If you owned a restaurant/bar...

[JKLS]

..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?

[Richnimrod]

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.

[squire]

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.

[portwood]

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.

Edited March 16, 2014 by portwood

[GaryT]

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).

[mbroo5880i]

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.

Edited March 16, 2014 by mbroo5880i

[393foureyedfox]

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!

Edited March 16, 2014 by 393foureyedfox

[Richnimrod]

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.