Speciality Drinks Ltd: DAWN DAVIES

During university, Dawn worked in a bar to fund her social life and this is where she falls in love with the hospitality industry. She graduated in 2000 then went on to work full-time for a year as a Bar Manager. In 2002 she decided she wanted to work in a top London restaurant so applied for a job at a place called Mju; it was here that she started her career with wine. 

“I made my name as a Head Sommelier at Zuma Restaurant and Gordon Ramsey’s Boxwood Café. My last restaurant, the one I was most proud of, was the Ledbury which I opened and ran for two years. When I left Ledbury I was approached to join Selfridges as the head wine and spirits buyer. Here I learned about the Spirit business,” Dawn said.

During that time she achieved her Master of Wine. She left Selfridges in 2015 to join Speciality Drinks as their buying director, where she is today. Here is where she sank her teeth into the spirits category developing a real passion for rum, cognac, agave spirits, and of course whisky. During her time here she has also taken on the running of their many shows as well as heading up the shop teams.

Learn more about Dawn Davies, Speciality Drinks Ltd – Director of Buying, in the next interview:

TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen?

Although I have been drinking rum for many years it has only been in the last 5 years that I have become so passionate about it. I remember the exact day and time when I started my journey and it was all because of a glass of Clairin from Michel Sajous. I have been hugely lucky to have amazing teachers who have given their time and passion to give me so much of their knowledge, people like Luca Gargano, Daniele Biondi, Maggie Campbell, Richard Seale, and Dave Broom among others. For me, rum is about the people and rum’s ability to put a smile on your face. As a friend of mine says ‘if you are not smiling when you are drinking rum you are drinking the wrong rum’.

TRL: Three essential characteristics that define the rum according to your perspective.

I think there are 3 things every rum should have – a sense of place if it is a single origin rum, transparency about the liquid, and a sense of fun.

TRL: What is the most important contribution you have made in the rum industry?

I would love to think that I contributed to driving the growing popularity of rum in the UK today by working with the press to push the category through tastings and education. Also by launching our classification system and flavor camps to help customers navigate this complicated world. I am just one of the great people that are in the UK pushing the category so if I even helped a bit I am glad.

TRL: Benefits that the rum industry has given you.

The biggest benefits have been the friendships and knowledge I have gained over the last few years from some of the most amazing people in the industry. I have felt hugely supported by the rum world and people have been incredible about taking the time to answer all my endless questions. 

TRL: What’s another thing you are passionate about, in addition to rum? Why?

Hahaha, all drinks but wine. I grew up in restaurants as a sommelier and I am also a Master of Wine and it has been central to my career for so long. Wine has such an incredible array of flavors and styles and I am continually learning more about it. If I am not drinking rum I am guaranteed to be drinking wine.  

TRL: What is your favorite place for drinking rum?

I would say always where it is made, you get such a unique understanding of a brand/ liquid when you visit where it is produced. There is no greater pleasure than sharing a tot with the person who made the liquid.

TRL: Favorite drink + Recipe

I am terrible at making cocktails – hence why I go out so much but I do love a simple Daiquiri, there are few things better in life. My favorite Daiquiri (which I have named) the ‘Mitch Wilson Daiquiri’ (my partner in rum crime) has a dash of a flavourful sugarcane juice-based rum to amp the funk. 

TRL: Why is it important to educate the rum consumer?

Rum is a hugely misunderstood category because there is no cohesive language around rum in the same way as there is for whisky or wine. We use nebulous terms that tell the customer nothing like gold and dark. Consumers need a really clear way to classify rum that will give them an understanding of what the liquid could be like. We, like Luca Gargano and Richard Seale, have tried to classify rum and we have also created flavor camps to give people the confidence to explore the world of rum. We run tastings and have just launched a Rum show to give people access to learning. For me, education is everything, and to grow the quality end of the category we need more people to understand the liquid in the bottle and the variety of styles out there. 

TRL: Any tips to train the palate and taste a good premium rum?

Take time over a tasting and let the spirit have time to breathe in the glass. We are great at drinking but less great at taking time to look at the liquid and understand all the amazing flavors that can be found in many rums. I always say to people if you want to get better at tasting then write tasting notes as that makes you look at the liquid and start to interpret it. 

TRL: How can rum contribute to improving the crisis in some countries?

Rum is a category that is in growth and it is often made in developing countries so there is some real opportunity for brands to contribute to the countries’ economies. It is so important that local resources are used to create jobs. It is vital however that companies are policed to ensure workers are not abused at any part of the supply chain.

TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why? 

Sustainability across the drinks industry is so important as part of what we as an industry contribute to caring for the planet but also because the consumer wants to buy sustainable products. There are already some people doing great work. I have to give a huge shout-out to Roberto Serralles who is such a pioneer for improving sustainability in his distillery/ the industry. I as a buyer am the gatekeeper for the customer so I also have to do my part in making sure I am sourcing products made in a sustainable way where possible and pushing back on excess packaging and bottle weight.     

TRL: Who would like to meet in the rum industry? What would you say to him/her?

My god that is a tough question as I want to meet everyone! I think it has to be Michel Sajous as I am so in love with his rums. I think I would just give him a massive hug and say thank you!

TRL: What are your next goals in the rum industry?

To bring more people into the category through education. We launched a virtual rum show this year and I am super excited to host a physical one next year in July.

TRL: Plans you have when you leave the rum industry.

Hopefully, I never have to leave!!!

TRL: Why is the role of the bartender important in the rum industry?

Bartenders play a hugely important role in bringing new spirits and flavors to the consumer. They have a fantastic opportunity to influence and engage the consumer. They can help promote more niche products and help to get people to trade up the rum ladder.  

TRL: What is your advice for new generations in the rum industry?

Drink what you want to drink and enjoy the styles you enjoy, don’t let anyone tell you that what you are drinking is wrong. Everyone comes into rum in different ways and often it is through rums that are sweetened, there is too much negativity out there right now around these rums and towards those that enjoy them.

We need to take people on a journey into the category and being negative towards what people enjoy is simply not the way to do it. Be proud of what you like to drink but also try as many different styles as you can as you may just be surprised by something new.

Enjoy Dawn Davies, Speciality Drinks Ltd – Director of Buying, at:

https://www.instagram.com/dawndaviesmw/

https://www.instagram.com/whiskyexchange/