Info

We do not take reservations. 

We are located in the historic Brennen Building which was constructed by John Brennen in 1869 at 1214 Main Street, just a few steps from the State Capital Building.

FREE Parking is available after 5pm in our back lot. Just push the security button and they'll buzz you in! You WILL need to walk around to the front of the building to the entrance.

Our Bar

Our bar currently boasts over 600 whiskeys, most of which are bourbon, rye or Tennessee whisky. We also have a growing collection of whiskeys from other countries like Scotland, Ireland, Japan, Canada, and India.

We have been named one of America’s Best Bourbon Bars by The Bourbon Review nine years in a row and also by the Whisky Advocate.

Our ever-evolving cocktail menu includes classic and contemporary recipes, local beers on tap, and wines by the glass and bottle.  

Cajun-Creole Cuisine

Our kitchen, headed by Chef de Cuisine Cody Cable, crafts Cajun-Creole classics like gumbo, jambalaya, and étouffée, as well as dishes based on locally-sourced ingredients.

From Happy Hour to late-night, each service presents everything from beloved classics to mouth-watering nightly specials. 

Our bar focuses on whiskey...bourbon in particular...and craft cocktails. We currently present over 600 bourbons, ryes, and various American whiskeys, Scotch, Irish, Japanese, Canadian, and Indian whiskeys. Our craft cocktail list contains over twenty cocktails, many classic, but a lot of our own creations; but our bartenders can craft anything your heart desires.

We know the term "craft" gets tossed around a lot, but to us it denotes the use of the highest quality ingredients, the care to make it perfectly, and the hospitality to serve it properly. We traveled all over the US to sample cocktails at some of the top bars in the country and came back with a deep appreciation for the "craft of the cocktail" and those who practice it at their establishments, from tiny dive bars to opulent places with unlimited budgets. The common themes from the best were always the same...well-balanced, thoughtful cocktails served in a timely manner and with a heightened level of care and hospitality. We could not care less about ten ingredient drinks with house-made tinctures if we couldn't get it in a timely manner or without an attitude. 

So, our cocktails are simple, yet elegant. We put a great deal of care into their ingredients, whether it’s the choice of spirits, the squeezing of juices, the recipes for our mixers, or the ice that goes in the glass. Every step is given a lot of thought and care. You see...we LOVE a good cocktail. So, we go out of our way to make sure our cocktails are good. However, we also LOVE our whiskey, so most of the time, you'll see us with a couple of ounces of it, with a bit of ice or water...but mostly not, depending on proof. 

If you don't see something on the list that strikes your fancy, just let your bartender know what you're in the mood for. They may ask you a couple of questions to narrow it down, but they'll most likely be able to craft a cocktail to your liking without any problem. 

 Our Bar Manager, Kat Hunter, has been named “Bartender of the Year” by the South Carolina Restaurant and Lodging Association, and has been featured in major publications including Southern Living, Local Palate, and more.

We love food! We especially love the incredible flavors that come out of the Cajun and Creole traditions of Louisiana and Mississippi. From the rustic, hearty dishes of Acadian descent, to the refined Creole recipes that find their roots in classic French cooking, and the Vietnamese influences brought to the area in the 70s, we attempt to bring that spirit to every dish we create. 

Chef Cody’s earliest experiences with food stem from his early life in Texas and a vast scene of BBQ and Mexican cuisines, where he was born to love smoke, spice, and boldness.  The South and Southwest gave him his backbone in flavor and his love for southern cooking.  Cody eventually moved to Montana where his mindset evolved to learn to cook with the land, thanks to Montana’s rich farming, ranching, and hunting culture. There he learned to hone sustainability and seasonality.  Having him at Bourbon now, he combines his food culture, identity, and passion into our Cajun and Southern inspired cuisine with the help of his team. 

As a professional cook, Cody’s career started in pizza while he was attending university in Bozeman, Montana.  He helped deliver, cook, and manage for a late-night New York style pizza joint, then went on to help open and run a brewery, revitalize and open a deli, help build a marketspace, lounge and event space, and more.  He studied Business Management and Entrepreneurship with a focus in Sustainability at Montana State University. 

Outside of cooking, Cody loves movies, music, and many other forms of creativity, including tattoos and writing.  He enjoys spending time with his dogs, being in nature, and exploring new cities.  He hopes to share his love of food—how it nourishes us, brings us together, and shares our history—with our city of Columbia. 

cody cable

EXECUTIVE CHEF