Built in the 1840s in one of the city’s oldest convict-built neighborhoods, The Rocks, this drinking den retains much of its original charm and, from what we can tell, some of its original paraphernalia.
Typical of Sydney whiskey bars, you descend a flight of worn stone stairs after transversing a narrow hallway off 77/79 George Street. Doss House has five cozy drinking spaces inside and outdoor cocktail areas adjacent to and above the stairway.
This space has been home to an eclectic collection of tenants, including a bootmaker, a boarding house, a doctor’s surgery, and an opium dealer whose pipe is showcased in the rear den. Over 150 whiskeys behind the bar and along the walls are lit up in subtle low lighting, keeping the interior steeped in subdued character and boozy ambiance.
The large, sandstone brick walls, chiseled by convicts, restored fireplaces, antique mirrors, and Chesterfield sofas create an intimate, vintage atmosphere that transports you to another era. The owner, Ciara Doran, is Irish, so naturally Irish whiskey is the house’s specialty. However, Doss also features a fine international selection of Japanese, American, Australian, and Scottish whiskeys and, upon request, premium, rare, and old whiskeys from around the world.
Doss recommends whiskey flights of 3 to 5 pours as a great way to explore a variety of diverse and contrasting flavors. On the busiest nights, you can find Doss House resident whiskey expert, Guy, roaming the bar to share recommendations with guests looking to sample a whiskey flight.
An Irish band plays at the Doss House every Sunday night. As we listen to the music, a couple of women joyfully dance an Irish jig on the landing just outside the bar without spilling a drop of whiskey from their glasses.
The Doss House also offers a guided master class/tasting of five whiskeys with a different focus each month, taught by host and floor manager, Lulu Sylvana. During our visit, Lulu made some recommendations for a whiskey flight, while the head bartender, Eaxton, did the honors of walking us through it.
Eaxton says, “The rarest whiskey in Doss House is The Method of Madness Single Grain, an Irish Whiskey. It is also the most expensive whiskey, at $1,000 a pour.” But his favorite is the Glendronach 18-year-old.
We sampled a Cape Byron Australian Single Malt Whisky, aged in a Viognier cask, a Glendronach 18-year-old Highland Single Malt Scotch Whisky, aged in a sherry cask, and the Yellow Spot.
Single Pot Still Irish Whiskey, aged 12 years in bourbon, sherry, and Malaga casks. Flights come with a water dropper and separate glasses of ice in case you want to “soften” the whiskey or chill it down.
