More often than not, the most common ingredient found behind a bar is hubris. I should know; I used to stock more than my share. It’s a funny thing: The older you get, the less of it you typically have. But there’s nothing quite like the misplaced confidence of an inexperienced bartender.
Last week, I had the good fortune and extreme pleasure of visiting Kentucky for the first time in my life. The trip was long overdue, as I’ve been running a bar with a fairly aggressive bourbon selection for the past six years now and had never been offered a trip to visit the distilleries I’d been supporting for a very long time.
So after much deliberation, I decided to print this question and my response, as it’s a question that I get from you guys at least once a month. And therefore I think it’s important. So here we go: Hey Jeff, I’m new to the bar, but not our company’s restaurant group. I’ve done my research | Read More