Yesterday, Philly Mag’s Restaurant Club blog posted a story about a Center City bar that is serving a low-quality bourbon to patrons who order Maker’s Mark, even going so far as to pour the swill out of a Maker’s Mark bottle. The faux-Mark is described as “nasty” and “acidic.” (We’ll add that it was probably a disgrace to both the states of Kentucky and Pennsylvania.) We can understand bars trying to get away with serving well vodka to a sloppy sorority girl who, for prestige reasons, chooses to augment her cranberry juice with Grey Goose instead of a cheaper brand, but serving a neat Maker’s Mark and expecting no one to notice? For reals? Due to legal reasons, the bar’s name is withheld from the story, but that can’t stop us from engaging in some unbridled speculation. So who was it: Which bar is attempting to dupe its customers with ersatz Maker’s Mark?
6 Responses to “Maker’s Mark, Banker’s Club, What’s The Difference?”
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They should publish the name. A defense to libel is the truth. Plus, no bar who was actually doing this would sue if the Philly Mag people are so sure.
I’m sure loads of bars in Philly have done or do this. Especially with Vodka.
PLCB hit a center city bar hard for doing that with Vodka I want to say within the past year. The Mag, while gutless in its opine (maybe it doesn’t trust its palette?) does give you the PLCB phone number to call if you want to encourage investigation.
Anyone else here think, while better than Heaven Hill, Maker’s ain’t all that great anyway. I’m more of a Rye and Irish stuff than bourbon guy, but ever since the Time’s did a bourbon roundup a while back, a handle of JB Black is the bourbon on hand at my place.
think its possible that it was makers and that it was fouled somehow? like say resting on a stylish underlit shelf? heard somewheres that the heat from the light ruins certain liquors…
either way no excuse for serving shit spirits.
I agree with Mike and Marty B. – Philly Mag clearly has no balls, and Maker’s Mark isn’t all that great a bourbon. It’s fine in Old Fashioneds and bourbon and ginger ales, but for Manhattans, it can’t touch Knob Creek, and for sippin’, it’s nowhere near things like Russel’s Reserve or Blanton’s. It just doesn’t have the depth of flavor that the other guys have.
Does anyone remember when the Irish Pub at the Shore sued Philly Mag for calling it a dive? I agree that publishing the name would have been nice, but getting sued is not.
http://www.onpointnews.com/NEWS/qdive-barq-review-lands-magazine-in-deep-water.html
Uh yeah, legal, that suit went nowhere.