Eric Söderlund has secured his place as Sweden’s representative at the World Class Global Final in Scotland. The decision came after a thrilling European final in Rotterdam. Söderlund will now compete for the title of World’s Best Bartender later this autumn.
Seventh time's the charm. After years of finishing just short of the top spot, bartender Eric Söderlund was finally crowned Sweden's best bartender at the World Class competition in Rotterdam.
The European final in Rotterdam consisted of four challenging stages. The competition opened with a blind tasting, testing the contestants’ sensory precision and knowledge. This was followed by the Johnnie Walker Black Label Challenge, in which competitors were tasked with creating a cocktail featuring one Swedish ingredient and another inspired by a different European market.
The third stage, The Singleton Challenge, required participants to build a cocktail around three elements: The Singleton 12-Year-Old, tea, and either a syrup or cordial. The competition concluded with the Mystery Challenge – arguably the most unpredictable part of the event. With only 10 minutes and a limited budget to purchase ingredients and equipment, contestants had to create a refreshing Ketel One-based cocktail on the spot.
For Söderlund, the victory marked the end of a long journey.
It feels absolutely incredible. I’ve been doing this for seven years and, more or less, I’ve finished second almost every time. Along the way, there have been moments when I’ve asked myself why I keep putting myself through it. But competitions teach you so much. You become a better bartender, gain perspective, and meet amazing people. Now it finally feels worth it.
Eric Söderlund
Sweden's best bartender at the World Class competition
Eric Söderlund
Sweden's best bartender at the World Class competition
Throughout his career, Söderlund has consistently placed among Sweden’s top bartenders, reaching the podium year after year.
Asked what made the difference this time, he points to authenticity.
I think I’ve finally found my identity as a bartender. Earlier, I tried too hard to fit into what a competition bartender should be. Now I focus on being myself. World Class is a serious competition and there’s often a stereotype around what a bartender should be. But if you stay true to who you are, you can go very far.
Eric Söderlund
Sweden's best bartender at the World Class competition
Eric Söderlund
Sweden's best bartender at the World Class competition
At the same time, he acknowledges that experience has taught him an important lesson.
Today, his drinks are built around storytelling and complete sensory experiences. “I like creating an entire world around a cocktail. If a drink is inspired by water, I want the judges to feel that theme in every detail. I might design a custom coaster with a 3D printer or create small elements that reinforce the story. It’s not only about the liquid in the glass – it’s about creating a feeling.” At the same time, he acknowledges that experience has taught him an important lesson. “In the past, I probably focused too much on the creative side. Now I’ve learned that the drink itself always has to be delicious.”
“In the past, I probably focused too much on the creative side. Now I’ve learned that the drink itself always has to be delicious.”
For the Johnnie Walker Black Label Challenge, Söderlund explored the theme of travel and origins. His Swedish ingredient was rhubarb, transformed into a clarified cordial with Tonka bean to add vanilla notes. He paired it with Madeira wine, itself a product of historic sea voyages, creating a bridge between the fruitiness of the whisky and the rhubarb.
In The Singleton Challenge, water became the central idea. Söderlund recreated his own version of Speyside water to mimic the mineral profile of the region and used it throughout the drink. A peach syrup and a cold-infused Milky Oolong tea soda, both made with the custom water, enhanced The Singleton’s soft and fruity character. The cocktail was ultimately presented in the shape of a water droplet.
For the Ketel One Mystery Challenge, he combined muddled strawberries, apple juice, and a honey syrup with Ketel One, resulting in a fresh and approachable cocktail created under considerable time pressure.
Söderlund was joined in Rotterdam by two other prominent Swedish bartenders. Toby Green of Coquetel Social impressed with his creativity and hospitality, while Victor Nordelöf from Nobis Hotel Stockholm demonstrated the elegance and technical precision that have made him one of Sweden’s most respected names behind the bar.
Following his victory in Rotterdam, Eric Söderlund, who runs Sway in Gothenburg, now turns his attention to Scotland and the World Class Global Final, where he will compete against the world's leading bartenders for one of the industry's most prestigious titles.
