important community space but also the intent and values that make the Rogue “home”. So now the keys are in the hands of Brian’s daughters – Vicky, Karen, their spouses Trevor & Robin, and longtime employee – Nathan Colford, now General Manager. There’s a pride knowing people grew up in that pub - celebrated life events, met their future spouses or developed a new whisky hobby. Karen Freeman echoed that same sentiment. Her description is: It’s a community living room where memories left from others and so many more are left to be made. She’s honoured the pub will mark the 35th anniversary on May 11th, 2024 and knows staff will continue to foster the legacy that is The Lunar Rogue. Frank, well he’s a publican so he’ll always be available to help but doubts they will need it. The nucleus of the pub will continue to attract whisky enthusiasts of all kinds, who share knowledge with each other and collectively grow the community for years to come. Back in 2002 when the pub had 150 whiskies, Dan Tattersall recalled a day when Frank was reluctant to have The Macallan 25 because he didn’t think people would pay $30/ dram. One of my roommates and coworkers, Shannon Hunt, highlighted “Coworkers that become family and regulars that become friends”. As for me, I loved the quieter nights
Taverns were not allowed to offer spirits back then so they started with a vision and license to serve beer and wine. Unlike the others: • Draft was in full pour mugs - goodbye 7oz glasses • Fair pricing applied all the time - no cheap deals • First to import UK’s Double Diamond draft beer. Brian found a 1985 Gallup Poll showing staff were the main reason someone walked in or left a pub, so they scrutinized every hire making sure they fit the culture of maritime hospitality. They renovated in 1995 and invested in a kitchen expansion - better service per patron, not more patrons. A risky financial move that demonstrated that quality without pretense value. Where’s the part about the whisky Alex? Tell us about the goddamn whisky! Turns out, with a spirits license in hand and Frank’s interest in Scotch they were also the first to put a few bottles on the shelf. Progress was slow in those early years due to NB’s scarce selection so when something notable came up they got a bottle or six. Brian provided his insight: “It was like flying a Cessna 1 mile an hour above stall speed”. Business cash flow is always a focus even more so for a pub with only 119 seats and a customer value commitment but they continue to build a whisky collection that puts bars in NYC, Toronto and Scotland to shame. Frank still views the Rogue as a place where any whisky enthusiast or newcomer can “try before you buy”. As humble as they all are there is still a massive amount of pride that staff, regulars and those “in the know” have about the place. Frank tries to hide it but when he gives his opinion that the Rogue is Ardbeg capital of Canada with 19 on the shelf, or challenges me to find another bar anywhere that has more Glenfiddich than them. He also proudly added “Christ, we’ve got 25 Benromachs! Find that anywhere else!”
Now in their mid-70’s, they wanted people who would not only understand the full responsibility in maintaining such an
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the whisky explorer magazine
WINTER 2024
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