Secret Spot

Really—There's a Kick-Ass Bourbon Bar at Q Nightclub

An impressive array of brown liquor awaits in a most unlikely location.

By Cassandra Callan May 24, 2013

Not what you expect to see at a nightclub. The Bourbon Bar at Q.

Image: Suzi Pratt

Q Nightclub houses an industrial dance floor with ceilings for days and a round, white bar holding court in the center of the room. Clubgoers line up through a long cement hallway, dimly lit with blue LED lamps, and a friendly concierge-security guard to wave them in. Yep, it's everything one might expect of a fancy dance spot. But past the unisex bathroom, (urinals to the left, stalls to the right) there's an unexpected addition. 

Welcome to Q Nightclub's Bourbon Bar, a most unexpected destination for an impressive array of brown liquor. The intimate, wood-paneled bar offers rows of bottles, a wall of bench seating, and a few bar stools. It's tucked in the club's back corner, with speakers turned low so you can sit, enjoy a drink, and take a breather from the super bass thumping all around.

Bourbon Bar sports around 90 bourbons, whiskeys, and ryes, with a nice rounded selection of scotch, as well. For comparison, newcomer Radiator Whiskey has around 100 bottles of the brown stuff. Nightclubs are usually vodka zones (Q has its own line, designed specially for the club, and the Thai coconut flavor is quite tasty), but Bourbon Bar is the handiwork of Q's bar manager Zack Lippincott, a huge bourbon fan with a self-proclaimed affinity for the Jack Daniels brand. He handpicked the selection and come June he expects to add more rare and unseen pours: “The back of the warehouse, hidden stuff.” 

Find anything from your local Woodinville Whiskey to a rare Woodford Reserve Four Wood. Try a flight with a trio of bourbon; let the bartender pick or do the high roller with Elijah Craig 20-year, High West 21-year, and Parker’s Heritage small-batch bourbon from Heaven Hill distillery.

Lippincott is also currently experimenting with adding wood chips to Buffalo Trace’s White Dog bourbon, hoping to add barrel-aged cocktails to Bourbon Bar’s menu soon. I don’t normally  recommend being  a door buster (what cohorts from my serving days called people who show up the second a place opens), but it seems like a savvy move to snag a cozy spot in the bar for a predancing bourbon lesson.  


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