alex_sourmpatis
For Alexander Sourmpatis, whisky was never just a spirit on a shelf—it was a calling. What began as a standard tool of the trade behind the bar quickly evolved into a deep-seated obsession, or as he puts it, “falling into the whisky pot.” Today, Alexander has transitioned from bartender to global connoisseur, traveling the world to share his passion for complexity and the art of the perfect serve. In this interview, we sit down with the Three Cents brand ambassador to discuss his journey from the well to the world stage, his shift toward elegant highballs.
How did your journey with whisky begin?
My relationship with whisky started behind the bar, because first and foremost, I am a bartender. At the beginning, whisky was just another spirit I worked with, but slowly, slowly, I began to fall in love with it. At some point, it felt like I literally fell into the whisky pot. I became deeply excited, eager to learn as much as possible, and completely fascinated by its complexity.
What pushed you from passion to expertise?
After learning and tasting more and more, I felt a strong need to share this passion. I wanted to teach people and transport them into my personal whisky world, so they could understand how I feel when I drink whisky. That’s how I became, let’s say, a whisky connoisseur. Today, I travel around the world, exchanging views, experiences, and whisky knowledge with people from different cultures.
Do you have a favorite way to drink whisky?
Very easy question. If I drink whisky in a cocktail, my favorite drink is a Manhattan. I always enjoy a good Manhattan. However, nowadays, since I’m getting older and older, I’ve started appreciating simpler serves. I really enjoy highballs.
Any specific highball combination you love?
Absolutely. My favorite combination right now is whisky mixed with Three Cents fig leaf soda. It’s fresh, aromatic, and elegant. Honestly, that’s my go-to drink at the moment—whisky with fig leaf soda.
What are your current plans and goals?
My current plan is to expand my work globally as part of Three Cents. The goal is to travel worldwide and help expand the brand while educating as many bartenders as possible. I want to focus on bubbles, carbonation, and effervescent drinks, because these elements can completely transform the drinking experience.
What advice would you give to young chefs?
For me, it’s all about passion, education, and sharing knowledge. Whether it’s whisky or carbonation, I believe drinks should tell a story, and I’m here to help people understand and enjoy that story.
