Whatever one’s thoughts might be as to the merits of the reigning civic doctrine known as “bourbonism,” which purports to guide Louisville’s self-perception and public persona in a context of the American Whiskey mostly produced (and most heavily mythologized) in Kentucky, the fact remains that it is perfectly sensible to be a “bourbonist” in this day and age.
Ride the wave, make hay while the sun shines, and all that Americana-sourced jazz.
However, this leaves the entrepreneurial playing field wide open for owning an infinite variety of smaller but complementary niches, because the hospitality business in a wider sense is like an ecosystem, and functions more efficiently when incorporating a quirky, contrarian spirit of diversity.
If there are to be burger restaurants on all four corners of a heavily traveled intersection, okay, but I’m likely to be more interested in the sushi, barbeque or döner kebab joint located a couple of blocks down the street.
Consequently, it’s a pleasure to see a start-up wandering off the contemporary beaten path to embrace potable classicism of a different sort and source.
Michael L. Jones does the seemingly impossible, refraining from mentioning limestone water even once as he dishes about a Scotch whisky specialist at Louisville Business First.
Tartan House, new cocktail and whiskey lounge, to open near Butchertown this month
Slainte Hospitality announced that it will open Tartan House at 1027 E. Main St. near the NuLu and Butchertown neighborhoods.
Tartan House will offer both classic and house cocktails using a curated selection of American and global whiskeys with a special focus on Scotch whisky. The lounge is expected to have the largest selection of Scotch in Louisville.
“American whiskey and Scotch whisky share a storied connection that we’re excited to highlight at Tartan House. Louisville’s passion for spirits makes it the perfect place to celebrate that connection,” said Kyle Beall, hospitality and board member of Tartan House.
