15th edition of Mattoni Grand Drink

1. PREAMBLE

The 15th annual Mattoni Grand Drink 2011 Contest (further only MGD 2011) becomes the award to be for the second time the International Bartenders Association World Championship in mixing non-alcoholic mineral water drinks.

The main organizer of the contest is the Czech Bartenders Association (further only CBA), the main sponsor of the contest is the International Bartenders Association (further only IBA), the main partner is Karlovarske mineralni vody j.s. (Further only KMV).

The contest is multinational and is open to the members of the IBA. Each Bartender’s Association within the IBA has the privilege to nominate one participant.

DATE AND PLACE OF THE COMPETITION MGD 2011

October 18th, 2011, Hilton Hotel Prague, Czech Republic

CONDITIONS FOR PARTICIPATION IN THE COMPETITION

a) registering by e-mail using Registration Form found on website www.mattonigranddrink.com

b) The Registration Form will be available on the above-listed website.

c) The contestant must send the recipe for his/her entry drink along with his/her digital photograph. The picture should show the entire glass with the beverage, including a complete view of the decoration. The background should be white.

d) Adhere to the conditions for preparing the drink (see below).

e) Recognize the rules of the competition and abide by them.

ORGANIZATION

Recipe must comply with the conditions of the competition and confirmation of registration for the contest will be confirmed by email to the competitor by the Organization Committee within 14 days upon receiving the Registration Form (certification of acceptance of the recipe will be sent to participant at their e-mail address along with details of the organization of the contest itself.) The Organisation Committee has the right not to accept any recipe due to lack of creativity and originality of the recipe.

JUDGMENT

The efficiency will be judged by technical jury to be selected from Czech Bartenders Association certificated judges and tasting jury selected from International Bartenders Association V.I.P.´s. There will be one judge nominated from Mattoni top management. All judges nominated by the Competition Director must be agreed by the IBA nominated presiding judge which will ensure fair judgment and that it is compliance to the rules.

PRIZES

The winner of the Mattoni Grand Drink 2011 will receive a Certificate and 10,000. – USD while the second best barkeeper will obtain 3.000 USD and 3rd place will be awarded by 2.000 USD. The best technical performance, drink design and amazing innovation will be awarded by special prize.

All other participants who are in finals will receive a Certificate each.

COMPETITION RULES OF THE MATTONI GRAND DRINK 2011

Competition Task

The competition will be organized in two rounds. The best three bartenders from the 1st round will compete in the 2nd round.

Recipes entered into the contest must be original, must not have been published either in print or virtually and must confirm to the character of non alcoholic drink. Contestant must use at least 10 cl of the original Grand Mattoni mineral water in his/her recipe. The use of any other water or any liquid containing CO2 is not allowed.

The total energy content of the drink must not exceed 25 kcal/100 ml.

The volume of the drink without ice addition must not exceed 25 cl of liquid immediately after beverage preparation. The volume of melted ice, or as the case may be, of the ice itself will not be considered in the volume of the drink. Any garnishes/decoration on the drink must be edible and should not be any identifiable emblem. The garnishes will not be included in the list of nutrition and ingredient components of the beverage.

The garnishes can be prepared in the preparation room. Contestant has 15 minutes in the preparation room and 8 minutes on stage.

The arrangement of the garnish on the drink must take place during the preparation of the drink itself.

All of the ingredients or products used in the preparation of the drink must be readily available in the shops of the EU.

The innovation factor shall bring less traditional recipe and discover new taste to be described in the drinks add to be communicated during the competition in a short address in written form to be over handed to the competition Director. The drink will be prepared in 6 portions in the first round and in 3 portions in the final round.

The competitor supplies the glasses for the 6 portions in the first round and in 3 portions in the final round. Ingredients and products used in the drink aside from the Mattoni Mineral Water are supplied by the competitor himself/herself.

During the competition the contestant must attired in their guild’s uniform or in a barman’s outfit.

Criteria of Evaluation

The evaluation procedures and point system of the WCC IBA moderated by the involvement of innovation condition. The tasting scoring form is listed in the appendix no. 2.

The five bartenders whose drinks obtain the highest numbers of points in the first round will compete in the 2nd round. The highest number of points of taste will make up the placement. In case of a tie, the highest number of innovation points decides the winner. If this still does not determine the winner, then the next criterion is the highest mark for the innovation factor and if there is still the tie the winner would be by the overall impression best points and finally by a toss of the coin. This tie rule is valid also for the 1st round.

MISCELANEOUS

The Main Partner of the Contest reserves the rights to publish the recipes and photographs of the drinks and the participants, listing the name of the author of the publicized drink for an unlimited time. These proposals have been discussed and approved by the organizer of the contest.

Petr Veselý, Director MATTONI GRAND DRINK 2011, in his own hand

Appendix no.1

Mattoni

DESCRIPTION: Natural, medium mineralized mineral water, bicarbonate-sodium-calcium type with an enhanced level of fluorides. Cold, hypotonic.

Mattoni
Cations	mg/l	Anions	mg/l
Mg2+	25,0	Cl-	12,0
Ca2+	84,5	SO42-	40,0
Na+	69,9	HCO3-	528
Dry residues	525 mg/l

Appendix no.2

Tasting - scoring form