How Detroit City Distillery Built A Honey Whiskey Hit (Part 2)

Send us Fan MailHot honey finished bourbon sounds like a dare until you taste it and realize the “heat” can drink like warmth. We’re hanging in the Man Cave Happy Hour with Dante from Detroit City Distillery to get past the hype and into the decisions that actually shape flavor, from barrel finishing to proof to what your palate notices first, second, and last.We also zoom out to what’s happening in the whiskey and bourbon industry right now: generational consumption, the way cannabis and THC edibles change the party, and why the market slowdown hits high-volume regions hardest. Dante makes a sharp case for the tasting room as the new advantage, where community and human conversation matter more than another shelf talker. You’ll hear the real-world survival stories too, including the COVID pivot into hand sanitizer and how a “shutdown bourbon” became a time capsule bottle people still chase.Then we get into the fun stuff whiskey nerds argue about: Pappy Van Winkle pricing, why blind tasting can humble your opinions fast, and how much rye on shelves is sourced versus made from scratch. Dante also breaks down a simple Old Fashioned method that focuses on balance, bitters, and orange expression, plus where their spirits are showing up across Michigan and Mackinac Island.If you like craft spirits, Detroit whiskey, honey finished bourbon, rye whiskey, and practical cocktail talk, hit subscribe, share this with a friend who loves bourbon, and leave us a quick review so more people can find the show.https://www.detroitcitydistillery.com/Support the showhttps://linktr.ee/ManCaveHappyHourwww.ManCaveHappyHour.comJamie Flanagan @DJJamieDetroitMatt Fox @fox_beazlefoxAugust Gitschlag @rawgustoMerch www.WearingFunny.com