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Bartenders Behind the New Frontiers Box!

Behind the Hygroscopy 'til you Droppy


Andrew Olsen began his hospitality career in 2011, after honorably serving in the US Marine Corps from 2006 to 2011. Andrew's wealth of knowledge and experience have come from working not only at various restaurants and bars but also for multiple spirits brands and portfolios. The combination of these career paths in the industry has led Andrew to his current position as beverage director for Jacob Rieger & Company, a modern-day distillery in the Electric Park neighborhood of Kansas City, Missouri, that was founded in 1887 and took a 95-year hiatus beginning with the Prohibition in 1919.

Behind the Hygroscopy 'til you Droppy


Ryan Maybee is a lifelong bartender and entrepreneur with an expertise in the fields of wine, spirits, and mixology. Ryan’s accolades nearly outweigh his interests: He’s a certified sommelier, as well as a certified specialist of wine (CSW) from the Society of Wine Educators, and in 2012 became the first person to complete the Bar Master Certification from Beverage Alcohol Resource in New York City. He has won a multitude of industry awards and competitions, and his creative libations have been featured in Wine Enthusiast, Food and Wine, Imbibe, Mutineer Magazine, Market Watch, The New Yorker, Vogue, GQ, Esquire, Vanity Fair, Mr. Boston: Official Bartender’s Guide, The Bartender’s Gin Compendium, and Bartender magazine. In 2013 he partnered with Andy Rieger to revive Jacob Rieger & Company. He lives in the historic Northeast neighborhood of Kansas City with his Great Dane, Moose.

Behind the Fibonacci on the Fritz


Chelsea Santos is a creative individual and bartender working for the Hotel Emma, a boutique hotel that was once the Pearl Brewery. She has a rich appreciation for spirits and loves learning about the history of each spirit on her back bar. The origin story and makers of each spirit she pours are just as important to her as the cocktails that are produced. Her favorite things to do while behind the bar are pairing unlikely flavors together and getting guests to try something new.

Behind the Crank It to 11


Greg Mayer is a veteran of both bar and kitchen. Growing up on the Jersey Shore, Greg began his career in the hospitality industry working in kitchens as a line cook and eventually earned a culinary arts degree at Johnson & Wales University. It was here that Greg decided to make the switch to the front of the house and hasn’t looked back since. Beginning his career behind the stick in Providence, Greg then moved to Nashville and then to Austin, where he worked at some of the best bars in the area and racked up a list of competition wins. Greg now calls NYC home, and he works as the national brand ambassador for LHK Spirits, spreading his love of whisk(e)y around the country. Greg is also currently the in-house cocktail counsel for Shaker & Spoon, helping to ensure that each box is of the highest quality, something we know our subscribers have come to expect.

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Wondering what else you've missed? Check out our past boxes and the previous month's bartenders!