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The Whisky Bar: Scotch waters run deep

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The Whisky Bar’s John Slagle and a few of the bar’s Highland and Speyside single-malts.

 

Yes, in its new location The Whisky Bar has a bigger kitchen and does more than put out a few Scotch eggs. There’s now a real happy hour. And an exceptional list of beers on draught. But for English owners, brothers Brian and Colin Pickering,  their first love has always been single malt whisky, and that’s more than enough reason to drop in.

I don’t know many bars that can put this many items on its list of spirits, and I think that’s less than half the selection of over 400 malts. Best bet: put yourself in the hands of  the staff. My guest last night, who’s planning to drive along Scotland’s whisky trail, got a liquid preview from barman John Slagle, who had descriptors for every one of the whiskies he poured. Half-pours, by the way, to create a flight or two. Then, when all was said and done, a full dram to sip and enjoy.

The Whisky Bar, 2122 Second Avenue, Belltown, 206-443-4490