Renowned for its masterfully crafted classic cocktails, Barong Bar at Fairmont Jakarta raised the bar in its cocktail game by launching its bespoke barrel-aged cocktails for the city’s drinking scene. Collaborating with world-famous mixologist as its mentor, Michael Callahan, Barong Bar has perfected its cocktail recipes by aging its own vibrant and whimsical libations through their own in-house barrel-aging system. In November, they introduced the first line-up of barrels of distinctive and flavor-filled drinks to its guests.
Commonly known as “barrel aging,” this method is employed by the bar to offer bespoke cocktails. Barong Bar focuses on the maturation of the spirits and cocktails using various types of oak barrels, similar like what a master distiller does in a Scotch or Cognac houses. Fine spirits are used in the aging process to create the finest aged cocktails.
Besides more traditional offerings like barrel-aged spirits like gin or cognac, clients can also enjoy cocktails that have been aged inside a barrel. From barrel-aged spirits to aged cocktails, Barong Bar allows several possibilities to provide a dynamic practice. The cocktail menu is divided into three categories: Apéritif, House Signature and Digestif.
The collaboration with Michael Callahan is also the kick-off of Barong Bar Series, where the bar will work with various connoisseurs to create their own custom barrels for guests in Jakarta to enjoy.