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Issue link: http://read.dmtmag.com/i/92599
Whisky T Interest in imports heats up By Thomas Henry Strenk proliferation of whiskey bars, specialists that carry dozens or even hundreds of different expressions. And despite the locavore movement, imported whiskies from all over the globe still take the lion's share of most bar and restaurant lists. GLOBAL ESCALATION "Whisky is a growing category, that's for sure," says Philip he whiskey category is expanding so much that many operators have had to enlarge their backbar selections. Another indicator of the spirit's popularity: the Peaks even more," says Tim Timbs, director of purchasing for Front Burner Restaurants, Twin Peaks' Addison, Tex.-based parent company. "We know that is what our customer is looking for, and [the whiskey selection] elevates us above our competition and makes a quality statement," he says. MIXOLOGY'S KEY ROLE Whisky's growth has been buoyed in part by the rising tide according to the 2012 Liquor Handbook (published by Cheers parent, the Beverage Information Group). While the leading brands of imported whisky were up 2% from 2010 to 2011, Irish whisky increased 24%. "We've seen a lot of new whiskeys from Ireland," Prendeville notes. "Scotland is perhaps the most prolific exporter of whisky; they make so many different ages, expressions, limited batches and barrel-finishes." Barrel 44 also carries a Suntory Yamazaki 12-year-old whisky from Japan. Pour prices for whiskeys at the bar range from $5 to $60. "People are willing to spend more on the smaller- production, higher-quality spirits," Prendeville says. Twin Peaks, a 25-unit casual chain, currently carries 18 Prendeville, general manager of Barrel 44 Whiskey Bar in Columbus, Ohio. The two-unit concept boasts a selection of 170 whiskeys, about half of which are imports from Scotland, Ireland and Canada. Irish whisky is driving the growth in imported whisky, of today's cocktail renaissance. The spirit is a key component of many classics, and the movement has generated renewed appreciation for fine liquor—especially brown spirits. "Mixology is driving interest in whiskey," says Mike Ryan, head bartender at Sable Kitchen & Bar in Chicago. "Putting whiskey in cocktails makes the spirit more approachable, beginner-friendly," he explains. The Kimpton Hotels concept stocks 250 whiskeys in its "Liquid Library"; just 20% is domestic, the majority is Scotch. "That's where the action is in terms of different styles and expressions," says Ryan. Also on the list are four Japanese whiskies from Suntory whiskeys, 50% of which are imports, but the selection will soon bump up to 26. "We plan to grow the whiskey selection at Twin www.cheersonline.com NOVEMBER/DECEMBER 2012 | The Wide World of and four rarities from Amrut in India. Dram prices for Sable's whiskies range from $10 up to $450 for a 40-year-old Bruichladdich, but most prices fall in the teens to mid-$20. "People are opening up their palates to whiskey. Part of that is the new creativity with cocktails, putting new twists on the classics," says Nick Elliott beverage manager for Whiskey Kitchen in Nashville, part of the M Street Entertainment Group. "That's especially true for female clientele, who are more apt to try a whiskey-based cocktail than a shot." Despite the restaurant's proximity to Tennessee whiskey and bourbon country, a full 35% of Whiskey Kitchen's list is devoted 29