It started with the bar. “I wanted to have the best bar in the south,” O’Neill says. With a background in bartending and spirits, O’Neill is a “Level 1” Sommelier and a self-described “huge whisky nut.” He designed the bar himself, not only selecting every bottle and brand but also creating the layout, structure, lighting, and storage. The attention to detail is astonishing. Despite having over 1,000 bottles, there is nothing the least bit overwhelming, heavy, or cluttered about the bar’s aesthetic.