I'll Take Mine Neat

Award-winning whisky expert shares tips for better imbibing and predicts upcoming trends

Reserve 101 co-owner Mike Raymond with whisky expert Dave Broom.

Photo by Eric Sandler

Whether it's in the form of bourbon at Julep, paired with sherry at Public Services or the Japanese-focused list at soon to open Izakaya, Houstonians are more interested in both American whiskey and global whisky than ever. Simply put, people can't seem to drink the aged spirits fast enough.

Looking for a little insight into where this decade-long surge is heading, CultureMap caught up with author Dave Broom, who recently earned two Spirited Awards at Tales of the Cocktail in New Orleans for Best Cocktail & Spirits Writer and Best New Spirits Book for Whisky: The Manual.

He is, if not the world's foremost expert on whiskey, certainly on a very short list of people who could be considered for the title. Beyond the acclaim, Broom's Scottish brogue certainly lends his words an air of authority and his convivial demeanor helps demystify the complex spirit. Prior to a tasting at downtown whiskey bar Reserve 101, Broom shared some insights on the current state of whiskey and what drinkers can look for in the future.

CultureMap: What do you think it is about whiskey that appeals to people?

Dave Broom: I think what people are looking for is flavor. The vodka generation has kind of passed on. What they had been looking for was something that was pure and clean and didn’t really taste of anything. Then if you look at what’s happened with food and what’s happened with drink, people are really interested in provenance, they’re interested in local spirits, they’re interested in flavor. Whiskey ticks all those boxes, because it is genuine.

Something that’s really interested me is the number of distilleries which are springing up around the world. Obviously, you’ve got many new distilleries in America, but you look at what’s happening in Scandinavia. I mean, there’re 100 distillers in German-speaking Europe who are making whiskeys these days. It’s just going absolutely ballistic, but all of them are concentrating on making their own whiskey. That’s what makes it great. Nobody is just copying Scotch or copying bourbon.

CM: What are people doing wrong with whiskey?

DB: People are still a bit scared of it. I think people still have the idea that it can only be drunk at a certain time and in a certain way and by certain people. I think it’s still being seen in Europe as kind of exclusively male, 40-plus, probably after dinner, and it’s not a versatile spirit, which is complete rubbish. One of the things which I try and do is break down all these conventions and all these rules.

It’s a great, complex drink, but it’s just a drink. You can mix with it. You can make cocktails with it. You can drink it neat if you want. You can have it with water. It’s just got a great range of compelling flavors and everyone will like it. Everyone will find a whiskey that they like. You’ve just got to keep trying until you find it.

CM: What countries should budget-conscious whiskey drinkers look towards?

DB: I think Ireland will be coming out with some really good stuff. I think, having spent the past couple of years going around to Canadian distilleries, that Canada is finally realizing it does produce some good whiskeys instead of just stuff for the bottom end. I think you will see some decent volumes of high-quality Canadian whiskey. It’s kind of been the sleeping giant. Japan will continue, but they’ve got real stock issues that are not going to ease for another five to seven years. The cost of production in Japan is just higher, so Japanese whiskey is always going to be slightly more expensive.

CM: Have you tried any Texas whiskey? If so, what do you think?

DB: All we get in Great Britain is Balcones, which I’ve been really impressed with. I’m looking forward to trying Garrison Brothers tonight. The issue has been one of distribution. It’s difficult to get ahold of in the UK. One thing that I’m doing when I’m over here is really beginning to search around and find the great new whiskeys.

CM: If you're not drinking it neat, how do you like to consume whiskey?

DB: I’m a big fan of a highball as my end of day, just walking into a pub. A good whiskey soda or ginger is just a fantastic, fantastic drink.

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Coming soon to Fredericksburg

Houston restaurant vet serves up Roman-style eatery in the Hill Country

Photo courtesy of Bottega Salaria

Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

“[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

“I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

"We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

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