He plans to start construction in April and open by mid- to late June.

Planning the five-shelf-high, ladder-style back bar, in addition to whiskey Boll wants to have "a great rum list, a really decent gin list, an extensive tequila list. For vodkas, we’re going to shy away from what we have at Paul’s now, the flavored stuff.

"Hopefully by being a large whiskey account we’ll have the top of the list for allocations,” Boll said. “We’ll have available the limited release stuff.”

On the seasonally-rotating bar menu, Boll wants to serve cocktails that highlight the whiskey, as well as wine on tap and a craft beer list.

"It’s going to be whiskey-forward, the menu," he said. "It’ll probably have a couple cocktails on tap and we’ll do some wine on tap too.

"We’d like to do at least two, maybe three, barrel-aged cocktails."

Boll is designing a cellar for aging bottled beer, which he could then serve in flights, like three years (or vintages) of seasonal beers. He also wants to get a "house bourbon" by the barrel.