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| 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!
