Issue link: http://digital.copcomm.com/i/948966
march 2018 / the tasting panel / 7 bars in town also promote themselves as whiskey-oriented, Tardie finds it imperative to his establishments' success that his customer base has access to whiskies—and other spirits—they can't typically find anywhere else. To that end, Tardie constantly searches for what he calls "unbuyable" bottles at auction houses, distillery libraries, and private collection sales to add to his inventory and offer by the glass. So, is it all about the "rare" for Tardie? Not necessarily. While having his finger on the pulse of the industry at his level of purchasing power enables him to buy pretty much any spirit he wants (and, naturally, he does), he wants his spirits offerings to exude a certain sense of accessibility, as well. With that thought always in the back of his mind, Tardie is a big supporter of the current climate embracing artisanal blended whiskies. "I'm excited by the trend toward craft-made blended malt whiskies, such as the Wemyss Malts Scotch whisky line, Monkey Shoulder Scotch Whisky, and Copper Dog," says Tardie. "They are well-made, offer unique profiles that are wonderful in cocktails, and further demonstrate the range and artistry of Scotch whisky." PHOTO: TIM MURRAY PHOTO: DOUG YOUNG PHOTO: DOUG YOUNG Whiskey-forward cocktails like the Manhattan Boulevardier are the stars of the show at both of Tardie's restaurants.