I am no stranger to a whiskey. Many a night out I have swallowed a glass of the more four-four-two grains on the market. However, I would certainly not classify myself as a whiskey-drinker. Whiskey-related knowledge is on the increase in this city, giving rise to a clutch of connoisseurs, informed on malts, blends, distilling and casks. It’s on trend, to use that lovely and vacuous phrase.
Thanks to sensible parenting, it is far from high-end whiskey I was reared (bar one instance, which is beyond the scope of this article and potentially incriminating). So with an open mind and a couple of blue ones in the wallet I headed to The Bison Bar adjoining the Workman’s Club to sample their wares. The whiskey-dullard goes forth.
The Bison Bar is well and truly committed to its theme. Those forbidding bovines don the walls throughout the building, whether in pictorial form grazing on the Great Plains or peering down at you from a height, as busts. The décor is novel…and this I am aware can be construed in various ways. This establishment is more of a hybrid – bar-cum-saloon, with some saddle-style seats for added authenticity (chaps not required).
The highlight of Bison Bar is exceptional service. I admired the bartender’s ability to subtly advise and recommend without making me feel like a clueless halfwit. A friend from Chicago accompanied me and was far more at home when faced with the extensive and comprehensive drinks menu, whiskey being its cornerstone.
Feeling patriotic the American opted for a Rittenhouse Straight Rye 100 Proof (€8.95), which was described as both “sugary” and “outdoorsy”, much to my amusement. Owing to a suggestion from my ally behind the bar, I selected a Japanese whiskey named Nikka from the Barrel (€8.95) which had distinct and delicious notes of both toffee and caramel, with a fruity background. We both agreed I was the victor in terms of choice in this round. Another noteworthy selection worth mentioning was the indigenous Redbreast 12 Year old, which I was advised to have with a drop of water in order to “open it up”, whilst the American went for a Macallan 10 year old single malt from Speyside in Scotland. This twist went to the American whose choice smelled akin to a tub of Ben and Jerry’s Baked Alaska; yes, really.
Whether whiskey is your poison, or you’re after some education in the water of life, grab the bull by the horns and head to The Bison. The spirits-inclined won’t be disappointed.
The Bison Bar
11 Wellington Quay, Dublin 2
t: 086-0563144
Words: Aaron Purcell
