Meet Sebastian Bron from Germany!

1- Tell us about yourselves and where you work

My Name is Sebastian Bron, I'm 35 years old and I come from Münster Germany. I work as a bartender in Enchilada a Mexican bar and restaurant for about 16 years now.

2- Who do you look up to in the drink industry?

I admire people working at the distilleries. They are so creative and hardworking their whole life to create the best products and inspire us, bartenders.

3- What are you doing when you are not behind the bar?

When I am not behind the bar, I enjoy traveling, discovering new cultures and customs as much as sailing with friends. I am also interested in art.

4- Tell us briefly about the idea behind your Linie cocktail

My inspiration is the place of origin; Oslo. I thought that there is no better feeling for a sailor, to come back home to his family safely and in time to celebrate Christmas or other festive holidays.

The typical food served for this occasion is cod with mashed peas, bacon and potato. Therefore I created this cocktail to recreate the nostalgia which any person can enjoy from anywhere in the world.

To be as close as possible from the original meal, I have substituted the cod with the wonderful Linie aquavit, and added a dash of salt to help capture the essence of the cod and the ocean.

5- When was your first meeting with Linie aquavit? Tell us about it.

My first meeting with Linie aquavit was through my parents, it was almost a family tradition to serve Linie ice cold as an after dinner drink.

6- What do you like about mixing cocktails with Linie aquavit?

What I love about mixing cocktails with Linie aquavit are the three faces: the smooth vanilla, wood, the fruity orange and Sherry Oloroso and last but not least the spicy side with caraway and anise seed

7- Why did you join Linie – The Journey competition?

Before the competition, I always served Linie neat. Then I got curious to combine it in several ways in cocktails and I badly wanted to experience that. I also was interested in the way that other bartenders are serving it to get more inspiration and expertise.