Citizen Public House & Oyster Bar
“It’s very democratic,” says beverage director Kayla Quigley, who aims to keep bottles of 10-, 12-, 15-, 20-, and 23-year Pappy in house. “We buy it so people can try it.”
Lower Mills Tavern
It’s never on the menu—why reprint it for something that won’t last long? But the manager makes sure the Van Winkle gets prominent shelf placement when it is in house.
Chef-owner Josh Smith says he keeps as much on hand as possible (this winter, it was a bottle each of 10 and 12), but in-the-know bourbon fans have to ask for it.
This Davis Square speakeasy just put its three-bottle stash—the 10-, 12-, and 23-year—on the menu in January. “We didn’t want it to get lost in the holidays,” says general manager Gary Benacquista.
The Smoke Shop BBQ
Among the 200-plus different American whiskeys at both locations are 10-, 15-, 20-, and 23-year bottles. Chef Andy Husbands bundles the younger three in a “Baller Flight” for $175.
At his Kendall-area ristorante, chef Delio Susi likes to pair the $80 shot of Old Rip Van Winkle 10-year with chicken-liver mousse or a salumi board with prosciutto and fig jam.
Source URL: https://www.bostonmagazine.com/restaurants/2018/01/30/pappy-van-winkle-boston-bars/
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