The Czech final of the prestigious bartending competition Nikka Perfect Serve 2025 has its winner. Filip Bureš, an experienced bartender who has worked for years at the Habañero Music Bar in Litoměřice and now works at the new Prague establishment Reasons, triumphed at the Revír Karlín bar in Prague.
"What impressed me about Filip was that he remained completely focused and present throughout. In my opinion, one crucial thing helped him to win - he was able to accurately show that despite the challenging situations and the need to demonstrate knowledge about Nikka whisky, Nikka Perfect Serve is first and foremost a cocktail competition," says Kryštof Hordina from Ultra Premium Brands, which represents the Nikka brand in the Czech Republic. "His drinks were not only balanced in taste, but above all perfectly matched the situation that played out in front of him. The guests got exactly what they asked for - and that's what Nikka Perfect Serve is really all about," adds Hordina.
The jury this year was made up of an extremely inspiring trio - Mariam Ahmed, the winner of last year's edition, Marek Hora, a chef and expert in Japanese cuisine whose skills have been praised by the Japanese masters themselves, and Justin Svoboda, an actor, presenter, storyteller, and member of the whisky community. Their sketches prepared for the contestants were, according to those present, "very nutritious and full of energy," as we could see.
A Journey of Fragrance and the Present Moment
A traditional part of the Czech final is also a workshop led by the competition's founder and Nikka Brand Global Hospitality Advocate, Stan Vadrna.
"My Monkō workshop is not a traditional tasting. It's not about judging, comparing, or defining something. It's about learning how to listen to smell - not with our heads, but with our whole person," Vadrna explains.
The Monkō practice is based on the Japanese tradition of Kōdō, or "the way of smell." "In ancient Japan, samurai used it to calm down, focus, and come back to themselves before a fight. Today, we bartenders do it to reconnect with our senses, our memory, our emotions. Because only when we are present and in touch with ourselves can we truly be present for our guests."
As part of the Monkō exercise, bartenders describe scents not by notes or categories, but through their own memories and images. "When a scent reminds you of Grandma's pie, a damp rock after a rain, or an old bar, it's right on. It's not a test, but a path to greater sensitivity and authenticity," Vadrna adds.
"When we describe a scent, we often don't talk about the scent itself, but what it opens up in us - a place, a person, or a memory. And that's what makes our work beautiful. It's human."
Ichigo Ichie - A Moment That Does Not Repeat Itself
"This year's winner, Filip Bureš, truly embodied the essence of the Ichigo Ichie philosophy - a unique encounter that will never be repeated. He was totally committed to his guests. He was able to perceive them, listen to them, and capture even what they did not say out loud," says Vadrna.
"His drinks weren't just technically perfect - they were personal and personalized to each guest. Each serve was an encounter, a dialogue, not a routine service. That's exactly the spirit of Nikka Perfect Serve - authenticity, respect, and genuine concern for people. I look forward to seeing him at the Global Finals in Hong Kong," he adds.
Japanese Whisky Has "Soul"
Filip Bureš has participated in the competition in the past, and his connection to Japanese culture and the Nikka brand runs deep. In a poll by VisitChef magazine, which we prepared with the Nikka brand before the final, he answered:
"For me, Japanese whisky is a showcase of both precision and soul. Although Japan doesn't have such a long tradition compared to other countries, the quality of its whisky is undeniable. They have managed to breathe Japanese soul into it. And why Nikka? Because her story and said soul are absolutely unique to me."
His competition cocktail will soon be appearing at Reasons Bar in the Bartenders' Choice section. "You'll find it right there in the form of my competition cocktail, which should be tasted by anyone who wants to try what hospitality means to me," says Filip.
And how does he feel about the Japanese approach to service? "The uniqueness of the Japanese style of service lies in a certain traditionalism, professionalism, and a tendency towards perfectionism. I find this approach very inspiring and would like to approach it in my work."
Czech Scene, Global Dimension
Sixteen bartenders from five cities entered this year's Czech round of the Nikka Perfect Serve competition. Ten of them - nine men and one woman - made it through to the finals, from which only one winner could emerge. He will now join 15 finalists from 19 countries.
Filip Bureš thus showed in Revír Karlín that hospitality is not just about technique, but about the ability to perceive the guest and be present in every moment. And it seems that thanks to him, the Czech bartending scene once again has something to say on a global scale.
