From Honey-Infused Craft To Port-Finished Guadalupe: How Garrison Brothers Built A Texas Original We talk about it with Dan Garrison
Description
We share how a promise to make a honey bourbon became a labor-heavy infusion method, why Texas heat shapes price and flavor, and how Guadalupe evolved from a winery barrel swap to direct Portuguese port casks. The craft boom, bank-fueled bloat, and the power of fan communities round out a candid look at where bourbon goes next.
• honey-infused bourbon built with stave-soaked wildflower honey
• infused vs finished explained with TTB labeling choices
• texas heat, angel’s share, and the reality of higher prices
• small batch as the base, selective barrel routing to special releases
• guadalupe port casks sourced from portugal after early experiments
• single long distillation to retain grain oils and mouthfeel
• tasting notes beyond caramel: corn sweetness, pepper spice, milk chocolate, grape at cask strength
• industry trends: craft growth, looming glut, and bankruptcies
• texas whiskey identity, festivals, and devoted release-day lines
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