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What happens when a Mysore-born tech founder falls in love with American whiskey—and decides to ship the culture back to the world? We head into Shankar Distillers in Troy, Michigan, where copper columns hum, the hybrid pot still shines, and Reserve 102 proves why a high-rye single barrel can win fans on both sides of the bar. Varchas shares how global travel exposed a gap on overseas shelves, why he partnered with MGP while building his own production, and how a Detroit-made identity can thrive from Metro Detroit to Bangalore.

We taste and compare the 102-proof single-barrel high-rye bourbon with a lineup of thoughtful finishes, including a standout Madeira cask that layers dark chocolate and cherry without burying the base whiskey. Along the way, we dig into the engineering: a continuous column for stripping, the pot still for precise cuts, and why finishing works best when the starting whiskey already sings. Distribution strategy, pricing that punches above its weight, and Michigan’s Great Lakes water all play a role in keeping quality consistent while scaling smart.

Then we pivot to tequila, done the right way. It’s 100% blue agave, additive-free, made and bottled in Mexico, and aged in their own used bourbon barrels to bring a shortbread-cookie sweetness bourbon lovers will recognize. We talk agave age, 900-degree ovens, blending column and pot distillate, and how fresh green pepper and cooked-agave notes can sit in harmony. The team also opens up about becoming the first American craft whiskey to enter India, why they built a diverse spirits portfolio, and how a regulated investment round turns fans into brand ambassadors.

If you love bourbon, are curious about cask finishes, or want to understand what “additive-free tequila” really means, this tour has you covered—plus plenty of insider tips on store picks, state availability, and what’s launching next. Pour a glass, press play, and tell us: would you reach for the high-rye single barrel, the Madeira finish, or the reposado aged in bourbon barrels? Subscribe, share with a spirits-loving friend, and leave a review to help more drinkers find the show.

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Jamie Flanagan @DJJamieDetroit

Matt Fox @fox_beazlefox

August Gitschlag @rawgusto

Merch www.WearingFunny.com

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What do a sneaky T. rex, a furious curling debate, and a sherry-finished bourbon have in common? They all say something about what we notice, what we value, and what we pour when the mics go hot. We kick things off with Winter Olympics highs and heartbreaks—stone-cold faces at silver, a wild bobsled mishap, and the kind of curling controversy that makes you rethink how rules get enforced when no review exists. Sports drama turns out to be a perfect runway to talk about taste, memory, and why some moments stick harder than others.

From there, we open two bottles that punch above their weight. Redemption Weeded Bourbon shows off a soft, approachable profile with winter wheat smoothing the corners. Legent, a Kentucky straight bourbon partially finished in wine and sherry casks, brings layered red fruit, subtle prune, and a long, elegant finish that fans of Basil Hayden Dark Rye will recognize. We compare notes, play with ice, and figure out when each bottle earns a permanent spot on the shelf. Along the way, we debate whether big, oily American profiles have ruined us for lighter Irish styles—or whether triple-cask Irish still holds a seat at the table when you want honeyed grain and easy conversation.

Then we share a Michigan insider tip that will change how you shop. Thanks to a state-approved, location-specific price reduction process, some stores can legally mark select bottles down by 50% for a short window—if they publicly post the list and accept an ordering ban. Translation: real deals on real bottles, not just flavored outliers. We explain how to find the posted sheet in the aisle, why stock counts matter, and how to build a smarter home bar by grabbing the right clearance at the right time.

If you love Olympic storylines, blind tasting war stories, and practical bourbon hunting strategy, you’ll feel right at home here. Pour something good, hit play, then tell us what you found on your local clearance list. And if you’re enjoying the show, follow, share with a friend, and drop a review—your notes shape what we open next.

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https://linktr.ee/ManCaveHappyHour

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Jamie Flanagan @DJJamieDetroit

Matt Fox @fox_beazlefox

August Gitschlag @rawgusto

Merch www.WearingFunny.com

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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.

Support the show

https://linktr.ee/ManCaveHappyHour

www.ManCaveHappyHour.com

Jamie Flanagan @DJJamieDetroit

Matt Fox @fox_beazlefox

August Gitschlag @rawgusto

Merch www.WearingFunny.com