This Is TASTE 625: Marc-Kwesi Farrell Made Ten to One The Buzziest Rum Brand
Jul 18, 2025
Marc-Kwesi Farrell, founder of Ten to One, dives into the world of contemporary Caribbean rum, sharing his journey from Trinidad to the iconic beverage scene. He emphasizes the importance of storytelling and education in reshaping perceptions of rum. The conversation explores the intricacies of rum distillation and his successful partnership with singer Ciara. Additionally, the hosts share fresh culinary delights from Michigan and New York, celebrating local produce and new beverage trends, creating a lively blend of food culture and personal anecdotes.
AI Snips
Chapters
Books
Transcript
Episode notes
Science Behind Rum Crafting
- Marc-Kwesi Farrell's chemical engineering education shapes his appreciation of rum's complexities.
- Understanding esters and distillation methods deeply informs his rum-making process.
Rum 101: Ingredients and Distillation
- Rum is made from sugarcane derivatives like molasses or juice, distilled via pot or column stills.
- Factors like distillation and aging determine rum’s flavor, color, and complexity.
Guiding Rum Tastings
- When tasting rum, separate the experience of the nose and palate to appreciate different flavor notes.
- Use anecdotal descriptions but encourage personal interpretation without dogma.
