Posted 09 September 2019
Being a Londoner, I’m rather spoilt for choice when it comes to whisky bars. Whilst many venues have and do offer a broad selection of brown liquids, it is really only over the last decade or so, that I’ve noticed whisky moving from out of the traditional pub/bar space and into what are dedicated, specialist venues. Floor to ceilings with bottles, menus so vast as to take the indecisive drammer (there’s a name for a new blog) longer to select a whisky as to actually drink it. But, this all comes at a price. A very literal high price. Drinking anything in London outside of the norm – older, discontinued, or limited release bottlings - requires deep pockets. Business is business, and whisky can be a very profitable one.