You'll find Hogwash's name peppered throughout this year's Best Of issue, as the downtown subterranean hot spot placed in the top-three for best ramen, craft cocktails, chicken sandwich and bartender. Yet unsurprisingly, as the name suggests, it was whiskey where it took the top honor.
Located in the basement of the historic Washington Cracker Co. Building, stepping down into Hogwash feels like a trip back in time to a speakeasy while also finding a contemporary, cutting-edge gastronomical experience.
The food is more than worth mentioning (really, try the ramen), but the whiskey is what landed Hogwash in the winner's circle.
Bar manager Simon Moorby and front-of-house manager Erin Fasbender have more than 20 years of experience each in the local libation industry. Moorby's been at Hogwash since it opened in 2016, while Fasbender joined the team from another downtown landmark, Mootsy's.
They're a good team, too. They're married to each other.
That continuity and connection up and down the staff list has allowed Hogwash to maintain its reputation as one of Spokane's best bars and restaurants for nearly a decade now, despite an ownership change just four years into its existence.
The whiskey selection runs deep, with hundreds of varieties on offer. And Moorby, Fasbender and company are experts when it comes to the world of brown liquor. Fasbender in particular has put in the time to complete certification as whiskey master, and her depth of knowledge in an industry largely dominated by men is not lost on the staff or regulars.
"I think it's a credit to her that we consistently take top whiskey bar," Moorby says.
There's far more to Hogwash than just the whiskey, however.
An adventurous menu of house cocktails runs the gamut from gin to vodka and tequila to, of course, bourbon; the Mindkiller features a delicious turmeric-infused bourbon along with, true to its name, rum and cognac.
If you weren't certain of the creativity on the menu, the presence of "acid-adjusted orange juice" should drive home the level of commitment to flavor.
And that's just the booze. Hogwash's kitchen, overseen by head chef Joseph O'Neal, has built quite the reputation as well.
You'll always find simple offerings like the $4 pickled egg or popular $14 Hogwash Burger, but it's worth keeping up with the kitchen on social media so you don't miss out on seasonal items or themed menus.
There's a lot more than just whiskey going on at Hogwash, but to drive the point home one more time... There's also a lot of whiskey. Hundreds of whiskeys.
"We have shelf space for over 300 whiskeys, and there's a storage room for even more," Moorby says.
2nd PLACE: Purgatory Whiskey Bar & Craft Beer
3rd PLACE: Durkin's Liquor Bar
NORTH IDAHO'S BEST: The Bee's Knees Whiskey Bar, Hayden
