There are bars, and then there are experiences. Tiffany’s New York Bar, nestled in the vibrant heart of Hong Kong, is decidedly the latter. From the moment you step through its doors, you’re whisked away to the glamour and exuberance of the Roaring Twenties. This isn’t just a space—it’s a time capsule, carefully curated to immerse guests in an era defined by jazz, style, and the ingenuity that flourished under the guise of Prohibition.
The ambiance strikes a delicate balance between opulence and intimacy. Soft jazz notes drift through the air, blending seamlessly with the warm hum of lively conversation. The décor—plush leather seating, gleaming brass accents, and an elegant bar framed by glowing shelves of whisky—evokes a speakeasy’s clandestine charm while paying homage to the grandeur of New York’s golden age. It’s the kind of place where you don’t just sip your drink; you linger, savoring every moment.
But what truly sets Tiffany’s apart is its dedication to whisky as an art form and an experience. Boasting a collection of over 250 whiskies, it’s a haven for enthusiasts and a playground for the curious. The thoughtfully curated tasting flights are a masterpiece in themselves, offering an expertly designed journey through flavors, regions, and styles. Whether you’re exploring the nuanced elegance of Speyside, the smoky allure of Islay, or the bold innovation of Japanese distilleries, each flight is a story waiting to unfold.
The staff here deserve a standing ovation. Far from being mere bartenders, they are passionate whisky educators, eager to share their knowledge and help you discover something extraordinary. Their approach is refreshingly unpretentious—no question is too basic, no request too complex.
From the moment they guide you through the whisky menu to the personalized recommendations they craft based on your preferences, their warmth and expertise elevate the experience to something truly memorable.
From the intricate process of building one of Hong Kong’s most impressive whisky collections to the creation of exclusive private bottlings, every detail at Tiffany’s reflects a labor of love. And it doesn’t stop at whisky—the signature cocktails are as inventive as they are indulgent.
During our recent stint in Hong Kong we sat down with Lars Ruecker, the visionary behind Tiffany’s NY Bar, whisky connoisseur pas excellence and Director of Food and Beverage at the InterContinental Grand Stanford Hong Kong, to uncover the secrets of its success.
1. Tiffany’s New York Bar exudes the spirit of the “Roaring 1920s.” What inspired you to recreate this iconic era, and how do you ensure that guests feel transported to that time as soon as they step in?
LARS: The 1920s were a fascinating era—a time of optimism, ambition, and groundbreaking creativity. Yet, it was also a period of challenges, like the Prohibition, which gave rise to speakeasies and inventive ways of serving drinks. We wanted to share this vibrant moment in history with our guests, offering them an escape filled with elegance and possibility.
At Tiffany’s, we immerse our guests in the era’s charm through vintage decor, music, and an ambiance that captures the sophistication of the times. Our extensive collection of whiskies, signature cocktails, and thoughtfully crafted menu bring this nostalgia to life. It's about creating a haven of joy and discovery, much like the Roaring Twenties themselves.
2. With over 250 whiskies on the menu, Tiffany’s is a haven for whisky enthusiasts. Can you share the story of how this remarkable collection came to life and what makes it unique in Hong Kong’s whisky scene?
LARS: We were one of Hong Kong’s first whisky bars, and building our collection wasn’t easy in the early days. It started as a slow and steady journey, acquiring bottles one at a time. Over the years, as interest in whisky grew, so did our selection—eventually reaching the 250-300 mark we have today.
What sets us apart is our diverse audience. As a hotel bar, we cater to international guests seeking approachable whisky experiences, alongside local connoisseurs who appreciate rare finds. Our selection includes both official bottlings (OBs) and independently bottled whiskies (IBs), ensuring a variety of flavors for everyone.
A highlight of our collection is our exclusive private bottlings. Over the years, we’ve released 14 unique whiskies, handpicked and bottled under the Tiffany’s New York Bar label. Last year, for instance, we introduced standout whiskies like a 36-year-old Invergordon and a 9-year-old Kavalan.
These exclusive bottlings are a labor of love, from sampling casks to designing labels, and they embody the stories and passion we share with our guests.
3. If you could describe the journey of experiencing Tiffany’s whisky menu in three words, what would they be, and why?
LARS: Reliable, complete, unique.
Reliable because of our thoughtfully curated whisky selection.Complete for the holistic experience we provide—whisky, cocktails, food, ambiance, and service.Unique as our offerings, especially our private bottlings, are unparalleled in Hong Kong.
4. Do you have a personal favorite whisky in the collection, and is there a story behind it that you love sharing with guests?
LARS: Choosing a favorite is always a challenge, as our selection is ever-changing. However, I have a soft spot for intense, sherry-matured whiskies. Currently, my pick is our exclusive Kavalan bottling. It’s rich with aromas and flavors of leather, figs, nutty mocha, and dark chocolate—an intense yet smooth experience, even at a cask strength of 60.2% ABV.
That said, I’m eagerly anticipating the arrival of a very special whisky: a 1993 Clynelish 30-year-old, bottled by Halcyon Spirits. I had the privilege of tasting it with the team at Halcyon, and it’s simply exceptional. I have no doubt it will become my next favorite.
5. For someone new to whisky, stepping into a bar with over 250 labels can be overwhelming. How do you guide them to discover a whisky that matches their palate and preferences?
LARS: The key is personal interaction. Our bar team engages with guests to understand their flavor preferences and level of experience. Based on this, we recommend a selection of whiskies tailored to their tastes.
For those who prefer self-exploration, we offer whisky flights—curated selections that allow guests to compare and discover different profiles.
Additionally, we’re adding a menu page featuring staff recommendations and personal favorites to further guide guests on their whisky journey.
6. The design of Tiffany’s is steeped in 1920s charm. How do the aesthetics of the space contribute to the overall drinking experience?
LARS: The decor sets the stage for a nostalgic escape, but the true magic lies in the service. Friendly interactions, thoughtful recommendations, and warm smiles bring the ambiance to life. Without these human touches, even the most beautiful space would lack emotion and connection.
7. Signature cocktails are also a highlight at Tiffany’s. Can you tell us about a cocktail on the menu that perfectly captures the spirit of the bar?
LARS: Our “Guilty Pleasures” cocktail embodies the essence of Tiffany’s. It starts with a blend of Michter’s Rye, Michter’s Bourbon, and Jameson Irish Whiskey, which we slow-drip over roasted espresso beans—a 12-hour process that yields a velvety coffee infusion.
This is then complemented with Pedro Ximénez Sherry and cacao bitters, creating a rich and indulgent cocktail. The slow-drip process mirrors the patience and craftsmanship of whisky maturation, making it the perfect reflection of our bar’s ethos.
8. Whisky is often described as liquid history. If Tiffany’s could add its own chapter to whisky’s story, what would it say?
LARS: Despite being a small whisky bar far from Scotland, we’ve carved our niche in whisky history. Through countless masterclasses, events, and private bottlings, we’ve educated and inspired a diverse audience.
We’re also the proud home of the Hong Kong Whisky Festival, the city’s largest whisky event, which we host annually. It’s a celebration of passion and community, and we’re honored to have contributed even a small chapter to whisky’s rich story.
9. If you could invite one iconic figure from the Roaring 1920s to enjoy a drink at Tiffany’s, who would it be, and what whisky or cocktail would you recommend?
LARS: Al Capone would be a tempting choice, but I’d prefer a dinner party featuring Henry Ford, Coco Chanel, Pablo Picasso, Albert Einstein, Louis Armstrong, and whisky legends John Grant and Jacob Beam.
We’d start with champagne, followed by Bee’s Knees and Chicago Cocktails. After dinner, I’d introduce them to a German Underberg digestive—something they likely never experienced. It would be an evening of lively conversations and diverse flavors.
10. If Tiffany’s whisky collection were a jazz ensemble, which whisky would play the lead saxophone, and why?
LARS: The lead saxophone demands boldness, confidence, and complexity. I’d choose Highland Park 2002, a 15-year-old single cask bottled exclusively for Hong Kong. Its powerful yet balanced profile mirrors the dynamic range of a saxophone solo—a true standout in any ensemble.
11. If Tiffany’s were to create a whisky inspired by Hong Kong, what flavors, aromas, and characteristics would it have?
LARS: I would begin with a foundation of a well-aged single grain, such as a 43-year-old Invergordon, to bring a vibrant fruity character complemented by delicate florals, almonds, and a touch of jasmine.
To capture the essence of the sea and add a subtle minerality with hints of ginger, I’d blend it with either Highland Park or Old Pulteney. For a burst of spice and a nod to lychee, I’d incorporate a touch of Amrut. And no blend would be complete without a hint of Clynelish—its signature waxy texture elevates everything it touches.
Each whisky would be bourbon cask-matured, with a proposed ratio of approximately 70% Invergordon, 20% Highland Park or Old Pulteney, 5% Amrut, and 5% Clynelish. Bottled at 48% ABV, this strength strikes the perfect balance: bold yet versatile enough to pair with Hong Kong’s diverse cuisine and refreshing enough to enjoy on warmer days.
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Interview conducted by AW.
Photos courtesy of Lars Ruecker and AW.