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Rokblok ! World First Wireless Smallest Portable Record Player
RokBlok is the world’s smallest, wireless record player. Simply place RokBlok on top of any record to instantly listen to your favorite vinyl, anywhere.
Blinder Truth about Aging Whiskey- Presentation
After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
Recommended
Rokblok ! World First Wireless Smallest Portable Record Player
RokBlok is the world’s smallest, wireless record player. Simply place RokBlok on top of any record to instantly listen to your favorite vinyl, anywhere.
Blinder Truth about Aging Whiskey- Presentation
After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
Canadian Whisky: The Giant Reawakens-Presentation
Canadian whisky, once the best-selling and most-respected in North America, is poised to regain its position - and there's a lot more to Canadian whisky than just rye!
Join Shawn Soole (Canadian bon vivant and award-winning bar manager), Davin de Kergommeaux (author of "Canadian Whisky: The Portable Expert") and Dave Mitton (brand ambassador for Wiser's whisky and part-time plaid model) as they walk you through the unexpected joys of Canadian Whisky, its ups, its downs and its ups again!
Anatomy of Agave-Seductive Succulent Presentation
Do you know where the complex flavors you love in mezcal and tequila come from? How much do you know about the chemistry that occurs in agave and how that chemistry translates into the agave spirits? Do you know that the sweetness of mezcal is created during cooking via a Maillard Reaction, in a very similar way meat flavor is generated in an oven? Are you keen to sample unique deconstructed flavor fractions obtained from mezcals, agave tissues and pulque? Have you ever wondered what the inside of a 'palenque' tastes like and why agaves are the base of the most complex white spirits on earth?
There is an intense love affair going on between bartenders and agave spirits from hand crafted tequila to smoky Oaxacan mezcal, and other innumerable expressions from all over Mexico, but what do we really know about the subject?
For the first time ever two of the world’s foremost experts on agave, Tomas Estes and Ivan Saldaña, will take the stage with their unparalleled knowledge taken from the academic and practical study of agave spirits. With a PhD in the topic of Biochemistry of the Agave Plant, seminar presenter Iván Saldaña will answer many of the fundamental questions on this special succulent. This seminar will offer rational and scientific explanations that will help to connect raw material, process and spirits made from agave.
You will discover the biological features of Mexico’s most famous plant, how it grows and what flavors are built from it. Subjects like agave plasticity and chemical adaptation (terroir effect), agave evolution and diversity will be covered. We will discuss other sources of flavor in mezcal. You will learn specifically, what impact wild fermentation and artisanal 'palenque' methods can have on the final spirit. You will be guided through the talk with experiential samples that will exemplify the core flavor and aroma groups in this distillate, to bring this detailed information to life in unparalleled depth.
Hospitality Seminar Golden State of Cocktails 2014
Hospitality Seminar at Golden State of Cocktails, January 29th, 2014
Perfect Frozen Drinks: Science and Practice-Presentation
Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.
But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!
Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.
There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)
Projeto Design de Embalagem - Cachaça Cantiga
Trabalho desenvolvido para a disciplina de Embalagem I, graduação de Design Gráfico da UniRitter.
Neste trabalho foi feito um estudo de mercado aprofundado, e com a ajuda de ferramentas criativas foi desenvolvida a cachaça cantiga, levando em conta seu posicionamento, identidade visual e embalagem.
Centro Universitário Ritter dos Reis - UniRitter
Porto Alegre, 2014
Bacharelado em Design Gráfico - Embalagem I
Orientadores: Luiz Carlos Fetter e Sandro Fetter
Alunos: Alexandre Fontes, Clarissa Silveira, Renata Venturini e Shayani Araújo
Chartreuse in a Bottle Part Two-Presentation
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
The Audacity of Sourced Whiskey
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Mon Rye: American's Original Whiskey-Presentation
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
Making Vermouth for Home and Bar-Presentation
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
Cocktails & Cohiba
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
DIAGEO - Ed Pilkington - Rum Market 2010
Overview of the global rum market, from a DIAGEO 2010 perspective.
Improving profitability for small business
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
Premium MEAN Stack Development Solutions for Modern Businesses
Stay ahead of the curve with our premium MEAN Stack Development Solutions. Our expert developers utilize MongoDB, Express.js, AngularJS, and Node.js to create modern and responsive web applications. Trust us for cutting-edge solutions that drive your business growth and success.
Know more: https://www.synapseindia.com/technology/mean-stack-development-company.html
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Canadian Whisky: The Giant Reawakens-Presentation
Canadian whisky, once the best-selling and most-respected in North America, is poised to regain its position - and there's a lot more to Canadian whisky than just rye!
Join Shawn Soole (Canadian bon vivant and award-winning bar manager), Davin de Kergommeaux (author of "Canadian Whisky: The Portable Expert") and Dave Mitton (brand ambassador for Wiser's whisky and part-time plaid model) as they walk you through the unexpected joys of Canadian Whisky, its ups, its downs and its ups again!
Anatomy of Agave-Seductive Succulent Presentation
Do you know where the complex flavors you love in mezcal and tequila come from? How much do you know about the chemistry that occurs in agave and how that chemistry translates into the agave spirits? Do you know that the sweetness of mezcal is created during cooking via a Maillard Reaction, in a very similar way meat flavor is generated in an oven? Are you keen to sample unique deconstructed flavor fractions obtained from mezcals, agave tissues and pulque? Have you ever wondered what the inside of a 'palenque' tastes like and why agaves are the base of the most complex white spirits on earth?
There is an intense love affair going on between bartenders and agave spirits from hand crafted tequila to smoky Oaxacan mezcal, and other innumerable expressions from all over Mexico, but what do we really know about the subject?
For the first time ever two of the world’s foremost experts on agave, Tomas Estes and Ivan Saldaña, will take the stage with their unparalleled knowledge taken from the academic and practical study of agave spirits. With a PhD in the topic of Biochemistry of the Agave Plant, seminar presenter Iván Saldaña will answer many of the fundamental questions on this special succulent. This seminar will offer rational and scientific explanations that will help to connect raw material, process and spirits made from agave.
You will discover the biological features of Mexico’s most famous plant, how it grows and what flavors are built from it. Subjects like agave plasticity and chemical adaptation (terroir effect), agave evolution and diversity will be covered. We will discuss other sources of flavor in mezcal. You will learn specifically, what impact wild fermentation and artisanal 'palenque' methods can have on the final spirit. You will be guided through the talk with experiential samples that will exemplify the core flavor and aroma groups in this distillate, to bring this detailed information to life in unparalleled depth.
Hospitality Seminar Golden State of Cocktails 2014
Hospitality Seminar at Golden State of Cocktails, January 29th, 2014
Perfect Frozen Drinks: Science and Practice-Presentation
Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.
But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!
Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.
There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)
Projeto Design de Embalagem - Cachaça Cantiga
Trabalho desenvolvido para a disciplina de Embalagem I, graduação de Design Gráfico da UniRitter.
Neste trabalho foi feito um estudo de mercado aprofundado, e com a ajuda de ferramentas criativas foi desenvolvida a cachaça cantiga, levando em conta seu posicionamento, identidade visual e embalagem.
Centro Universitário Ritter dos Reis - UniRitter
Porto Alegre, 2014
Bacharelado em Design Gráfico - Embalagem I
Orientadores: Luiz Carlos Fetter e Sandro Fetter
Alunos: Alexandre Fontes, Clarissa Silveira, Renata Venturini e Shayani Araújo
Chartreuse in a Bottle Part Two-Presentation
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
The Audacity of Sourced Whiskey
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Mon Rye: American's Original Whiskey-Presentation
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
Making Vermouth for Home and Bar-Presentation
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
Cocktails & Cohiba
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
DIAGEO - Ed Pilkington - Rum Market 2010
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Improving profitability for small business
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
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Discover the innovative and creative projects that highlight my journey through Full Sail University. Below, you’ll find a collection of my work showcasing my skills and expertise in digital marketing, event planning, and media production.
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"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
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Enterprise Excellence is Inclusive Excellence.pdf
Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
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What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
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The Parable of the Pipeline a book every new businessman or business student ...
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- 2. An ultra lounge is a style of nightclub lounge, that came to prominence in the late 1990s and early 2000s. Ultra lounges tend to be small to mid-sized venues, smaller than nightclubs,featuring cocktails and an upscale atmosphere.
- 3. Emerging trends in lounge Among the design details, ultra lounge- style nightclubs may have subtly changing neon and vivid-colored lights, and seating groupings for people to socialize. 1.Ambience
- 4. 2.Privacy Ultra lounge-style clubs sometimes create privacy around the seating areas with room dividers, sheets or curtains.
- 5. 3.Seprate Dance floor Unlike most nightclubs, ultra lounges rarely have a separate dance floor. Some clubs have semi-private rooms with mattresses to lounge on and socialize
- 6. 4.Music The music is often more subdued White- Room or ambient house-influenced music instead of uptempo dance music or techno.
- 7. 5.Variation of drinks These clubs offer a range of cocktails and drinks, and sometimes serve bar food such as tapas-style finger food.