Speakeasies? Super trendy. Prohibition-era cocktails? So in. Bartenders with handlebar mustaches and suspenders? Down right hot. Now, Steadfast, a new Chicago restaurant, is taking the whole everything-old-is-new-again trend one step further with a bar menu featuring vintage whiskey bottles, some of which clock in at almost 100 years old.
“These bottles are a time capsule,” Tomasz Sas, Steadfast’s lead bartender, told the Chicago Tribune. “You’re not looking for age, you’re looking for a difference between [the distilling styles of] then and now. You see a different kind of craftsmanship.” Over the years, advancements in distilling technology and manufacturing standards have changed not only the ways in which American whiskey is made, but also how it tastes. For example, while many distillers use genetically modified corn today, distillers from the 1940s did not.