New Nant whisky bar is a go go

Nant Whisky Bar is set to open on September 7 on Edward Street in the CBD.

The petite bar will seat just 25 people and offer a range of about 200 whiskies from around the world, including, naturally, Nant Distillery's own, made in Tasmania.

It's the second Nant whisky bar in Brisbane, the first being the Emporium in Fortitude Valley.

“There is a lot of interest in whisky. Nant produces over 40,000 nips of whisky each week and we have over 1000 people per week visiting our venues,” says Nant's Keith Batt.

In fact, the whisky business is going such great guns, he says, Nant is opening another bar in Melbourne's Little Bourke Street in September and is negotiating leases in Canberra and Sydney, Singapore and London.

As well as whisky, wine and beer, there will be a menu of all-Tasmanian produce.

Batt has employed the services of Martine Nouet, celebrated French whisky writer, now based on Islay in Scotland to put together a whisky-matched menu.

In Australia to give a series of masterclasses recently, Nouet squeezed in a flying visit to Tasmania for some product taste-testing before coming up with the menu for the kitchen of neighbour, Restaurant Two.