Bartending High Volume Tequila 
Chilled Magazine
MAY 20, 2024
In partnership with Gran Coramino® Tequila, we’re excited for the return of The Coramino Cup Bartender Competition for another thrilling year! These bartenders are the backbone of the industry, and The Coramino Cup gives them the recognition they deserve. The post Bartenders, Hustling Behind the Bar?
Chilled Magazine
MAY 15, 2024
In partnership with Gran Coramino® Tequila, we’re thrilled to announce the return of The Coramino Cup for another thrilling year! We can’t wait to see if you have what it takes to make it to Las Vegas for the second annual Coramino Cup final.
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The Cocktail Lovers
NOVEMBER 29, 2024
These days, the FUNKIN COCKTAIL range includes a fine line in purées, syrups, liqueurs and mixers, all aimed with professional bartenders in mind. Launched last year the FUNKIN Heritage Competition invites bartenders around the country to conjure up a cocktail that honours the past while utilising modern ingredients and techniques.
VinePair
DECEMBER 1, 2023
Teremana Tequila is serving holiday cheer by the bottle while giving back to the hospitality community that shines so brilliantly, now and year-round. One participant, bartender Ezana “EZ” Million, was selected to share the story behind his drink. But ironically enough, tequilas are our bestsellers.
Spiritz
AUGUST 13, 2024
The high-end bars in India are definitely going through a very interesting phase of innovation and a process of offering unique experiences to their customers. High-volume bars are embracing automated bartending systems, some of which can even be programmed to whip up custom drinks based on customer preferences.
Australian Bartender
MAY 8, 2025
Whether youre running a cocktail-forward bar, a restaurant with a solid beverage offering, or a high-volume venue pouring gin & tonics by the dozen, your rail setup needs to be intentional. Words by Priscilla Leong from The Flowing Bowl Lets be real, your speed rail isnt just a place to park bottles.
Taste Tequila
DECEMBER 20, 2021
While the tequila category has seen explosive growth for the last couple of years, slowly but steadily a new trend is starting to form: the rise of the “agave spirit.” This has long been a blanket term for distillates made by cooking, crushing, fermenting, and distilling agaves, which includes both tequila and mezcal.
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