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Bartenders Behind the Rum Wild Box!

Behind the Hemingway en Nica

Marshall Altier and Jonathan Borin each boast 20 years of experience as bartenders, consultants, and educators around the globe. They've been on the opening teams of a long list of New York's best bars and collaborated to develop a rum-focused program at the soon-to-open Chicha in Brooklyn, where Marshall is Director of Beverage. His legacy is on display at many critically acclaimed bars in Asia, the Middle East, and the US whose programs he's launched. He's also developed several beverage brands—including Denizen Rum, Bar Keep Organic Apple Bitters, and Monkey’s Eyebrows bottled cocktails—co-authored How to Booze: Exquisite Cocktails and Unsound Advice (HarperCollins), and has been featured in New York Magazine, Wine & Spirits Magazine, and the San Francisco Chronicle.

Behind the T.G.I.S.

Jonathan Pogash, “The Cocktail Guru™,” is one of the most premiere cocktail consultants and bartenders for restaurants and spirit companies. His signature cocktails can be seen and enjoyed in many of North America’s most upscale cocktail lounges and restaurants. With nearly 20 years experience in the hospitality industry, Jonathan shares his insights with the most influential publications from around the world, and contributes his unique talents to morning television shows and national radio. Jonathan has appeared on such programs as NBC’s “Weekend Today in New York” and “Fox & Friends”. Jonathan is also the editor of the Mr Boston Bartenders' Guide 75th Anniversary Edition .

Behind the Papa-Oom-Mow-Mow

Dan Watson is constantly observing the lattice of coincidence which lies on top of everything. When he isn't doing research at distilleries and rum shops in the Caribbean, he can be found watching baseball games in Cleveland dive bars with a book in one hand and a hot dog in the other. A student of all things Tiki, Dan has opened multiple cocktail bars throughout the Midwest and has published countless recipes. At this very moment he is likely tending bar at Porco Lounge and Tiki Room, working overproof Jamaican rum into every cocktail, sneaking Devo onto the bar's playlist and obsessively reorganizing their library of bottles.

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