Bourbon expert praises Dayton bar: it “should be in Kentucky”

Century Bar's seasonal cocktail the Sleepy Holler is made using Old Forester bourbon, vanilla simple syrup, pumpkin simple syrup and then it's garnished with nutmeg. JIM WITMER/STAFFJIM WITMER/STAFF

Credit: Jim Witmer

Credit: Jim Witmer

Century Bar's seasonal cocktail the Sleepy Holler is made using Old Forester bourbon, vanilla simple syrup, pumpkin simple syrup and then it's garnished with nutmeg. JIM WITMER/STAFFJIM WITMER/STAFF
By Amelia Robinson
Aug 22, 2016
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A downtown bar has another feather for its rather plume-filled cap.

Kentucky Bourbon Hall of Fame member and bourbon historian Michael Veach thinks the Century Bar  "should be in Kentucky."

In fact, in his latest blog post about the Dayton bar at 10 S Jefferson St., Veach said it is better than bars actually in Kentucky.

"I would score the Century Bar with 3 points for the menu. It is in a control state but it is more extensive than many of the bars on the Urban Bourbon Trail in Louisville. I would give them 3 points for atmosphere, style and service. I would give them another 3 points for the staff being friendly and well educated about all things whiskey. I will give them another 1 point for being able to pull this off in Dayton, Ohio, in the heart of the Temperance country of Ohio. This gives the Century Bar 10 points in my book."

Read:  Behind-the-scenes on our bourbon run with the Century Bar

About the Author

Amelia Robinson