Director of Aged Cachaça

The Director of Aged Cachaça & Specialist Aged Spirits Program leads FELT’s specialist aged spirits program, with a primary focus on Brazilian cachaça, native-wood maturation, and beverage research and development (R&D). The role requires highly specialized knowledge of Brazilian distilling traditions, hands-on familiarity with cachaça production and maturation, and the ability to conduct field research into native wood species and their influence on spirit development. It demands a research-driven approach to sensory analysis, comparative maturation, and the application of traditional distilling knowledge to contemporary beverage development. The Director curates a distinctive portfolio of aged cachaças and specialist spirits, develops frameworks for evaluating maturation, cultivates relationships with artisanal producers, and translates research into original drinks and guest experiences. Through ongoing research, collaboration, and specialist education, the role helps establish FELT as a destination for exploring aged cachaça, Brazilian native woods, and the wider world of artisanal aged spirits. Native Wood Research & Maturation Intelligence
• Regional Wood Research: Conduct field research into Brazilian native hardwoods used in cachaça maturation, investigating their origins, traditional applications, and influence on spirit development. Develop sensory profiles documenting the aromatic, flavor, and textural characteristics of different wood species.
• Comparative Maturation Studies: Conduct comparative tastings across wood species, producers, and aging periods to identify distinctive maturation profiles and inform portfolio selection.
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• Specialist Spirits Research: Investigate maturation techniques across selected aged spirits to deepen understanding of wood influence, spirit development, and opportunities for cross-category exploration. Aged Spirits Curation & Artisanal Producer Relations
• Specialist Portfolio Curation: Curate a distinctive portfolio of aged cachaças and selected aged spirits based on wood species, maturation techniques, regional provenance, production methods, and sensory characteristics.
• Artisanal Producer Partnerships: Build relationships with independent distilleries, family-run alambiques, and specialist producers to source exceptional expressions and develop collaborations.
• Producer & Product Research: Evaluate production methods, maturation practices, and provenance to establish a detailed technical understanding of each spirit.
• Exclusive Bottlings & Collaborations: Develop opportunities for limited releases, custom maturation projects, and producer partnerships that distinguish FELT’s aged spirits program.
• Sourcing & Portfolio Development: Identify emerging producers and distinctive expressions while balancing quality, availability, pricing, and alignment with FELT’s beverage direction. Beverage Research & Liquid Development
• Aged Spirit Cocktail Innovation: Develop original cocktails that showcase the characteristics of aged cachaça and other selected spirits in contemporary mixology.
• Cross-Category Spirit Benchmarking: Compare aged cachaça with whisky, rum, agave spirits, and other relevant categories to identify maturation parallels, contrasts, and opportunities for innovation.
• Menu Integration & Iteration: Translate research into commercially viable drinks, refine recipes through testing, and contribute to FELT’s evolving beverage menu. Program Management & Operational Excellence
• Specialist Program Oversight: Lead the development and execution of FELT’s aged cachaça and specialist spirits program, aligning its distinctive positioning with daily service.
• Menu Engineering & Cost Management: Monitor beverage costs, recipe yields, pricing, and profitability.
• Procurement & Inventory Management: Oversee purchasing, supplier negotiations, inventory forecasting, stock rotation, and storage of specialty spirits and limited releases.
• Service & Quality Standards: Establish standards for spirit presentation, tasting flights, cocktail preparation, and quality control.
• Operational Collaboration: Work with bar management and the hospitality team to integrate specialist spirits into menu planning, purchasing, service, and broader beverage strategy. Sensory Education & Guest Experience
• Specialist Staff

Education:
Train the team in cachaça production, native wood characteristics, maturation processes, and the sensory profiles of selected aged spirits.
• Tasting Frameworks: Develop tasting guides and comparative exercises that help staff identify and communicate the characteristics of different spirits.
• Guest-Facing Storytelling: Translate technical research, producer knowledge, and regional traditions into accessible narratives about each spirit’s provenance and character.
• Guided Tastings & Spirit Flights: Design and host experiences demonstrating the influence of wood species, maturation methods, and aging periods on spirit character.
• Specialist Hospitality: Provide expert guidance on aged cachaça, premium pours, tasting flights, and spirit-led pairings.
• Ongoing Knowledge Development: Update research and educational materials as new findings, producer collaborations, and developments in distilling emerge. Preferred Qualifications
• Cachaça Specialization: In-depth knowledge of cachaça production, including fermentation, distillation, maturation, and regional styles.
• Native Wood Expertise: Understanding of Brazilian native hardwoods used in spirit maturation and their influence on aroma, flavor, texture, and maturation outcomes.
• Brazilian Cultural & Regional Knowledge: Familiarity with regional distilling traditions and the cultural context of native woods and artisanal spirit production, with respect for local and Indigenous knowledge.
• Distillery & Field

Experience:
Hands-on experience with artisanal distilleries, producer visits, or field research into Brazilian spirits, native woods, and regional production traditions.
• Beverage R&D

Experience:
Proven ability to develop original cocktails, investigate ingredient pairings, and translate research into practical beverage applications.
• Aged Spirits Knowledge: Familiarity with maturation techniques and sensory profiles across categories such as whisky, rum, and agave spirits.
• Artisanal Producer Networks: Established relationships with independent cachaça producers, family-run alambiques, or specialist aged spirit suppliers.
• Specialist Bar

Experience:
Experience in a cocktail bar or spirits-focused venue where technical knowledge, liquid development, and guest education are central.
• Commercial Beverage Management: Familiarity with beverage costing, menu engineering, procurement, inventory, and supplier management.
• Education & Communication: Ability to explain complex production and maturation concepts through staff training, guided tastings, and guest storytelling.
• Language

Skills:
Portuguese proficiency to support engagement with Brazilian producers, regional practitioners, and technical source material.
• Relevant Professional Training: Education or specialist training in hospitality, distilling, fermentation science, food science, sensory analysis, or beverage management. About FELT FELT is a warm, sound-led social house where a serious drinks program, punchy yet sophisticated small plates, and curated music converge. Designed as an intentional living room for Hong Kong’s diverse communities, FELT bridges the gap between premium hospitality and authentic subculture. Rejecting the rigidity of traditional listening bars, world-class acoustic design provides a vibrant, immersive backdrop where music complements conversation rather than competing with it. Cachaça is a defining pillar of FELT’s identity and one of its key points of differentiation. Moving beyond its association with the Caipirinha, we aim to showcase the depth and diversity of Brazil’s national spirit, with a particular emphasis on aged cachaça, the character imparted by native Brazilian woods, and the craft of maturation. Supported by a wider specialist aged spirits program, this focus informs our approach to spirits selection, sensory exploration, and original cocktail development, offering guests a perspective rarely encountered in Hong Kong’s bar scene. As part of our launch team, you will join an ambitious group bringing international culinary and beverage experience from Germany, France, Spain, and Japan, alongside backgrounds in Michelin-starred and World’s 50 Best-recognized hospitality. Together, we aim to build a place where technical excellence, cultural curiosity, and genuine human connection come together naturally.