Oh whisky how much do I love thee, let me count the ways!
Birmingham has welcomed a stunning new skyline destination with the launch of the Haig Club Bar on Level 25 at The Cube last month.
The bar, which sits alongside the Marco Pierre White Steakhouse Bar & Grill with views across the city, features a dedicated entrance on Level 25. It seats 36 guests, showcasing Haig Club and Haig Club Clubman through a specially crafted drinks menu and cocktail list, alongside small plates and sharing dishes.
For Vegetarians try Halloumi and Courgette flowers and Patatas Bravas thus far.
The interior design has taken reference from the copper and distinctive blue of the Haig Club brand, to create a stylish and contemporary space for guests to relax and enjoy the company of friends or colleagues.
With a separate entrance and exclusive feel, the Haig Club Bar on Level 25 will be open from Tuesday – Saturday, 6.00pm until 1am and will also be available for private hire.
Max Bennett, Operations Manager at Marco Pierre White Steakhouse Bar & Grill Birmingham said: “We’re hugely excited to have unveiled the new Haig Club Bar here on Level 25. The bar has been designed to create an exclusive experience for our guests, with a dedicated and knowledgeable team to welcome them. We know that it will soon become a must-visit destination for whisky lovers and cocktail connoisseurs, in addition to offering a unique venue for business meetings and private celebrations.”
Commenting on the new Haig Club Bar, Nick Temperley, UK Head of Reserve Brands at Diageo said: “We are really excited to be working with The Cube Birmingham, creating this unique Haig Clubman experience in a city where cocktail culture continues to grow and excite.”
Only Haig Club and Haig Clubman whisky will be sold and the bar is table service only.
Jack Spencer who was previously at Bourne and Co. in the city will be head bar man.
For whisky lovers and cocktail connaseurs it become a must visit bar with a smart view to match.
Thanks for reading,
All photos and information courtesy of Rewired PR and The Haig Club, with thanks.