In this aquatic maturation deep-dive with Danny and Billy Dalla Polla, Eddie Odabachian, and Nick Carmer of Reef Rum Supply Co., creators of the Seagroni, some of the topics we discuss include:

• The genesis story of the project, starting with the question: "what if there was sunken treasure in this reef?," and culminating in a fateful Negroni week experiment that changed everything.
• What happens to spirits and cocktails when they're barrel aged under water, as compared to the conditions and results you might expect from standard, terrestrial warehouse conditions.
• How consumers have been reacting to the Seagroni at tropical bars across the country and at a recent Bar Convent Brooklyn event, where bartenders tasted their first sample of an experimental spirit called "Sea Wray."
• We also discuss some of the "associative terroir" that comes from sinking barrels 30 feet into the ocean and what it feels like to be a body (or a barrel, for that matter) hugged by the ocean as currents wash through the aquatic barrel cellar.
• Along the way, we cover the specific flavors and textures that the Reef Rum Supply team are chasing as they experiment with each new barrel drop, advice for perfecting your cocktail game when paddling in a sea kayak, the scariest things the team have seen while diving on a full moon, and much, much more.