liquor by hand without using a jigger, relying rather on an internal count or cadence to meter the rate of flow. The ability to pour consistently accurate measurements requires training and practice.
Undoubtedly speed of service is why free-pouring is so frequently relied on, particularly in high-volume beverage operations. Essentially it’s twice as fast as using a jigger. The speed is derived as a result of the bartender being able to portion the spirits with one hand, while simultaneously adding other ingredients with the other.
The science behind free-pouring is sound. When a liquor bottle outfitted with a medium-speed commercial pour spout is inverted 90˚ it will dispense approximately 1/2-ounce of spirits per second. Based on that, an internal cadence of “one-one thousand, two-one thousand, three-one thousand,” presumably will yield a 1 1/2-ounce portion of spirits.
If a bartender’s internal cadence is too slow he will consistently over-pour his measurements. Conversely, if he counts too quickly his drinks will be short, much to the chagrin of the recipients. Liqueurs are more viscous than spirits and will pass through a spout at a slower rate. When free pouring something like Baileys or Kahlúa bartenders need to know to compensate by slowing their cadence.
HEDGING YOUR BET
As most bar managers will attest, however, the technique does have some
In response, most bars and restaurants ask their bartenders to take a pre-shift test to ensure that they’re able to pour accurately. These drills involve pouring a staggered series of measurements into a half-dozen empty glasses on the bar rail. Afterwards, the contents of each glass are poured into a graduated cylinder or measuring glass to gauge their accuracy. Should a bartender fall short of expectations, he’s then required to use a shot glass behind the bar until able to free-pour accurately.
Here’s the rub. Just because a bartender demonstrates the ability to pour accurately doesn’t mean he necessarily will. Intentionally over-pouring or under-pouring liquor portions without being detected is more easily accomplished free-pouring than when using a shot glass. Over- or under-pouring liquor wreaks havoc on a bar’s cost percentages. Because the sales price of a drink is hinged to a specified amount of product, if that portion fluctuates, so does the drink’s profit margin.
Since no bar or restaurant operates under the burden of too much profit, effective portioning controls are a must. It’s challenging for a business to remain in the black when the staff is playing fast and loose with the inventory. Regardless of whether bartenders are over-pouring their measurements, giving the liquor away, selling it and pocketing the cash or drinking it themselves, the financial impact on the bar is the same.
Permitting bartenders to free-pour liquor can be an expensive proposition. On the other hand, many operators contend the opportunity cost of slowing their bartenders
The Highlands of Scotland with its peat-impregnated waters and cool damp air is an ideal place to distill whisky. The region’s malts are renown for their elegance and dazzling complexity. Located in the northern Highlands about 20 miles from Inverness is the Dalmore Distillery. While not a heavily marketed brand, its malt whiskies are nonetheless highly esteemed and prized by aficionados worldwide.
The DALMORE GRAN RESERVA is an exquisite malt whose blend consists of whiskies aged 10-15 years—60 percent of which were in Oloroso Sherry casks and 40 percent in American White Oak. Once married, the sherry-cask proportion is increased to enhance its already generous amount of flavor. The successor to THE DALMORE CIGAR MALT, it retails for $60 (750ml).
Gran Reserva has a velvety textured body and a wafting bouquet of chocolate, toffee, citrus and spice. On the palate the whisky presents the flavors of red fruit, roasted coffee, cocoa and malt, all of which slowly give way to lingering notes of vanilla and lemon zest.
Recently released THE DALMORE 1263 KING ALEXANDER III is an elegant, rather remarkable expression comprised of whiskies matured in 6 different types of oak. Master distiller Richard Patterson marries together malts aged in Madeira drums, Marsala barrels from Sicily, Port pipes from the Douro, French cabernet sauvignon wine barriques, Sherry butts from Jerez de la Frontera and ex-bourbon barrels from Kentucky.
The whisky has an enticing floral and fruit bouquet and a warm satisfying finish of ripe plums, caramel and roasted almonds. This masterpiece makes a marvelous postprandial dram. 
