The Whisk(e)y - Fort Collins, Colorado

Gloria F.

Variedad de más de mil whiskys, excelente servicio al cliente y muy ameno el ambiente..

Jose M.

Me encantó, buen trato, música en vivo.

Mr W.

First lets compare Fort Collins to NYC because in NYC it is 5-6 times more expensive to lease business space for a Bar restaurant

Tonys charges $4 for a cheese slice

At “99 Cent Fresh Pizza” which is a business name of a place downtown NYC you can get a cheese slice for $1.

At Joes Pizza downtown NYC a slice of Cheese is $3.

There is no mystery to this. Its called price gouging. I was the Kitchen manager at Tonys for a few years. When i started the owners claimed someone was “stealing” $45,000 a year. Turns out, the missing money was tied to BAD ORDERING AND BOOK KEEPING IE INVENTORY which they never did. They used a long time food purveyor who had been jacking the costs of goods to the moon and never sought to switch companies. Because 30yrs prior the original owner had a bad experience with Sysco.

The prices could be better but they do the copycat thing that everyone in town does and price match other businesses instead of trying to gain a regular crowd that comes for the better food and cheaper prices. In 2018 after i switched them to US food the cost to make pizza was so much lower that even $2 was feasible for a price of cheese and left plenty of room for profit considering it was near $1 to make a whole pizza.

Like a basket of fries from the window is $8 and a side of fries at the Whiskey is $6.
Again, in downtown NYC where lease rent is 5x as much has sides of fries for $5.

When i first took over as kitchen manager i asked the bar managers for both the Whiskey and Tonys how much they charged for sides of sauces like ranch which they would ring back by the dozens nightly. Neither side was charging for sides of sauce. Literally giving away profits. So free sauce but a $1.30 in cost basket of fries is $8? How does that make sense?

In my short time there not only did i vastly improve the menu by taking off high cost items that were being sold for less than the per plate cost of the item like calamari, which cost $14 a plate to buy but they sold it for $12 on the menu. But i also dramatically lowered the cost of things like the cost of goods to make the pizza by getting cheaper products that were better than the high price “buffalo milk mozzarella “ which wasnt even as good but cost 3x the price to buy.

What places like this and other places in town are not realizing is that VOLUME is whats important when making food sales, lower the profit margins per plate, and have people come back 7 days a week to keep buying food they actually like.

A great example was i took the calamari off the menu and was able to source YELLOW FIN TUNA for 1/3 the price and had sashimi tuna and a fresh Ahi Tuna salad on the menu, between both items i would sell a whole case of tuna on friday and a whole case on Saturday. Before that, 1 case of calamari would sit for weeks in the freezer that would go bad and eventually go in the trash. It was told to me by the Gm of the whiskey that they kept buying it for their customers yet we would sell 1 or 2 orders a night.

no place in this town has to charge as high of prices that they do if they ran the business trying to collect a regular crowd and used lower profit margins to do so. Even the bar managers werent doing bar inventory properly and had grouped up liquors that had all different prices.

I left that job after having a bad fall and was treated like absolute trash by Tavo the Gm of the whiskey at the time and his whole staff who all thought i made more money than them when i was barely making $26,000 after taxes. Most of them made double or more.

The pictures i provided are

-Fresh grilled Ahi Tuned salad with edamame, shredded carrots and Honey Lime Sriracha dressing
-Easter Lamb preparation for the Church of with Tony and his family
-Blueberry Breading pudding with Irish Creme whipped topping , walnut streusel and maple syrup

People came there for my food when i was Chef. Now its just another bar with over priced bar food.

David

Had a great visit. My mind was blown with the amount of rare and super rare whiskeys they have. Literally challenged whether they had all of them available and Mel let me know the answer was, yes.

We grabbed a couple happy hour drinks and a happy hour snack. Walked out the door $21 before tip. Value!

Our bartender, Mel, was great. Had fun on a quick stop in. We fill definitely be back!

Estelle

This fun bar was pretty okay. The whiskey selection was bountiful! The food took over an hour after we ordered. The drinks were good. The food was pretty, but it was pretty average. I probably won't visit again, but that's just me.

Alex F.

Best bar I’ve ever been to. Awesome staff great vibe and unbeatable selection. Also really reasonable cocktail prices, I’ve paid 50% more for way lower quality drinks. The bartenders here have helped me find some of my now all time favorite bottles

Bruce L.

The Whisk(e)y in Fort Collins is an absolute gem for whiskey lovers! From the moment I walked in, I was impressed by the warm, inviting atmosphere and the sheer breadth of their selection. I ordered an Old Fashioned and a shot of Bruichladdich (Islay), and both were exceptional. The Old Fashioned was perfectly balanced, with just the right touch of sweetness and bitterness, while the Bruichladdich showcased its signature Islay character beautifully.

Beyond the drinks, the service was top-notch—friendly, knowledgeable, and attentive without being overbearing. And if you think the selection is impressive from pictures, just wait until you see it in person! The variety of whiskeys available is truly staggering, making this a must-visit spot for enthusiasts and newcomers alike.

If you’re in Fort Collins and appreciate a great pour, don’t miss out on The Whisk(e)y. Highly recommended!

Whitney R.

The Whiskey," a renowned establishment proudly boasting the title of the 3rd largest whiskey bar in the United States. With that being said it hold true to the title. The whiskey selection is hands down the best in this area with so much to try that you get lost in the whiskey menu... which is 100% ok in my book.
They have many unicorn bottles and many rare bottle to choose from. I heard about this place from another whiskey drinker and I am so glad I stopped in. The staff here make amazing drinks. I had fun watching them make several different cocktails that all looked fantastic.
I highly suggest if you have not tried Pappy's, they make a poor mans pappy's and it is very close to the real deal. They mix and blend different whiskeys in a barrel and age it. Give it a try ... Trust me it will not disappoint.
One of the bartender's we met is on his way to being a Whiskey Master 3. Very impressed with what I learned from him....
If you are in the area give these guys a try