Some distilleries are built around whiskey. Others accidentally become gathering places. Forward/Slash somehow became both.
A day at Forward/Slash doesn’t feel like the typical distillery visit. Yes, they have the expected pieces: a tasting room, working still, rickhouse, event space, and a lineup of thoughtfully blended spirits. But somewhere along the way, the place evolved into something else entirely — part neighborhood gathering spot, part whiskey bar, part community hub.
And maybe most interestingly, it doesn’t seem like that was ever the plan.
“There are plenty of distilleries making good whiskey.
Far fewer create a place people genuinely want to stay.”
I visited alongside my friend Josh, who knows the team well, and Dan from Oade Armagnac, expecting a more traditional behind-the-scenes experience with co-founders Michael Buffa and Tim Bradstreet. Instead, the afternoon slowly unfolded into something much more revealing. People continuously filtered in throughout the day. Staff greeted them by name. Sometimes even their kids’ names. Conversations carried naturally between regulars, newcomers, industry people, and curious whiskey drinkers alike.
It quickly became clear that Forward/Slash isn’t just a place people visit.
It’s a place people belong to.
That atmosphere starts the moment you walk inside. The main bar feels dark, intimate, and comfortably lived-in — somewhere between a speakeasy and a neighborhood haunt. Cozy without pretension. The kind of room that naturally shrinks the distance between strangers.
Then, just beyond it, the space opens into a large event hall buzzing with activity during my visit. Decorative barrels from previous projects line the walls while an active bar serves cocktails and pours to guests spread throughout the room. Dancing, conversations, shared bottles, events — the whole thing felt alive in a way many distilleries simply don’t.
“There’s an openness to the place that feels increasingly rare.”
There’s also a smaller side tasting room filled with bottles, samples, and natural light, used for more intimate experiences and private tastings led by Samir Patel. It’s a thoughtful setup that reflects the broader identity of the space: whiskey-forward, but people-centered.
That same philosophy carries directly into the blending side of the operation.
“There’s a certain controlled unpredictability to Forward/Slash — in the best possible way.”
Forward/Slash was founded in 2023 by Buffa and Bradstreet, two industry veterans who approached whiskey from very different directions but arrived at the same conclusion: blending should be treated as a craft rather than a shortcut.
Buffa’s background in bitters and years running the Orlando Whiskey Society gave him a deep understanding of flavor building and palate development. Bradstreet’s experience as a beverage director — including work at one of the largest Marriott properties in the world — sharpened his understanding of how whiskey actually performs in real-world settings.
Together, they built something intentionally different.
That influence leans heavily toward Scottish whisky blending philosophy, something reinforced through a relationship with renowned blender John Glaser. Michael described one principle in particular that stuck with him:
And perhaps more importantly:
“Only time can tell you which way a blend is going to go.”
– Michael Buffa, Co-blender & Co-owner of Forward/Slash
““Start with the finish and work backward.”
That mindset shows up everywhere in the whiskey. Dozens of blend variations are created, rested in smaller vessels for weeks, and revisited repeatedly over time. Slow proofing preserves texture and viscosity. Every major decision is evaluated through blind tastings, brackets, neat pours, cocktail testing, and constant iteration.
The goal isn’t simply balance.
It’s transformation.
And after tasting through much of the lineup, that philosophy becomes pretty easy to recognize.
I had the chance to try their newer small batch bourbon, Holt & Capen, blending Green River and Indiana whiskey, and it struck a really impressive balance between accessibility and character. Approachable enough for casual sipping, but with enough personality to stand up in a proper spirit-forward cocktail without disappearing underneath the mixers.
Even after a fairly generous bottle share beforehand, it still managed to shine.
Several other releases stood out throughout the afternoon as well.
Bad Santa genuinely tasted like Christmas in a glass — warm spice, holiday richness, and the kind of seasonal profile that instantly creates a mood. The cigar blend absolutely delivered on its intention too, to the point where it briefly made me want to walk outside, light a cigar, and disappear into the rest of the afternoon with a pour in hand.
“Some bottles ask for analysis.
Others ask you to slow down.”
The Art Series (Atelier Collection) blend was another memorable pour, while the Good Company collaboration particularly impressed me for a different reason: it didn’t rely on finishing or novelty to create impact. It was simply excellent blending and quality whiskey working together naturally.
The Thornhurst Rye also deserves mention for how well it balanced malted rye character alongside other craft rye components without losing structure or drinkability.
And throughout the space, there’s a genuine pride in whiskey itself. One of my favorite touches was seeing the barrel wall displaying distillery names and DSPs from various blending components and collaborations. Forward/Slash doesn’t hide where whiskey comes from.
They celebrate it.
“That transparency feels important.”
Maybe even more important was how the visit began in the first place.
When we arrived, Michael was hand-packaging cigars because they had run out and needed more prepared for guests. Not delegating it. Not supervising it. Actually doing it himself. He joked that it was more nuanced and frustrating than it looked — enough so that he politely refused our help — but the moment said a lot about the culture there.
In an industry where some founders slowly distance themselves from the day-to-day realities of their own spaces, Michael seemed deeply embedded in every layer of it.
“Michael feels less like someone operating above the distillery and more like someone actively holding it together.”
I didn’t spend quite as much time with Tim, but our conversations stood out for different reasons. Thoughtful, introspective, creatively restless. You can feel a lot of the distillery’s artistic energy and ambitious experimentation coming from him.
Forward/Slash has personality.
Not branding. Personality.
Was this a traditional distillery tour?
Not even remotely.
But honestly, that’s what made it memorable.
At one point, Michael mentioned that he never intended for Forward/Slash to become the beloved local bar, event venue, or social anchor it now appears to be. The original focus was simply creating well-made craft blends. But over time, the people, the atmosphere, and the openness of the space created something larger than the whiskey itself.
And maybe that’s the real story here.
Forward/Slash makes good whiskey. In some cases, very good whiskey. But what makes the blending house genuinely stand out is the environment surrounding it. There’s an openness to the place that feels increasingly rare — whether you’re a seasoned enthusiast, industry professional, casual drinker, or someone just looking for a good conversation and a strong cocktail.
“If you’re there, you’re welcome.”
After spending a day inside Forward/Slash, it’s easy to understand why so many people keep coming back.
If you enjoyed this piece, also check out my full review of Quintessentium, another standout release that reflects Forward/Slash’s blending philosophy at its best.
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