WHISKY BARS

[vitara7]

id say both the range and the knowladge of the staff.

whats the point in going to a bar with loads of whisky, but they know hee haw, or going into a place where they knows loads and loads but only serve a few basic bottles....

[TheLiquorBaron]

I was automatically going to vote 'Range of Whiskies' but I first read everyone's posts, just to see what the general concensus was and low and behold...it was the range as the top decider

In Melbourne, Oz I know there are some good bars about town but the trouble is 1. Finding the bars 2. Getting there.
I have yet to enter a true 'Whisky Bar' and my definition of this would be...
upholstered furniture, not bloody plastic chairs and cafe tables!!!!! seperate areas for both smokers and non-smokers as if by chance I wanted to sample a whisky with my cigar
Actually just before it slips my mind...I have been into a true whisky bar, sorry I forgot...woops Fidel's Bar @ Crown Casino(but due to the anit-smoking laws and the casino becoming a smoke free venue Fidel's has to move, not sure of exactly if they plan to move or just close shop, it would be a damn shame if it was the latter!!!
I have also been into another bar of which I would definately call a true whiskybar, but I unfortunately was there on business and so didn't get a chance to enjoy the venue for it's real atmosphere - Baranow's is the venue...

Anyway back to the topic...
I would think by having a good range, and not just all the standard stuff but a varying selection of products in both Distillery bottlings and Independants would ultimately intrigue the staff, thus the staff would on their own accord do some research and inform themselves on products, plus it would involve the staff further in conversation with patrons on various products.
Obviously a basic knowledge of serving the various products would be a requirement!!

Anyone out there want to help me start a chain of proper liquor appreciation venues...

[Darren Clayson]

I recently came back from Gothenburg and while I was there I visited an English style pub called "Bishop's Arms". I believe there is actually a chain of such pubs across Sweden. The pub I went to had a huge selection of whisky's in excess of over 300 types - listed in a menu and on disply behind the bar - the menu clearly made an effort listing the specifics of the bottles such as cask number and dates etc and there were even a selection of very old malts over 40 yrs. I was very impressed by the selction of whiskys but was let down by the bar staff that knew nothing about them and spent ages looking for my selection - which was then served in a tiny glass only suitable for necking tequilas. I couldn't understand why a bar went to such an effort putting together such a wide and expensive collection but then didn't educate the staff or purchase adequate glasses. Saying that though I highly recommend the pub which also had about 10 real ales and great food!

[Ganga]

I'd just like to add one note to everyone's comments. I believe that a good whisky bar would have a broad selection but with two caveats. First, there should be a basic set of malts for the indoctrination, er make that introduction of the novice. I would say that this selection could remain relatively static. Second, an interesting assortment of whiskies that cover more than just standard bottlings. This could include independent bottlers, single cask whiskies, older bottlings from the distillery. Also, this section could be an evolving entity, either growing or not but always changing.

[Di Blasi]

Nice to see this topic resurface!! A lot to share and learn from it!!

[Quaichuser]

I always figure it's a good whisky bar if they have something I haven't tasted before.
The knowlegeable staff is just as important.
You don't want want to get your Distillers Edition in a tumbler with ice and a cherry.
I agree with the many who felt Mr T. summed it up nicely.

[Pnzrschrck]

And of course, the staff shouldn't be wearing any heavy perfumes, or "scents" of any kind either! So

And for some you just wished they did...!!!


Too bad there are no proper whisky bars around here in Limburg/Belgium. The only place (that I know of that is) with a proper selection of malts is one of the best Irish pub's we've got around...well make that IN Belgium (The Hedgehog in Hasselt). He starts to have a longer and longer list of whiskies both Irish and Scotch which you wouldn't find anywhere (except at your supplier and/or your own bar at home ). The atmosphere in that place adds to a high level to the enjoyment of your dram (or Guiness for that matter)...although in the middle of the town, as soon as you're in the pub you've got the feel of being in a old fishermen's pub on a chalk-cliff close to the sea in the midst of green fields...lovely...it makes my Laphroaig taste like...ehm...Laphroaig...but just so much better ...

[netgio]

For me it's the atmosphere/environment...and of course the company... even "ordinary" whisky can be memorable and enjoyable if you get those two right!
I can remember my first Laga 16... sat by the pool with my wife in Sardinia of all places... only 5 whiskies on the menu, and staff that didn't speak English, let alone Scotch! Awesome

[bond]

I plumped for the range too. Bars with a range to be proud of are hard to come by.

I recently visited London and was decidedly unimpressed by the range of whiskies at an average bar.

Matt, at the Whisky Exchange blamed it on whisky drinking in bars being beyond the financial reach of the average customer. I think there is more to it though.

Agree fully with the need for a good pint. Frankly, Ale or Lager is no real sweat off my back.

Cheers

[Andy Fae Glencairn]

Without being too biased...
I'm going to have to say that a good whisky bar has to have some sort of appropriate glassware!

I'd trade knowledgeable staff and settle for 20 or so bottles in the company of smokers just to get my whisky in anything but a rocks tumbler which makes the whisky looks like a few tear drops that have been left in the sun for an hour!

Although my next pet hate is walking in asking for house malt and being poured a JD neat! I won't mention where that happened...

[Deactivated Member]

"House malt"? Fussy about the glasses, but not too about what's in them?

[SoMK]

Range of whisky, sure but imho Knowledge of the staff is what fuel it all... If the guys know their job, the whisky range will follow (.. and incidentally, so will we )

[Andy Fae Glencairn]

imho theres no such thing as bad whisky... just some are better than others

edit: I'm pretty sure that's a fact