Distilled

Three Classic Bars for Whiskey Lovers

Home to towering shelves, perfect pours, and unmistakable Southern charm
image of a wall of shelves with bourbon

Photo: Dickie Brennan’s Bourbon House

Bottles on display at Dickie Brennan’s Bourbon House.

Jack Rose Dining Saloon

Washington, D.C.

Walking into Jack Rose, with its floor-to-ceiling shelves, feels like arriving at a college library in which someone has mischievously swapped books for whiskey. Open since 2011, the D.C. standard-bearer has long been a revered destination for bourbon lovers, who gravitate to savor some of the more than 2,500 bottles of whiskey, one ounce at a time. The bar can get loud with enthusiastic drinkers and amplified music, but there’s an underlying seriousness to the place—more graduate-level whiskey center than frat house.

glass of bourbon with ice
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Dickie Brennan’s Bourbon House

New Orleans, Louisiana

hands holding oysters above a metal tray of oysters and shrimp on ice
Photo: Dickie Brennan’s Bourbon House
Oysters on the half shell at Dickie Brennan’s Bourbon House.

Dickie Brennan’s Bourbon House on Bourbon Street holds, not surprisingly, a strong selection of bourbon. The interior evokes the haughty grandeur of a nineteenth-century bank, with tall windows that front one of the well-traveled thoroughfare’s most active corners. That makes it a great spot to partake in world-class people watching while enjoying a dram. It’s also a fine place to discover the affinity between fresh oysters and bourbon—get a dozen and a flight, and while away an hour or two.


J.S. Barnett’s Whiskey House

Waco, Texas

image of a Guinness on a bar
Photo: J.S. Barnett’s Whiskey House
Inside J.S. Barnett’s Whiskey House.

Waco probably isn’t on your list of bourbon destinations—nor is a neighborhood stippled with bars catering to university students. So J.S. Barnett’s Whiskey House comes as an unexpected treat in the city’s downtown. Founded in 2010, Barnett’s has compiled an encyclopedic tome of a whiskey menu (more than 1,200 to choose from). “I’m obviously very passionate about whiskey,” says general manager Dezeray King. The vibe is that of a British pub crossed with a college bar, with the balance shifting as the night progresses. Best to come early before the crowds descend.


Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and has written frequently about cocktails, spirits, travel, and history for many publications, including the Atlantic, the New York Times, Imbibe, Punch, the Daily Beast, Sunset, the Wall Street Journal, and Garden & Gun. He lives on the Gulf Coast.


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