F
oodies from throughout
the Coachella Valley and
beyond know all about
Vue Grille & Bar, which serves
up award-winning cuisine at
Indian Wells Golf Resort. They
know about Vue's expert culi-
nary team, its variety of craft
cocktails and its extensive wine
list and craft beers.
Many sated and satisfied
guests may not realize, how-
ever, that Vue is home to more
than 300 brands of whiskey, in-
cluding some of the finest in the
world.
More and more visitors are
discovering this tasty tidbit,
thanks to Vue's Whiskey of the
Month promotion, which is a
flight of three top brands served
for only $12.
Last month's gems included
Cutler's 33 Straight Bourbon
Whiskey, aged for six years and
named for the year that Prohibi-
tion ended; Double Barrel, the
Amador Whiskey Company's
creation that blends the best of
Kentucky bourbon with Napa
Valley wine barrel finishing;
and Barrel Hitch, which pro-
vides tasters with an oaky
blend and subtle earthy notes.
Those who enjoyed Vue's
Whiskeys of the Month in
July sampled Bowens, a small-
batch American whiskey based
on an old family recipe that
captures a distinct campfire
aroma; Angel's Envy Rye,
which spends up to 18
months finishing in
Caribbean casks and
blends rye with the
sweetness of rum; and
Journeyman's Silver
Cross Whiskey, named
for the award given to
golfers during the early
days of the British Open.
In addition to its
whiskies, Vue also offers
Winedup, a popular wine
event that showcases selections
from the restaurant's more than
100 options, paired with a buf-
fet dinner. Each Windup is $45
to attend.
CLICK HERE to view a monthly
calendar of events at Vue Grille &
Bar.
DISTILLED TO PERFECTION
With Whiskey of the Month, you can get a taste of some of the 300 blends available at Vue
ENVELOPE, PLEASE!
VUE RECEIVES
AWARD FOR
EXCELLENCE
T
he votes are in,
and once again
it's official: Vue Grille
& Bar has earned the
Award of Excellence
from DiRoNA, the Dis-
tinguished Restau-
rants of North
America, for the
third straight
year, ac-
cording to
Scott
Winant, In-
dian Wells
Golf Resort's Di-
rector of Food and
Beverage. The presti-
gious accolade is
based on a restau-
rant's physical prop-
erty and décor; its
cuisine, beverage and
menu quality; and its
service. "Very few
restaurants are hon-
ored with a DiRoNA
Award, and fewer still
earn it year after year,"
Winant said.
VUE GRILLE & BAR
> C L I C K H E R E F O R H O U R S A N D M E N U S A N D M O R E
CLICK
HERE FOR
INFO ON VUE
REWARDS
