Traditionally vodka was made by distilling alcohol and then adding water in a specified ratio. But as you’ll be aware vodka is the in drink of the moment with new brands being launched daily. After Snow Queen’s arrival from Khazakstan at the beginning of this month, two more brands reach local bars this week - each with their own interesting ‘history’. According to OVAL vodka a union of Russian science and Austrian technology has revolutionized the distillation process to create a new generation of the drink, known in the industry as structured vodka because rather than it being a mere mixture, molecules are actually ‘structured’ to make the vodka. The bottle even hints at the molecular manipulation – it has a tetrahedral shape.

Also new is the premium rye vodka Wyborowa Exquisite which comes from one estate near the little village of Turew, in Poland. Exquisite was first made in 1823, which, and arrives in a bottle was designed by Frank Gehry, the great LA architect, who is of Polish descent.

To many people Baileys is synonymous with Irish Cream but in an attempt at brand extension flavours, Mint Chocolate and Crème Caramel. Although different, the flavours are still sensually smooth and are available at all leading retailers (HK$179 per bottle). All three flavours arrive in a new, slightly taller bottle with a revamped label heralding Baileys’ heritage with artwork featuring a contemporary Irish countryside.

You may find the recently opened Zenses Cristal Bar (9/F, 33 Wellington Street, The Loop, Central, 2521 8999) real dreamy and a little disorientating. Polish artist Katrin Olina has put her design and illustration skills to work on the interior to give the effect of a foggy alien forest or the bottom of a pool of water. The bar has comfortable single seating as well as a private area where you can meet exclusively with friends.

POURING FOR GOLD

Competing for gold is not only the dream of most sportsmen – now it is the goal of bartenders as well. Most drinkers would complain if their favourite beer wasn’t brewed to their taste but may not take much notice how it is poured. For Stella Artois, however, perfection in a glass of beer means the brewing and the pouring cannot be separated. In fact, the brewery places so much importance on the way their beer is poured and served, it has hosted a worldwide bartender competition annually since 1997.

The 12th edition of the Stella Artois World Draught Masters features 17 of Hong Kong’s best bartenders and it will be a battle royal for the title. This is not only a contest to demonstrate the professionalism of the participating bartenders but also a party, a celebration of perfection - brewing, pouring, enjoying. Mr Michel Malherbe, Consul General of Belgium in Hong Kong, Mr Simon Durrant, publisher of bc magazine, Mr Joey Loh of INBEV Asia Pacific and Mr Jason Chan Chi Sun from TVB Pearl’s Dolce Vita will be the judges at Hong Kong’s best beer hub, Inn Side Out (10 Sunning Road, Causeway Bay, 2895 2900) on September 20 from 1-5pm – so come down and cheer for your favourites and find out who will pour for gold at the Stella Artois World Draught Master Final 2008 in Belgium!

Now you may wonder: why all this fuss over pouring a beer? In their search for the perfect glass of beer, Stella Artois - the Belgium brewer - developed a 9-step pouring ritual to ensure that we the customer receive perfection in a glass every time we order. The ritual starts with rinsing the glass thoroughly before running the draught tap to remove any residual foam. The glass is then held at 45 degrees to the tap and the beer poured just enough before the glass is straightened and set aside for the head to form. Then the glass is dipped in water to wash off any drips and cool the beer to the perfect temperature before the bottom of the glass is dried – and the perfect Stella Artois is now ready to be enjoyed. Of course, the best bartender will not only pour the beer faultlessly but also present it impeccably – and that is where the Stella Artois World Draught Master will excel above all others.