The Robusto Room

Happy hour // every day 4-7pm // 2 off all hand craft cocktails, wells & drafts

Bourbon is an american style of whiskey, by law made from at least 51% corn. Aged in new charred oak barrels for at least 2 years & are sweeter than their scottish brethren. Rye whiskeys are made of at least 51% rye & are spicier.

An american style of whiskey, by law made from at least 51% rye. Aged in new charred oak barrels for at least 2 years & are spicier than bourbons w/ a similar sweetness.

Speyside malts (a sub-region of the highlands) are the most common of the single malts - being the home to the largest single malt distilleries in world. At one end of the spectrum there are the light, grassy, offerings such as the glenlivets while at the other end lie the rich, sweet, sherried qualities of macallan & glenrothes.

In the highland region of scotland, a gentle blend of altitude & mountain water imparts a depth of flavor, quality & a smooth heather-honey style. Some offerings can start to exhibit some smokiness & light peat though.

There are only 8 active distilleries in the islay region. Islay malts can be recognized by their peaty smell. There can be a hint of saltiness & smokiness, even the taste of iodine in the aroma. For a slightly tamer malt try the bowmore or talisker from the isle of skye. All the others will be heavily peaty & smoky.

A blend will contain a number of whiskies that have been skillfully blended together or “married”, to create consistent whisky w/ its own distinct, identifiable character. They are rarely smoky or peaty