This is a special post we’re doing to join in on Liquor.com’s Best Bourbon Experiences Roundup. Being an avid Manhattan lover, I have so many great Bourbon experiences that it was really tough to pick a favorite. But I ended up deciding to talk about a pretty recent one – just a few weeks ago we finally implemented a single barrel program for Bourbon at the restaurant where I work. I thought it might be helpful to discuss this project, and some of the things we learned along the way!
What You Will Learn:
- How did we go about making this happen for our bar?
- What are some of the positives and negatives of a single-barrel program?
Do you have a single-barrel program at your bar, or have you ever implemented on? What are your thoughts? Be sure to leave your comments below and (if you liked this post) vote for us in the DrinkWire Roundup!