![]() For example: 25 year old Macallan distilled in 1957 and bottled in 1982 for the Italian House of Rinaldi, Michter’s Celebration – one of only 256 bottles produced which retails at 5500$, 40 year Old Glenfiddich Rare Collection, few rare bottlings form 1960s and 1970s from the famous Suntory Distillery and many more There are a lots of very special bottles in our collection. ![]() How many different types of whisky do you have available at your venue? Do any of them stand out from the rest?ĪM: We are approaching a benchmark point of 2000 whiskies on our list. We meet with vendors all the time, sometimes few times a day, Distributors, Master Distillers, Distillery owners and such, all make sure they stop by The Whiskey House when they are in town. How do you stay current with all the latest whiskies? With all the independent bottlers and small craft distilleries.ĪM: As I said, we are hands on owners, we are behind the bar a lot and we listen to so many whiskey enthusiasts who walk through the doors. Also, every time we come up with an original idea for the cocktail or a drink presentation and it receives a warm welcome from the audience that makes us feel deeply satisfied… I am sure you had some proud moments so far at this venue can you share some of those with us?ĪM: I think the initial “WOW!” reaction from people walking in to The Whiskey House for the first time is what its all about. What challenges (if any) did the owner first face when he decided to go into this venture.ĪM: Besides 75 degree weather all year long and urge to go to the beach? Well, let’s see… Liquor license delays, construction screw-ups, permits ridiculousness, financial black hole, quality employees non-existence and much much more. And if we are not behind the bar then we are behind the desk paying bills, doing payroll, answering emails… And if we are not behind the desk than we are either on a ladder counting bottles or in a walk in fridge counting beer kegs… You can find us behind the bar 3-4 nights a week. ![]() What is your role and what does your day look like?ĪM: Ryan oversees the kitchen and I oversee the bar. What was the vision for the Whiskey House SD?ĪM: A neighborhood bar which can satisfy the most pickiest world drinker However, a good vintage champagne is still our, without challenge, our favorite. Now our consumption of whisky is almost equal to that of wine. As we saw the site – whisky was the only logical concept for the place. One day the cards were dealt a certain way and we were presented with an opportunity to open a bar in a very old, historic hotel. Both Advance Level Sommeliers who drunk wine, lived wine and never really liked whisky. Maybe a fun fact ?ĪM: We are both wine people and from the wine trade. Tastethedram was able to catch up with Alex Minaev and we were fortunate enough to bring this interview for you. The two partners that run this establishment are Alex Minaev and Ryan King. Presenting the largest whiskey collection in California with 1,800 whiskeys, eclectic craft cocktails, beer & wine flights, handmade sausages, exquisite charcuterie boards & so much more.
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