I have been working with the owners & staff of a new restaurant that's soon to open in Minneapolis. It's called The Butcher and the Boar, and the main focus behind the bar will be - you guessed it - Bourbon and Rye Whiskies!
They plan to open their doors on March 7th, and the initial program will roll out with 60 offerings...with more to follow. 1oz & 2oz pours, themed flights and special bottlings. The 'mind behind' the beverage program is Jerald Hansen, a fixture in the food & beverage scene here for decades.
This should be a great place to get SBers together!