Behind The Counter with Lou Bernard of Mita

 Do You know Lou? Lou Bernard is a self-taught mixology luminary in the hospitality industry. Over 14 years, he has showcased his rich Latin American heritage through his innovative cocktails. Born in Venezuela and influenced by his Venezuelan and Bolivian roots, Lou moved to Virginia at 16. In 2017, he dedicated himself full-time to mixology, making his mark at Washington D.C.'s top bars, including The Blaguard and Roy Boys. As the beverage director for Casa Kantuta, the first Bolivian cocktail bar in the U.S., he highlighted Bolivia’s signature spirit, singani. Currently, he leads the cocktail program at MITA, a plant-based Latin American restaurant, and runs Noches del Caribe, a pop-up celebrating Afro-Latinx culture. Lou’s work emphasizes authenticity and cultural appreciation, inspiring others to embrace their uniqueness. Lou has such a great story and we here at TheListAreYouOnIt.com are so excited to share it with you here:

Celebrating Authenticity: The Rise of Latin American Spirits in Craft Cocktails

As someone who proudly hails from Venezuela and Bolivia, I find deep joy and fulfillment in sharing the rich heritage of Latin American spirits. It is important to me to remain true to who I am in everything I do and to the industry I love. Bringing my authentic self to my work not only sets me apart but also offers a valuable opportunity for the community to learn and appreciate cultures beyond their own.

When I first delved into the world of Latin American spirits, I was captivated by their rich histories, unique production processes, and the vibrant cultures from which they originate. Today, these spirits—tequila, mezcal, pisco, singani and many others—are taking the spotlight on the global stage, and it’s easy to see why. The allure of these spirits lies in their authenticity and the stories they tell with each sip.

Take tequila, for instance. Produced exclusively in the region surrounding Tequila, Jalisco, this spirit is crafted from the blue agave plant. The process begins with harvesting the agave, followed by cooking the piñas (the heart of the agave plant) to convert the starches into sugars. The cooked piñas are then crushed to extract the juice, which is fermented and distilled. The result is a spirit that can be enjoyed in various forms—from the unaged, clear silver tequila to the aged and complex añejo.

Mezcal, often considered tequila’s smokier cousin, is another gem. Its production process is more rustic and artisanal. Made from different varieties of agave, mezcal’s defining characteristic comes from the cooking process, where the piñas are roasted in underground pits lined with hot rocks. This imparts a distinct smoky flavor that sets it apart. Each mezcal carries the unique terroir of the region it’s produced in, making every bottle a reflection of its origin.

Pisco, a grape brandy from Peru and Chile, showcases the diversity of Latin American spirits. Made from fermented grape juice and distilled to proof without aging, pisco captures the essence of the grape varietals used. Whether it’s the aromatic and floral notes of a Peruvian pisco or the crisp and clean flavors of a Chilean one, pisco offers a delightful complexity that’s perfect for cocktails or sipping neat.

Singani, often hailed as Bolivia's national spirit, is a unique and aromatic brandy distilled from white Muscat of Alexandria grapes grown at high altitudes in the Andes. This distinct environment, with its cool temperatures and intense sunlight, imparts exceptional floral and fruity characteristics to the spirit. Singani's history dates back to the 16th century, when Spanish settlers first introduced grape cultivation to the region. Today, it is cherished for its smooth, refined flavor and versatility in cocktails, making it a beloved symbol of Bolivian culture and a rising star in the world of artisanal spirits.

Pairing these spirits with Latin American cuisine elevates the dining experience to new heights. The robust flavors of tequila, for instance, complement the smoky and spicy notes of tacos al pastor, while a smooth, aged tequila can enhance the richness of a mole sauce. Mezcal’s smokiness pairs beautifully with the charred flavors of grilled meats and the earthiness of arepas, creating a harmonious balance.

Pisco’s versatility shines with ceviche. The bright acidity and fresh flavors of a pisco sour can cut through the richness of the fish, enhancing the dish’s citrusy and herbal notes. Meanwhile, singani complements spicy dishes like Bolivian salteñas or ceviche, where its smooth, refined profile balances and accentuates the bold, savory ingredients.

I am deeply grateful and honored to highlight Latin culture in craft cocktails, and to also shine a light on Afro-Latino and indigenous cultures that are often overlooked. By sharing these stories and flavors, I hope to inspire others to celebrate what makes them special and to expose guests to new and exciting experiences that highlight their uniqueness. Cheers to the vibrant world of Latin American spirits, and to the beauty of remaining true to oneself in all that we do.