Originally from Pignola, a small hill-top village in southern Italy, Giancarlo has spent his life working with the very best of the craft bar and restaurant industry, becoming one of the world’s most awarded and respected bartenders.

He is the creator of Mancino Vermouth and Rinomato Aperitivo, as well as the brand owner of Bocktailed, a tailored bottled cocktail company, and the creative mind behind Sei Bellissimi, a luxury sparkling bottled cocktail line. He has also launched his own Glassware collection: “the Wormwood Collection” in collaboration with Italesse, and his Barware line in collaboration with Urban Bar.

Giancarlo, good to see you! You are a bar legend and entrepreneur. Tell us a bit about your journey that led you to creating Mancino Vermouth?

I worked as a bartender for a long time, in London and different parts of Asia, which is where I realized there was a big gap in the market for premium aperitifs. I faced the same problem in every bar I worked; How can I serve the best Negroni if there are only bad Vermouths available? I didn't want to stand in another bar and make a cocktail that isn't as good as it could be because of the ingredients. There were already a lot of good options when it came to Gin and other spirits but when it came to Vermouth, I really felt there was a gap in the market, so that's where the journey began.

I already knew I wanted to be an entrepreneur and make a difference in the industry, my vision for my future wasn't to be over 50 and still work late nights – even though I would love to put on a white jacket and serve Martinis again.

What would you say are the most noticeable difference in the industry from when you were working as a young bartender in London?

Unfortunately, the hospitality. It feels like there's been a shift in the focus when it comes to the experience in bars. Today there is so much talent when it comes to mixing flavours, aromas, textures and so on. The flavour profile is all there, but I miss that extra personal touch. I feel like back then, a cocktail was more than just the cocktail – it was everything surrounding it.

People are competing too much trying to make the most special, difficult and innovative cocktail lists and applications, which is great in a bar for bartenders, you know? But most guests don't need that, I find it they often prefer something simpler combined with a more memorable visit and personal connection to the bartender. The new cocktail scene is amazing, I love what's happening. But that's the biggest difference for me from when I was working, I miss going to bars to see the person working, not just to drink the cocktails.

Having lived in Hong Kong for so long and spent so much time in Asia, what would you say are the biggest differences between the industries and is there anything we in Europe could learn from the Asian bar scene?

The biggest differences are also what made me able to become an entrepreneur. Coming from Europe, we have all our history and beautiful grand things, like the Colosseum, but we're a bit too content with whats already been done. In Asia the mentality is like: Alright great, we created this amazing thing. Now what's the next Colosseum? It's generally hungrier, looking to move forward and invent, not just resting on what's already there.

That sense and ambition shines through everything, every move. Everything from how you would hand your business card to what ingredients you choose. Nobody settles for an ok orange that was peeled two hours ago, it has to be the best orange, and as fresh as possible. In conclusion, it's more curious and wanting to move forward, and that's what the European bar scene should learn.

Are there any bar trends that you're excited about?

That's a tricky one.. But yes, I'm very excited about cocktails on tap! I remember going to Himkok some years ago and it was incredible. Back then, most bars didn't do it that well. It was always some problem with acidity, or ingredients going bad or something else – the flavours just weren't there.

But NOW, I'm amazed how many good tap bars there are! You know, you taste it and almost can't believe it. So that's very exciting, I think there is so much potential there.

What are your top products that you can't do without in a bar?

To start with the ingredients; I can't do it without high quality spirits, of course including a great vermouth. If I'm making a Negroni or a Martini, I want it to be perfect. Fresh fruits, always. It's important that it's the highest quality, and it has to be used right away so it's as fresh as possible. Of course, great glassware. Great ice. If I have these things, I can open my bar anywere – I don't need anything else.

Thank you so much for sitting down with us for this, happy World Vermouth Day!

Thank you!