Arrive Magazine - January/February, 2009

with chapters—is enough to make you pull out your glasses. But if the selection seems overwhelming, never fear. There are “librarians,” not bartenders, to guide you, and a resident spirit sommelier, Ethan Kelley, is also on hand for tutorials. Brandy is certainly a specialty here, but so is whiskey, with 350 to 400 offerings.

“We like to play with the hard-to-find independent bottlers, especially when it comes to single malt scotch,” says owner Flavien Desoblin. Those looking to brush up on their studies can opt for a tasting flight such as American Pride, a lineup of five bourbons and ryes, or Smoked Out, a tasting of heavily peated single malts. There are more than 100 cocktails, too, and bar food, such as cheese gougères and lambs in a blanket, that matches the leather armchair setting. A roaring fire helps the whiskey work its magic ( 25 N. Moore St.; 212-226-5545; brandylibrary.com).

PHILADELPHIA | Time

“You don’t have to be wearing a three-piece suit to drink whiskey,” says Jason Evenchik, the owner of Time, a three-in-one whiskey bar, restaurant and absinthe lounge. Although he and his wife, Delphine, opened the whiskey bar as an accessible alternative to more traditional, stiffer lounges, Time takes whiskey seriously. The design of the space is modern while still maintaining an old-school whiskey bar vibe, with a classic wooden bar and a backlit amber wall showcasing 800 bottle ends.

The bar stocks about 90 scotches, Irish whiskeys, and American bourbons and ryes. Whiskey lovers will especially appreciate the extra touches such as filtered water on the bar for blending or, for Manhattans, a choice of nine types of bitters (1315 Sansom St.; 215-985-4800; timerestaurant.net).

BOSTON | Eastern Standard

Although it’s more bustling French brasserie than exclusive club lounge, Eastern Standard’s whiskey selection is first rate and the 46-foot marble bar is spectacular. The red leather bar stools make a perfectly sophisticated perch for sipping single malts. Eastern Standard’s bar menu features roughly 75 whiskeys, including about 35 to 45 bourbons and ryes.

If you’re in luck, bar manager Jackson Cannon might even have on hand a

bottle of Buffalo Trace Experimental Collection (only 400 bottles of each collection are released). If that’s not in stock, try the bar’s own barrel selection, E. S. Barrel No. 26, hand-selected by Cannon from the Buffalo Trace distillery. For a highbrow bar snack, order raw oysters, seared foie gras or crispy frog’s legs (528 Commonwealth Ave.; 617-532-9100; easternstandardboston.com).

WASHINGTON, D.C. | Bourbon With a name like Bourbon, it’s no surprise this bar specializes in American whiskeys. “We came up with the concept for Bourbon as a celebration of all things American, because there are so many great American spirits and whiskeys,” owner William Thomas explains.

The bar stocks about 140 ryes and bourbons, including rare one-offs, limited releases such as the limited-run Wild Turkey Tribute, and even a pre-Prohibition-era bottle from 1917.

Bourbon has two locations: Head to the original, with its polished wood floors and leather banquettes, in the quieter Glover Park neighborhood, for a more grown-up vibe on weekends. The second spot can have more of a scene at prime time, thanks to a central location in Adams Morgan, D.C.’s nightlife capital. Expect all-American bar food, too, such as the bourbon bacon cheeseburger and mac ’n’ cheese (2348 Wisconsin Ave., 202-625-7770; and 2321 18th St., 202-332-0800; bourbondc.com).