The site’s impressive booze-filled centrepiece is made from an 18ft, 185-year-old, three-tonne English oak tree trunk - with two glass-topped channels, containing 17 litres of liquid each, running its full length. One side is American charred oak and the other is toasted European oak and they work as the bar’s own unique whisky ageing system; U can even have your whisky cocktails poured directly from the tree. Expect a stripped-back space with "a hip-hop, electro-funk soundtrack".
The various whisky cabinets around the room (containing upwards of 250 bottles) are arranged by flavour rather than country of origin, and priced in three bands – £7, £9 or £11 for a 35ml measure, with a POA level for special whiskies. The cocktail list is short and (no surprises) all about the whisky. The five-strong cocktail list is joined by five highballs.
Whisky aficionados, nightcaps
Fried oysters with Guinness batter with Kilkenny cheese, Haggis balls with Scotch marmalade and Soda bread with peat butter.
The ”Insta-age” Rob Roy - with re-distilled Macallan, vermouth, age drop and the Campfire cocktail - with Bulleit Bourbon, Lagavulin and mallow cha.
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