

Building on their Paris success, the three friends opened The ECC Chinatown in London, and the ECC Lower East Side in NYC - which are already the go to places in these capitals.

More recently, the Experimental Beach opened on a paradisiac beach in Ibiza. And there are probably more to come. To be continued...

Experimental Cocktail Club : 37 Rue Saint-Sauveur, 75002 Paris, France

Curio Parlor : 16 rue des Bernardins, 75005 Paris, France

Prescription Cocktail Club : 23 Rue Mazarine, 75006 Paris, France

The Beef Club's Ballroom : 58 Rue Jean-Jacques Rousseau, 75001 Paris, France

ECC China Town : 13a Gerrard St, Chinatown, London W1D 5PS, United Kingdom

ECC Lower East Side : 191 Chrystie St, New York, NY 10002, USA

Experimental Beach : Playa des Codolar Salinas, s/n  07817 Ibiza, Islas Baleares, Spain

FAIR.'s International Team

FAIR. is happy to introduce you to its team !  Shot by photographer Christian Wilmes, from left to right: Benjamin Roussel (Events Director/Paris), Matthieu Boulas (Sales manager/London), Alexandre Koiransky (CEO and founder) Paul Bungener (Sales Manager/Los Angeles), Benedicte Losson (Office Manager/Paris), Basile de Bure (Marketing Manager/Paris) and Thomas Comet (Intern/Paris). Missing : Jennifer Brunner (SF), Damien Biscarrat (NYC), François Régis Surcin (NYC), Jack Bays (SF).

Photo by Christian Wilmes

Each week a team member will share its vision of FAIR.'s philosophy. Alexandre Koiransky, CEO and Founder of FAIR. Spirits, does the honors.
 

Alexandre Koiransky. Photo by Christian Wilmes

When did you start working on FAIR. ?

Company was created in 2009 and the products were launched in 2010
 

3 words to define FAIR.'s philosophy ?

Farmers / Spirits / Sustainability
 

In which way FAIR. is different from other brands?

FAIR is the first line of socially responsible spirits. 100% of our products are Fairtrade certified. We are paying a 15% premium on all ingredients we are buying to the coops. We are also giving back 2,5% of our revenues to finance local development programs.
 

Your best memory with FAIR. ?

First trip to Bolivia with our partner coop. We lived with the farmers for two weeks, worked in the fields together with them.

A word to define the new packaging ?

Revolution !

Your mantra ? 

My guiding principles in life are to be honest, genuine, thoughtful and caring.

The best place where you drank a FAIR.'s cocktail ?

Ballroom du Beefclub, Paris.

Your favorite cocktail with FAIR. ?

Quinoa Old-Fashioned ! 2oz FAIR. Quinoa Vodka, 1oz Simple syrup, Orange bitter and Cherries.

FAIR. presents its Rum from Belize

When you think of Belize, nothing much comes to mind. The name does indeed suggest a sunny place… But you can hardly place it on a map, can you? Yet this small Central American country, situated South of Mexico, is growing quickly and is well worth discovering. When we decided to launch the FAIR. rum, Flo-Cert (www.flo-cert.com) advised us at once to look into that region. So off we went to meet the sugar cane producers and look for high-quality ingredients. What we saw there was a beautiful country, amazing people, but also alarming poverty. We therefore naturally thought of helping out local producers, making the choice of Belize-produced rum.

Sugar cane makes up for 50% of the country's exports and turns out to be one of the best in the world. It is first transformed into molasses, then distilled in a column at 200°F. Afterwards the rum is aged in bourbon barrels from Kentucky. It is then imported to France, where it is bottled in the region of Cognac. Fair trade + French know-how: the FAIR. recipe!

"Following the success of the FAIR. vodka, we wanted to launch an aged spirit, something more noble", Alexandre Koiransky explains. "As soon as I set foot in Belize, I knew I wanted to help the country's producers. And the result clearly meets our commitments!"

FAIR. Rum is now available in Paris and in London. Cheers!

Introducing our brand new packaging !

Brand new packaging

FAIR is proud to introduce its brand new packaging.

Three years after launching our brand, we have decided to revisit its identity so it is more in sync with our core values. Founder and CEO of FAIR Alexandre Koiransky explains: “Like any other successful brand, we needed to evolve. We're now at the beginning of a new adventure, and the timing is perfect. As FAIR will now not only be distributed at bars and restaurants but also to a larger retail circuit, we wanted to make our message even more relatable, that’s why we created this new packaging. ”

French agency Jean-Marc Piaton Conseil was in charge of the new visual identity. “FAIR is a very strong brand, with a very specific concept, so the packaging needed to reflect this” explains Piaton. “Lightness, purity, balance, this is what fair trade is about. We had an incredible brand, we created the bottle it deserved!”

As he was working to refine the new identity, Piaton highlighted the DNA of the brand. Simplicity - as an echo to the purity of the liquor - which implied a specific attention to the details. Using Futura font for the new logo, or hand-writing and pictograms for example. The unique presence of quinoa was also underlined. Elegance was also key, FAIR is a small brand, but one of quality. Beautiful materials were used to create a graceful line. And then sustainability of course, that's what FAIR is all about. As it is the first labelled “Fair Trade” brand of spirits it will be recognizable through an ecological paper and a lighter bottle.

Old packaging

Think Human, Drink FAIR

Our blog is now born…welcome!

Our team will share with you the great adventure of our spirits brand called FAIR. "Think Human, drink FAIR" is our tagline, but also the synthesis of who we are.

People who believe in humanity first, through our commitment to Fairtrade practices and sustainability.

We aim at introducing a new segment in the spirits industry, for people who care about social responsibility, event when they sip a good cocktail in Paris, New York, London or Los Angeles… cheers!