Welcome to the Straightbourbon.com Forums.
Results 1 to 8 of 8
  1. #1
    Advanced Taster
    Join Date
    May 2013
    Location
    HTFD, CT
    Posts
    164

    If you owned a restaurant/bar...

    ..what would you stock for bourbons and ryes? Not a bourbon bar, not trying to keep a massive inventory. A reasonable selection that represents the different houses, value and some interesting pours. Need something for the well (not swill however), to make cocktails with, assorted mid range selections, etc. Obviously your personal preferences matter, but appealing to Joe Public and his preferences is also important. Let's say 12-15 bourbons and 5-8 ryes, about 20 total. And let's also assume that limited or highly allocated releases are not an option, this is more of a "standard" list. And factoring in the politics and buying power and favors involved in getting limited releases as a restaurant just make things even more tricky.

    And no, I am not opening a restaurant/bar. I would love to, and hopefully will someday. As such, this is a hypothetical that crosses my mind just about every time I eat at a restaurant and am disappointed in their selection. I think, what would I carry?

  2. #2
    Connoisseur
    Join Date
    Jan 2013
    Location
    Downriver, Detroit, MI
    Posts
    896

    Re: If you owned a restaurant/bar...

    Quote Originally Posted by JKLS View Post
    As such, this is a hypothetical that crosses my mind just about every time I eat at a restaurant and am disappointed in their selection. I think, what would I carry?
    In answer to your 'what' question; ...It would certainly be quite a bit more options than are normally available at local restaurant/bars. I'll compile a list that include my choices for Bourbon. I'll add my "guesses" at Rye, as well; but I am absolutely NOT a Rye lover, nor have much of a broad experience with 'em. Many here certainly do. I'll post my list(s)to this thread a little later.

  3. #3
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,216

    Re: If you owned a restaurant/bar...

    I would look at it from the standpoint of what do my potential customers want? If my target group is affluent they would expect certain brands. If I will be serving value conscious customers then I want the best deal from my distributor.
    We're Bourbon Geeks, it's who we are, it's what we do.

  4. #4
    Enthusiast
    Join Date
    Sep 2012
    Location
    Markham, ONT
    Posts
    490

    Re: If you owned a restaurant/bar...

    Quote Originally Posted by squire View Post
    I would look at it from the standpoint of what do my potential customers want? If my target group is affluent they would expect certain brands. If I will be serving value conscious customers then I want the best deal from my distributor.
    Good points.

    Remember that the readers of this board represent a very tiny cross-section of whisky drinkers. Therefore, the tastes of the "1%" are not likely to reflect what 99% of your potential customer would want/expect.
    Best guide on what to stock is to walk into a couple of existing (successful) restaurants/bars and see for yourself what they stock.

    A different question - and I think the one you are actually asking - is: "if you were stocking a home bar ..."
    the opinions of the readership would then be more relevant.
    Last edited by portwood; 03-16-2014 at 07:06.
    "Old guys tend to say it like it is." squire

  5. #5
    Guru
    Join Date
    Oct 2011
    Location
    Marietta, GA
    Posts
    2,369

    Re: If you owned a restaurant/bar...

    I think a lot would depend upon a host of other factors - as squire points out, "what do my customers want". If I'm targeting the 25-40 market of young professionals, I might have a greater assortment of craft whiskies. If I'm targeting the 40+ market, I'd probably have as much Scotch as I do bourbon (maybe even more). If I'm not positioning myself as a bourbon bar or whiskey bar, I honestly probably don't carry a huge variety of one type like bourbon. It might look something like Jim Beam, Evan Williams, Wild Turkey, Knob Creek and Bookers in terms of bourbon. For other whiskies, I'd need to have Jack Daniels, Crown Royal, Johnnie Walker Red, Macallan 12, Laphroaig 10, and Jameson. I'm sure I'm forgetting some "old standbys". Of course, I'd be bored opening such a restaurant/bar But I also think opening a whiskey bar is a bit dicey unless you're in an area with a lot of traffic (when people start gravitating from whiskey either back to vodka, or to rum or something else - might be challenging).
    Gary
    =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    "Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
    "Because Whiskey Matters!" - David Perkins

  6. #6
    Disciple
    Join Date
    May 2013
    Location
    Indiana
    Posts
    1,683

    Re: If you owned a restaurant/bar...

    Interesting question. There is a fairly new chain open in Indiana, Michigan and Missouri called Bagger Dave's. It is really a hamburger joint, maybe a step up from Five Guys but sit down and with a bar. They focus on local beer offerings so the beers on tap vary by location. However, they also serve bourbon. I don't recall all of the offerings, maybe six or so but I found all to be unique compared to your average Applebee's, TGI Friday's etc. It is obvious they put some thought into it. In addition, the prices were reasonable. They actually play up the offerings with fairly detailed and accurate descriptions of each offering. I recall seeing Four Roses Small Batch, Blanton's, Spring Mill. What I didn't see was the typical Jim Beam, Maker's Mark, Knob Creek offerings. Except for Blanton's, each was in the mid-price range and small batch (which probably helps with taste variability issues). The prices per drink were printed on the menu and ranged between $6 and $10.

    If I were just getting into bourbon and wanted to try new things and I wanted a hamburger, this is the place I would go.
    Last edited by mbroo5880i; 03-16-2014 at 07:51.

  7. #7
    Guru
    Join Date
    May 2013
    Location
    Louisville, KY
    Posts
    2,323

    Re: If you owned a restaurant/bar...

    for the most part, in KY at least, most decent restaurants have a fair selection already. But when we went to TN last december, the selection was terrible. In a state with only two big players in the whiskey world, I never once saw any Dickel in the 4 days we ate out. Here's what Id put on a type of restaurant that is mainstream (most entrees in the $15-30 range), but obviously it'd be different if you aimed at a higher end market.

    JD, MM, JBW, JBB, KC, KC120, BH, Booker's, OGD 80, OGDBIB, WT101, WT101R, WTRB, 4RSiB, 4RSmB, 4RYL, Dickel 12, EWSB, EWB, EC12, ECBP, Larceny, OFitzBIB, WR, OF86, OF100, ETL, W12, OWA, and BT.........and the well bourbon would be 80 and BIB versions of HH.

    Ok, that's like 30 bourbons, but who among us would not happily find something among those to drink? I dont really care for half of those, but I think it covers the market pretty well.

    I wish more places would make the well bourbons either HH or Barton offerings. It's usually something terrible instead. Actually, I only know one place around here that even has HH labeled products. a $3 pour of HH6BIB? keep 'em coming!
    Last edited by 393foureyedfox; 03-16-2014 at 08:54.

  8. #8
    Connoisseur
    Join Date
    Jan 2013
    Location
    Downriver, Detroit, MI
    Posts
    896

    Re: If you owned a restaurant/bar...

    OK, here goes. This list is made to please Bourbon lovers or at least likers; and ....ME.
    Choose any number you want from each category...

    Old Weller Antique, Maker's Mark, Old Fitzgerald BIB, Larceny, Fighting Cock, (down South you might want Rebel Yell, too).

    Old Grand Dad BIB, Wild Turkey 101, Very Old Barton BIB, JTS Brown BIB, Henry McKenna 10-yr. BIB, Old Heavenhill 6-yr BIB, Knob Creek, Four Roses SB, Old Forester Signature, Evan Williams SB Vintage, Elijah Craig 12-yr, Buffalo Trace, Elmer T. Lee, Old Grand Dad 114, Knob Creek 120, Booker's.

    Jack Daniel's Black, George Dickel 12, Four Roses Yellow Label, Evan Williams Black Label, Jim Beam White Label, Heaven Hill 80

    As to the few Ryes with which I've had experience.... and didn't find lousy or boring....
    Baby Saz, Rittenhouse Rye BIB, Willett 4-yr., Wild Turkey Rye 101.

    I'm sure many will disagree or even argue; but, HEY, these are on my list.... And, I'm sticking to it. It is, after all MHO.

 

 

Similar Threads

  1. Japanese owned bourbon expressions not available in US
    By Oboe Cadobro in forum General Bourbon Discussion
    Replies: 15
    Last Post: 01-15-2014, 00:46
  2. Sam Adams Now the Largest American Owned brewery!
    By dave ziegler in forum Non-Whiskey Alcohol
    Replies: 22
    Last Post: 09-25-2008, 21:41
  3. A forgotten brewer...Outfit owned.
    By Jono in forum Non-Whiskey Alcohol
    Replies: 2
    Last Post: 09-24-2008, 10:43

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top