Send us a text 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 nin...
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Send us a text 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 nin...
Kuhnhenn Brewing Co. - Brothers, Barrels, And The Birth Of A Michigan Microbrew Legacy
Man Cave Happy Hour
43 minutes
1 month ago
Kuhnhenn Brewing Co. - Brothers, Barrels, And The Birth Of A Michigan Microbrew Legacy
Send us a text A brewery story that starts with nuts and bolts and ends with medals and cult beers is worth a pint and a half. We set up at Kuhnhenn Brewing and talk with brothers Eric and Bret about how a family hardware store in Warren became a fiercely independent microbrewery known for high-gravity ales that still drink refreshingly clean. The path wasn’t smooth—paperwork delays, a sparse early Detroit beer map, and a lot of trial batches—but the lesson from Belgium changed everything: st...
Man Cave Happy Hour
Send us a text 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 nin...
