Presenting the largest whiskey collection in California with 1,800 whiskeys, eclectic craft cocktails, beer & wine flights, handmade sausages, exquisite charcuterie boards & so much more. The two partners that run this establishment are Alex Minaev and Ryan King. Tastethedram was able to catch up with Alex Minaev and we were fortunate enough to bring this interview for you.
Please tell us a little about yourself. Maybe a fun fact ?
AM: We are both wine people and from the wine trade. Both Advance Level Sommeliers who drunk wine, lived wine and never really liked whisky. One day the cards were dealt a certain way and we were presented with an opportunity to open a bar in a very old, historic hotel. As we saw the site – whisky was the only logical concept for the place. And thus, a new love affair was born. Now our consumption of whisky is almost equal to that of wine. However, a good vintage champagne is still our, without challenge, our favorite.
What was the vision for the Whiskey House SD?
AM: A neighborhood bar which can satisfy the most pickiest world drinker
What is your role and what does your day look like?
AM: Ryan oversees the kitchen and I oversee the bar. You can find us behind the bar 3-4 nights a week. And if we are not behind the bar then we are behind the desk paying bills, doing payroll, answering emails… And if we are not behind the desk than we are either on a ladder counting bottles or in a walk in fridge counting beer kegs…
What challenges (if any) did the owner first face when he decided to go into this venture.
AM: Besides 75 degree weather all year long and urge to go to the beach? Well, let’s see… Liquor license delays, construction screw-ups, permits ridiculousness, financial black hole, quality employees non-existence and much much more.
I am sure you had some proud moments so far at this venue can you share some of those with us?
AM: I think the initial “WOW!” reaction from people walking in to The Whiskey House for the first time is what its all about. Also, every time we come up with an original idea for the cocktail or a drink presentation and it receives a warm welcome from the audience that makes us feel deeply satisfied…
How do you stay current with all the latest whiskies? With all the independent bottlers and small craft distilleries.
AM: As I said, we are hands on owners, we are behind the bar a lot and we listen to so many whiskey enthusiasts who walk through the doors. We meet with vendors all the time, sometimes few times a day, Distributors, Master Distillers, Distillery owners and such, all make sure they stop by The Whiskey House when they are in town.
How many different types of whisky do you have available at your venue? Do any of them stand out from the rest?
AM: We are approaching a benchmark point of 2000 whiskies on our list. There are a lots of very special bottles in our collection. For example: 25 year old Macallan distilled in 1957 and bottled in 1982 for the Italian House of Rinaldi, Michter’s Celebration – one of only 256 bottles produced which retails at 5500$, 40 year Old Glenfiddich Rare Collection, few rare bottlings form 1960s and 1970s from the famous Suntory Distillery and many more
Is the Whiskey House SD known for anything else besides great Whiskey selection?
AM: I am glad you asked! We currently feature 13 different Old-Fashioned variations including over the top Black Truffle and Foie Gras Old Fashioneds. Our Craft Cocktail list is extensive and amongst the best in San Diego. We also feature around 40 different whisky flights on our menu daily and have the largest Absinthe, Amaro and Gin collection in San Diego. 20 International beers are available on Draft and Wine List from two Advance Level Sommeliers.
When it comes to making the classic cocktails like the Old Fashioned, how do you determine which whiskey to use?
AM: With our selection it is a challenge. So, we are all about options. 13 Old Fashioneds, 3 Sazeracz and 6 Manhattans are currently on our menu. From smoky High West Double Rye topped with 10 year Laphroig to a meaty Bacon-Infused Makers”46. But than again, we do a Tequila, barrel aged Gin and even Armagnac old fashioneds… Something for everybody!
What are you most excited about in the whisky scene?
AM: It amazes me more and more each day how popular the whisky has become! I remember 90’s when it was all about Lemon Drops, Cosmos and Creamsicles and no one was interested in bourbon, Old Fashioneds or Sazeracs. And now it is completely reversed!
What kind of crowd does your venue attract ?
AM: We get tons of industry and they are our most favorites, as they spread the word to their guests about The Whiskey House. Proximity to a Convention Center gets us a substantial portion of that business, downtown residents and of course Whisky Enthusiasts.
Is there any particular type of whisky that sells more than the other?
AM: Bourbon – Quantity wise and Scotch – Dollar wise.
Is there anything else you would like to share with the readers of Tastethedram?
AM: If you haven’t watched “Lost In Translation “ movie – do it! Remember? Bill Murray came to Japan to do a commercial – “For Relaxing Times – Make It Suntory Time!”
