Tom DeLonge, Mark Hoppus, and Travis Barker reunited the classic Blink-182 lineup to drop a comeback album, One More Time…, in 2023. Now, they’re doing One More Time… one more time: A few days ago, the band announced One More Time… Part 2, a deluxe edition of the album that adds eight new songs, essentially a brand-new album.
Two of those songs, “All In My Head” and “No Fun,” are out now. As we’ve come to expect from the band, both songs are big-sounding rockers, a pair of arena-ready anthem numbers.
Music and travel are at the epicenter of what we’re passionate about. So when hotels bridge the gap and make it even easier for travelers to experience music within the confines of their properties, that’s something we notice and get psyched on.
Taking this approach is ME Cabo, who will welcome its guests for the first edition of its Day of the Dead celebration, “Night to Remember ME Vol. 1: Dance of the Spirits.” Taking place on November 2nd as part of the hotel’s groundbreaking ME Happenings event series, the cultural moment will take guests on an immersive journey as the hotel transforms into the Aztec underworld, set against its stunning backdrop of Cabo San Lucas’ only swimmable beach.
ME CABO
Those staying at ME Cabo will experience an enchanting journey through nine stages, each representing the souls’ passage to Mictlán, the Aztec underworld, and offering intricately designed cultural interactions. Guests will be treated to Día de los Muertos-themed welcome kits, professional makeup artists, a special Día de Muertos ritual honoring departed loved ones, a “Path of the Souls” art floral installation, “Altar of Living Memories” lit pathway, custom cocktails and food, and performances by acclaimed violinist Ezinma and a globally renowned headlining DJ.
ME CABO
For more information on ME Cabo’s “A Night to Remember ME Vol 1: Dance of the Spirits” event, click here.
“Where are you traveling in Mexico?” a friend asked before a recent trip. “Tequila,” I replied. They stared at me strangely until I continued, “It’s a real town named Tequila. You know… where they make the tequila.” I could see the lightbulb turn on, and their eyes light up with excitement and jealousy.
Traveling to Tequila, a charming and historic town in a valley in Jalisco surrounded by rolling hills of blue agave, is a feast for the senses. Of course, there is much more to offer here than just Tequila, but the Pueblo Mágico (Magic Town)—a special designation in Mexico that highlights places with particular historical, cultural, or natural significance—is the best place to learn more about the spirit.
And that is exactly what I did visiting Tequila and celebrating the release of 1800 Tequila’s 1800 GuachiMonton luxury añejo.
1800 GUACHIMONTON
1800 Tequila
Tequila is always a good excuse for a trip, but I was especially excited this time. The reason? The release of 1800 GuachiMonton, a new offering from the award-winning 1800 Tequila brand.
1800 GuachiMonton isn’t your average tequila. This luxury añejo is crafted with 100% Blue Weber agave from a single estate in the Tequila Valley. It is then aged in American and French oak barrels before getting a final touch in casks that once held orange tequila liqueur. The result? A complex and well-structured tequila with a refreshingly citrusy finish.
Emily Hart
While I enjoy trying different tequilas, the spirit wouldn’t normally be my top choice. But 1800 GuachiMonton changed the game for me. The orange liqueur casks add a unique twist that elevates the classic añejo experience.
Master Distiller Alex Coronado describes 1800 GuachiMontón as “a nod to the fragrant orange trees” surrounding the Los Guachimontones pyramids and the distillery itself. He likens it to the tradition of adding a fresh orange garnish to a glass of añejo. I couldn’t agree more.
1800 GuachiMonton has a suggested retail price of $159.99 per 750ml bottle.
INSPIRATION – GUACHIMONTONES
Emily Hart
I was lucky to visit the Guachimontones archaeological site, also called Los Guachimontones, and the inspiration behind 1800 GuachiMonton while visiting Jalisco. The Teuchitlán people built the collection of pre-Columbian structures between 300 BC and 450 AD, and it is the largest archaeological site of its period in the state of Jalisco.
The area around these bulls-eye-shaped structures was once a major city with an estimated population of 40,000 at its peak, but today, Los Guachimontones is a popular tourist destination with a really excellent museum and incredibly knowledgeable local guides. Serving as the inspiration for 1800 GuachiMonton, 1800 Tequila is committed to providing long-term support to conserve the UNESCO site, its museum, and the cultural, art, and educational initiatives tied to the area.
WHAT TO DO WHEN YOU VISIT:
WHERE TO STAY:
Hotel Solar de las Animas
Emily Hart
While many visitors to Tequila opt to visit just for the day (with a driver or on the Jose Cuervo Express Train), I recommend staying at least one night at the spectacular Hotel Solar de las Animas. The luxury property, a Relais & Châteaux member, is in the perfect spot in downtown Tequila, steps away from La Rojena distillery and the town center.
My room was incredibly spacious, with a window looking out into the stunningly traditionally tiled courtyard pool area. I loved spending sunset at the rooftop bar (where there is also another small pool and lounge area), exploring the gardens, courtyards, and many bars and nooks around the unique property.
Emily Hart
Relais & Châteaux hotels are all individually owned and operated properties held to the highest standards – which is evident here. The service was exceptional, and every corner led to another beautiful view and photo opp.
Rates are very reasonable, generally starting between $200 and $300 a night.
WHERE TO EXPLORE:
Tequila’s main attraction, of course, is tequila! Here, you’ll be in the heart of tequila country, where the spirit has been produced for centuries. So, of course, you’ll want to visit a distillery and the agave fields. Here are my recommendations:
Explore The Town And Visit La Rojeña Distillery
Emily Hart
Visiting La Rojeña distillery is a must for any tequila enthusiast venturing to Tequila. Holding the distinction of being the oldest tequila distillery in Latin America, with over 250 years of history under its belt, a visit here is like a journey through time, allowing you to witness the traditional methods of tequila production that have been honed for centuries. La Rojeña offers a variety of guided tours in English and Spanish, lasting around an hour and delving into the complete tequila-making process.
The tours naturally culminate in the best part: the tasting. Visitors will sample different types of tequila produced at La Rojeña, allowing them to appreciate the subtle nuances in flavor between Blanco, reposado, and añejo tequilas.
I had the pleasure of a tour from Master Distiller and Head of Production Alex Coronado before tasting 1800’s Tequila portfolio—including the new GuachiMonton—on the grounds of the gorgeous Hacienda el Centenario of Mundo Cuervo.
Take A Ride On Horseback Through The Agave Fields
Emily Hart
For a bucket list adventure while you’re in Tequila, don’t just get into the agave fields; do it on horseback. Riding through the agave was a magical experience that really allowed me to immerse myself in the heart of tequila production and appreciate the gorgeous natural landscape surrounding me. Seeing the fields from a higher vantage point is an image I won’t forget, helping me appreciate their vastness and the meticulous way they are cultivated. It’s also a great way to get some absolutely fire Insta content.
There are various tour operators offering horseback riding tours in Tequila. Especially during peak season, booking your tour in advance is a good idea to secure your spot.
WHERE TO EAT AND DRINK (but mostly drink):
Hotel Solar de las Animas
Emily Hart
At Hotel Solar de las Animas, there are two bars and a restaurant serving contemporary Mexican cuisine and some international specialties. The best place to drink here is the Sky Bar, with an incredible view of the Tequila Volcano, the plaza, and the rooftop pool. Try the mango habanero margarita.
Margarita’s Bar
Emily Hart
Visiting Margarita’s Bar is part of the regular La Rojena distillery tour experience, not a full-fledged bar for lingering but rather a place to conclude your tour with a complimentary tasting of different tequilas produced at La Rojena. From here, head out into Tequila, and you’ll find bars and cantinas with Tequila drinks on every corner.
In Guadalajara:
Guadalajara, Mexico’s second-largest city, is just 40 miles from Tequila and likely where you will fly in and out. With a vibrant food scene, you’ll want to try a couple of spots while you’re there.
Octo Restaurante
Emily Hart
Octo Restaurante in Guadalajara stood out on this trip with its elegant ambiance, innovative cuisine, and focus on fresh, high-quality ingredients. The restaurant itself is beautifully designed, with a focus on modern aesthetics and artful touches throughout. With a menu featuring a fusion of Mexican and international flavors, focusing on creative presentations and innovative dishes, everything I tried hit the spot.
Barrio De Quilmes
Emily Hart
Barrio de Quilmes is a great option for a delicious and authentic Argentinian dining experience in Guadalajara. The tableside flambe was exciting, the cocktails were refreshing, and the restaurant style was sleek and fun. It’s the perfect spot for some day drinking.
It’s the first morning of your group trip in Costa Rica, and the Villa Avellana team has the yacht ready for an epic day on the water. Your favorite people are sipping mimosas as you cruise the coast; reggae tunes fill the air, and the Pura Vida vibes take over.
The captain spots a crystal-clear cove perfect for snorkeling. Feeling adventurous, you and a few friends decide to try spearfishing instead. Slipping on a spring suit and fins, you dive off the boat with your expert guide.
“Remember that time we spearfished for lunch in Costa Rica?” Yup. Those are the kinds of memories we deserve to make with our loved ones.
Melanie Gordon
A group trip to Villa Avellana isn’t about keeping up with the Joneses (or the Kardashians, who filmed S:13 of KUWTK nearby); it’s about setting a new standard entirely. This sexy, 10-bedroom beachfront villa is fully staffed, providing all-inclusive Michelin-level cuisine, unlimited wellness activities, craft cocktails, yacht excursions, and a fully personalized itinerary tailored to your group’s every whim.
If there was ever a place to host your reunion, milestone birthday, or bachelor(ette) party to end all bashes—this is it. Keep reading to learn why Villa Avellana is Uproxx’s select home base for the ultimate luxury group trip.
PENINSULA PAPAGAYO
Villa Avellana
Villa Avellana’s secluded 3-acre property is located at the end of a beach in the Prieta Estates neighborhood within Peninsula Papagayo, one of Costa Rica’s most luxurious communities. While you’ll have prestigious neighbors like the Four Seasons, your closest companions might be monkeys who double as your morning alarm clock. (Don’t worry, your room is soundproof.)
Fifteen miles of beach and 1,400 acres of dry tropical forest maintain Peninsula Papagayo as a renowned adventure and relaxation paradise. And since Liberia International Airport is just a half-hour away, your crew (you and up to 22 of your favorite people) will arrive ready to make the most of every moment.
Take note that Villa Avellana is the only private residence in Prieta Estates with direct beach access.
INSIDE VILLA AVELLANA’S SEXY DIGS
Villa Avellana
Costa Rica’s SARCO Architects outdid themselves, winning Best Architecture Single Residence Costa Rica at the Luxury Lifestyle Awards and clinching the top spot for best residence in the Americas with Villa Avellana. For Villa Avellana’s interior design, Costa Rica’s SENS took home Best Residential Interior Private Residence in the country.
The entire home is adorned with natural Costa Rican décor and artwork, set off by sleek lines, ample lounging spaces, and floor-to-ceiling glass sliders that invite the lush surroundings, in. I could have spent the entire week relaxing in different corners of the house!
Melanie Gordon
The soundproof bedrooms with SONOS speakers were perfect for bumpin’ my tunes. Linens so soft I don’t think I’ll ever sleep that well again (like, ever). Retractable blackout shades ensured I woke up on my own terms (way past my usual alarm), and my expansive private balcony, complete with plush sofas and loungers, offered stunning ocean views straight out of a daydream.
Features of the 30,000 feet of indoor-outdoor chilling space include:
• 10 ensuite bedrooms with private balconies
• Spacious indoor-outdoor entertainment & dining areas
• Fully-equipped indoor & outdoor kitchens
• 82´ lap pool, shaded wet lounge & 12-person Jacuzzi
• 1-acre private park & event space with bocce court
• Treehouse retreat for open-air spa services & wellness classes
• Media room with gaming consoles & a table tennis room
THE VILLA AVELLANA EXPERIENCE
Natalie Cerrillo
During your stay at Villa Avellana, you’ve got it all covered: a dedicated, full-service concierge, chauffeured SUVs, all your meals and drinks, daily housekeeping, and a myriad of activities. While lounging by the pool, sipping fancy cocktails, and puffing Nicaraguan cigars together is definitely part of the appeal – Costa Rica is about adventure, baby!
Included in your stay:
• Curated activities planned to suit everyone in your group
• 42′ 2023 Boston Whaler 420 Yacht with Captain & Ocean Guides
• 12′ Zodiac Dinghy
• Paddle boards, surfboards, boogie boards & variety of beach toys
• Snorkeling & Fishing equipment
• Private tastings, cooking, & art classes
• Private wellness classes & services
• Latin American Asado Dining Experience
• Beach safety advisor & 24/7 security
• Four 6-passenger golf carts
Sergio Jaen, the concierge at Villa Avellana, can arrange off-site activities such as guided hikes, heli-tours, and cacao & coffee tours.
Villa Avellana
When it comes to R&R, your group won’t be disappointed. I had an hour-long sound healing session in the Treehouse retreat amid the jungle canopy, and effortlessly slipped into a meditative state. After that and a few minutes in the ice bath, I was back at the Treehouse for a deep tissue massage. It was truly one of the best I’ve ever had. You’ll find yourself saying that a lot at Villa Avellana. It’s only la crème de la crème here.
Guests at Villa Avellana also have access to the members-only Clubhouse at Prieta Beach, the Four Seasons Resort Costa Rica with the Arnold Palmer Signature Golf Course, and the simple luxury of Andaz Costa Rica Resort.
FOOD & BEVERAGE
Villa Avellana
Dining at Villa Avellana feels like a Michelin-starred experience. Chef David Moya and his team — including a specialized breakfast chef — prioritize locally sourced ingredients, with some sourced as near as the property’s garden and others, like premium cuts of Costa Rican Wagyu beef, sourced from within the region.
Each dish is befitting of the unique Blue Zone location you’re in, and is artfully plated with the same care and passion that goes into its preparation. I found myself watching the chef team at work as if it was an activity in itself!
Melanie Gordon
On yacht trips the kitchen team comes fully equipped. Slurp passion fruit ceviche from a coconut shell, sip ice-cold champagne, and swap sea life stories while the chefs prepare freshly caught grouper over an open fire. On the menu: fish tacos on grilled flatbread with fresh citrus coleslaw and traditional Tico salsas.
Melanie Gordon
Each morning, resident mixologist Tatiana Juarez (Tati) brewed piping hot Costa Rican coffee using traditional methods like the Chorreador and sock. And about the bar, guys, just let Tati know what vibe you’re feeling, and watch her work her magic. I was always in good spirits, if you catch my drift. Proof pictured above: me with an espresso martini.
The Villa Avellana Team
Melanie Gordon
The exquisite food, stunning surroundings, yacht trips, lap pool, and rejuvenating massages are mere highlights of a stay at Villa Avellana. What truly sets this place apart is its staff. Each of the 22 team members delivers white-glove service, effortlessly balancing privacy with attentive presence. There were moments when it felt like they could read my mind. Despite sounding cliché, I genuinely felt at home there.
Shout out to the GM Thomas Frietag for surprising me with a beautiful jar of pre-rolls for movie night. Whatever you want, the Villa Avellana team will make it happen.
Melanie Gordon
As the perfect finale, the team organized an unforgettable surprise birthday party on my last night, even contacting my mom to get a photo of me with my parents!
The care and attention the Villa Avellana team puts into everything they do is truly next level.
PRICING
Villa Avellana
Now, let’s address the elephant in the room – the price tag. The Villa Avellana nightly rate ranges from a cool $22,000 to $44,000 a night depending on the season, but remember, there’s a difference between splurging wisely and just plain splurging. When you consider everything included, Villa Avellana isn’t just a place to sleep, but a destination in itself.
Festive Season (November 20 – 27, December 20 – January 4)
Nightly Rate | $40,000++
Minimum Stay | 7 nights
Gold Season (November 19 – April 30)
Nightly Rate| $32,000++
Minimum Stay | 5 nights
Green Season (May 1 – Nov 18)
Nightly Rate| $22,000++
Minimum Stay | 5 nights
Start arranging your group trip to Villa Avellana here.
The world of brown spirits is full of excellent options with a wide array of different flavors to explore.
Generally speaking, pretty much every category — from whiskey to cognac to rum — features expressions that run the gamut from sweet to spicy to smokey. Within any single category, you can find bottles that will align with your preferred flavor profile, and that’s part of the beauty. And if you like the flavors present in bourbon, for example, why shouldn’t you be able to find comparable flavors in a category as vast as rum?
Of course, you’ll never know if you don’t try. And that’s what this list is for!
Each of the rums on this list should be particularly appealing to bourbon drinkers for one reason or another. Some of them are dark and sweet (news flash: not all rums are sweet!), while some of them are earthy, with rich barrel tones, and still others are vegetal and spicy. Depending on your preference, you may find yourself drawn to one or many of them, but with this guide, you’ll be armed with the information to determine exactly where you should begin your rum journey if you’re a bourbon-first type.
Doorly’s 12-Year is a blend of rums that were separately aged for a dozen years in ex-Bourbon and ex-Madeira casks before being mingled together and bottled. Produced by Barbados’ Foursquare Distillery, it’s molasses-based and comes from both column and pot still distillate without any artificial sweeteners.
Tasting Notes:
Nose: On the nose, there’s black cherry syrup and raisins with a slightly ashen aspect to it that soon transitions into toasted coconut, vanilla pudding, nuttiness, and faint orange rind.
Palate: One sip and the viscous heaviness of this rum settles onto your palate as some chocolate truffle dust, banana, and citrus notes take shape. From there, you’ll notice some of the raisins and slightly ashen smokiness from the nose start to creep in before this introduces vanilla pudding and nougat qualities.
Finish: The finish is succinct here with banana peel, butterscotch, red wine, and oak closing the show.
Bottom Line:
Foursquare is one of the more respected rum producers on the planet and for this stellar blend they deliver an easy-sipper that is just as approachable as it is enjoyable. If this is your first foray into the world of rum, you definitely won’t be disappointed with Doorly’s 12-Year and should consider springing for Doorly’s 14-Year as well.
Appleton Estate is a Jamaican distillery run by Master Blender Joy Spence. Founded in 1749, it is the oldest rum distillery in continuous operation in Jamaica. With a rum-producing history that few in the world can match, Appleton Estate is a leader in the industry, and its 12-year expression is one of the more recent additions to its storied lineup.
Tasting Notes:
Nose: For Appleton 12-Year’s nose, we begin with an abundance of vanilla extract, molasses, and butterscotch before the scent of cacao nibs and rich oak tones join the party.
Palate: Once in the mouth, Appleton 12 really sings with dark brown sugar, molasses, and honeyed croissant notes as the supple liquid coats your palate. There are notes of hazelnut, caramel, and gentle baking spices like black pepper hiding underneath as well once you engage with a second sip.
Finish: The finish is where the oak really takes off, and the butterscotch from the nose supplants the caramel found earlier in each sip. It’s medium-bodied with medium length, and overall, it works really well.
Bottom Line:
With its strong backbone of vanilla and oak, Appleton 12 features some delicious and familiar flavors that will put bourbon drinkers at ease, but the sweet molasses, dark cocoa, and hazelnut notes fit squarely in the box of dark, sweet, and delicious rum making it an excellent introduction to the category if this is your preferred flavor profile.
Hampden’s flagship expression, this 8-year marvel, is made with methods that have remained unchanged since the 18th century. Featuring a high ester content, no artificial color of flavors, and made 100% of pot still distillate, this is almost as close as you can come to aged Hampden Estate rum in its purest form.
Tasting Notes:
Nose: The nose on Hampden’s 8-Year expression is soaring with figs and apples on top of the high-ester influence that Jamaican rums are famed for. There’s a touch of lavender, dense oak tones, molasses, and even a touch of grassiness to be found in the aroma notes. This is a pungent, funky rum, to be sure.
Palate: Once on the palate, Hampden 8-Year hits you with spiced red apples, cinnamon, molasses, and caramel all at once. If you aren’t braced for that high-ester pot still funk, it can catch you off guard, but it’s incredibly rich and delicious. Vanilla extract and dates can also be found as the medium-bodied liquid carries those well-developed flavors to every corner of your mouth.
Finish: The finish here is lengthy and full of more funkiness, with sage, ginger, clove, and barrel char joining the molasses and spiced red apple notes from earlier in each sip.
Bottom Line:
With its high ester content, Hampden Estate’s 8-Year flagship rum is a trial by fire when it comes to Jamaican rum in general which is well-regarded for this sort of funky pot still-driven style. That said, the flavors here should have a lot of appeal to bourbon fans who are used to proofy, complex pours with a dark and sweet backbone.
Ten To One and Uncle Nearest are two of the more prominent black-owned brands in the spirits space. This collaboration sees Ten To One’s 8-year Caribbean rum, sourced from Barbados and Dominican column stills, Jamaican pot stills, and unspecified Trinidadian distillate, finished in Uncle Nearest 1856 barrels. Of note, the resultant liquid contains no additives or artificial coloring.
Tasting Notes:
Nose: The nose opens with overripe banana peels, a flaky pastry note, and an abundance of butterscotch that draws you in. The oak is certainly evident, but overall, this is a surprisingly light nose with some nuttiness accenting the banana notes and giving way to a touch of honey.
Palate: Once on the palate, there’s a streak of lemon zest to open things up before vanilla custard and amplified banana notes (likely a result of both the rum and the Tennessee whiskey) begin to steer the ship. The rum itself has a light texture and a spry mouthfeel, and the flavor of cooked pears and clove leads the charge toward the finish.
Finish: The finish has banana nut bread and more vanilla extract before leaving the palate fairly succinctly with a final kiss of nondescript red berries.
Bottom Line:
Thanks to its secondary maturation, this rum still has a stout oak backbone, but overall, it skews into those light and sweet notes like honey, nuts, and banana bread that bourbon fans are already familiar with. The use of Tennessee whiskey barrels to finish Ten To One’s dark rum blend works expertly here.
Rolling Fork, based in Kentucky, sources both pot and column still rum from Jamaica and Barbados before crafting them in this small batch blend. With an emphasis on light cask notes, this rum is then bottled without chill filtration to preserve its integrity.
Tasting Notes:
Nose: Lemongrass, vanilla extract, and dilute honey immediately appear on this fragrant nose with some grassy, floral notes.
Palate: On the palate, Rolling Fork’s Heart of Gold has a heaviness that contradicts the nosing notes’ lightness, but it works well to push the warm, cask-driven vanilla tones deeper into the tongue. There is a touch of white pepper and allspice, but overall, this rum is full of gentle, lightly sweet notes like honey, orange rind, and the faintly evident taste of bright red cherries.
Finish: The moderately lengthy finish is where this rum sees an uptick in the bright red cherry notes while the cask-driven vanilla tones slowly drown it out.
Bottom Line:
Rolling Fork is cranking out some truly outstanding sourced rums from regions as far-flung as Guyana, Fiji, and Venezuela, but their Bajan and Jamaican rums are the stars of the show in their single cask series, so it’s only natural to see a blend of them showcased for this approachable small batch blend. The results are a credit to both their selection of casks and their blending prowess.
Hailing from Bayamón, Puerto Rico, this column still, molasses-based Three Star expression features the brand’s original recipe from 1880. Aged for anywhere between 6-10 years in ex-Oloroso Sherry barrels, this 43% ABV Puerto Rican rum has no artificial flavors or coloring added. Of note, some of the distillate is macerated with fruits and spices for 6 months before being added back to the rest of the liquid, increasing its sugar content and making it sweeter.
Tasting Notes:
Nose: Toffee, cardamom, and cloves first come through on the nose for this rum. There’s a hint of brown sugar and tobacco, as well as some apricot and banana notes, molasses, and raisins.
Palate: On the palate, that delightful melange of baking spices from the nose shows up first, with tobacco leaf, cardamom, and clove fusing with the molasses and toffee notes. Despite those baking spices, it’s the influence of banana leaves that keeps this rum light and bright on the tongue.
Finish: On the finish is where you pick up some spiced pear notes and more apricot and banana as it lingers for a medium length before gently fading away.
Bottom Line:
Ron del Barrilito’s Three Star expression lives up to the saying, “If it ain’t broke, don’t fix it.” Having produced rum in this very style for nearly 150 years, their experience shows in this surefire offering.
For their Cuvée Aura expression, Grenada’s Renegade Rum Distillery uses both pot still and column still distillate derived from cane juice across their many farms for an all-island unaged blend.
Tasting Notes:
Nose: There are a lot of green, vegetal cane juice notes on the pungent nose of this one. Lemon zest, earthiness, cacao, and overripe papaya also stand out.
Palate: Overripe papaya and black pepper with sweet vegetal/earthy cane juice greet the palate on the first sip. There’s some allspice and sage to go along with a touch of banana peel. It begins leaning into the spice and turned-earth notes once the liquid hits the midpalate, and it’s really quite good despite being a bit imbalanced.
Finish: The finish is brief and crisp, and it closes with some lime zest and more of that vegetal, sweet cane juice from the tip of the tongue.
Bottom Line:
For drinkers who may be accustomed to white rum like Bacardi, this will offer a world of flavor hitherto unexplored. The fresh fruits here stand out, highlighting what an entire island’s worth of sugar cane can do when combined. This one is a winner.
Worthy Park, founded in 1670, is the last remaining Single-Estate distillery on the island of Jamaica. For their flagship expression, 100% pot-distilled rums aged 4 to 12 years in ex-bourbon barrels are used in the blend.
Tasting Notes:
Nose: The mellow influence of cinnamon, bananas, orange rind, and more tropical fruits like papaya with lime zest emerge on the nose. The nose takes on a slightly vegetal aspect with a few swirls; imagine black pepper and celery root juice.
Palate: Sweet molasses, stewed peaches, and semi-bitter chocolate all grace the palate at first before some lime zest and an herbal tea note begin to creep in. The mouthfeel is pretty austere, though that pairs well with the generally light flavor profile of the liquid itself.
Finish: The finish welcomes a fresh infusion of black pepper and herbal tea while fresh limes and papaya close things out curtly.
Bottom Line:
All told, Worthy Park Select isn’t the most expansive rum on the market, sticking to a narrow flavor wheel without a ton of depth, but it is eminently enjoyable. By utilizing a limited flavor spectrum that works well with its lean texture, this is a rum that you’ll enjoy several glasses of before realizing there isn’t much there…and yet you’re enjoying it all the same.
Terroir Volcanique is a rhum vieux agricole produced in Macouba, Martinique. This means it was matured for at least three years in oak and distilled from sugarcane juice. This particular expression was matured first in re-charred bourbon barrels before being transferred to char #4 ex-rum barrels for finishing.
Tasting Notes:
Nose: The nosing notes open with clove, mocha, orange peels, bright red apples, and caramelized bananas. A touch of soot and smokiness also gently permeates the background.
Palate: Once tasted, Terroir Volcanique is surprisingly bright with lemon cookies, clove, banana peels, and dilute orange-peel water splashes across the palate. The mild smokiness is back, and it’s joined by a vegetal note like fresh spinach along with some store-bought caramel candy, which leads the way before the finish.
Finish: The finish has medium length, aided by the viscous mouthfeel, which coats your palate and keeps the citrus and smoky flavors hanging around.
Bottom Line:
Terroir Volcanique’s reasonable price point rewards you with a bounty of flavors unique to rhum agricole. It’s also wildly different thanks to a tempered use of ex-bourbon barrels and Rhum J.M.’s expert use of heavily charred casks. In short, this is a smoky yet sweet presentation of rhum agricole that will impress whiskey drinkers who don’t mind sipping rums with light top notes cast over an earthier backbone.
Wray & Nephew Overproof Rum is not only the most ubiquitous rum on the island of Jamaica, but it’s one of the more ubiquitous rums in the entire world. The rum is the product of both copper and pot stills and minimally proofed with Jamaican limestone-filtered water.
Tasting Notes:
Nose: The nose on this classic rum begins very grassy and floral, with lemon zest and fresh-cut grass leading the way before banana peels, lightly vegetal notes, and esters begin bubbling in. It’s very pleasant and has what I’d describe as a prototypical unaged Jamaican rum nose.
Palate: On the palate, despite its name, this rum isn’t deliberately proof-forward. Instead, it sends a flash of floral flavors and allspice over your tongue before the high heat hooks into the edges of your tongue and gently sizzles. There’s also some muddled tropical fruit like underripe bananas and some faint mango skin.
Finish: On the medium-length finish, you get more of the ethanol burn and some baking spice, where pepper and a bit of grassiness close things out.
Bottom Line:
While aged rums will definitely appeal to more bourbon drinkers, this Wray & Nephew Overproof Rum might surprise many people with its light and floral nose, which is a bit more reminiscent of white dog or moonshine than aged whiskey.
Rum Fire is the garishly designed and greatly underappreciated white rum from Hampden Estate. Designed to showcase the boisterousness of 100% pot distillate, the molasses for this expression goes through an extended fermentation time to bring out all of the high-esters that make Hampden Estate’s rums so appreciated.
Tasting Notes:
Nose: While it may sound cliche to say, Rum Fire has one of the most tropical fruit-forward noses of any rum on the market. It’s resplendent with grilled pineapple and papaya puree, while the high ester content is also evident through a slight bit of refined funk
Palate: On the palate, there’s green apple, cane sugar, grilled pineapple, and even some bubblegum in spades while the slick mouthfeel coats the inside of the teeth. This is incredibly tasty juice that lives up to the expectations set by the nose.
Finish: The finish does have a bit of apricot and black pepper, but overall, the flavors from the palate follow through, with cane sugar and green apple continuing to power through. It has moderate length and closes out with gusto.
Bottom Line:
Rum Fire is not only one of the tastiest overproof rums on the market, but it’s also perhaps the best unaged rum out there too. Bourbon fans who go crazy for high-proof whiskey will find a lot to appreciate here despite its clear appearance, as this fruit-forward, funky rum is a real treat.
This Cask-Strength version of Mount Gay’s Black Barrel Rum is a distillery exclusive, meaning you’ll have to trek to Barbados to get a bottle. Bottled at 66% ABV, it is a blend of copper pot and column-still rums matured in American whiskey casks and finished in charred Bourbon casks.
Tasting Notes:
Nose: The nose on this one is full of dates, cinnamon bark, dark chocolate, and rich toffee. While it does lean heavily into the dates, which can be deceiving, this is an incredibly bourbon-fan-friendly nose.
Palate: On the palate, this one packs a punch with cinnamon, dates, and dark chocolate, presenting themselves at first but also a touch of leather, burnt sugar, nutmeg, and allspice. The mouthfeel is heavy, but the texture isn’t particularly dense, allowing the flavors to strut their stuff without being encumbered by a thick oiliness.
Finish: The finish features an uptick of leather and black pepper as well as star anise, and it lingers for a lengthy amount of time after the final sip.
Bottom Line:
While it may be an island exclusive, meaning you’ll have to make the journey all the way out to Barbados to secure a bottle of this for your home bar, I can say with zero facetiousness that it’s well worth the trek. With all due respect to Mount Gay’s outsized number of awesome expressions, this can compete with the best of them and will certainly be a welcome addition to any bourbon enthusiast’s collection.
For their most limited expression, Barbados’ famed Mount Gay Distillery uses 100% molasses made from sugarcane grown and harvested at their private estate in St. Lucy. Of note is that Mount Gay’s molasses has an exceptionally high sugar content, up to 72%, and they ferment it for nine days, which is double their typical fermentation time. The inaugural release comes from their 2016 and 2017 harvests, which are 100% pot-distilled and produced just over 4,000 bottles made from 70% recycled glass.
Tasting Notes:
Nose: The nose is resplendent with floral notes, pears, figs, nutmeg, and lemon zest. The lightly-sweet top notes beckon you in for deeper exploration, while the barrel-led black pepper aroma and sweet molasses will captivate you.
Palate: On the palate this rum continues the interplay of light and dark with lemon zest and gentle stone fruit flavors contrasting with the heaviness of the liquid on the palate and the robust backbone of earthy, faintly floral, molasses. The taste of grilled pineapples introduces a touch of smokiness to the palate, which melds well with some ripe banana, black pepper, and star anise.
Finish: The lengthy finish here ends the light/dark exchange, with the lightness winning out as the taste of citrus and salted caramel conclude each sip.
Bottom Line:
Mount Gay’s inaugural Single Estate Release is an absolute deep dive into the world of rum, illustrating the level of care about your craft that bourbon nuts geek out over. This release will not only appeal to the bourbon lover’s palate, but it’ll earn their admiration as a painstaking labor of love for distilled spirits.
2. Hampden Trelawny Endemic Bird Series: Becard Single Cask #299
In 2020, Hampden endeavored to produce a lineup of expressions that would highlight the variety of flavors their local conditions can produce in the cask, and the result was the Endemic Bird Series. Comprised of 26 single barrels (bourbon enthusiasts love single barrels), each of these offerings was bottled at cask strength from different vintages and three of Hampden’s eight marks: OWH 2012, LFCH 2011, and LROK 2010. This Becard Single Cask #299 is a 9-year-old rum matured in ex-bourbon barrels from the 2011 LFCH mark.
Tasting Notes:
Nose: Bright red fruits like fresh strawberries and apples compliment a touch of peanut brittle, honey, and molasses for this expressive, sweet nose. The aromas are all well-developed and distinct, making it a treat to tease them all apart and savor them individually, even as they come together to create a whole more significant than the sum of its parts.
Palate: Notes of red apples, dried strawberries, honey, and caramel totally explode across the palate, detonating in a tightly wound flavor bomb. There are accenting notes of nutmeg, black pepper, leather, and molasses, and the mouthfeel is impressively robust. The high alcohol content is well integrated as this bold, flavorful rum coats the palate and packs a hefty punch courtesy of its undiluted nature.
Finish: The finish welcomes some extended pleasure courtesy of black cherry syrup and leather, allowing the ethanol fuse to slowly fizzle out as the flavor hangs around for a long time after you finish the last drop.
Bottom Line:
As bourbon lovers are keen to scream, single casks can often be the truest representation of a distillery’s maturation procedures, and so they will definitely delight in exploring this cask strength expression from Hampden. Despite being one of the relatively low ester per hectoliter marks in their range, this Becard single cask has all of the fruit and funkiness that Hampden is known for. With such an exquisite, ebullient nose and an equally full-bodied and lush palate to follow it, this is a rum capable of making any whiskey drinker an avid fan.
The Appleton Hearts Collection is a premium collaboration between Appleton’s Joy Spence and Luca Gargano. The latest release, the 1998 vintage, features a 19-cask blend of vintage rum aged for 25 years and distilled on a Forsyth pot still from molasses. With a limited run of just 2,700 bottles globally, be forewarned; this is a difficult expression to find in the wild.
Tasting Notes:
Nose:
Palate: What’s most striking across the palate is that this elegant rum combines a symphony of robust, intense flavors with measured deployment, making for a sipping experience that’s edge-of-your-seat fun and impressively balanced. The high ABV here only serves to amplify the flavors of candied ginger, toffee, and tropical fruit, which stand tallest among them, while rich orange, ripe bananas, black cherry, and roasted coffee beans hold them all up.
Finish: The finish is where cacao nibs, ripe bananas, and coffee beans join brown sugar and dense barrel notes to cling for dear life on your palate. Take a sip, then sit with it at length because those flavors aren’t going anywhere for a while.
Bottom Line:
With regard to complexity, depth of flavor, and finish, Appleton’s Hearts Collection should be seen as the pinnacle lineup for bourbon drinkers seeking a rum equivalent to the Buffalo Trace Antique Collection. This outstanding 1998 vintage from the Appleton Hearts Collection is as impressive as any of Kentucky’s best whiskeys.
While it doesn’t feature an age statement, Appleton Estate’s flagship rum is matured for five years. Intended primarily for mixing, this rum is distilled mainly on traditional pot stills with a double retort system and blended with a column still distillate before aging in American oak barrels.
Tasting Notes:
Nose: There are muted notes of bananas, mangoes, and apricots here, and though they’re all fairly dialed back, they lead the way to molasses sweetness and a bit of white pepper, which will hold your interest before tipping the glass for a taste.
Palate: On the palate, this rum has a touch of funk up front that soon gives way to chunks of pineapple, ripe bananas, lemon zest, and blackstrap molasses. It begins a bit brash, with the alcohol prickling the tip of your tongue before the liquid thins out and sends a wave of straightforward flavor to the back of your teeth.
Finish: The finish of Appleton Estate Signature Blend is rather curt, but it ends with the light and sweet notes seizing control as bananas, apricots, and a touch of honey close things out.
Bottom Line:
Appleton Estate Signature Blend is a light and approachable rum that can perform capably as an easy-sipper but is best deployed as a versatile mixing rum that works even better in a Mai Tai.
Guyana’s El Dorado is made at the nation’s sole rum distillery, owned by Demerara Distillers Limited. Its 12-year-old offering is the entry point into its lineup of well-aged rums. This expression is produced on Enmore Coffey stills, Diamond Coffey stills, and their unique Port Mourant pot still.
Tasting Notes:
Nose: The aroma of coffee grounds and cardamom opens the door for sweeter vanilla, caramel, and cinnamon notes. After sitting with the glass for a while, it comes across as artificially sweet, but notes like ground nutmeg and ginger keep the sweetness from becoming overbearing.
Palate: On the palate, the taste of cardamom, black tea, and caramel leads the way, while spices like cinnamon and ginger are only faintly apparent in the background. The liquid is surprisingly lithe and substantive enough to hold all those flavors without coming across as chewy or oily.
Finish: The moderate finish continues the push towards black tea and caramel, with the artificial sweetness edging out aged oak as the closing flavor.
Bottom Line:
As the stewards of Guyana’s rum distilling legacy, El Dorado does a fine job of furthering that reputation around the globe. While they have other bargains further down on their lineup, the El Dorado 12-Year hits the sweet spot of value and flavor as an introduction to Guyanese rum and the broader category.
Chairman’s Reserve Legacy Rum is one of the most substantial introductory bottles of rum on the market. This blend utilizes four different stills and combines sugar cane juice and molasses-based distillate for a mingling that is then matured in ex-bourbon casks for 5-6 years.
Tasting Notes:
Nose: Faint leather and tobacco fuse with ripe bananas, a grassy top note, and dilute caramel to make up the nosing notes on this lovely rum.
Palate: On the palate, there are notes like coconuts, mango skin, and ginger to be found, along with more traditional bourbon notes like oak and caramel. The rum itself has an enjoyable albeit quotidian texture, but that restraint allows the flavors to stand on their own, unencumbered by a distracting oiliness or washed out by a thin mouthfeel.
Finish: The finish is medium length, allowing the coconut flavor to assert itself more forcefully as the caramel and ginger are joined by a touch of white pepper and nutmeg.
Bottom Line:
What makes this such an intriguing and ideal rum for those new to the category is that it combines many philosophies in one tasty, budget-friendly bottle. The flavors are both familiar to bourbon drinkers and distinctly rum-like, and it’s that marriage of styles that will win many potential rum enthusiasts over.
When crafting an old fashioned, the whiskey you use (whether bourbon or rye whiskey), the sugar, the Angostura bitters, and the water are all important to the overall flavor profile of the drink. But some drinkers and bartenders won’t consider the cocktail complete without an orange peel or Italian cherry garnish. Each of those has its merits but those are pretty utilitarian options, generally speaking.
In cocktail culture, garnishes are known to get a little out of control (see: Every Bloody Mary poured in 2017).
To find some of the most unique cocktail garnishes around, we turned to the folks who spend their days behind the bar for help. We asked a handful of well-known bartenders to tell us the strangest and most out-of-control cocktail garnishes they’ve ever seen. Keep scrolling to see them all.
“The strangest garnish I have ever seen is two garlic cloves — as weird as it sounds, they tasted very good. The cocktail was a garlic-infused gin martini. It’s the kind of garnish that doesn’t seem to work on the surface, but it just does.”
House-Made Beef Jerky
COJE Group
Ray Tremblay, corporate beverage director of COJE Group in Boston
“I feel like I’ve had some wild garnishes over the years, but one of the most recent ones was a paper-thin house-made jerky served with a clarified tomato, Sichuan peppercorn, and whiskey cocktail I had in Taipei. Who doesn’t love beef jerky, right?”
“The strangest garnish I have seen was at a Halloween party. They were serving zombie cocktails with a skewered piece of congealed pig’s blood on top. It fit the Halloween cocktail theme, but I’m not sure if it was beneficial to the flavor of the cocktail.”
“When you seek exorbitant cocktail garnishes, you are generally seeking a Bloody Mary. I don’t know if raw clams count as ‘strange,’ but there used to be (and maybe still is?) an oyster bar in Norwalk, Connecticut called Jasper’s that got me to come in just about every Sunday Brunch for a Bloody Mary that came on a plate. On a skewer in the drink were chunks of Slim Jim’s and cheddar cheese, and on the plate next to the drink was one raw oyster and one raw clam (and two Saltine crackers). Perhaps more “unique” than “strange,” but definitely got me in the door.”
“I’d have to say drops of sesame oil. It didn’t seem strange but more like genius. It was added to top off a martini made with Japanese whiskey, matcha green tea, and coconut milk. It tied everything together. You might use sesame oil for cooking exclusively, but give it a try in your next martini to add a new dimension.”
“The strangest garnish I’ve seen is a dolphin made of a whole banana with pineapple fins, cloves for eyes, and a whole nutmeg in its ‘mouth.’ It was in an unforgettable banana daiquiri at Three Dots and a Dash in Chicago. You don’t see cocktails featuring a whole banana very often. It’s a great way to enjoy a cocktail and get your daily potassium intake.”
A Burnt Match
The Rum House
Nick Jackson, head bartender at The Rum House in New York City
“I once saw a burnt match floating in a cocktail. That is beyond strange. I’m not sure if it was a joke as it was amongst bar industry folks, but it was used to light the orange twist oils on fire and then dropped in the cocktail. This is all sorts of ‘no’ for me, but someone did take a sip of the drink.”
Spent Coffee Grounds
Apéritif Bar
Panji Wisrawan, head mixologist at Apéritif Bar in Ubud, Bali
“The incense that we use to smoke our signature cocktail ‘The Composer’ is one of the strangest garnishes I’ve come across. It’s made from spent coffee grounds from our bar and mixed with spices. We also use the spent coffee to mix with caramel and cashew nuts to create a crepe dentelle to accompany the cocktail.”
“Before I first got into bartending, back in Australia, the bar Der Raum used to have a cocktail called ‘Pharmacy’, where they served the drink in a medicine bottle and hand-pressed a pill in-house that was designed to be the garnish/accompaniment to the cocktail.”
“During my time living in Europe, I encountered a peculiar garnish that left me both amused and perplexed. At a party, the cocktail of the night was a tropically delightful mix of coconut rum and pineapple juice, garnished with an unconventional parrot-shaped straw. The vibrant colors of the parrot feathers certainly caught my eye, but I couldn’t help but find it rather impractical when it came to actually savoring the drink. As a seasoned cocktail enthusiast, my advice to all fellow partygoers: steer clear of non-edible garnishes that hinder the enjoyment of your beverage. Opt for garnishes that not only complement the drink but also allow for easy and seamless consumption. After all, the true essence of a cocktail lies in its taste and experience, not in dodging elaborate garnishes. Cheers to enjoying your drinks hassle-free and with style.”
“My experience working with Lyaness taught me how far you can go with creativity. I remember a garnish that specifically caught my attention was raspberry salami, a combination of crushed-up candies cut in a circle using a cookie cutter (small cylinders used for pastries), which are then cooked to solidify. The end result looks just like a slice of some good salami. It was used in one of their signature cocktails called ‘Prelude’.”
Strips of Nori
Crossroads Hotel
Kyle Bobkowski, beverage manager at Crossroads Hotel in Kansas City
“One of the most imaginative cocktails I’ve enjoyed had strips of nori in the ice with a furikake spice rim and a rice-washed gin. Using food ingredients in a liquid presentation always catches my eye and nicely deepens the cocktail experience.”
The beauty industry generated over $625 billion in revenue for businesses in 2023, representing a 45% increase from 2022, and yet when Yve-Car Momperousse came up with the idea for Kreyòl Essence, it was because she noticed that something was lacking in the space. Faced with a series of haircare catastrophes, Yve-Car knew the one product that could save her natural hair from the heat damage she suffered was Haitian Black Castor Oil. There was only one problem: in 2009, Haitian Black Castor Oil was in short supply, and she was totally unable to find it at the specialty cosmetics stores in Philadelphia, where she was living at the time.
In that moment, the kernel of an idea that would grow into Kreyòl Essence was born.
After participating in a business incubator at Cornell, Kreyòl Essence was officially founded in 2014. That’s when the husband-and-wife team of Yve-Car and Stephane began building their beauty empire while ensuring that their success would benefit Haiti directly. To do so, they purchased their own farm, and as one of their first steps, they started employing local farmers both there and in surrounding cooperatives, offering them double the average pay.
Ensuring that all of their local partners have livable wages wasn’t a symbolic gesture, but rather, it was a necessary step for the company, which has employed over 300 artisans and more than 5,500 farmers to date. That commitment stems from Yve-Car’s longtime work in activism in the Haitian community. When founding Kreyòl Essence, her vision of agricultural sustainability and financial self-sufficiency was an absolute non-negotiable.
Kreyòl Essence
Kreyòl Essence’s success definitely didn’t happen overnight. While 2014 saw them hit a modest $135,000 in sales, the business struggled in 2016 when that number dwindled down to $40,000 when they were focused on selling products in bulk and saw one of their key finance partners step away. That obstacle, however, presented an opportunity to the nascent business owners as they shifted their focus away from bulk sales and began targeting a direct-to-consumer model. The savvy decision paid off, with 2017 representing a major growth year where their sales shot up to $327,000. They then crossed the $1 million sales mark in 2018 and doubled that figure the following year after receiving a major deal with the American cosmetics industry’s largest retailer, Ulta Beauty.
The partnership with Ulta Beauty was a game-changer for Kreyòl Essence, allowing the brand to put its products in front of millions of consumers and feature them in over 1,200 stores across all 50 states. In 2023, they were recognized as one of the fastest-growing black-owned businesses in the country, with a revenue growth of 540% over the previous two years.
Kreyòl Essence
That’s not the only time that the brand saw a major spike in interest and sales, however. Back in 2020, their founders appeared on Shark Tank, resulting in a strategic partnership with one of the hosts and a 506% jump in their website traffic, along with a 214% increase in their online sales. Building a strong online following has been crucial to the business’s success because beauty is a very personal thing for consumers. A direct connection between the brand and the people buying its products strengthens those ties and has boosted its repeat-buyer figures.
In 2023, their success with Ulta Beauty saw Yve-Car and Stephane named mentors in the brand’s MUSE Accelerator program, giving them a direct hand in molding future leaders in the cosmetics space. That honor came on the heels of them being awarded as part of Ulta’s Muse 100 program, which awarded grants to their 100 most inspiring retail partners.
Yve-Car and Stephane’s work hasn’t escaped recognition outside of Ulta Beauty, either. They were recently named finalists for Pharrell’s Black Ambition Awards and had their products featured in Oprah Daily. It’s true that their work in social activism and the brand’s strong cultural ties to Haiti are a source of pride, but they are also quick to highlight that 60% of their customers, per Ulta Beauty’s market research, identify as non-black. Stephane said, “This is indicative of our market penetration and our ability to speak and relate with a broad consumer base, and it embodies my new philosophy of For All By Us.”
Each of these recognitions has gone a long way toward keeping the business successful, but that hasn’t distracted the two from keeping the economic development of their employees and agricultural partners at the heart of what they do. Crucially, they’ve been sure to make revitalizing Haiti a part of their mission at every step of the way. To incorporate agricultural sustainability as a part of their business model, they’ve planted over 100,000 castor trees and cultivated over 150 hectares of land, which helps to ethically grow their business and provides more employment opportunities for farmers on the island.
Stephane isn’t hesitant to note that Kreyòl Essence has been a bootstrap organization for 10 years despite all of its success. The company’s biggest obstacles have come in the form of navigating global supply chain issues and securing capital, but they’ve remained resilient thanks to a combination of its co-founders’ can-do attitude and commitment to its founding principles. According to the two, “The revival of Haiti’s economy will come from job creation—not donations. Education, health, and poverty alleviation can all be improved when people have income and unemployment is reduced. This is what we are championing as a brand.”
With women representing 71% of Kreyòl Essence’s executive-level team and thousands of Haiti’s local female farmers employed under their efforts, it’s clear that they’re walking the talk.
Today (August 23) is one of the biggest days of Sabrina Carpenter’s career so far: She just released Short N’ Sweet, her first new album since becoming a chart-topping pop superstar. She preceded the occasion by celebrating in a major way: The night before, she was as guest on The Tonight Show and did a little bit of everything.
Carpenter and the episode’s other guest, Zoë Kravitz, sat down for an “Ew!” segment, the fictional webshow hosted by Jimmy Fallon’s frequently disgusted young girl character. Dubbed “ew” were mullets, PopSockets, Hoka shoes, and Love Island USA, while Stanley Tucci was deemed “cute” and “pink drink” got overwhelming approval from the trio.
Carpenter also sat down for an interview with Fallon. One of the things she spoke about was working with Jenna Ortega for her new “Taste” video. She said, “It was inspired by one of my favorite films, and she was a huge fan of the film. And also, I’m so excited for you guys to see the video, you have no idea. I think it’s my favorite one I’ve ever done.”
Beyond that, Carpenter also performed “Please Please Please,” so check out all the clips from her night on Fallon above and below.
Audiences might be burnt out on formulaic versions of superhero stories, but clearly, viewers relish inventive stories about those who are “normal” people with regular problems but who happen to have extraordinary powers. That description fits not only the core group of characters in this series but several others with less than noble goals in South London, where Tosin Cole moves down the path of becoming a household name as Michael, a delivery driver who can time travel. However, he is far from this story’s only human who is coming into his powers while the show takes flight.
Additionally, this show shines much light upon sickle cell disease and the plight of those who suffer from the blood-altering illness. The audience responded to such a degree that Netflix departed from cautiousness and swiftly gave this show a second season. That’s a fine payoff for keeping track of the world-building extravaganza coming from Rapman (real name Andrew Onwubolu), the show’s creator and one of it writers. Rapman serves as showrunner, and what he has done in the first season is masterful, so let’s talk about what will likely come next.
Plot
As viewers will recall, the first season introduced us to five regular people with working-class lives and relationship issues who suddenly found themselves with superpowers. Or rather, supapowers due to sickle cells transforming into supacells. As a result, these South Londoners — Michael, Tazer, Andre, Sabrina, and Rodney — found themselves going up against not-so-heroic powered people including the Hooded Figures with a season finale battle yielding a tragic result. That would be the death of Dionne, who was newly engaged to Michael, who attempted to zip around in time to save his lady love after learning of her proclaimed death day. Unfortunately, time traveling to evade Dionne’s death simply gave evil another route to kill her. This will propel Michael into a new, vengeance-filled phase.
As Rapman recently told Hollywood Reporter, the first season is “the origin story” and “the prequel.” He added, “It was my Batman Begins. Season two… is The Dark Knight. This is where you get to see what really happens.” What is also quite telling is that Rapman revealed how Netflix wanted to make sure that Dionne did die.
“My original thought was to keep Dionne alive and for Michael realize the only way to truly save her is if he’s not with her, because her danger only comes from him… That moment where he lies to save her and she leaves and she’s single, he’s single, he cries, but she’s gonna live. And it was gonna be a nice, romantic ending until Netflix was like, ‘That’s nice. She’s gotta die.’ And this is why I’ll be sad if we don’t get season two, because me getting rid of Dionne, it makes Michael a completely different person. It makes it a completely different story.”
Rapman also apparently raised the show’s stakes with a comparison to a notorious TV bloodbath, “That’s what I Iearned from Game of Thrones. When I saw the Red Wedding, I learned that there’s no rules in TV anymore.” So there. And additionally, he told with SFX Magazine that this show was inspired by Heroes and Misfits, which might be a tidbit meant to tide over viewers until Supacell returns.
Cast
The core cast of Supacell includes Tosin Cole, Nadine Mills, Eric Abrefa, Josh Tedeku, and Calvin Demba. [Sob] Adelayo Adedayo will obviously not return as Dionne unless it’s in flashback form.
Release Date
The renewal announcement only recently arrived, so 2026 seems likely.
Trailer
In lieu of anything resembling a trailer yet, Rapman’s recent Breakfast Club interview can be found below.
Steven and Ian open this week’s episode by talking about pontoon boats — Steven was on one this week, and he listened to Steve Winwood’s “Back In The High Life Again” on a loop. Ian shares his own pontoon story about someone named Uncle Zippy. After a brief look at the Fantasy Albums Draft — Steven has records from Sabrina Carpenter, The Spirit Of The Beehive, and Illuminati Hotties out this week — they talk about a recent article charting the pop culture events of the Obamacore era. Steven asks Ian for his take on artists like Tune-Yards, Chance The Rapper, and Run The Jewels — are they Obamacore? What is Obamacore, anyway?
After that, they talk about Romance, the new album from Irish rock band Fontaines DC. Is this the record that finally gets the guys on board with a band they are otherwise indifferent about? (It is for one of them!), In the mailbag, a listener corrects some misinformation about a recent Ween concert. Steven and Ian also answer an email about driving long distances to concerts when you live in a small town. (They also discover the Canadian hardcore band Dayglo Abortions, for better or worse.)
In Recommendation Corner, Ian talks about the latest from Magdalena Bay while Steven stumps for BBsitters Club.
New episodes of Indiecast drop every Friday. Listen to Episode 203 here and subscribe wherever you get your podcasts. You can submit questions for Steve and Ian at [email protected], and make sure to follow us on Instagram and X (formerly Twitter) for all the latest news. We also recently launched a visualizer for our favorite Indiecast moments. Check those out here.
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