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Opening Day in Detroit has a way of turning grown adults into planners, philosophers, and absolute chaos goblins before lunchtime. We’re gearing up for Detroit Tigers Opening Day and spring break energy at the same time, so the talk goes straight to what actually matters: where people gather downtown, how the day flows, and why Greektown becomes the gravitational pull for anyone chasing the full experience.

Tony from Firebird Tavern joins us to break down what Opening Day looks like from the inside. We get into the tent setup, the early doors, the DJ, big video walls, and the behind-the-scenes realities of serving a packed crowd when the city is buzzing. We also talk about building a bar culture that works in downtown Detroit and in Troy, because consistency matters more than hype when the pressure is on.

From there, we do what we always do and follow the drinks wherever they lead. That includes whiskey tasting stories, shelf staples like Woodford, the fun and pain of chasing better expressions, plus how barrel picks actually happen when you’re choosing between multiple barrels. Then we swing into tequila: what it’s like visiting producers in Mexico, why the hacienda mindset feels different, and the bottles we reach for when we want something worth sipping.

If you love Detroit bar culture, whiskey and bourbon talk, tequila recommendations, and the messy beauty of sports traditions, hit play. Subscribe, share this with a friend who never misses Opening Day, and leave us a review so more people can 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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The fastest way to understand a city’s culture is to taste what it drinks, and Detroit has a few bottles that instantly tell a story. We’re pouring Detroit City Distillery tonight, starting with a freezer-cold Jeżynówka-style blackberry brandy that a lot of people know from Hamtramck bars, deer blinds, and Punchki Day traditions. From the first sip we get into real tasting notes, how temperature changes the experience, and why blackberry brandy can feel both nostalgic and surprisingly refined.

https://www.detroitcitydistillery.com/

From there we line things up the only way that makes sense: side-by-side. A young bourbon can be a reality check when you revisit it, especially next to something as bold as fruit brandy, and we talk honestly about what feels missing and what a finish can fix. The highlight is a blackberry brandy finished bourbon that lands “Jeżynówka adjacent” with a fruit-forward nose and a smoother back end, which turns into a bigger conversation about craft distilling in Detroit, barrel finishing, and what makes a bottle worth the price.

Because it’s Man Cave Happy Hour, the drinks open the door to everything else: local distillers helping each other out, a Shark Tank detour with behind-the-scenes rules you don’t hear about, and a nerd corner where we argue our way through Marvel, Daredevil, Spider-Man, and the Dune release calendar. We also hit the real-world stuff like doing ballgames solo, fraternal clubs as the cheat code for cheap drinks, and the “high holy holidays” of Detroit party season from St. Patrick’s Day to the Nain Rouge Parade to Opening Day.

If you like whiskey tasting, spirits storytelling, Detroit craft distilleries, and the kind of conversation that only happens after the first good pour, subscribe, share this with a friend, and leave us a review. What’s the one bottle that always starts the best stories for you?

Recorded 3-9-26

https://lerouxusa.com/flavours/jezynowka-blackberry-flavored-brandy/

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A Guinness Old Fashioned sounds like something you order on a dare, but we decided to build it like it deserves respect. We mix Irish whiskey with Guinness, Demerara syrup, and molasses bitters, then taste it honestly: does it drink like a real Old Fashioned, or does stout steamroll everything in the glass? If you’ve ever searched for a St Patrick’s Day cocktail, an Irish whiskey cocktail recipe, or a new way to use Guinness at home, this one will spark opinions fast.

Detroit is the backdrop the whole way through. We recap parade day strategy, the unofficial rules of bouncing between bars, and why St Patrick’s Day proper isn’t always the heaviest drinking day. We also get into local traditions like the Nain Rouge, plus the everyday chaos of social media changes and the kind of teaching stories that make you wonder how schools function at all.

Then we pour something we actually savor: Redbreast Lustau Edition, finished in sherry casks. We dig into tasting notes like dark fruit, marzipan, spice, and oak, and talk about how sherry cask finishing can make Irish whiskey feel deeper without turning it into something unrecognizable. And because we can’t resist, we toss out trivia to test who’s really listening, from Madonna chart history to a wild Detroit fact that stops the room.

If you like whiskey tasting, Detroit stories, and the kind of conversation that wanders from cocktails to culture without losing the thread, hit play. Subscribe, share it with a friend who loves Guinness, and leave a review with your verdict: Guinness Old Fashioned yes or no?

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August Gitschlag @rawgusto

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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

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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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Jamie Flanagan @DJJamieDetroit

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August Gitschlag @rawgusto

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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

Merch www.WearingFunny.com

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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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Jamie Flanagan @DJJamieDetroit

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August Gitschlag @rawgusto

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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

Matt Fox @fox_beazlefox

August Gitschlag @rawgusto

Merch www.WearingFunny.com