Skip to main content

Savor the Flavor: Whiskey Bars Take Over the Nation

The Multnomah Whiskey Library in Portland has one of the largest selections of rare whiskeys in the nation.
Image used with permission by copyright holder
Whiskey has long been a favorite spirit stateside but never has the drink been as popular as it is today. Myriad states lay claim to at least one distillery and bourbon and American whiskey sales have skyrocketed to $2.4 billion. Much of the whiskey dominance can be attributed to the influx of whiskey bars around the country. Some have been around for decades while others are less than a year old. Here are five of our favorites in different regions around the country.

Char No. 4 is a Brooklyn hotspot for its massive whiskey collection. Char No. 4, Brooklyn

Recommended Videos

Brooklyn has its fair share of hip establishments. Char No. 4 on Smith Street in Cobble Hill caters to the bourbon-loving crowd. A wooden bar is the visual centerpiece for this establishment that serves more than 140 whiskeys and rye, most from the United States (Don’t worry if you love Scotch; there’s plenty on the list). Grab a stool and enjoy the one-ounce pours of Elijah Craig 12 Year Barrel Proof or Vintage 17 or try one of the specialty cocktails such as the Bourbon Bonnet or Kentucky Royal. Head here at happy hour for oyster specials or pork nuggets.

Butter Run Saloon in St. Clair Shores, Michigan, offers plenty of whiskey for imbibers. Butter Run Saloon, St. Clair Shores, Michigan

Just outside of Detroit proper, in a nondescript building in St. Clair Shores, lies Butter Run Saloon. The cozy bar doesn’t have a swanky feel—think more Irish pub vibe—but it serves an extensive array of Scotch, bourbon, rye, Irish and other whiskey (here’s your chance to try French whiskey. Do it). You might get overwhelmed by all the choices but the friendly and knowledgeable staff are here to help. The mostly local crowd gives Butter Run a more authentic and welcoming feel than many other whiskey bars in the country.

The Old Talbott Tavern in Bardstown, Kentucky, remains one of the top whiskey bars in the country. Old Talbott Tavern, Bardstown, Kentucky

A list of the nation’s best whiskey bars wouldn’t be complete without something in Kentucky. One of the nations oldest watering holes remains one of the most popular whiskey bars in the country. The Old Talbott Tavern in homey Bardstown, Kentucky, is an oasis for thirsty travelers. Since the 1700s, whiskey lovers have been heading here for locally made bourbon such as Heaven Hill. If you drink too much, head to one of the five available rooms upstairs. The tavern doubles as a bed and breakfast. But don’t be surprised if you spy the ghost of outlaw Jesse James. He’s said to haunt the halls.

East-Side-Show-Room-BarEast Side Show Room, Austin

If Beetlejuice had a favorite watering hole, this would be it. East Side Show Room caters to a hip clientele. Nonetheless, the staff are knowledgeable about whiskey. Choose from an array of bourbon and Scotch while you admire the vintage furnishings and the tattooed patrons. Head here on a weeknight to avoid the crowds and live music, which can get a bit loud at times. Try the Southern Belle, a delicious mix of bourbon, elderflower and honey.

The Multnomah Whiskey Library in Portland has one of the largest selections of rare whiskeys in the nation. Multnomah Whiskey Library, Portland

Portland is known for its hip cocktail scene so opening an expansive—and expensive—whiskey bar seems only fitting. The Multnomah Whiskey Library on the edge of the Pearl District caters to a well healed crowd. The space is set up like an English library, complete with ladders, exposed brick, leather-bound volumes and dimly lit communal tables. A crystal chandelier holds court at the beautiful wood and leather bar as vest-clad bartenders craft delicious cocktails. Ask for a whiskey and the staff will bring you the entire bottle, as if you’re “checking out” the bottle like a library book. The hostesses could be a bit more welcoming—we had to convince them to let us in—and the clientele less pretentious, but the whiskey selection can’t be beat. Sit back and savor a Mortlach. The peaty flavor is worth the wait.

Shandana A. Durrani
Former Digital Trends Contributor
Shandana A. Durrani has been a magazine editor and travel writer for more than two decades. Her work has appeared in numerous…
Big Whiskey News: Brown-Forman Early Times is Sold to Sazerac
Whiskey in a glass

Early Times whiskey is celebrating its 160th year -- not a bad run for any brand -- but it was announced this week that Brown-Forman is selling the brand to Sazerac. Brown-Forman, which has owned Early Times since 1923, is unloading the whiskey brand along with Canadian brands Canadian Mist and Collingwood -- so it's possible that this deal is more about those than it is about Early Times. More people drink Early Times than you might think, as the brand claims that it is "the seventh-largest unflavored whiskey in the United States available in markets around the world."

“Early Times and Canadian Mist have been valued brands in our portfolio for many years, and they each have played significant roles in our company’s history,” said Lawson Whiting, president and CEO of Brown-Forman, in a prepared statement. “We are thankful to all the people who have distilled, bottled, shipped, marketed, and distributed these brands with care over the years.” Sazerac CEO and president also expressed his delight in acquiring what he called "iconic brands."

Read more
A Comparison of 3 New Batches of Barrel Strength Whiskey
Whiskey in a glass

Whiskey fans love to dissect their favorite releases, deciphering what flavors and aromas they can pick up on the nose and palate as they somberly consider just what makes the whiskey so good (or bad). And one especially fun way to do this is when whiskey is released in batches, from year to year or sometimes several times throughout the year. This way, you can really compare and contrast the difference between the casks selected to see how the differences in proof, age, and other factors affect your perception. And this is particularly when it comes to barrel proof whiskey, which truly captures the character of the liquid. Here are three recent barrel-proof whiskeys, each compared to its previous incarnation to see which comes out on top.
Templeton Rye

The difference between the 2019 and 2020 editions of Templeton's Barrel Proof Rye makes itself known with the first sip. The 2019 version of this 95% rye-sourced from MGP is slightly higher in proof -- 115.8 compared to 2020's 113.1. But the real difference is revealed on the palate. 2019 starts with a cherry blast, followed by big spice notes, with some cocoa to chase it down. 2020, on the other hand, is all about caramel and vanilla, with the baking spice flavors and even some menthol taking a supporting role. Overall, I found the 2020 to be the superior batch, with a slightly sweeter and softer palate and a silkier, more satisfying mouthfeel.
Elijah Craig Barrel Proof

Read more
Kentucky’s New Riff Distillery Has Released a Peated Bourbon and Rye
New Riff Distillery

New Riff is a newcomer to the Kentucky whiskey scene, but has made quite a name for itself already. The bourbon and rye it distills are both bottled-in-bond, meaning they are at least four years old and bottled at 100 proof. The mash bill for the bourbon is high-rye (65% corn, 30% rye, 5% malted barley) while the rye is 100% rye (with 5% malted rye). The latest additions to the lineup are two whiskeys called Backsetter, a bourbon and a rye that use peated malt in their production. The whiskey is also bottled-in-bond and not chill filtered. New Riff co-founder Jay Erisman said that this project came about back in 2015 in a sort of understated fashion. "I wish I could say there was some grand, overarching strategy to make an absolutely unprecedented whiskey," he said, "but really it was a matter of a creative, intrepid team of distillers at a young distillery determined to make a new riff on an old tradition. Backsetter is a collision of old and new; a cover tune, perhaps of a Scottish Hebridean reel filtered (or rather, unfiltered) through Kentucky bluegrass and a Marshall stack."

The name Backsetter is really just a reference to the classic Kentucky sour mash process, where a portion of the stillage left over from distillation is added to the next batch, kind of like a sourdough starter. "We strain off a portion of the stillage, and 'set it back' to add into the next mash," said Erisman. "This is called (in old time Kentucky distilling parlance), 'backset.' Some 25 percent of the liquid content of a mash consists of backset. What makes these Backsetter whiskeys so unique is the nature of that backset: it was from a peated malted barley distillation."

Read more