In this fast-paced 90-minute show, we discuss product sourcing, inventory selection, bar and staff prep, day-to-day bar operations, events, music, enthusiast pours, bar picks, infinity bottles, and more.
If you've ever wondered how it's done (or want to open a whiskey bar yourself), this is the show for you. Tap now to listen!
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- What makes a great bourbon bar? - it might not be what you think.
- Is a bourbon club a good idea and why?
- Group palate evolution.
The first time the bourbon club met, there were about 12 members and all they wanted to taste was Bourbon; not whiskey, not rye, and nothing too hot. Eighty-proof was just fine and anything near barrel-proof off-limits.
After 24 months, we were tasting rock-n-rye, Old Forrester 1920 and beyond - 100 proof was a base, and tequila was just around the corner. Should your establishment have a bourbon club? The answer is in three words, "Repeatable monthly revenue."
Our bar menu reflected lessons learned in the club and our sales grew with the rising tide of bourbon experience. We discovered a demographic and defined demand.
What makes a great bourbon bar? Local taste.
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