Unplugged’s General Manager Cyler Varnum assisted with the opening of the wine bar in 2013.

Noelle Haro-Gomez / For the Arizona Daily Star 2013

A new concept called Batch Doughnuts & Whiskey opened downtown on Jan. 1, bringing together small-batch whiskies, doughnuts and high-quality drip coffee.

Restaurateur Kade Mislinski along with partner Ronnie Spece took over an intimate room at 118 E. Congress St. from Frank Lietzau, the founder of Unplugged Wine Bar, which served its final customers on New Year’s Eve.

The 650-square-foot bar area previously served as an office space for MEB Management Services.

The unlikely pairing of doughnuts with craft whiskey to wash them down has become increasingly trendy on the national food scene, with bars and themed parties popping up in cities like Denver; Austin, Texas; and Memphis, Tennessee, where Elvis Presley’s penchant for jelly doughnuts and a few stiff drinks has been cited as one inspiration.

“The evil and awesome combination of two of humanity’s greatest creations” is how organizers of some of those themed events around the country have described the concept.

Unplugged Wine Bar had been in business since September 2013, offering red, white and sparkling wines from around the world and a selection of European craft beers.

“Frank and the downtown Tucson community are wishing Batch great luck and prosperity in the new year,” reads a post on Unplugged’s website.

Contact reporter Andi Berlin at aberlin@tucson.com

You can find the Star's digital food writer Andi Berlin at a taqueria near you, taking tiny bites and furiously scribbling into an old notepad.