The Bar at Fort Nelson

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Located on the second floor, The Bar at Fort Nelson features classic cocktails curated by cocktail historian and author David Wondrich as well as modern creations by Head Bartender Sevan Araneda, former General Manager of San Francisco’s Bourbon & Branch, and Bar Manager Dante Wheat, former Bar Manager at Louisville’s Butchertown Social.

The Bar features glassware from U.K. producer John Jenkins and an ice program with machines from top global equipment purveyors, including Clinebell, Hoshizaki and Scotsman.

The Bar will serve as a resource for the local Kentuckiana bar community and host educational seminars from leading industry professionals through its Fort Nelson Fellows program.

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