Spring-2023

Photo: XXXXXXXXXXXXXXX Patrick Fisher keeps the Tarpy’s cocktail menu fresh with seasonal whiskey-based drinks and, for the connoisseur, offers whiskey flights in one-ounce pours. SHORT CUTS BUSINESS I t’s said that some form of whiskey is made in nearly every country on Earth. And just like people, each has a unique story to tell. Monterey’s Tarpy’s showcases a wide variety of the beloved beverage. “When I travel, I like to sample the products of the area,” says Tarpy’s General Manager Patrick Fischer. “We’ve partnered with a few brands—Woodinville from Washington State, Redwood Empire from Sonoma and Amador from St. Helena—to display the fine products made right here in our part of the world.” There’s also a focus on curating as many rare and allocated whiskey labels as possible, cur- rently right around 100. Tarpy’s cocktail menu is weighted towards whiskey-based drinks. “We take a seasonality approach to cocktails, incorporating local fla - vors.” Examples include the Rosemary Smash, mixed with rosemary grown on the restaurant grounds, and the Hibiscus Kentucky Mule, a creative take on the standard Moscow Mule. At Tarpy’s, select whiskeys are offered in flights. One-ounce pours allow the taster to dis - cern the differences in aging and distilling tech- niques. “We’ve created experiences around the flights,” Fischer says. “Literature goes out with the flights that breaks down the differences between the three whiskeys.” Tarpy’s is located at 2999 Monterey Salinas Highway in Monterey. For more information, visit www.tarpys.com or call 831/647-1444. Whiskey is on the Menu at This Iconic Monterey Restaurant B Y M I CHA E L CHAT F I E LD 70 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 3