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The Century Bar

Own A Piece of Dayton History!

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On social media, we are seeing daily examples of small local business reaching out to their peers. We see it in innovative partnerships and heartfelt pivots to keep our local restaurants intact. It is the embodiment of #DaytonStrong.

As for the Century—our help has come from the Windsor Companies, other Fire Blocks District businesses, our dear friends at The Idea Collective, and all of you who have so generously ordered from our website.

Months ago we struggled with the hard decision to part with our original neon sign. But as we made way for the future and updated our brand, it just didn’t fit who we are today. Our dear friends at The Idea Collective(TenderMercy//Sueno) originally purchased it with the promise of trying to keep it in Dayton.

Then the world turned upside down. As most of you know we were closed for 32 days for construction and only allowed to remain open for six weeks before we had to shut down again because of the Coronavirus. We want to thank Dayton for the tremendous support you gave us in those few short weeks.

Much to our surprise, we received a call from The IdeaCollective saying that they wanted to help another small business. To aid in keeping the Century’s lights on, they are graciously giving us back the sign so we can raise funds with it.

We are grateful and proud to auction the Century Bar sign on eBay.

https://www.ebay.com/itm/383506677744

This sale will help us ensure that we can continue to serve you for the rest of the 21st Century. It is our sincerest hope that the sign remains in Dayton or perhaps gets donated to the American sign museum in Cincinnati.

The above post was written by Diane Spitzig, bar c0-owner.

The Century Bar

10 S Jefferson St
Dayton, Ohio 45402

You can also support The Century by buying a t-shirt, gift card or just making a donation online.

 

The Century Bar’s Winter Menu

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The Century Bar, Dayton’s only bourbon bar, located at 10 S. Jefferson Street is locally owned by Diane Spitzig and Joe Head.  Named The Century in 1942 and bought by Diane in 1996, it was at Joe’s urging that they started to focus on bourbon in 2011 and has since  been voted one of the “Best Bourbon Bars in America” by The Bourbon Review for seven consecutive years. It also made the “10 Best Bourbon Bars in America” list by Men’s Journal in 2015, and was named one of the “Best Whiskey Bars in America” by Travel & Leisure in 2014 and continues to rack up accolades and recognition across the country.

The new winter drink menu rolls out today  and I had the chance to preview it with Dayton’s bourbon expert Joe Head.  It seems only right that this new menu comes out on the 21st anniversary of Joe’s hiring as a bartender at The Century.


The menu changes seasonally, Joe explained and he basically gives each of the bartenders an ingredient challenge and then allows them to creatively craft a cocktail based on that suggestion.  Once each of their 11 bartenders (which include their 4 current apprentices) perfect their drink, then the  entire staff sits down for a tasting, often helping each other perfect the taste profile of the winter cocktails.

I tasted a few of them, starting with Nick’s  Cured and Crafted.  His challenge flavor was bacon.  His cocktail is  a collaboration cocktail derived from an Iberico ham leg provided by Crafted & Cured on Wayne Ave.  He used a  hickory bacon based  syrup blended with Jim Beam double oaked and garnished with  Drops and Sansimone cheese

 

 

Strawberry Fields

 

 

The Cigar City  was the next one I tasted and the aroma of this drink brings back memories of my father’s den with the pipe tobacco bitters and a sweetness from the port.

Next up was a cocktail created by bar manager Kelli, Strawberry Fields. Her challenge was to create a sweet cocktail, which was a challenge because she tends to usually steer towards smoky gin based drinks.  She succeeded in making a cocktail that looks like  pink and frothy, or as Joe described it- it’s an episode of Happy Days in a glass!

Another collaboration cocktail is the Winter in Versailles which is created using maple syrup that Chef Mike from the Inn at Versailles aged in a bourbon barrel provided by the Century. With notes of vanilla, rosemary and chocolate from the mole bitters.

Red Dahlia

Malia, the newest apprentice at The Century (apprentices must study, work and demonstrate their liquor knowledge for months, culminating in a 2 hour verbal test while bartending, with all current bartenders voting on whether they pass) was challenged to create a champagne cocktail for the winter menu.  She chose the fermented raspberry flavor of Framboise complement the bubbly in creating her Red Dahlia,  with a little gin and lemon juice and of course it is garnished with a flower.

If you like your cocktail on the savory side  (Don’t Fear) The Reaper is the one for you- made with Pusser’s Rum, Falernum- an almond, ginger, lime, clove syrup, coconut curry, absinthe and curry bitters and it’s VEGAN.

ring of fire

If you prefer your drink with some heat, Bar Manager Tim has created the cocktail for you:  Ring of Fire- a raspberry Habanero pepper based cocktail made with mescal and hellfire bitters

The menu includes some classic cocktails that Joe explains are standards on all of their menu’s, like the Whiskey Sour, Manhatttan, Sazerac and the drink they make the most of, the Century Old Fashioned.  For the bourbon purists, the bar continues to add to their extensive line of whiskey and scotch and Kelli shared that currently there are about 3000 members in the Century Club. I can proudly share that I’m #13 , but alas I doubt I’ll ever catch Michael Colvin, who holds the record for drinking the  most bourbon, Joe thinks perhaps even more that he has.

 

Of course in talking with the staff, I had to ask about the future plans. As many of you know the long talked about plans for the speak easy never came to fruition, due to complications from the first developer associated with the property.  Perhaps it’s for the better, because the new plans are even grander!  Hopefully within the next 6 months or so, The Century Bar will move one door south, bringing the bar and all the decor with them to a space that will allow them to seat up to 150 guests (current space seats about 75), with expanded bar seating.  But that’s not all, they’ll add a 2nd floor intimate cocktail space with some booth seating and windows looking out on the city and on the 3rd floor, an event space that will allow The Century to host small weddings, corporate and charitable function for about 100 guests.

In the meantime, there’s plenty of reasons to stop by, and Joe said plans are underway to bring back the classic blind bourbon tastings, that were a monthly occurrence in the early days of their transition into a bourbon bar.  Since the bar is often at capacity, Kelli suggests making The Century the start of your evening out, reminding folks they open at 3pm.  You can also reserve the back room for meeting or host small bourbon tastings, which they’ll happily curate for you.  They continue to purchase bourbon barrels, and Joe even told me about a recent meeting he had with the folks at the liquor commission where he was able to represent independent bar owners and help them to work on understanding the needs of small bar owners.

After a great afternoon of tasting, Joe’s parting words were “how proud he and Diane are of the business they’ve built and the staff they’ve created that not only care about bourbon, but are continually working to expand their knowledge and create great experiences for their guests.”

  •  3:00 pm – 2:30 am
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  •  3:00 pm – 2:30 am
  •  6:00 pm – 2:30 am

Dayton Bar Stars – Jerrod Claytor

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Dayton Bar Stars The Century Bar

The staff at The Century with their 2017 Summer cocktail menu.

The list of reasons that the Century Bar is one of the best bourbon bars in the country is a long one. It starts with the well-curated whiskey collection, brought together by the staff over the years. Everything from daily sippers to rare bottles saved for special occasions. Once that was assembled, they began a cocktail program that is one of the best in the city. Not only are they making specialty cocktails, they are making the syrups, shrubs, and bitters that go in it. They are doing the research to revive some of the classic, lesser known libations and creating some modern delights. They use local ingredients and spirits when they are able, building an impressive library of recipes. Even the atmosphere feels like you have stepped out of Dayton and into a little pocket where time stopped just before Prohibition. The back bar is over 150 years old, and has been sitting in that building for the last eighty years.

The most important differentiator, however, is the staff. Joe Head, co-owner of this fine establishment, has established a system that makes sure the bartenders employed there know more about liquor and cocktails than anyone walking through that door. They can tell you the history of any of the bottles they grab off that elegant back bar, right down to the best way to enjoy it. It is possible they can discuss the actual tree the barrel was made from. One of these bartenders, Jerrod Claytor, knows as much as anyone else about what is going on behind that bar.

Jerrod Claytor The Century Bar

Jerrod Claytor of The Century Bar

Jerrod, like many bartenders, followed a wandering path to get to be in one of the more coveted bartender gigs in Dayton. He started off working towards a job in the finance sector, filled with its own unique perils. When he discovered that was not the right fit for him, he started to explore other career options in the Miami Valley. When the Century made its transition from a dive bar to a bourbon house, Jerrod was one of the first people they brought in to help with their expanded hours and new direction. He has been part of this new chapter since almost day one, and it looks like he is going to be there for a long time.

How did you get into bartending?

I started serving and bartending 15 years ago after college. Frankly, it gave me an opportunity to meet lots of people, make fair money, and have the freedom to pursue other endeavors. It wasn’t, yet, a career choice. The more experienced I gained (at one point I worked at four locations) and more responsibilities I was given, I realized this path was apt for me and my personality. I now feel both incredibly fortunate and comfortable to be working alongside such professional people who’ve walked this path with me. Not too many people can say they work with their family and best friends in a nationally recognized bar.

What is your favorite drink to make?

Well-executed classics are great. I am always happy making a simple old-fashioned. It’s a no-fail and for some, a gateway to bourbon and whiskey (my love). I make Manhattans mostly at home.

Which drink makes you internally cringe?

I honestly love cocktails and drink just about anything myself, so I don’t discriminate. I suppose I may internally roll my eyes when folks still order chilled shots or shot backs. Just seems unnecessary.

Jerrod Claytor Century Bar

In his favorite environment with his favorite spirits.

Do you have a favorite spirit you like to work with?

Aside from bourbon and whiskey, I really find cognacs, brandies, and their variations highly versatile and tasty.

When you go out for a drink in Dayton, where is your favorite place to go?

Breweries, restaurants, etc. I really enjoy quiet afternoons on days off at small family bars.

Who is the most famous person you have served?

I served Arlo Guthrie once. I thought that was pretty cool. I had a room full of astronauts including every one of the first moon-landers. I still get goosebumps when I think of that. Surprisingly, the nicest celebrities I’ve served were Donahue and Arnold Palmer.

What do you do when you are not bartending?

Relaxing, cooking, backpacking, cycling, pseudo art projects, and of course, drinking.

What are your favorite trends from the last year?

The emergence of more high-end rums, mezcals, and the continuing validity of handmade or fresh ingredients in bars and restaurants.

Sometimes he travels outside of the bar…

What trends do you see coming to Dayton over the next six months?

More availability of unique whiskey blend and finishes, along with Eurasian malts (Americans curiosity is swiftly fueling these).

What advice do you want to give bartenders just getting into the business?

Be patient, pay your dues, and work hard. Never sit on your hands, keep your mind open and continually learn. Of course, take pride in your work. Oh, don’t make it snooty either.

What do you love most about Dayton?

Dayton is culturally my kind of city – historically and philosophically. It fits my personality. I transplanted here over 20 years ago and it’s always felt like home.

How you normally see Jerrod; a blur and a cocktail in front of you.

Most interesting thing you have seen from behind the bar?

Nakedness.

How has bartending changed in the time you have been in the industry?

Generally, the refocus on quality spirits and ingredients as opposed to synthetic and faux martinis. I think it’s mostly an extension of this generation’s ability to eat better. They also want to drink better!

What do you wish customers knew that helped you do your job?

There’s really no need to start a tab for one drink.

If you were not a bartender, what career would you be pursuing?

Something with plants. Maybe I’d have a greenhouse or something. Don’t really know. I never liked jobs.

5th Year for Century Bar- Bourbon Reviews Best Bourbon Bar List

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For the fifth year in a row, The Century Bar has been named to The Bourbon Review list of Best Bourbon Bars in America.  They named 99 bars in America who take their Bourbon obsession to another level.  They are easy to spot because they usually have to expand their shelf space to accommodate 100’s of bottles of Bourbon, feature multiple cocktails that show off Bourbon’s wide range of flavors and take pride in educating their patrons about the basics of brown water.  As one on only 2 bars named in Ohio, Century Bar holds this title along with being named “a world-class whiskey joint” by Tasting Table in January of this year.  They called our local bourbon bar,  ” the Midwest’s best-kept boozy secret, this distillery-turned-saloon has been charming those in the know since 1862.”

Here’s the write up from The Bourbon Review:

Century Bar, Dayton, OH: No TV’s.  No jukebox.  Just 115 Bourbons and over 300 whiskies total to choose from while you listen to music from the 1930’s.  The home of the former Kette & Sons Rye Whiskey Distillery, Century Bar also regularly holds blind tastings.

 

Cheers to the crew that is constantly serving up the best cocktails in town and educating the Miami Valley’s about Bourbon!

You can visit The Century Bar at 10 S. Jefferson Street, across from the RTA Hub.  They are open seven days a week and just a heads up, they don’t serve food, but also don’t mind if you order in a pizza.

  • Monday – Saturday 3:00pm – 2:30am
  • Sunday:6:00pm – 2:30am

Celebrate Bonded Bourbons At The Century Bar

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Join The Century Bar tonight to celebrate the 120th anniversary of the Bottled -in- Bond Act of 1897.

The primary purpose of the Bottled-in-Bond Act of 1897 is to guarantee that the product the consumer was buying was really whiskey, according to a standardized definition. The Act requires the spirit to be the product of one distillation season and one distiller at one distillery.

It must be bottled and stored in bonded warehouses under the U.S. government supervision for no less than 4 years. The purpose of this measure is to allow bottling of spirits under such circumstances and supervision as will give assurance to all purchasers of the purity of the article purchased. Treasury agents are assigned to control access to the bonded warehouses at the distilleries. The law prohibits addition or subtraction of any substance or material or the application of any method or process to alter or change in any way the original condition or character of the product, except the reduction to proof with water.

The law also requires that the packages that contain bottled in bond spirits be of definite content and that the alcoholic strength of the spirit must not be less than 50 percent by volume. The green stamp over the cork which is used gives the name of the distiller, the location of the distillery, the quantity of spirits in the bottle. The security which the consumer gets by this Act has caused a continually increased sale of spirits bottled in bond. The Bottled-in-Bond Act has made the United States government the guarantor of the whiskey’s authenticity.

 

The Century Bar is located at 10 S. Jefferson  in Dayton and The Bourbon Review named the bar to its list of “America’s Best Bourbon Bars” for several years in a row. CThe downtown bourbon spot was also named one of the “Best Whisky Bars in America” by Travel and Leisure in 2014

Whiskey Rebellion This Saturday at Warped Wing

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Joe Head from The Century Bar with Warped Wing brewmaster John Haggerty

Warped Wing Brewing Co. will release Whiskey Rebellion and other rare Barrel Aged beers on Saturday, November 19rd. Festivities begin at noon at the brewery located at 26 Wyandot St, just north of the Oregon District.
Help celebrate the 2016 draught and can release of Whiskey Rebellion. A Bourbon Barrel Aged Russian Imperial Stout, Whiskey Rebellion was born in collaboration with Dayton’s only bourbon house, The Century Bar. In addition to the can and draught release, they’ll be tapping some rare barrel aged beers from our Brewmaster, John Haggerty’s cellar along with other Whiskey variants. The special tappings will be on the hour from 12-5pm. They’ll also be serving up live Bluegrass music from local bands. For football fans they’ll be bringing in extra big screen TV’s for your viewing pleasure.
Attendees can also pick 2-Packs of 16oz cans of Whiskey Rebellion, that will be exclusively available in the taproom so pick them up while they last.

 

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Warped Wing Brewing Co. is a craft brewery inspired by Dayton’s rich history of innovation and invention. They are committed to carrying that spirit forward in today’s craft beer scene by brewing new proprietary beer styles and our own “warped” interpretations. They also focus on creating unique seasonal and specialty beers.

They have a full-scale production brewery in the heart of downtown Dayton in the site of the old Buckeye Brass & Iron Foundry circa 1938. They brew and distribute their beers to local restaurants, bars, grocery and retailers in the Dayton, Cincinnati and Columbus markets.

Proud Daytonian Now A Kentucky Colonel

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Joseph Head being presented his KY Colonel certificate by Michael Veach. Two legends in the bourbon world.

Many of us know Joe Head as the driving force behind the changing of The Century Bar to a bourbon bar.  In 2012 the decor of the bar was changed, to reflect its new direction and the focus of this venue, evolved to celebrate America’s Official Native Spirit.

In 2013 the Bourbon Review named The Century one of  America’s Best Bourbon Bars,”  a title they’ve continued to be a party of. Here’s what they said:

Century Bar, Dayton, OH: In what could be the most underrated Bourbon bar in the country, the Century Bar takes you back to 1862 with its 150-year-old back bar. The home of the former Kette & Sons Rye Whiskey Distillery, Century Bar packs 87 Bourbons and regularly holds blind tastings. It’s the sort of place every Bourbon drinker should visit at least once in his or her life.

In 2015 Men’s Journal declared The Century Bar one of the 10 Best Bourbon Bars in America. Travelandleisure.com put The Century on their list of 15  best bourbon bars in America. Joe has established himself as a bourbon ambassador and now spends more time doing talks and tastings than he does behind the bar. But he’s also made sure to keep the standards high for his staff of bartenders that mimic his passion for the bronze liquid and continue to create new bourbon fans daily.

 

And last night General Manager Joe Head was inducted into the Kentucky Colonels, for his dedication to promoting the bourbon heritage, and thus Kentucky.

Kentucky-Colonels-shield-only-logo-2C-e1445529700812-2The Honorable Order of Kentucky Colonels is an organization of talented and capable men and women appointed by the Governor of the Commonwealth of Kentucky because of their service to the state. They act as the Governor’s ambassadors of Kentucky’s heritage and rich history of arts and entertainment.

Here’s Colonel Joe’s reaction from last night, as posted to his Facebook page:

“Wow what an amazing evening so many people to thank, first and for13882228_642702562547982_8434116824604831488_n-1emost my beautiful wife Edye Head without her non of this would be possible , my dear friend Michael Veach for nominating me to be a Kentucky colonel. Thank you for the toast to my friend Jeff Luebbe. To all of you who took time out of your lives to share a glass of bourbon with me, I appreciate it greatly. This was a wonderful night.”

Visit Joe and his crew at

century-bar-logo-dayton-ohio

10 S. Jefferson
Dayton, OH 45423

Mon – Fri: 3 PM – 2:30 AM
Sat: 3 PM – 2:30 AM
Sun: 6 PM – 2:30 AM

“Whiskey Rebellion” Release Party Saturday

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WHISKEYREBELLIONFor the second consecutive year Warped Wing Brewing Company (WWBC) a Dayton craft brewery is releasing “Whiskey Rebellion”, a bourbon barrel aged Imperial Stout. The brew is a collaborative effort between the brewery and The Century Bar.

As the story on the can reads:

“Swelling national debt in the late 1700s led to a government-imposed whiskey tax, which crippled the emerging bourbon trade. Thirsting for freedom, an undaunted few rose up and sparked our second great revolution. In time, the reins of government control unraveled. And a truce was penned. At last, the cuffs of commonwealth came off, liberating the free flow of bourbon once again. Whiskey Rebellion. A Russian Imperial Stout steeped in reclaimed bourbon barrels. Marked with accents of chocolate, vanilla and, what else, bourbon. Stand your ground.”

The Brewery will host a release party on Saturday, November 21st at 12:00pm. This year the beer will be available in both cans and draught. 2-packs of 16 oz. cans will be available in the taproom only and will be priced at $22. Supplies are limited with one case max per customer. The beer will be available for sale in draught only to bars, restaurants and retail the following week.

In addition to the Whiskey release, 6 other rare bourbon barrel aged beers will be tapped throughout the day with schedule to be released later this week.

Creative Creditswrcan

Creative Director/Label Designer: John Pattison

Illustrator: Tom Post

Copywriter: Paul Singer

Can Compilation Image: Richard Biever

The Second Century

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Bourbon barrels resting

Shhhhh…they’re sleeping.

Bourbon is complex. It starts off as any ethanol does, trapped in corn kernels and barley shells. Those grains, the proportions of which are known as a mash bill, are warmed up to release the sugar. While the meal is still warm, the yeast and a little sour mash feast on it in stills made of a variety of materials. The completed wash is then poured into unused, charred white oak barrels, where they take a nap of two years or more. After that long nap, they are usually blended from their 65 percent (130+) proof) or higher barrel strength down to a more drinkable 40 to 50 percent (80 to 100 proof). The aging process at that point it stopped, and it is ready to be enjoyed. According to Travel and Leisure, in Dayton you can enjoy it at one of the best bourbon bars in the country, The Century Bar on Jefferson. Joe Head, the driving force behind that bar, has been patiently guiding it for over a decade to where it stands now. Where it stands now is changing.

The changes started to occur around the end of summer/beginning of fall this year. “It was time to get into the cocktail world,” states Joe. Through the urging of Molly Wellmann, a Cincinnati-based purveyor of bourbons and fine spirits at places like the Old Kentucky Bourbon Bar and Japps Since 1879, and his own exploration of craft cocktails, he discovered one he had an affinity for. The venerable whiskey sour rose above the rest. Joe’s reasons are ones that many loves of this cocktail site. “It is light and airy, and the egg white adds some smoothness to it. The ingredients are simple and fresh, so you know where they come from.” This led to the creation of Whiskey Sour Sundays at The Century, as well as a seasonal craft cocktail menu. “The bartenders decide the whiskey sour we are going to feature. It gives anti-sport fans something to look forward to on Sunday,” he states. By the look of some of the images they have posted on their Facebook page, they have some innovative sours. Joe’s favorite sour is the traditional one, but of the ones his staff has created, the Smokehouse Sour stands out most in his head. It features smoked sugar and vanilla, with fresh lemon juice.

Whiskey Sour

The whiskey sour is making a triumphant return to the bar scene.

The fall season is ending, so it is time for a new seasonal menu! That menu will be introduced after Thanksgiving, and will feature “drinks that make sense for that time of the year.” It will have figs and other popular winter flavors on the menu, as well as spirits other than bourbon. According to Joe, “We use a variety of spirits, but on a limited basis. Summer is going to be for gin. We are going to use spirits that enhance the cocktail, not just using them for the sake of making a cocktail.” You are not going to see any recommended brands, either. What you will see, though, are cocktails with eggs in them.  Turning through the pages of any classic cocktail book, you will see many recipes with eggs as an ingredient. The Century makes their sours with egg white in it, to enhance the richness and the mouthfeel of the drink. Their customers enjoy them as well. “You have a better chance of choking on a bar nut than getting sick from eggs,” Joe states with a wide smile. They shake it warm as well, to minimize and possible risk of illness.

The shift to the craft cocktails, among other pursuits, reflects a shift Joe sees in the clientele.  “People are drinking differently,” he notes. “They used to drink to get drunk. Now they are drinking for an experience. They want to watch their drink being made. They want to be educated on what is going into it.” The foodie culture is making its way into the cocktail realm, and just knowing the ingredients is not enough. They want to know where those ingredients are coming from, how they are made, and what is unique about them. That is another angle that lead to the creation of the cocktail menu and its seasonal rotation.

Bourbon barrels, as mentioned earlier, can only be used once for the creation of bourbon. After that, they are typically sold to a variety of industries to be reused for other purposes. One of those purposes is to rest another liquor in it. Most of the flavor components that give bourbon its caramelly, sweet flavor have been extracted, but all of the bourbon has not. Even after pulling out the excess liquor from the staves, some of the flavor still remains. Joe and Tim Fry of The Century Bar recently collaborated with John Haggerty of Warped Wing Brewing to create Whiskey Rebellion. Using barrels from Angel’s Envy, they married bourbon with a locally brewed Russian Imperial Stout, creating a beer with a delightful bitter chocolate flavor backed with a sweet bourbon finish. It has been available locally at many brewpubs and bars, including Warped Wing, The Century, Chappy’s and soon at Fifth Street Brew Pub for an event with ARC Ohio!. The beer has been immensely popular, not only for the outstanding flavor but the limited availability as well. Joe and his team did not stop there. He is also working with the team at Toxic Brew Company on another bourbon barrel beer, this time utilizing a Belgian quad (much like Toxic’s Abby XXXX) and used barrels from StillWrights in Fairborn. It will be released exclusively at Toxic in early December, so keep an eye out for an early holiday present!

The collaboration with Warped Wing, Whiskey Rebellion, was a hit.

Cocktails…beer…there is plenty going on with Joe Head. He has his eyes set on more things as he prepares for 2015: expansion. “We need to expand, as it makes sense for us to do it. Some people will not go downtown, and there are some limits to our downtown location that prevents us from exploring certain concepts.” The second location of The Century is going to be in the south of the city, near the Dayton Mall. It will have two patios, one for smoking cigars and one for the non-smokers just wanting to enjoy a fine bourbon outside on a warm summer evening. Another expansion in the works is not as far from their current location. In fact, it is right next door to it. “There is going to be a speakeasy attached to The Century, with a false store front and a secret entrance in the back of our bar. We are only going to have it open on Friday and Saturday only with reserved bar stools, so we can know the numbers better. That will allow us to know how much we need to prepare and keep all of our mixers fresh. Because it is a speakeasy, it should also be something that is a little elusive.” And if that is not enough on his platter, he is also considering a tequila and taco bar on a corner near The Century.

joe head

The Century Bar’s Joe Head

More locations for any business means hiring more staff. One of the hallmarks of The Century, and what keeps people coming back night after night, is not just membership to the Century Club. It is the atmosphere that the employees have created of educating their customers, not just serving them. It is talking with the customers and finding out what bourbons they enjoy, suggesting similar bourbons, and making non-bourbon drinkers feel right at home at the bourbon center of Dayton. “We have an apprenticeship program for anyone who wants to become a bartender here. I need to know that when I am away from the bar, the brand is still being well represented.” Joe requires that anyone interested in becoming part of the team to work as a bar assistant for six months, learning not only the technical specifications of the cocktails and bourbon, but the culture that The Century has developed. “I want to see that you can educate and entertain the customers while you make the drinks. There will be timing for the drinks, but I want to hear how you speak and interact with people.” The final test is over 150 questions, in front of a panel of judges. The Century’s move to the south does not mean you are going to get less of an experience. The quality is expanding too.

century

Joe, The Century Owner Diane and Tim

“The Century will always be about whiskey. The cocktails will make us well rounded.” Joe was very matter of fact about what was important to him: no matter where he expands to, from collaborations to new locations, the quality of the product stays the same. The Century had twenty bourbons when he began, and he has grown the small bar to over one hundred bourbons and a top stop in the country for bourbon enthusiasts. The respect he has for the industry, his guests, and his community is evident. It is one of the pieces that makes The Century such a great place to sit down and have a bourbon, beer, or any cocktail with friends. And say hello to Joe while you are there. He would love to make a few more friends over a nice glass of whiskey.