Serving Sippers
Anyone who orders whiskey with ice at Sanford’s might be surprised by what comes to the table.
By rule, the restaurant serves all brown spirits neat. Ice or water comes on the side.
“To understand a whiskey properly, and to get that olfactory effect, you should sip them in their natural state,” Karalekas says.
Although he agrees that water drops or an ice ball can open up a whiskey’s flavor while lowering the proof, he is wary of the flavor-loss as water saturates the spirit.
Sanford’s wants customers to enjoy their whiskey as much as possible. Staff is cognizant about what bottle would overpower another. They would not recommend a rye before a bourbon — or an Arberg before The Macallan.
By the same token, the bar does not offer chips. As with wine, what you eat with a whiskey can negatively affect the spirit’s taste. “Most of the whiskey we sell is as after-dinner drinks, or before the meal,” says Karalekas.
For the Future
As Sanford’s continues expanding its whiskey program, Karalekas plans on adding theme nights. These would include flights, tastings, and appearances by brand ambassadors to present and explain their product.
Whatever programming comes about at Sanford’s, you can bet the restaurant will maintain a robust whiskey menu thanks to the work Karalekas has put into the concept. “I’ve built up the right relationships to keep this thing flowing,” he says.
Kyle Swartz is the associate editor of Cheers Magazine. Reach him at kswartz@epgmediallc.com, or (203) 855-8499, ext. 225.