To Edinburgh, where Ryan’s Cellar Bar on Hope Street has been replaced by Usquabae Whisky Bar and Larder.
The bar takes its name from Burns Tam O’Shanter poem in which the poet reckoned that ‘Wi usquabae we’ll face the devil’ – with whisky we’ll face the devil.
You could face a lot of devils using the stock at Usquabae. They have some 400 different whiskies behind the bar.
We’ve yet to cast an eye over the list at the bar but Tiger has explained that the whisky menu includes plenty of interesting, easy-on-the-wallet drams as well as a great selection of old and rare malts.
Naturally, whisky is not the only refreshment on the menu. Wine, bespoke cocktails, craft beers and a full range of spirits are also racked and ready to rock.
The food offer will evolve as the bar finds its feet but the current menu makes the most of Scottish produce from Highland game terrine and Cullen skink to Borders fillet steak and Ecclefechan tart.
We liked the look of the haddie four ways – a portion of beer-battered fillet; garlic and herb-buttered haddock; chilli mix haddock and an oatmeal haddock bon bon served with lang tatties (chips, we’re guessing); a pea and mint purée plus a chunky tartar sauce.
We’ll let others face the devil but we’re looking forward to exploring the bar at Usquabae.