World’s Highest Whisky Bar Opens in Bangkok

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Towering 800 feet above the Chao Phraya River, Alfresco 64 combines vertiginous vistas with a world-class whisky experience.

It’s one thing to drink good whisky – there’s plenty of places to do that in Bangkok, a city with a dynamic, ever-changing nightlife scene. But it’s quite something else to sip rare Scotch with the expanses of the Thai capital far below. The Dome at Lebua, already one of the city’s leading dining destinations, has teamed up with Pernod Ricard to create Alfresco 64 – A Chivas Bar, a signature whisky retreat serving a captivating whisky degustation experience to locals and travellers alike.

READ: We Check Into Bangkok’s Hidden Urban Retreat

With designs by DWP that draw inspiration from the sleek lines of a luxury yacht, the world’s highest whisky bar is divided into three parts: the first section, an indoor area resembling an opulent yacht cabin, features lacquered rosewood flooring, sunken seating, and a timber bar counter accentuated with curves and silver metal lines.

Alfresco 64

The second is the Heritage Room, specially created for VVIPs and special events ranging from private parties to whisky tastings. The third is the outdoor terrace; designed to resemble the prow of a luxury yacht, it juts out over the side of the building and features comfortable couches and chairs, teak flooring, and majestic views of the Chao Phraya River.

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This isn’t the first time the Lebua hotel has partnered with the French beverage group; it’s champagne venue Flûte is a collaboration with Maison Perrier-Jouët, and like the bubbles bar, Alfresco 64 has a distinctly Chivas leaning, with signature blends such as Chivas Regal Ultis joining a one-of-a-kind limited edition Chivas Regal Lebua whisky specially blended for the bar.

Alfresco 64

Created by the brand’s custodian master blender, Colin Scott, the blend is composed of the finest whisky distilled in 1985 or earlier and laid down in a selection of casks including American oak. Following maturation in these casks for many years, the finest were selected for the bespoke blend, which was then left to rest in a First Fill Sherry Butt.

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About Author

Nick Walton is a Hong Kong-based photojournalist and Group Managing Editor for Artemis Communications, producers of Alpha Men Asia, JETSETTER Magazine, Explorer Magazine, The Art of Business Travel, Mirandus, IKHLAS, The Journal and The Edition.

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