How do we drink responsibly in our industry?

I drink. 

In fact, I’ve built my career around drinking. I’ve been doing this job 9-5, seven days a week, for over seven years, and I was a bartender for three years before that. 

People know me socially as a “whisky guy”. I have “such a cool job”. I have a bookshelf filled with books about drinks. There’s also actual drinks on my bookshelf. I own more bottles than most small pubs. A criterion for buying my house was space in the garden to build a bar. I need somewhere for all that booze. 

Some of my best travel stories are from press trips to Cuba, Seychelles, Cognac, Dijon, Padua, Dublin, and Swansea… I’ve been to Speyside, Islay, the Highlands, and the Lowlands, and when I think of Scotland geographically, I automatically divide it into whisky regions.

I couldn’t begin to put a number on the amount of drinks I’ve had, the volume I’ve consumed, or the number of different expressions. I drink for my job, and I drink for fun. I have been drinking pretty consistently for almost half my life.

Examining your relationship with alcohol

I know I’m not an alcoholic. Frankly, if I were, I’d be dead. There’s just far too much supply under my roof that I don’t struggle to leave in the bottle. I’ve done Dry January before without breaking a sweat. 

Whisky, rum, mezcal, brandy… these marvellous, maddeningly complex spirits I celebrate with gusto bring me a lot of joy, plus a steady income. But there is a darker side. The moments when drinking stops being joy and starts being a weight. We post the pours but not the panic. We raise glasses, but not concerns. 

Alcohol misuse contributes to around 20,000 deaths annually in the UK. Dependency doesn’t always look dramatic – sometimes it’s just a quiet shift in habits that goes unchecked. And when your job revolves around drinks, it can be hard to spot the line.

How do we drink responsibly in our industry?

That question’s been rattling around my head for a while now. Certain techniques and approaches help.

We’ve got to start talking honestly – not just about cask types and age statements, but about fear, dependency, and health. 

But I’ve come to find the key is to respect alcohol, not just enjoy it. If we truly love great drinks, we owe them the dignity of being drunk well.

Please know that if you’re worried, you’re not alone. Not even close. If any of this resonates, it’s OK to ask for help. Visit Drinkaware.co.uk, call Drinkline on 0300 123 1110, or speak to your GP. There’s no shame in checking in on your relationship with alcohol. 

Otherwise, here are a few thoughts, not rules, for drinking with intention – whether you work in the drinks world or just enjoy the view.

Water

Hydration, hydration, hydration. Water is an obvious suggestion, but ask yourself now how often you drink water when consuming alcohol. 

Because alternating drinks with water, meaning a glass of water between alcoholic drinks, is a good way of slowing down consumption and keeping you hydrated.

Drinking water before bed is helpful too. It not only counters the dehydration but reduces the chance, or if you have slightly overdone it, the severity of a hangover.

Diluting a strong drink like whisky brings out some of the softer aromas and flavours, so you’re getting a double win if you add water to reduce its strength.

If you’re in the industry and heading to an event, bring a water bottle. You’ll really want it for the train home. If you’re hosting, make sure water is readily available. This really shouldn’t be something that is difficult to do, it’s a non-negotiable.

Food

Eating is very much not cheating. Let’s leave the boorish, laddish, competitive, one-upmanship way of drinking in the past. 

If you’re heading out for a drink, then a meal rich in protein, healthy fats, and complex carbs is a sensible way to slow down alcohol absorption.

Snacking while drinking is good too. This is not only useful for maintaining energy levels, but it’s a fine way to live. Crack open the nuts, cheeses, and olives. Life is there to be enjoyed. Moderation remains crucial, of course, and it is a good idea to take it easy on excessively salty foods as they can make you thirstier and encourage more drinking.

If you’re in the industry and heading to an event, don’t be afraid to ask if there will be food provided and what will be on the menu. Plan and be prepared. 

Zebra Striping

Zebra striping is the process of alternating alcoholic drinks with non-alcoholic options like soft drinks or mocktails.

So if you have a Negroni, you follow it with a No-groni. It’s a simple but effective measure that is growing in popularity.

Know yourself and your surroundings 

Be aware of transport options and plan a safe way home. Listen to your body, if you’re feeling lightheaded or sluggish, slow down or stop drinking.

Most importantly, never be afraid to ask for help. You’re not an inconvenience. 

Everything in moderation

I’ve banged the drum in the past to position whisky as part of a “less, but better” approach to drinking. You could consume can after can of the lager you got on a deal. Or, you could get a bottle of something really lovely. One you can appreciate with your friends and take your time with. You can go for something different each time and become a whisky nerd. It is a lot of fun. And it doesn’t require getting drunk. A dram or two will do. 

Moderation remains key. Let’s get rid of the idea that drinking responsibly is purely about guilt or abstinence. It’s about appreciation. Whisky isn’t for chugging. Rum isn’t for numbing. Mezcal isn’t for forgetting. These spirits are made by people who care deeply about every stage of production.

Respect the drink, respect yourself, and make the experience count.