Roger A. Baylor wrote:We are in the process of adding a handful of liquors. This will be proceeding slowly as we research and discuss the choices. We'd like to have quality spirits from non-corporate producers when possible, and we are not going to attempt a "full" bar in the sense of mixers and cocktails. It may take a few more weeks to get this process right. We've never done it before.
Wine is the same story. We'd like to have only Southern Indiana wines, and no one has time to do the research and sourcing, so it's moving slowly. We'll get there. Work is about to resume on the exterior of the building, which means there should be outdoor seating soon when the weather breaks (in addition to opening the doors).
Keep me posted about your plans, and we'll work something out.
Thanks, Roger, and will do. We're already heading to the Seelbach today (well, they are, my work load is such that I have no idea if I'll make it). Either way, we'll put something together for April. It's usually a group of 10-15, sometimes less, so I'll let you know in advance in case you think you can, or cannot, accomodate us.
If you need any help picking your bourbons, I'm willing to offer my non-expert but tried-and-true (lots) opinions.