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What whiskeys do you expect to see at a nice restaurant?
Posted on 3/30/24 at 10:26 pm
Posted on 3/30/24 at 10:26 pm
Had dinner with a friend last night and we sat at the bar of a local restaurant.
We started talking about the place’s whiskey collection and their top shelf stuff was along the lines of Blanton's, Angel's Envy, WhistlePig Rye etc. and he kind of shite on it. Those suit me fine but he’s a whiskey collector and it got me thinking, what would you expect to find on the top shelf of a bar or restaurant's whiskey selection?
He said they should have Stagg, Pappy, CE Taylor etc but I don’t bother with stuff like that unless it’s a gift. I was wondering what the whiskey aficionados on this board think about that and if you judge a place based on what they have on the shelves
We started talking about the place’s whiskey collection and their top shelf stuff was along the lines of Blanton's, Angel's Envy, WhistlePig Rye etc. and he kind of shite on it. Those suit me fine but he’s a whiskey collector and it got me thinking, what would you expect to find on the top shelf of a bar or restaurant's whiskey selection?
He said they should have Stagg, Pappy, CE Taylor etc but I don’t bother with stuff like that unless it’s a gift. I was wondering what the whiskey aficionados on this board think about that and if you judge a place based on what they have on the shelves
9
Posted on 3/30/24 at 10:55 pm to Nick Papa Georgio
It would depend on what town you were in and how nice this place is.
Seems to me it's a pretty good place doing well with the choices you listed. Not sure I would expect much better than that unless it was real high end or a bourbon focused kind of bar place.
Seems to me it's a pretty good place doing well with the choices you listed. Not sure I would expect much better than that unless it was real high end or a bourbon focused kind of bar place.
Posted on 3/31/24 at 7:55 am to Nick Papa Georgio
Michter’s
Eagle Rare
Weller
Eagle Rare
Weller
Posted on 3/31/24 at 9:09 am to Nick Papa Georgio
Distributors hold the products and distribute them at will to whomever supports their “other products.” Liquor is a dirty business. With restaurants struggling don’t be surprised to see fewer and fewer of these spirits behind restaurant bars. Also, Louisiana gets one of the smallest allocations of these products in the country
Posted on 3/31/24 at 1:18 pm to Nick Papa Georgio
Something like this
Posted on 3/31/24 at 5:33 pm to Nick Papa Georgio
Jack Daniels and Makers Mark.
Posted on 4/1/24 at 10:47 am to Nick Papa Georgio
As long as the restaurant has WT101 I'm happy with the place.
Posted on 4/1/24 at 10:48 am to Nick Papa Georgio
Green Weller
Posted on 4/1/24 at 3:41 pm to Nick Papa Georgio
Realistically, if I'm at a "nice" restaurant I'm likely to order a whiskey cocktail, rather than a neat whiskey. And if it's going in a cocktail it doesn't need to be a $100+ bottle, I'm good with something around the $60 price point or less (Old Forester Whiskey Row, Sagamore Double Oak, Willett Family Estate Rye, Eagle Rare, Noah's Mill, Four Roses Single Barrel, Baker's 7 Year, etc...). Hell, I'm good with Wild Turkey 101 or Sazerac Rye in a cocktail. I never expect a restaurant to have what I consider a "good" selection, unless I'm specifically going there because of their whiskey selection. Somewhere like Social in Lafayette, Cure in New Orleans, Jack Rose in DC, etc...
I have a good whiskey selection at home, I'm not going to pay $40 for a pour of a bottle that I already own.
I have a good whiskey selection at home, I'm not going to pay $40 for a pour of a bottle that I already own.
This post was edited on 4/1/24 at 3:47 pm
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