Taipei may not be shouting from its rooftops about its cocktail scene, but that’s exactly what makes it so intoxicating. Inconspicuously tucked behind unmarked doors, down neon-lit alleys, or above noodle joints still steaming at midnight, the city’s bars exude a quiet confidence and serious craft. Here, bartenders aren’t just slinging drinks—they’re building flavour narratives, riffing on Taiwanese ingredients where there is room and it feels right. Whether it’s a highball spiked with smoked oolong or a clarified milk punch kissed with salted plum, Taipei’s got all the right moves—if you know where to look. There’s a bar for everybody, depending on what you’re in the mood for. From a sophisticated cocktail and food pairing at Bar Mood to a raucous night on town at Public House or Commons, to mind altering flavour experiments at Infinity & Beyond or future forward drinks and food at Mad Men, the city is brimming with options.
Taipei is spread out in many ways but held together by a shared love for good food and drinks and the city’s nightlife is slowly but surely attracting attention from all over the world. But it hasn’t always been rosy for the bar community in Taiwan. Not long ago, there were strict regulations imposed, prohibiting overseas guest shifts at bars and making it somewhat impossible for the bar community in the country to engage with the global community or have them over to showcase the local bar scene. It took years of dedicated and focussed efforts by key industry leaders to finally overcome this hurdle, and in February 2025, Taipei was finally able to celebrate this milestone with the first ever Sip & Spirit Taiwan, founded by Nick Wu of Bar Mood – a two day event held at The Regent Taipei, showcasing the best of Taiwan’s beverage scene, bars, and brands, to the global community through a dedicated bar show, guest shifts, seminars, and panel discussions.
This cross-cultural event marked an important step in the growing international presence of Taiwan’s cocktail scene. It was the first of its kind in the country to feature guest bartenders from around the world, highlighting the industry’s expanding global connections.On January 24, 2025, the Ministry of Labor added “cocktailing and bartending” to the Employment Service Act, clearing the way for international bartenders to legally work at events like this in Taiwan. Sip & Spirit Taiwan 2025 was the first major event to take place after that change, setting a new precedent for the industry. With 14 local bars partnering with 26 well-known international venues to create 40 limited-edition collaboration cocktails, the event showcased just how far Asian cocktails—and Taiwan’s place in the global mixology community—have come.
We caught up with Nick Wu, owner of Taipei’s Bar Mood and the main force behind Sip & Spirit Taiwan to get a sense of how things went and what to expect in future editions.
1. What was the biggest hurdle when putting together this inaugural edition of Sip & Spirit?
Despite the many challenges we faced in organizing this event, the Ministry of Labor fortunately opened up the online work permit application system just ten days before the event in mid-February. We were incredibly lucky to successfully obtain work permits for many international bartenders just one day before the event. The entire process was intense and full of hurdles, and I’m deeply grateful for all the support we received.
I’m especially thankful for the meeting we had in January with 14 local bars. Although morale was low and there were many doubts, that moment gave me clarity. I’ll admit, I did consider postponing or even canceling the event, but I kept those thoughts to myself because the stakes were simply too high.
Under this heavy pressure, I chose to push forward. Over the past six months, countries around the world have been actively organizing events to attract international bartenders and media. If we stayed on the sidelines, we would quickly lose our competitive edge. That realization gave me the determination to keep going. I felt it was my responsibility to carry this through, and I’m thankful for everyone’s support—this was never a one-person effort, and I definitely cannot take all the credit.
In the final days, the international bartenders submitted a tremendous amount of personal documents for their work permits, facing rejections and resubmissions, yet standing firm with us until the very end. I want to especially thank the 14 local bars that stood by us throughout. Without their help, we would not have been able to complete all the applications in time. I’m also extremely grateful to the BAR MOOD team, who stayed committed to their roles despite the overwhelming workload. A special thanks goes to Abby Yu and Melody Liu, who worked tirelessly on compiling and submitting the majority of the paperwork for the international bartenders.
In the end, we had only two weeks to promote the event, yet we were still able to attract over 600 attendees and sell more than 2,000 cocktails. The atmosphere on the day was vibrant and full of energy. Everyone felt it was a rare and exciting opportunity to taste such a diverse range of cocktail styles. That’s the beauty of cocktails—they bring people together.
I truly believe this was a meaningful experience. That’s why I’ve already decided to bring back Sip & Spirit Taiwan next year, but this time with a full year of preparation to make it even more complete and memorable.
2. What was the most rewarding aspect of the inaugural edition of Sip & Spirit and what can people look forward to next time?
Over the years, I’ve attended numerous spirits and cocktail exhibitions around the world, and these experiences have given me a deeper understanding of how to create an event that truly stands out. That’s why, for this event, I chose a completely new kind of format.
On the first day, we hosted a cocktail-focused exhibition, where every booth was co-hosted by both local Taiwanese and international bartenders. It was designed to foster direct interaction and exchange, rather than just display.
On the second day, in the afternoon, we organized five international forums. These weren’t just one-way lectures—they were dynamic, engaging sessions where bartenders with diverse and insightful perspectives came together to share their experiences and ideas. The goal was to create more interactive and meaningful content for both professionals and audiences.
That evening, we invited six Michelin-starred or acclaimed chefs, each presenting a signature dish. It was a memorable gathering where international bartenders and media could experience the richness of Taiwanese cuisine. More than just a dinner, it was a cultural exchange—an opportunity for our international guests to truly feel the essence of Taiwan through food, hospitality, and connection.
Through this multi-layered experience, I believe our international guests gained a deeper appreciation of Taiwan’s people, culture, and culinary identity. I hope they carry those impressions with them and continue to share Taiwan’s story with the world.
Looking ahead to next year, we will continue hosting cocktail exhibitions and curated dining experiences that highlight even more of Taiwan’s unique flavors. I’m already exploring new possibilities, and I promise there will be even more exciting content and creative experiences to look forward to.
3. What would you like the main focus to be in future editions and do you have any dates in mind for 2026?
The main focus of this event is still to create an experience that attracts more international visitors to Taiwan—inviting them to immerse themselves in our colorful, vibrant food and beverage culture. With that in mind, we are constantly striving for innovation in the content and format of the event, making sure it offers something fresh, engaging, and unique each year.
As for 2026, the event is currently scheduled to take place over two days, on February 1st and 2nd.
Follow Sip & Spirit on Instagram.
Follow Nick Wu on Instagram.
Follow Bar Mood on Instagram.
Have something to say? Write in to editor@thedramattic.com
The Dram Attic 
Leave a comment