Issue link: https://digital.copcomm.com/i/57654
BRAND ON FIRE THE WHISKY ATTIC F lanagan's next stop is something of a Brigadoon–a place steeped in Las Vegas legend. Created by University of Nevada professor Adam Carmer, the Whisky Attic is part saloon and part museum, a tasting room dedicated to collecting every single brown spirit ever made. Yet with literally thousands of unique bottles, Carmer still reserves a very prominent shelf for the Jameson line. "There's nothing better in all of Ireland," Vanguard Lounge bartender Stan Stilwell. VANGUARD LOUNGE "I don't miss anything Jameson-involved," says bar- tender Stan Stilwell at our next stop, the Vanguard, one of the more serious mixology spots in downtown Vegas. "Your dedicated Jameson drinkers are downtown- ers," Flanagan tells us. Unlike other brands, Jameson is more interested in supporting real patrons than promot- ing image. "We have many celebrity advocates," she says, "but we don't invest in that at all." While Flanagan and Vanguard Manager Nathan Greene discuss an upcoming cocktail competition there that Jameson is sponsoring, Stilwell makes us one of their signature drinks. The MacGruber features Guinness Stout foam and Kona coffee-infused Jameson; the malty nose gives way to a sweet, milky, mouth-coddling full Jameson fl avor. A real winner. "I'm picking up a big undertone of heaven," says Stilwell, over a glass of Jameson 18 Year Old, neat. And when the Rarest Vintage is poured, even the bar's owner appears out of nowhere to share. 80 / the tasting panel / march 2012 The Whisky Attic owner Adam Carmer. he says of their Midleton Very Rare, pouring a sampling alongside the simpler but classic Paddy and a few other rarities. Carmer's enthusiasm and knowledge is both infectious and overwhelming. As the witching hour nears, Flanagan is off to the Double Down. "Jameson is actually comfortable with the grittier side of things," Flanagan confi des. Clearly, this is a spirit that can go anywhere.