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How Honey Shaped Bourbon From Mead & Hot Toddies To Dark Arts
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We trace how honey moved from ancient mead to American whiskey culture, then taste modern honey expressions to see what the hype gets right. We also get honest about the messy line between “finished” and “flavored” and why labels and proof matter as much as sweetness.
• honey as one of the earliest sweeteners in alcohol and why it pairs naturally with bourbon flavours like vanilla and caramel
• the hot toddy as an 1800s remedy and how prohibition kept honey whiskey relevant
• why local honey sources and honey styles can change aroma and mouthfeel
• Dark Arts honey cask finish…
The skinny
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