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A bowling alley debrief turns into a full‑on flavor expedition as we line up four grappas—two store‑bought and two homemade, barrel‑aged bottles from an Italian cousin—and see what happens when whiskey palates meet pomace brandy. We set the scene with Detroit’s spring drinking season (Pączki Day, St. Patrick’s parades, and Opening Day) and then dive into what grappa really is, why it can smell volatile, and how a good barrel can turn rough edges into something honeyed, floral, and unexpectedly smooth.

We start with two clear bottles at 80 proof and get our first lesson fast: nose isn’t destiny. One shows a minty finish and light texture; the other wafts acetone but drinks like white grape juice with more charm than you’d guess. Then the homemade, barrel‑aged pair arrives, and everything changes. The aroma softens, the heat recedes, and we find notes that drift toward mead and stone fruit, though not everyone is convinced. That disagreement is the point. Palate is part memory and part map—shaped by bad scotch holidays, beloved bourbons, and the drinks your grandparents swore by.

Between sips, we chase Olympic obsessions (curling scuffles, Super‑G chaos, judged sports drama) and take stock of Detroit bar news, including a beloved tiki spot closing and what that says about glassware costs, flaming garnishes, and $23 cocktails in a post‑covidian world. If you’re Italy‑bound, we share practical moves: try grappa as an ammazzacaffè after espresso, consider caffè corretto if you like a spike, and don’t be shocked if a small family bottle outperforms the label you know.

By the final toast, we’ve built a compact guide to tasting grappa like a pro: understand the pomace origin, respect the heads‑and‑tails reality, taste past the first whiff, and appreciate how cask time can coax out rounder flavors. Not every sip will be your forever pour, but curiosity pays off when a glass carries a place, a family, and a story. If you’re a whiskey fan eyeing new terrain—or just grappa‑curious—this ride is for you.

Enjoyed the show? Subscribe, leave a quick review, and share this episode with a friend who needs a new after‑dinner ritual.

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Jamie Flanagan @DJJamieDetroit

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August Gitschlag @rawgusto

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A brewery table, a fresh blueberry wheat, and a glass of crystal-clear history—this session brings together live tasting and cocktail alchemy in the best way. We kick off with Blue Mitten, a wheat beer bursting with blueberry aroma and crisp grain, then pivot to the star of the night: a clarified milk punch that looks like water but drinks like velvet. Built on bourbon, black tea, fresh lemon, and a heavy simple syrup, the punch goes full science mode as citrus hits milk, curds form, and rough edges drop out. What’s left is satin-smooth, shelf-stable, and far too easy to sip.

We trace the lineage back to 17th‑century England and Benjamin Franklin’s own notes, then test how the method holds up today—on ice, with a lime squeeze, and under brewery lights. An accidental double dose of bourbon turns from panic to proof-of-concept as the tea’s tannin, lemon’s lift, and syrup’s body pull everything into balance. Along the way, we compare filtration tricks, from fine-mesh pre-strains to paper stages, and explain why Brita filters can strip flavor. If you’ve ever wondered how curds and whey can lead to clarity, this is your backstage pass.

Curiosity drives the rest. We map out spirit swaps—dark rum for molasses depth, brandy for orchard fruit, spiced rum for warmth—and tea and citrus riffs that change the nose without losing structure. The goal is a template you can take home: precise acid-to-milk ratios, patient settling, clean filtering, and a bottle that pours like a bartender’s secret menu. Stick around for the banter, brewery love, and a teaser for our upcoming Grand Rapids bourbon guest. If you’re into craft beer, classic cocktails, home infusions, or the satisfying click of a good process, you’ll leave ready to make your own batch.

If this gave you ideas, tap follow, share it with a friend who loves a project, and drop a review with your dream milk punch combo—we might build it next time.

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Looking for the kind of whiskey bar that changes your mind—and your order? We compare notes with Whiskey Advocate’s Top 150 and hold our local favorites to the same standard, asking what truly earns the title: deep selection, thoughtful flights, smart glassware, and staff who can teach without preaching. From The Last Word’s legit shelves in Ann Arbor to Sugar House’s cocktail mastery in Corktown, and the neighborhood comfort of Butter Run Saloon, we map how atmosphere and curation work together to make a pour unforgettable.

https://whiskybars.whiskyadvocate.com/

We also rewind to a Detroit classic: the Last Word cocktail, equal parts charm and balance, now tougher to find thanks to Chartreuse’s monk-guarded scarcity. That story becomes a mirror for the whiskey hunt itself—allocation games, store picks, and the quiet thrill of a speakeasy where you can taste before you buy. Along the way, we trade recommendations across New York, Seattle, DC, and Colorado, debating whether we chase hype lists or the room that makes us slow down.

Then the night flips from talk to taste. We run a four-glass blind flight with a few surprises: a coffee-infused Bib & Tucker that divides the table but begs for an espresso-martini riff; a Michigan blend finished across American oak, cognac, and toasted oak that proves local juice has matured into itself; and a high-proof curveball that drinks bigger than its burn. When the envelopes open, an Old Soul single barrel takes the crown, with Four Roses reminding us that “easy” doesn’t mean “boring.” The takeaway is simple: the best whiskey bars don’t just collect bottles—they guide you to the pour you didn’t know you needed.

If you love whiskey lists, blind tastings, and the hunt for rooms with soul, hit follow, share this with a friend who needs a new favorite bar, and drop a comment with the best whiskey spot in your city. Cheers.

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Jamie Flanagan @DJJamieDetroit

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August Gitschlag @rawgusto

Merch www.WearingFunny.com

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A dusty bottle on the studio shelf turned into the perfect spark for a wide-open conversation. We finally cracked a Grand Traverse Distillery rye finished through a cognac-influenced, triple-barrel journey—and it surprised us. Instead of the hot, young profile we feared, the nose showed dry cherry, vanilla, and seasoned oak, with a clean, warming finish that felt more gentleman than brawler. If you’ve ever doubted what regional distillers can do, this pour makes a strong case for patience, wood choice, and careful blending.

With glasses in hand, we welcomed Lenny from Motor City Exotics and shifted gears into car culture. We traded first car memories—the freedom of bench seats and stick shifts, booming subwoofers, and the kind of breakdowns that become legends. Then Lenny got real about the exotic rental game: thin deposits, high-risk drivers, denied claims, and a scaling problem that grows harder instead of bigger. That hard truth fueled his pivot to allstuffauto.com, a software-driven marketplace that aims to manage assets smarter, not own more depreciating metal. Think marketplace tech with a practical spine, built from the front lines of Palm Beach to Michigan.

Dream cars rounded it out, from the engineering-first Lexus LFA to Detroit-classic muscle and niche Porsches that value feel over flash. The theme ties back to the glass: substance wins. A well-finished rye can outshine a louder bottle; a thoughtfully engineered car can outlast trend-chasing hypercars. It’s a conversation for anyone who loves craft—whether it’s charred oak and cognac perfume or titanium rods and balanced chassis.

If you enjoyed the ride, tap follow, share this with a friend who loves whiskey or wheels, and drop us a review with your dream car pick. And yes—links to Lenny and Grand Traverse are in the notes. Cheers.

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Jamie Flanagan @DJJamieDetroit

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August Gitschlag @rawgusto

Merch www.WearingFunny.com

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A blind flight can humble anyone—so we poured three Jamesons without labels and let our palates do the talking. Between laughs, Guinness stories, and a few surprise sneezes, we worked through color, aroma, and mouthfeel to separate Jameson Original, Black Barrel, and the new Triple Triple. One glass leaned darker with char and spice, another felt creamy and layered, and the last stayed bright and easygoing. By the end, we called the lineup with confidence and compared notes on when to sip neat, drop a cube, or mix a highball with ginger.

We also dug into why casks matter so much for Irish whiskey. Black Barrel’s double-charred bourbon barrels and pot still heft brought toast, toffee, and a richer finish. Triple Triple’s bourbon, sherry, and chestnut casks added smooth depth without turning heavy or sweet, making it a standout step-up at a friendly price. The Original reminded us why it’s a bar staple: approachable, light citrus, and endlessly mixable. Along the way, we swapped pub lore, shouted out local spots, and teased a live recording at a hidden speakeasy tucked behind a beer cave door.

Then came an unexpected pairing win: an unboxing from Double Neat with bourbon-glazed jerky, whiskey pecans, maple-roasted almonds, and coffee pods. Sweet nuts softened edges and highlighted caramel notes; a little jerky heat brought out oak and char; coffee aromas echoed roasted cocoa vibes. If you’re building a holiday tasting, keep the pairings simple and let the casks do the heavy lifting.

If this kind of curious tasting and lively banter is your jam, tap follow, share the show with a friend who swears they can spot Black Barrel blind, and drop your pick for the best Jameson expression in the comments. Your recommendations guide our next flight. Cheers.

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https://www.havenhomesofdetroit.org/

The clink of whiskey fades and a tougher story comes into focus: trafficking in Michigan isn’t a movie plot. It’s months of grooming, IDs taken, credit shattered, and a system that expects people to start over with nothing. We sit down with Aaron from Haven Homes Detroit to unpack how survivors actually rebuild—and what it takes for a small team to turn outreach into long-term stability.

Aaron traces the moment that changed everything: a young woman helped into rehab who was lured back and killed days later. That tragedy exposed the real gap—rescue without housing and documentation isn’t a fresh start. Haven Homes steps into that space with renovated transitional housing, trauma‑informed support, and practical milestones: restoring birth certificates and Social Security cards, repairing credit, teaching financial literacy, and building daily rhythms that make independence possible. With capacity for eight residents across two homes, they’ve already celebrated graduates whose lives now point forward.

We dig into Detroit’s unique dynamics: sports, conventions, and development bring demand; ownership patterns and bulk sales make housing acquisition hard; and while Michigan ranks among the top states for trafficking prevalence, public response still earns failing marks. Aaron talks partnerships with local services, the push for policy change with the Attorney General’s office, and the funding realities nonprofits face in election years. The mission is clear—scale beds, strengthen services, and keep survivors from ever returning to exploitation.

Want to help? Join the Hope & Toast Gala at the Garden Theater, support the June golf outing, or share this conversation with someone who needs to hear the truth behind the headlines. Subscribe, leave a review, and tell a friend—your signal boost can put another key in a survivor’s hand.

https://www.havenhomesofdetroit.org/

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freshvictor.com

What if the mixer, not the spirit, is the real secret to a great cocktail? We sit down with Fresh Victor founder Ken McKenzie to explore how fresh-pressed, refrigerated mixers turn home pours into bar-quality drinks without the corn syrup, neon dyes, or guesswork. Ken’s journey starts in Guadalajara, where he learned to treat tequila as an Epicurean spirit—complex, mineral-rich, and worth savoring—and ends at a solar-powered facility near Lake Tahoe crafting nine vibrant blends designed to play with any spirit or sparkle on their own.

We crack open flavors like Mexican Lime and Agave, Cactus Pear and Pomegranate, Three Citrus and Mint Leaf, Pineapple and Ginger Root, and Jalapeño Lime, then put them to work in simple builds that anyone can nail. Think a clean, bright margarita; a rye-forward whiskey sour with proper balance; a paloma that pops with sea salt; even a jalapeño-laced highball that delivers real vegetal character, not just heat. Along the way, Ken breaks down how consistent sourcing, pH testing, and cold-fill techniques protect freshness, texture, and aroma—plus why he refuses to go shelf-stable, even when it would be easier to ship.

This is a masterclass in smarter home bartending: use better acids, trust measured ratios, and let the mixer carry the weight while your spirit provides structure. We also dig into refrigerated logistics, on-premise strategy from Vegas to New York, and clever kitchen crossovers like ceviche and grilled fish marinades. Ready to taste the difference? Grab your favorite bottle, stock the fridge, and try a blend that actually tastes like the label.

Enjoy a listener perk: use code “mancave20” at freshvictor.com for 20% off. If you loved the conversation, follow the show, share with a friend, and leave a quick review—what flavor should we mix next?

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Holiday spirit tastes better when it comes with stories, experiments, and a little chaos. We kick off with a surprise: a red blend built from an AI “recipe.” The winemaker hated the idea, followed the constraints anyway, and ended up impressed by the result. That tale sets up a larger theme as we juggle innovation and tradition—how to honor craft while giving new ideas a seat at the bar.

From there we throw open the door to real-life hosting. We swap Rochester misadventures, bottle share finds, and Irish pub nostalgia while laying out a blueprint for stress-light entertaining: focus on meats, let guests bring sides and desserts, set early, and actually use the nice china. We talk seating 35 without losing your mind, why punch bowls deserve a comeback, and the etiquette of shipping gifts that shouldn’t be opened before the big morning.

Behind the bar, we get hands-on. A cranberry bourbon sour becomes a lesson in restraint—choose one tart driver and give cranberry room to paint the glass. A rum old fashioned with agave and orange bitters proves that sweetness should support, not smother. We debate maple syrup in an old fashioned, weigh a New York sour’s wine float, and rethink orphan liquor into party-ready punches with ginger and pineapple. Then we go deep on nog and milk punch: how to whisk yolks with sugar, fold in whites for lift, and grate nutmeg; why clarified milk punch looks like amber and drinks like silk; and how a few historic techniques can make your holiday table sing.

By the end, you’ll have a shortlist of crowd-pleasing winter cocktails, a smarter approach to hosting big family gatherings, and a fresh take on what tradition can mean when you let flavor lead. If this episode made you thirsty, share it with a friend who’s on drink duty, hit follow for more spirited conversations, and drop your favorite holiday cocktail in a review—we might mix it next time.

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Jamie Flanagan @DJJamieDetroit

Matt Fox @fox_beazlefox

August Gitschlag @rawgusto

Merch www.WearingFunny.com