Marriott International is making a significant impact on Fiji’s beverage landscape with the opening of the Cellar & Barrel, Fiji’s first speakeasy bar dedicated to fine wines, rare whiskeys, and crafted cocktails. The bar, located at the Sheraton Fiji Golf Club and Beach Resort, officially reopened on March 13.
Ajeesh Vijayakumar, the complex director of Food and Beverage at Sheraton Fiji, highlighted that the establishment employs 13 staff members, which includes four mixologists—two from local backgrounds and two from abroad, reflecting a blend of local and international talent. For instance, the beverage manager is Irish, while the bar manager hails from China.
The Cellar & Barrel boasts an impressive selection of fine wines, and guests can enjoy changing wine tasting menus every few months. The venue offers an intimate atmosphere ideal for business meetings, evening gatherings, or casual drinks with friends and family.
An interesting feature of the bar is its whiskey storage option, where guests can store their purchased whiskey in customized wooden casings that are both locked and engraved with their name. This service allows for storage periods of up to 30 days, extending to 90 days for purchases of $2000 or more.
Operating hours for the Cellar & Barrel are from 5:30 PM to midnight, with extended hours until 1 AM on weekends. Moreover, guests can enjoy music from Ukrainian DJ Cozy Anastacia, who has previously performed in luxury venues in Dubai.
Mr. Vijayakumar also shared the bar’s ambitious goals, such as reaching 100 whiskey labels by July, including offerings from various parts of the world, such as Chinese whiskey. The Cellar & Barrel currently has 89 whiskey labels and features unique aged varieties including those matured for 25 years.
To widen its appeal, the bar offers mocktail options like non-alcoholic gin and vodka, catering to guests who prefer non-alcoholic beverages.
This new venture not only enhances the beverage scene in Fiji but also complements recent initiatives from other luxury resorts in the region, such as Hilton’s “Sip Society,” which aims to celebrate mixology and connect guests through innovative cocktails.
Overall, the opening of the Cellar & Barrel promises to uplift Fiji’s hospitality offering, showcasing local culture while offering a sophisticated drinking experience. This enriches Fiji’s position as an emerging destination for food and beverage enthusiasts, paving the way for vibrant tourism growth.
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