By Zoe Denckla   Rum is created from leftover dregs of sugar that sit, ferment, and become alcoholic over time. There are endless possibilities for how it can be aged, flavored, and filtered. This spirit can spice up any occasion, whether it’s adding a kick to a cocktail or giving a cake a new depth of flavor. Rum’s history, on the other hand, is not so positive. It was made on sugar plantations in the West Indies starting in the mid-1600s,  produced by the labor of enslaved people, and deeply linked to triangle slave trade.   

This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus.

This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp.

Marc Farrell, founder and CEO of Ten to One Rum sits down with the band to talk rum culture, what he has in common with Tony Stark and the future of commerce as we all move into the brave new w

As we ease back into drinks with friends, we are joined by our newest friend and rum entrepreneur, Marc Farrell. In summer 2019, young Trinidadian entrepreneur Marc, a Harvard Biz alum + Starbucks' youngest ever VP, set out on his own to challenge expectations around rum in the U.S.

Oaxaca returns!

Rum, Sugar, Lime, Water. The daiquiri seems simple, right? 

Entrepreneur, rum pioneer and former coconut smuggler Dani Zig joins Greg and Sother to talk about innovation in spirits, respecting your ingredients and how fortunate it is that

⭐️Three Time @Tales_of_the_Cocktail Spirited Award nominated podcast⭐️ Edouard Beaslay, Global Brand Director for Diplomatico sits down with the band to talk about the challenges of running a business in Venezuela and what you can use

Good tidings babearinos! You've reached the top of the mountain, and it's littered in fruitcake! On this weeks rum soaked episode Nicole and Z help you sink gently into the holidays like a bathtub full of thick ham glaze!