Start with three decisions: which service moment to enrich, who will experience it, and the role of the spirit. Aperitifs, cocktails, pairings and after-dinner service may require different selections.
Define purchasing budget, estimated volume and replenishment needs. Then compare technical specifications, sensory profile and staff training. The selection should be explainable and operationally sustainable.
A brief that makes a good proposal possible
Include delivery country and city, cuisine, intended use, budget per bottle, initial volume and replenishment frequency. For a gastronomic list, explain the service team’s role and how much time they can spend introducing the product.
What to request from a supplier in Spain
Request a written offer with the exact expression, bottle size, strength, confirmed availability, taxes, delivery costs and lead time. Clarify who invoices and handles issues. A catalogue listing does not prove available stock.
Before adding it to the list
Check fit with kitchen and service through a trial. Define a short explanation, agreed serving approach and a person responsible for replenishment. Then review how it works for guests and operations; rarity alone is not enough.
Looking for a selection for your venue? Information for professionals ↗