Tural Hasanov brings over a decade of globetrotting international experience to his role as Beverage Director of Arts Club and Punch Room inside The Tampa EDITION. Running beverage programs and education at in some of the most prestigious hotels in Dubai, Maldives and Greater China (Hong Kong, Macau & Taiwan) along such names at The Ritz-Carlton, St. Regis hotels and W hotels, Hasanov is no stranger to creating beverage experiences for some of the most affluent well-to-do guests and luxury travelers. Armed with his endless passion for beverage, a strong foundation for craft spirits & cocktails, Tural has taken his bar and mixology talents to the U.S. market making Tampa his new home. Here he hopes to further expand upon his award-winning expertise, knowledge, technique and artistry as well as share his wealth of wisdom with the Tampa community and U.S. industry at large.
Tural is a Certified Specialist of Spirits awarded by the Society of Wine & Spirit Educators, Washington DC, USA, Certified Whisky Professional awarded by Council of Whisky Masters, Inverness, Scotland, WSET spirits and wines certified and Certified Sake Sommelier awarded by Society of Sake Sommeliers and has accumulated a long list of awards including the 2020 Mixologist of the Year by That’s Shanghai, Finalist of The Best Mixologist in Hotel Industry of Greater China, and the award for Best Drinks – Outstanding Food and Beverage in the International Golf Tournament. He was most recently honored as Guest Mixologist in OFF MENU gastronomic journey by TATLER Magazine. Tural also holds related certificates from Cornell University and Marriott Development Academy’s Restaurants and Bars Management. Tural recently published his first book called DISTILLED. MY ENCYCLOPEDIA OF BEVERAGES where he shares deep insights of distillation and distilled spirits. Tural’s first book DISTILLED. MY ENCYCLOPEDIA OF BEVERAGES recently was awarded as a winner “Best publication” in Spirits and cocktail world by GOURMAND AWARDS international.
If Tural Hasanov is not yet on your radar, you should adjust your dial and read along to get familiar:
What is your approach to creating or redesigning a Bar Program?
When creating or updating a bar program, the concept is crucial for me. I start by defining the overall theme or vision we want to achieve. Once we have a clear concept, everything else, from the drink selection to the presentation, falls into place. It’s all about building everything on that solid foundation.
How has your experience living, working and traveling in so many different cities across the globe impacted your abilities, mindset and skills as a Bartender / Beverage Director?
Traveling around the world and exposing yourself to different cultures has a profound effect on one. When you live in a new country and dive into the culture you discover new flavors, different methods, and new/unique ingredients. For example, discovering Kompot peppers in Cambodia was a highlight; their exceptional flavor and the care taken in their cultivation, protected by Geographical Indication (GI) status in both Cambodia and the European Union, really broadened my understanding of ingredients.
What are three words to describe yourself as a Bartender / Beverage Director?
- Strategic – ensuring our beverage programs align with brand standards and drive profitability.
- Passionate – Living and breathing with your craft.
- Innovative – Developing creative solutions and fresh ideas for the drink programs.
Tell us a little bit about your book - why did you write it and what do you hope the reader will learn and take away from reading it?
I initially set out to create a comprehensive training program on beverages, and with my editor’s encouragement, this evolved into a series of books. The first book, DISTILLED: My Encyclopedia of Beverages, talks about distillation and the distilled spirits, providing readers with a thorough understanding of these topics. This will be followed by FERMENTED: My Encyclopedia of Beverages, and the series will continue with MIXED, MODIFIED, and UNTOUCHED. My hope is that readers will gain a deep knowledge of each aspect of beverages.
With the Hospitality Industry being so diverse, why have cultural exchanges of ideas, flavors and style become such an important fabric of experiences in Bars?
Cultural exchanges have become a vital part of bar experiences because they bring unique perspectives and flavors to the table. Each culture offers distinct approaches to food and beverage, which enriches the overall experience. For instance, coming from Azerbaijan, where tea is an integral part of every meal and seasonal preserves are commonly used, I’ve seen firsthand how these traditions can influence and enhance beverage programming.
Punch Room has become one of the most buzzworthy bar program in the US, bringing many talents from all over the world to Tampa. Tell us a briefly about the program.
Punch Room, the first and only Punch Room by EDITION Hotels in the US, aims to bring a global bar experience to Tampa. We’re not just looking to make a name for ourselves but to offer the local industry a chance to see, ask questions, and learn from leading bars around the world and in the USA. While we specialize in punches, we also feature an impressive selection of spirits. Our new Punch Program focuses on North America, it will cover flavors of Mexico, the USA, and Canada.
What type of Bartenders do you look for to fit the needs of Punch Room?
When hiring for Punch Room, we look for bartenders who have a great attitude and a sincere passion for their craft. These qualities are essential for fitting into our program and contributing to its success.
What pro-tip advice do you have for guests to get the very best quintessential Punch Room experience?
For the best experience at Punch Room, I recommend making a reservation, as the space is intimate with just 52 seats and it operates Wednesday through Saturday. We don’t usually have many guests standing at the bar counter so any day is a great time to visit. For a truly memorable experience, spend some time with our bar team. Amber will provide insight into our concept, chat with you, and mix your cocktail.
