January Outturn 2025 Feature Article
Bar 26 is one of those bars you would make an event out of visiting. You can absolutely drop in for a drink or two, and then hop on the tram to head into the CBD — but once you enter the Cellar Door of Otter Craft Distilling, you may not want to leave. The first thing you’ll notice is the vibrant, neon-red sign informing you that you are indeed at Bar 26 (don’tforget to look up and catch your reflection in the mirror on the ceiling), the curtains to your right hide the dimly lit speakeasy mash-up.
What do I mean by mash-up?
Well, co-owners — Eduard and Julie Otter — both had different design concepts in mind; they both favoured the idea of a speakeasy aesthetic, but Ed lent more into the 40s – 60s neon-aspect whilst Julie favoured a more classic speakeasy haven reminiscent of the 1920s…so, like all good siblings, they compromised and incorporated aspects from both design principles.
“I was obsessed with having a chandelier and Eduard wanted a neon sign and neither of us were prepared to budge,” Julie Otter reminisces. “So, we were like, ‘let’s just put both in the world’s smallest space ever’”.
And hey, it works great! The bar was entirely designed by Eduard (for a different space that didn’t pan out) to be a perfect balance of form and function. The design considers the wonderful folk working behind it and makes cocktail creation as streamlined as possible, whilst the small white tiles adorning the exterior (in classic speakeasy fashion) provide a gorgeous element for all to gaze upon. Additionally, the whisky is highlighted up on the shelves behind — Bar 26 is, after all, the cellar door of Otter Craft Distilling, Eduard and Julie’s own spirits distillery in Sydney.
“(Eduard) wanted something that could really highlight the whiskey because that’s how the whole, you know, OCD started — with whisky,” says Julie.
It was 2019 when Otter Craft Distilling officially began as a business, though Eduard Otter had been distilling for the past 15 years (at the time of publication), having worked previously in hospitality at a myriad of venues, and for Pernod-Ricard; he states when he was around 28 the realisation hit him that there’s so much variation and possibility with whisky. He started to really dive into different fermentation periods and the various barley strains that can be used, and how they’daffect the finished product.
OCD uses a single paddock barley variety called La Trobe, which is malted at Voyager Craft Malts, washed at Rocks Brewing, but fermented on-site at OCD in what’s typically a two-week fermentation period. Once distilled, the new-make ABV isn’t cut before it’s put into a barrel.
“The whole idea is to be as, you know, untouched and as authentic as possible,” says Eduard Otter.
Whilst flavour obviously plays a part in barrel selection, Eduard preferences timber quality when selecting barrels rather than relying heavily on what their previous fill type was (though, there is a partialness towards ex-cognac, ex-wine, and ex-sherry casks).
In addition to their small-batch, single-cask whisky releases, OCD also produces gin (Mary St gin, named after their former distillery location), single-malt Vodka, and a series of liqueurs and pre-batched cocktails, all of which can be sampled at Bar 26. Alongside a curated selection of ever-growing cask-strength Society bottlings.
Bar 26 officially joined the SMWS as a partner bar in late 2023 and was followed by a successful launch experience early in 2024 — a Wagyu & Whisky evening hosted by Matt Bailey.
Members can enjoy a dram and homemade pizza at the bar most nights (Eduard makes the pizza dough from scratch himself and it is moreish) as Bar 26 really does go beyond just a space to showcase OCD products. In addition to the quaint kitchen providing tasty handmade pizza and charcuterie boards, the bar also acts as an outpost for other local distillers to showcase their product.
“It really highlights our brand and products, but we wanted it to really showcase whisky. And so, for Australian distillers who don’t have a cellar door or something like that, we’ve got some of their whisky downstairs (on the bar), like we’veencouraged them to come in here and we’ve had some distillers, you know in regional areas come in and do tastings in here because that way they can meet people and see them,” states Julie.
That tactile authenticity is really important to the Otter team, having launched five months prior to COVID and experiencing that sharp pivot to a new retail world wasn’t easy, but they successfully persevered. Having Bar 26 be able to stand as a physical personification not just of their spirit and brand, but also the journey Eduard and Julie have been through is something you really have to experience, and we’re quite excited about what the future holds for the brand and SMWS.
“You can’t showcase a whiskey bar without looking at (The) Scotch Malt (Whisky Society) and going ‘that’s who we actually want to be a part of’. And, you know, the conversations with Matt were really positive and then we were off with this amazing partnership, and it was exciting. Also, we don’t do peated whiskey or anything like that, all of our expressions are floral. And, so, this way, you know, when a whisky lover comes in, they’ve got all of that variety as well.”
If you’re looking for a cosy space that will whisk you away into another world, Bar 26 is the spot for you. From the moment you walk through the curtains, it’s as if the world behind you melts away and you’re engulfed by the neon lights as the backbar and tables are strategically illuminated. If you’re an SMWS member, the experience is heightened as you can pick from well over a dozen different Society malts to try by the dram and receive 20% all drinks at the bar.
Be sure to drop past and say hi to the team between Wednesday and Saturday, 4pm – 10pm (open from 4pm on Saturdays).
This article is featured in January 2025 Outturn — bottles will be available to purchase on Friday the 3rd of January at midday AEDT exclusively to members of The Scotch Malt Whisky Society. Not a member? Click here to learn more about the world’s most colourful whisky club.
