Ten Scotch whiskies.
Discussion
Have you looked through this thread?
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Its worth spending some time going through and taking notes
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Its worth spending some time going through and taking notes
People are starting to open up to different drinks so get 20 whiskys/whiskeys, 10 good rums, 5 good vodkas, 5 good gins and 2 good brandy’s along with your standard budget spirits. Put together with a dedicated page in a drinks menu with decent tasting notes they should sell well. They don’t really go out of date and will always carry a good profit margin. The Rockstone in Southampton has an awesome selection of spirits and does very well organising rum and whisky tasting evenings.
Also offering British made drinks like wine, whisky, gin and vodka appeals to everyone and may encourage people to open there wallets.
Good luck with the eatery.
Also offering British made drinks like wine, whisky, gin and vodka appeals to everyone and may encourage people to open there wallets.
Good luck with the eatery.
There are far more educated Whisky drinkers on these forums than I but if you were sticking to 10 then I would be going for a select but recognisable few from across Scotland.
For example;
From Islay: 10yo Ardbeg and a 16yo Lagavulin.
From Speyside: Some nice crowd pleasers like Macallan and Glenfiddich.
From the Highlands: Maybe an Oban and a Glenmorangie.
From the Islands: Highland Park and maybe a Talisker.
From the Lowlands: I'm biased having grown up a half hour drive from Glengoyne, there's also Auchentoshan.
Picking 10 is difficult and subjective to each person but I'd be happy with that menu as it shows you've attempted to cater for most tastes.
For example;
From Islay: 10yo Ardbeg and a 16yo Lagavulin.
From Speyside: Some nice crowd pleasers like Macallan and Glenfiddich.
From the Highlands: Maybe an Oban and a Glenmorangie.
From the Islands: Highland Park and maybe a Talisker.
From the Lowlands: I'm biased having grown up a half hour drive from Glengoyne, there's also Auchentoshan.
Picking 10 is difficult and subjective to each person but I'd be happy with that menu as it shows you've attempted to cater for most tastes.
You often find the same drams everywhere - its the big names - what folks see and recognise. Like many of those listed above. They are maybe easier to stock and sell.
But - equally I note two comments - small eatery, and, Scotland.
You are already in the home of the water of life. There could be a greater appreciation of different whisky. And the big selling point these days with anything in an eatery is - local, fresh, small producer.
There is a lot of good stuff listed above - but what about some other stuff that is not the norm. Something from smaller distilleries. And have a ''whisky menu'' telling the customer what taste / nose they might expect from the dram. Tell them about the area, the distillery and the dram. They can then make informed choices for something different. Just as you might choose to display your food, or wine.
Springbank, Deanston, GlenGarioch, Benriach - plus many more. And make sure there are maybe two from your nearest distillery - if possible.
Just an alternative idea. There really is too much choice. Specialists can help you, at a cost of course. Or the right supplier at a more reasonable cost.
But - equally I note two comments - small eatery, and, Scotland.
You are already in the home of the water of life. There could be a greater appreciation of different whisky. And the big selling point these days with anything in an eatery is - local, fresh, small producer.
There is a lot of good stuff listed above - but what about some other stuff that is not the norm. Something from smaller distilleries. And have a ''whisky menu'' telling the customer what taste / nose they might expect from the dram. Tell them about the area, the distillery and the dram. They can then make informed choices for something different. Just as you might choose to display your food, or wine.
Springbank, Deanston, GlenGarioch, Benriach - plus many more. And make sure there are maybe two from your nearest distillery - if possible.
Just an alternative idea. There really is too much choice. Specialists can help you, at a cost of course. Or the right supplier at a more reasonable cost.
For the cost of buying the bottles, why not go long on whisky? Get 40 bottles and as mentioned, do a short piece on each.
70% of your sales will probably be of the top 5, but the rest could be incremental, and it'll bolster your message as a serious place for foodies (drinkies).
(Get some random gins and do a selection of gin and tonics too. Fashionable)
70% of your sales will probably be of the top 5, but the rest could be incremental, and it'll bolster your message as a serious place for foodies (drinkies).
(Get some random gins and do a selection of gin and tonics too. Fashionable)
SpeckledJim said:
For the cost of buying the bottles, why not go long on whisky? Get 40 bottles and as mentioned, do a short piece on each.
70% of your sales will probably be of the top 5, but the rest could be incremental, and it'll bolster your message as a serious place for foodies (drinkies).
This. Precisely this. I am happy to travel some distance to a place with a long list of whiskies on the menu, and yet I still seem to choose the ones I know I like ...70% of your sales will probably be of the top 5, but the rest could be incremental, and it'll bolster your message as a serious place for foodies (drinkies).
Best of luck with the venture. Be sure to put a post on it on here (and offer some PH discount!
) Oli.
If I were to pick 10, (assuming blends have been taken care of) I'd pick at least some of the 10 that are not as mainstream as some.
For example, instead of Talisker 10, I'd perhaps stock the 18. On the basis that there will customers who have tried and like the 10, but have never tried the 18 perhaps from being concerned they may not like it. Basically, it helps to arouse curiosity, and thus sales.
Likeise perhaps, instead of Longrow Cv, a bottle of Longrow 14.
I suppose its down to budget, at end of day, those 10 bottles could easily mean a £600 bill. One whisky I'd 100% be buying? Lagavulin 16, that whisky has started so may people off on a whisky habit, its an absolute essential.
For example, instead of Talisker 10, I'd perhaps stock the 18. On the basis that there will customers who have tried and like the 10, but have never tried the 18 perhaps from being concerned they may not like it. Basically, it helps to arouse curiosity, and thus sales.
Likeise perhaps, instead of Longrow Cv, a bottle of Longrow 14.
I suppose its down to budget, at end of day, those 10 bottles could easily mean a £600 bill. One whisky I'd 100% be buying? Lagavulin 16, that whisky has started so may people off on a whisky habit, its an absolute essential.
Cheese Mechanic said:
I suppose its down to budget, at end of day, those 10 bottles could easily mean a £600 bill.
In the context of opening a restaurant that is buttons. Consider it the other way - what is the on-trade retail value of £1000 of whisky from Costco - about £3500?
And if you make yourself a bit of a destination for whisky-lovers, not only will they be drinking more whisky, they'll be drinking the more esoteric, more expensive, more profitable whiskies.
One thing I would say, look around at other restaurants and hotels, look at what they carry, then do something different.
I often scan along any bar I'm in, and often see a set from Diageo - maybe the full set of Johnnie Walkers, or their single malts - or standards like Macallan and Glenfiddich.
What excites me is seeing usual names or bottlings. A Mortlach, a Bruichladdich, a Highland Park, a Glenfarclas.
As someone said, a whisky menu would certainly be a good idea, especially if someone comes expecting a line of optics with Smirnoff, Gordons, Jack Daniels and Teachers as the choices! A good chance to show off national products, and make yourselves more memorable.
I often scan along any bar I'm in, and often see a set from Diageo - maybe the full set of Johnnie Walkers, or their single malts - or standards like Macallan and Glenfiddich.
What excites me is seeing usual names or bottlings. A Mortlach, a Bruichladdich, a Highland Park, a Glenfarclas.
As someone said, a whisky menu would certainly be a good idea, especially if someone comes expecting a line of optics with Smirnoff, Gordons, Jack Daniels and Teachers as the choices! A good chance to show off national products, and make yourselves more memorable.
dazco said:
I will soon be opening a small eatery on the west coast of Scotland, can any whisky fiend suggest ten whiskies that should meet most peoples desires?
Speak to a chap I know. Mark at The Good Spirits Company --> http://www.thegoodspiritsco.com/about.htmlgood luck with the restaurant
KB_S1 said:
What sort of food?
Where roughly is it going to be?
What sort of cost is a meal going to be?
When are you opening, can we do a PH run and visit?
Is there a B&B local?Where roughly is it going to be?
What sort of cost is a meal going to be?
When are you opening, can we do a PH run and visit?
I'd talk to Lefty, or look on the "Show us your Whisky " thread.
Personally I'd put 3 or 4 known brands on the menu & offer some "guest" whiskies
dazco said:
Thanks for all your good wishes.
The bar is very very small so there is not room for a lot of bottles, plus I am on a tiny island, people would not come here just for a whisky laden bar.
Really?The bar is very very small so there is not room for a lot of bottles, plus I am on a tiny island, people would not come here just for a whisky laden bar.
Have you got a spare room?
Room to pitch a tent ?
Will you tie a ribbon to my big toe & retrieve me from a ditch in the morning?
F-Stop Junkie said:
I often scan along any bar I'm in, and often see a set from Diageo - maybe the full set of Johnnie Walkers, or their single malts - or standards like Macallan and Glenfiddich.
Probably because 8 out of 10 people know these brands and will spend their money on them.Specialist brands are great, but will enough customers put their hands in their pockets?
I like the Glenmorangie, but I wouldn't avoid a place if it only sold Johnnie Walker for example.
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