Following a record 425 entries from 50 countries, representing a 20% increase from last year, Jameson, the world’s most awarded* and best-selling Irish whiskey, is delighted to announce Matt Smith, Stefan Codrea and Yu Kajitani as the winners of this year’s annual ‘Jameson Black Barrel Bartender Series 2025’ competition.
Competing at the ‘Jameson HOSTS Global Summit’ in Cork, Ireland, on 1 September 2025, the top ten finalists gathered to showcase their Jameson Black Barrel cocktails in front of 100-plus industry guests, including the global judges, Jameson HOSTS Global Summit speakers & hosts.
The finalists’ cocktails were presented to a judging panel including Millie Tang (Devie Bar, France), Claudia Cabrera (Kaito del Valle, Mexico) and Danil Nevsky (Indie Bartender, Spain). Judges and mentors assessed their anonymous entries, and submitted independent scores, ensuring a fair and transparent process.
The combined votes crowned Matt Smith, Stefan Codrea and Yu Kajitani (above) as the 2025 Global Winners at the ‘Jameson Bartenders Ball’ on 2 September.
Each of the three global winners wins a cash prize of EUR5,000 (US$5,867) in addition to a special place on the Jameson HOSTS mentorship programme. The winners will take part in a series of face-to-face and virtual mentorship sessions with Remy Savage (Shapes and Bar Nouveau, France), Eleni Nikoloulia (Bars & spirits journalist, Greece) and Danil Nevsky (Indie Bartender, Spain).
The programme is designed to support the next generation of bartending talent, and will focus on key areas including designing cohesive brand identity, establishing a brand on the global stage, and developing social media strategy and content creation.
Building on Jameson’s global platform ‘Must be a Jameson’, the competition and mentorship programme continues to welcome more members of the bar community into the family. The summit reflects Jameson’s spirit of connection, community and camaraderie with each entrant showcasing their skills and exploring Jameson’s smooth, versatile taste and light-hearted character.
The top ten finalists brought this year’s brief to life by celebrating their local communities while inspiring creativity across the global bar scene. Their cocktails drew on flavours and traditions as varied as Queensland’s native cinnamon myrtle and macadamia wood smoke, Hull’s beetroot and roasted dandelion roots, Bali’s jackfruit and pandan whey, and a serve capturing the essence of post-rainfall Ireland with hojicha tea, sesame oil and shiso leaf, each elevating Jameson Black Barrel’s signature notes of vanilla, caramel sweetness, toasted wood, fruit and warming spice.
* Based on the tasting results of the nine most influential blind tasting competitions in 2024, including; The Irish Whiskey Masters, International Wine & Spirit Competition, International Spirits Competition, Beverage Testing Institute, San Francisco World Spirits Competition, New York World Wine and Spirits Competitions, Singapore World Spirits Competition, The Luxury Masters and the World Whiskies Awards.
The Winners
From the UK, Matt Smith impressed with ‘Dead Bod’, a cocktail inspired by Hull’s iconic piece of graffiti art. Using locally sourced beetroot and dandelion root, his serve delivered a velvety, nitrogenated texture reminiscent of Irish stouts.
Speaking on the win, Matt said: “Dead Bod is part of Hull’s identity, and I wanted my cocktail to capture that spirit. Using local flavours like beetroot and dandelion, I created something fun and vibrant that works beautifully with the caramel and vanilla notes of Jameson Black Barrel. This competition has been a creative challenge, and I’m looking forward to building on that through the mentorship.”
Also taking the title, Stefan Codrea from Romania created ‘Charred Rose’, combining banana and fig leaf-infused wine, brown butter, coriander seed syrup and pickled beetroot brine.
Reflecting on his inspiration, Stefan said: “Barcelona shaped every element of my cocktail, from the Rosa de Barcelona symbol to the ingredients themselves. I wanted to showcase Spanish culture with bananas from the south, Catalan grapes and fig leaves from Montjuïc Park, balanced by modern touches like beetroot. The Old Fashioned format let Jameson Black Barrel’s creamy, spicy character shine. Beyond the win, the highlight has been connecting with more than 100 bartenders from around the world, and it is an experience that will keep inspiring me long after the competition.”
Finally, representing Ireland, Yu Kajitani won with ‘Petrichor’, inspired by the Irish weather and the freshness after rainfall. Blending Jameson Black Barrel with hojicha tea, sesame oil and shiso leaf, his serve captured the aroma and taste of rain-soaked earth. Speaking after his win, Yu said: “My cocktail was inspired by petrichor, the scent of rain on earth. Living in Ireland, I wanted to capture that atmosphere with sesame oil for depth, shiso leaves for freshness and hojicha tea for calmness. It also reflects my own journey with the Japanese ingredients expressed through an Irish theme. For me, this competition has been about more than winning. It is about learning, connecting and growing, and it has given me the confidence to take my bartending to the next level.”
The Mentorship Programme
The Jameson Black Barrel Bartender Series mentorship programme continues to provide guidance and support to aspiring bar professionals, helping them enhance their skills and knowledge across key areas including brand identity, global brand development, social media strategy, content creation, bar operations and team culture.
Commencing at the Jameson HOSTS Global Summit, the initial mentorship session with the winners and mentors takes place in-person, with further virtual sessions extending beyond the summit to provide ongoing support for the global winners into the future.
Industry giant Remy Savage will discuss brand building and creative identity, sharing his expertise in building bars and his experience, working with each winner to define a bar project and brand, discuss venue concept and ideate a menu.
Eleni Nikoloulia, a respected bar & spirits journalist, BCB Education Board member and World’s 50 Best Bars Academy chair, will lead sessions on establishing and scaling a brand internationally. Drawing on her extensive network and experience in advocacy, communication and education, she will guide winners on how to take their brand to a global stage and build long-term recognition within the international hospitality community.
Finally, social media trailblazer Danil Nevsky will utilise his expertise to discuss how winners can build their personal brand, develop a social media strategy and advise on how to lead the game in content creation, creating high engagement and building a distinctive online presence.
