We’re always on the lookout for great whisky bars, and John made an extraordinary find in downtown Boston – The Last Hurrah. It’s located in the Omni Parker House Hotel, at the corner of Beacon and Tremont Streets, in downtown Boston, about a block or so from the Commons, a short walk from the Park St. subway station. I provide all this detail, so that anyone reading this blog, who is moved to drop everything else he is doing, and travel immediately to Boston, will know exactly where to go.
It was Saturday afternoon, the day after John had received his Masters Degree. All the family had gathered in Boston. Susan was buying Mike a few ties, now that he’s dressing like a lawyer on a daily basis. Jill and Jane were at the Gay Pride celebration down near Government Center, and John and I were sampling malts at a couple of Boston’s finer bars. We started at the City Bar in the Lenox Hotel on Boylston Street, in Back Bay. City Bar had a nice selection of malts, reasonably priced, and served in a dark, sophisticated setting. High styled, a nice place for an elegant drink on an evening out. Afterward, we walked downtown to the Parker House, to meet the bartender who had chewed John out for ordering Old Potrero, but then poured him a glass a Hirsch on the house, so he could know what a great whisky should taste like.
The bar wasn’t crowded, not empty either, and we found a couple seats close to the malts, and with a view of the TV, where the Belmont had just run. A gal working behind the bar gave us a listing of all the whiskeys, and then our host, whose name remains a mystery, made his appearance. John identified him as the critic who so disdained his Potrero selection, so we held our breath as we ordered. John chose the Hirsch, partly because it’s such a wonderful whisky, and not readily available, and partly to establish credibility with the proprietor. I ordered Aberlour A’Bunadh, a cask strength vatting of Aberlours, 10 to 15 years old. (An aside: we had been drinking Aberlour all weekend, first at John’s barbeque the night before, when we shared some Aberlour 12 with John’s boys – well received by all. Then at the City Bar, John had a glass of their 16.) The A’Bunadh, by the way, is a fine malt, full flavored, cask strength, and even without water, very tasty, very flavorful.
As of this point, our reception at the Last Hurrah had been cordial but distant -- the staff professional, but not overly familiar. Things were about to change. Our host asked me if I preferred full strength whiskies. I said not especially; it was just that I liked Aberlour, and I wanted to taste the A’Bunadh. He then offered to show me what a great full-strength whisky should taste like. At first I begged off; we would be ordering another round when the rest of our party arrived. But he replied, “You do what you want; I’ll do what I want.” Then, best of all, he reassured me, “I’m not hondling you.” I apologized profusely. Not only were we both whisky lovers; we were landsmen. And he was treating me to something he considered special. It was a Bruichladdich cask strength. I never saw the label, and according to Jackson, Bruichladdich has several cask-strength offerings, but our host loved it, and I readily admitted to him that I too loved it. John and I are big fans of the “Laddie”, and like their best offerings, this whisky had a huge taste, which seemed to open up more as I watered the whisky down to normal drinking proof. But the best part was that by not only accepting, but appreciating his gift, we had finally established our credentials as fellow whisky lovers.
Right at this moment the rest of our party arrived. The gals ordered traditional cocktails, which were well prepared, and Mike went bananas about the opportunity to drink Hirsch. He explained that he had been in Colorado, and had seen a couple bottles, but didn’t know enough to buy them, and so forth and so on. Our host was pleased to be able to satisfy Mike’s yearning for this wonderful bourbon. Plus, here’s Mike, the bourbon enthusiast, with his big-ass Jewish star out there for anyone and everyone to see. Now the real fun began. First, he offered us a pour of what he described as the finest whisky in the world, without letting on to what we were drinking. I knew it was an HP, and was then shocked to find out that we had been treated to a glass of HP 30. Can you believe that? We shared our love of HP with our host, but were schooled in his preferences for their whiskies. The 12 is no good, needs more time in the cask. The 18, however, is a great malt. A wonderful whisky at a reasonable price. It made me pleased to hear that, as I have several bottles stashed in the basement right now. But then, while praising the 30, he informed us disdainfully that the 25 was “crap”. Why? I have no idea. And we were enjoying ourselves far too much to let on that we had tried and loved the 25; that it had been the star of our entire week at Maltings; and that we broke it out only for special occasions.
But before we even had time to worry about why HP25 was so lousy, we found ourselves moving on to Rye whiskies. It was at this point that he remembered John. Holding up a bottle of Potrero, he said, “I remember you; you’re the one who likes this stuff!” And just to show us how little we know about Ryes, he poured us a taste of Rittenhouse, a 21 year old rye whisky that John proclaimed the smoothest rye he’d ever tasted.
By now, my sister Jill was agitating for us to leave so we could get to dinner in Malden, but who would want to rush out of the Last Hurrah, particularly when every five minutes we were being treated to a free pour of some absolutely amazing whisky? So with the vocal support of our host, we resisted an early departure, and continued to enjoy our respective malts, and our host’s many narratives about these whiskies, his travels, the industry, all the stuff we love discussing over good drinks. We spent a couple hours in The Last Hurrah, and the check was very modest for the amount of whisky, quality whisky, we had drunk. Not to mention free pours of Bruichladdich, HP 30 and Rittenhouse.
The only problem was that, with all the cask strength whisky I had consumed, I was pretty loaded. Fortunately, Mike was driving; Jill had made the dinner reservations; and our dinner host, Douglas, had prepared a sampling of Asian salads for us when we finally arrived at the restaurant. It was a remarkable evening, and I look forward to our next visit to Boston. Imagine, Fenway Park and the Last Hurrah in a single weekend! How great would that be?