The best whiskey bars in San Francisco

It seems unlikely, but it's true: You'll find one of the best selections of whiskey (and whisky), rye, bourbon and scotch at this gritty, cash-only Tenderloin dive. Snag a barstool to scope out the full assortment—more than 150 varieties of scotch and American whiskey—which fills the entire back wall. There's no printed menu, but for those fond of sipping, the bartenders are eager to make suggestions and pour samples before you commit to a tumbler. At the end of the night, it's hard to go wrong with the special: a tall PBR and a whiskey shot for $7.

Yes, there's a whiff of pretension to this spot, from the "secret" password at the door to the ban on cell phones. That said, it's worth it. Bourbon & Branch actually houses five bars under its roof, including the book-lined library bar and the grand, chandelier-lit main bar. But whiskey lovers will be best served by making a reservation at Wilson & Wilson, the detective-themed bar accessible off Jones Street. There, you'll find dark, candlelit booths, pressed-tin ceilings and an extensive menu (made to look like case files) that progresses from aperitifs to boozy, spirit-forward drinks. There's an impressive list of pure bourbons and scotches, as well as craft cocktails. Try the Pinkerton: Knob Creek bourbon, coffee syrup, cranberry-infused angostura-orange bitters and tobacco-bourbon tincture.

This candlelit, two-level saloon is paneled in reclaimed barrel wood, lending the impression that you're sipping whiskey from its source. Grab a seat at the bar before the tall wall of booze (accessed by a rolling library ladder) and watch the 1920s-attired bartenders expertly stirring, shaking and spritzing cocktails. The 15 specialty drinks are categorized under terms familiar to whiskey drinkers: the Family Estate, Cask Strength, Special Reserve and the like. Though you'll find other spirits in the mix as well, the majority of the cocktails showcase whiskey and bourbon. Try the Bone Park, a cocktail blending scotch whisky, Mandarine Napoleon liqueur, cardomaro and mole bitters.

This two-story watering hole near Bourbon & Branch lists both "Irish Pub" cocktails (like the Tippary, made with Bushmills XA, Carpano Antica and green chartreuse) and "Scottish Pub" cocktails, like the Earl of Isle: Monkey Shoulder scotch, honey, angostura bitters, orange bitters and fresh sage. Tradition also oversees its own barrel-aging program, infusing whiskey, bourbon and rye in small casks washed with other spirits. The results are eclectic and surprisingly tasty, like Russell's rye aged in a green chartreuse-washed barrel, or Redbreast 12 aged in a barrel washed with Guinness. Make a reservation for one of the "snugs," an intimate booth decked with vintage liquor ads.