⚡ The Bottle We Didn't See Coming

The Story: Founded by LCDR Greg Keeley, USN (ret), a Service-Disabled Navy Combat Veteran who served in both the U.S. and Royal Australian Navy with combat deployments in Iraq, Afghanistan, and the Pacific. Greg brought military discipline and Australian irreverence to Kentucky bourbon—no heritage storytelling, just exceptional whiskey. Each single barrel is hand-selected and bottled at proof.

The Pour: High-proof (120.6) with surprising balance. Oak, orange, leather, and spice on the nose. Creamy vanilla and candied orange up front, then white pepper and cinnamon heat. Dark caramel and mocha in the middle. Long finish with barrel char and a hint of bitter grapefruit that keeps you coming back.

The Move: Pour this Single Barrel Bourbon neat and give it time to open up. High proof means you can add a few drops of water to tame the heat without losing character. It holds its own in an Old Fashioned, but this bourbon rewards patience—slow sips, full attention. Not a bourbon you rush through.

The Mettle Take: At $110, it's a splurge into triple digits, but worth it. Single barrel sourced bourbon that competes with established names and delivers. Complexity, character, a finish that doesn't quit. Veteran-made, seriously crafted, legitimately good. Larrikin is absolutely worth seeking out.

Not the bottle they expect. The one they remember.

Showing up empty-handed is weak. Showing up with random supermarket wine is forgettable. Bringing something specific? That's a power move.

Skip the grab-and-go bottle with the price tag still on it. Instead, bring their favorite beer—the one they mentioned three weeks ago that you actually remembered. Or that bottle of mezcal they can't find locally. A custom dessert from the bakery they love but never have time to visit. Hell, bring good coffee beans if they're into that.

The move isn't about spending more. It's about paying attention. Generic gifts say "I needed to bring something." Specific ones say "I actually care."

It signals thoughtfulness and effort. That separates you from everyone else who walked in with the same Trader Joe's red.

Memorable beats expensive. Thoughtful beats convenient. Average is easy—that's why most people do it.

Don't be most people. Bring something that makes them say, "How did you remember that?"

Small shift. Big signal.

The difference between coffee roasts comes down to how long the beans are roasted. Roast level changes flavor, acidity, and body. Caffeine content stays roughly the same across all roasts. Here's what you need to know.

Light Roast Light brown beans with no oil on the surface. Roasted just until the "first crack" (when beans audibly pop). High acidity, bright flavors, tea-like body. You taste the bean's origin—fruity, nutty, floral, citrus notes from places like Ethiopia or Kenya. Common names: Light City, Cinnamon, New England.

Medium Roast Medium brown, slightly more body, balanced flavor. Roasted to just before or right at "second crack." Less acidity than light roast, more sweetness. You get both origin flavors and some roast character—chocolate, caramel, nuts. This is what most Americans drink. Common names: City, American, Breakfast Roast.

Dark Roast Dark brown with shiny oil on the surface. Roasted well into second crack. Bold, fuller body, low acidity. The roast flavor dominates—think bittersweet chocolate, toasted nuts, smokiness. Origin characteristics fade. Common names: Vienna, Continental, Espresso Roast.

French/Italian Roast Nearly black, very oily. The darkest roasts before beans turn to charcoal. Intensely bitter, heavy body, almost no acidity. Original bean flavor is completely gone—what you taste is pure roast. Smoky, charred, bold. Italian roast is darker than French and often used for espresso because it cuts through milk.

The Reality Lighter roasts preserve the bean's unique characteristics. Darker roasts prioritize boldness and intensity. Neither is "better"—it's preference. Know what you're ordering and why.

Because you’re not the only one who wondered.