Malloy’s seeks a tasting‑bar license at its Lisle store; board directs staff to prepare ordinance

Malloy’s Finest Wine & Spirits representatives appeared at the March 4 Village Board Committee of the Whole to request a change in liquor license classification that would allow on‑site tastings and a small tasting bar at their 1020 Maple Avenue location. Max Zeman (speaker 7) and Robert Malloy (speaker 21) described an experiential model — educational tastings, small sample pours (one ounce or less for spirits; roughly two‑to‑two‑and‑a‑half ounces for wine) and limited, curated events — rather than a full‑service bar with open happy‑hour service.

Deputy Village Clerk (speaker 23) explained the difference between a Class 4 license (retail sale of packaged liquor for off‑premises consumption only) and a Class 2 license (on‑site consumption plus retail packaged sales). Staff recommended preparing an ordinance increasing the number of Class 2 licenses by one and reducing Class 4 licenses by one to accommodate Malloy’s request. Trustees asked about operating limits, how tastings would be conducted and whether the change could effectively convert the business to a bar in future; staff noted the consolidated license structure aligns with state code and that standard permitting, spacing and nuisance provisions still apply.

Trustees expressed support for the proposal as an experiential retail strategy that could increase foot traffic and keep customers downtown longer. Trustee comments emphasized Malloy’s status as an established local retailer and the opportunity to offer curated sampling that could complement nearby dining options. Staff said it would prepare an ordinance to effect the license reclassification for board action.

What’s next: Staff will prepare the ordinance to increase Class 2 licenses by one and decrease Class 4 by one and return it to the board for formal consideration. The board’s direction was to proceed with the ordinance drafting rather than immediate final approval; no final license change occurred during the March 4 meeting.

Quote: “We’re not looking to run happy‑hour specials,” Max Zeman said. “This is going to be more focused on educational tastings and experience.”