Let’s face it. If you stockpile venison scraps for stew, burger and sausage, you likely have some random holdings suitable for jerky.  It may be simpler to grind those scraps, but this easy homemade jerky recipe will motivate you to find more value in the scraps or devote more of your deer to a jerky stash.  When it comes to venison, anything including pepper, garlic, Worcestershire and soy can produce magic, and this recipe is no different. A slight salty kick from the soy, tang from the pepper and Worcestershire, and a lingering sweetness from the softened, marinated venison ensures a fresh batch won’t last long.  Perfect for a family snack or to toss into your day pack for a hike or hunt, look no further for an ideal, portable protein punch than your freezer and refrigerator doors. Read the written version of this recipe as prepared by Brad Trumbo Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Beef Jerky: Jerky is a VERY popular snack in Canada and the USA, made primarily of lean beef, which gets cut into strips, marinated, and dried or smoked over low heat, producing a savoury, chewy meat product that is fit to eat without any cooking or preparation.  Due to the way it’s made and its protein-to-moisture content, most jerky is shelf-stable and can last unrefrigerated for months.  Though beef is by far the most popular type consisting of about 80% of the jerky consumed in the USA, it can also be made with pork, turkey, chicken, lamb, fish, wild game, mushroom, soy, and even earthworms. Jerky is largely made by industrial manufacturers, utilizing massive drying ovens, chemical preservatives, and vacuum sealing machines to mass produce the snack for sale in walmarts and gas stations, though as Brad will prove later, it is quite easy to make at home too.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

These Paddlefish Caviar and Cucumber Bites are easy to create, yet they make an amazingly fantastic hors d’oeuvre for your next get-together with family and friends. I love making these for a party because I can whip it all up from start to finish in just 10 minutes. Store-bought crackers are topped with dill cream cheese, cucumber slices, paddlefish caviar, and fresh dill.  I’ve lived in North Dakota for 40 years, yet I’ve never taken advantage of the unique resource of paddlefish and the coveted caviar you can make with its roe. This year, I finally made the 7-hour drive from Fargo to the Missouri-Yellowstone Confluence area near Williston where hundreds of men and women line the river beginning May 1 to try and snag a paddlefish with an 8 or 10-foot snagging rod.  It’s an extremely challenging experience where you fish from 7:00 a.m. to 7:00 p.m. throwing cast after cast, yanking a 5-ounce lead weight and large treble hook through the water trying to snag a giant beast and drag it to shore. Sometimes weighing in at over 100 pounds, these long-billed prehistoric looking river monsters are one of the most exciting fish you can attempt to catch in freshwater here in the United States. After spending hours casting and dragging in the hot sun, I finally felt a tug on my line. “Fish on!” I yelled in excitement as my hook dug deep into the fish. The battle was intense, but I was determined to reel it in. As I tried to keep the rod tip high, I could feel the fish fighting back with all its might. Try to imagine the hard-charging tug of the biggest northern pike you’ve ever hooked into, then multiply that by a hundred! I’m not a very strong and muscular guy, so it was with sheer determination that I finally managed to get the behemoth close to shore so my friend could grab it and pull it up onto the muddy bank. Despite feeling exhausted and sweaty, I couldn’t help but feel grateful for this incredible experience. As I sat next to the fish, I took a moment to reflect on the battle that had just taken place, feeling victorious and grateful for the opportunity to catch such a magnificent creature. Read the written version of this recipe as prepared by Jeff Benda Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Caviar: The term caviar, coming from the Persian for “egg-bearing”, generally refers to salted fish eggs, or roe, from fish belonging to the Acipenseridae family, or the sturgeons. The fancy caviar as we know it actually refers only to eggs harvested from wild sturgeon caught in the Caspian and Black seas of Eurasia, though the term can be used loosely to refer to any of the salted fish eggs that we eat.  To prepare it, fish eggs are gently removed from the membranous sack, or skein, that gets extracted from egg-bearing female fish. They are then rinsed off of any impurities and soaked in a salt brine for a specified amount of time. This curing process helps preserve the eggs and also adds flavour.  Fish eggs will vary in size, colour, and flavour from fish to fish. Caviar, or fish roe, is eaten in different ways wherever cultures tend to catch a lot of fish.  Let’s focus on the true form of caviar first, coming from Caspian sturgeons.  True caviar can be split into three different types: beluga, ossetra, and sevruga.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s Native American Heritage Month and to honor my ancestors I whipped up some traditional ingredients using some modern cooking methods, even the use of mayo on my steaks. Yes, I used mayo, and it came out great! I have been researching our upcoming podcast pilot episode and recently stumbled upon an exciting food trend. The trend is the use of mayonnaise in place of oil for searing meat. Yes, you can re-read that statement, I said mayonnaise. At first, this struck me as very odd and made me slightly uncomfortable because who would put mayo on a perfectly good piece of meat? I dug a little deeper into the proposed science behind the “why” and I was surprised at the results. An article from the LA Times explains, “Mayonnaise is an emulsion, which means you have small droplets of oil surrounded by egg yolk, and that has a couple of really cool properties.” They go more in-depth, “This emulsion allows the oils in the mayonnaise actually to stick to the food, unlike plain oil. Oil and water don’t mix, which is why it’s so hard to get the fat to adhere to foods you want to grill, particularly meats.” This process, I learned, is not limited to grilling. I slathered a couple of Antelope steaks in a mayo spice mixture and tossed them in a piping hot cast iron pan.  Read the written version of this recipe as prepared by Justin Townsend Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Hominy: Hominy is basically dried corn kernels, also known as maize in much of the world, that have gone through a process called nixtamalization, or an alkaline treatment.  So…. dried corn kernels, that’s easy enough; but what is nixtamalization? Nixtamal is a word that comes from the Nahuatl language, a portmanteau meaning lime ashes and corn dough. The process of nixtamalization involves cooking and then soaking dried corn kernels in an alkaline solution, usually lime water, which causes a number of chemical reactions to take place in the corn.  During the process, the cell walls in the kernels, which are full of alkaline-soluble hemicellulose and pectin, begin to break down, softening the outer hull. Starches inside the kernel expand and gelatinize, helping the corn to be ground much easier and hold its shape as a dough.  Many proteins and nutrients are also unlocked in the process, making them available for absorption by the human body.  After treatment, the hulls are removed from the kernels and the corn gets washed to remove any unpleasant flavours. From there, the corn, now hominy or nixtamal, can be dried, frozen, or canned. It can also be ground in order to make corn products like masa, tortillas, grits, tamales, and tortilla chips.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

On a recent Harvesting Nature Field to Fork wild pig camp in Texas, butcher extraordinaire Adam Steele and I were driving from the Dallas-Fort Worth airport to Jacksboro where the camp was being held. We were both feeling quite peckish, so I had Adam look up a potential spot to stop for lunch along the way. “How about a Texas roadhouse?” he asked. Bingo. We grabbed a table under the watchful eyes of mounted deer and longhorn cattle heads and looked around at walls festooned with Lone Star flags and Texas memorabilia. We decided to get a Texan kind of meal, so we ordered some sweet teas, a big bowl of queso, and some chicken fried steaks. I intimated to the waitress that I’d never had chicken fried steak before, and she let out a big whoop, drawing the attention of the rest of the staff. The thought of a Canadian who had never even tried the dish before tickled them pink, and they all stood there and watched me take my first bite – delicious! The dish I made here is a nod to that lunch and to Texas as a whole. I combined both parts of our meal, the steak, and the queso, and made it wild-based with elk bottom round steaks. I turned the queso into a gravy, which gets poured over the chicken fried elk, replacing the traditional white gravy usually served with it. Feel free to swap the elk out with any lean red meat. Read the written version of this recipe as prepared by Adam Berkelmans (The Intrepid Eater) Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Chicken Fried Steak Chicken fried steak is a Southern American dish (not a South American dish!) consisting of a cube steak, dredged in flour, dipped in egg wash, dredged in flour a second time, and then fried in lard or oil, ideally in a cast iron skillet. It is most often served in the aforementioned white gravy, with mashed potatoes on the side.  For those listeners unfamiliar with what a cube steak is, it is generally a thin piece of top round or sirloin that has been pounded and tenderized in a process called cubing - so called due to the square indentations left on the meat. This is usually done by a mechanical tenderizer these days.  Cube steak is also sometimes known as bucket steak, named for the cardboard buckets in which the steaks are sometimes sold, or minute steaks, named for the amount of time needed to cook them. Northerners and Canadians like me might be most familiar with the minute steak moniker.  The reason it is called chicken fried steak is due to the way in which it is prepared and cooked - much like southern fried chicken.  You can actually even find chicken fried chicken in the South as well. What could that possibly be??? Chicken fried chicken points to chicken prepared like chicken fried steak, which in turn points to steak prepared like fried chicken. Confused yet? Where normal fried chicken will usually be bone-in pieces of chicken, chicken fried chicken will be a flattened tenderized piece of boneless chicken that was dredged in flour, dunked in egg wash, dredged again, then fried… just like chicken fried steak. Don’t worry, it took a while for me to wrap my head around it too.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Shawn West - I was fortunate enough to cross a “bucket-list” hunt off my list this past November when I went on a layout-boat duck hunt near Long Point on Lake Erie. Big water diving ducks were birds that I had not had a chance to hunt in the thirty years that I’d been waterfowling, and I snapped at the chance when a friend proposed and organized the opportunity. Being run out to the layout boats at the crack of dawn, I was literally vibrating with nervous energy. Our guide gestured to huge rafts of redheads in the outer bay as we settled into the UFO boats, and despite warning us that a potentially slow, calm, bluebird day was in the cards, I only heard “huge rafts of redheads”. I had always wanted to take a stud drake redhead, and that day looked like the chance to do so. The first group decoyed perfectly just after dawn broke, and we scratched down a drake apiece, and throughout the day we whittled our way through a two-person limit, finishing the hunt as the sun slipped below the horizon behind us and a near-full moon rose in front of us. As we took some photos and packed up back at the wharf, I was already thinking of how to prepare the birds we had on hand. Since I had a handful of redheads, I decided to make one of my favourite “red” dishes; a wild game take on General Tso’s chicken. Diver ducks can be dogged by a reputation as tasting “fishy” or “muddy” but I experienced none of that. Instead, I found myself devouring crispy, tender duck bites in a sticky sauce that perfectly balances sweet, salty, and spicy. This dish was immediately addictive, with the duck adding a pleasantly rich, and might I say, more aggressive flavour than just bland old chicken. Serve this with sesame seeds, over rice and stir-fried broccoli, and try not to eat it all by yourself. Read the written version of this recipe as prepared by Shawn West Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About General Tso’s Chicken: General Tso’s chicken is an interesting dish. It’s named after the Chinese war leader Tso Zong-tang, who grew up in Hunan province.  Strangely, old general Tso never actually tasted this dish, nor can it even be found in Hunan or even China at all!  Although several claim to have created the dish, many point to Peng Chang Kuei, a Taiwanese based immigrant who moved to New York in the 70’s, as the originator.  He created the dish at his restaurant and altered it by adding a fair amount of sugar to make it more palatable to white Americans. He named it after the folk hero general tso because he too was originally from the Hunan province.  The dish was a success and quickly became famous, spreading through restaurants all over the States, and eventually the world.  Peng later opened a restaurant in Hunan province in the 1990s, trying to sell his famous dish there, but the restaurant quickly failed. The reason? Locals thought the dish was way too sweet.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices

Green iguanas (Iguana iguana) are an invasive species in Florida and are not native to our state. They can cause considerable damage to infrastructure, including seawalls and sidewalks.  This species is not protected in Florida except by anti-cruelty law. So, as long as you harvest them humanely and safely, which we do, then you can take as many as you want.  In addition to damaging infrastructure, the iguanas eat pretty much all plants, fruits, and vegetables available to them.  Personally, I think they taste amazing and should be eaten more frequently just out of principle and to keep numbers around my home low.  This recipe is quick and easy, using tropical ingredients to form a delicious taco. Read the written version of this recipe as prepared by Dustyn Carroll Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Invasive Iguanas: There are three types of iguanas found in Florida and all are invasive. There’s the black spiny-tailed iguana, the Mexican spiny-tailed iguana, and the green iguana. Of the three, the green iguana is the most… pervasive invasive.  Green iguanas are native to South and Central America, as well as Mexico and some Caribbean islands.  Green iguanas tend to be, you guessed green, though some verge on brown, or even black in color. Some may temporarily sport bright orange or pink highlights as well.  They have a row of spikes down their back and tail with black rings. Giant male iguanas can grow up to 5 feet in length and weigh 17 pounds and will often have a large fan or dewlap at the throat which they can puff up to attract mates or scare off smaller males.  Most iguanas come in under 7 pounds and females tend to be much smaller than males.  They didn’t arrive in Florida until the 1960s when several were thought to arrive on shipping freighters from the Caribbean.  At the same time, many were bought as exotic pets and released into the wild once they got too big to handle.  Eventually, these stowaways and escapees formed colonies in southeastern and southwestern Florida, where they bred like wild. Researchers estimate that there are well over 20,000 iguanas in South Florida today.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices

Venison Steak au Poivre is a classic French dish that is popular among hunters and gourmands alike.  Steak au poivre is a classic French dish that dates back to the mid-1800s. The steak is typically pan-fried and served with a pan sauce made from crushed black peppercorns with cream, butter, and cognac, and it can also include garlic, shallots, and other herbs and spices.  The combination of the steak and creamy sauce is a delicious and classic way to enjoy a steak.  This recipe is an excellent meal for a weeknight dinner because it is easy to prepare, has a sophisticated flavor, and is incredibly satisfying. Instead of brandy or cognac in the sauce, I used bourbon because, well, I like bourbon. You can either serve the sauce atop the steaks or put the steaks back into the sauce in the pan for reheating.   I also utilized a method called flambe. Flambe is a cooking method that involves the flaming of food. I like to use this method to bring out more of the natural flavors of the food, especially the black pepper in this case. In order to flambe a dish, you cook the food in a pan until the desired temperature, then add alcohol, and then ignite the alcohol. Then, allow the flames to burn off, which will create a caramelized layer on the food and adds a delicious smoky flavor.  Although flambe can be intimidating, it is actually quite easy to master with practice. Make sure your cooking space is clear of other flammables and ensure safe practices when attempting this method. Maybe keep a fire extinguisher nearby… Read the written version of this recipe as prepared by Justin Townsend Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Venison: I thought I’d use Justin’s excellent venison steak recipe to showcase all of the types of huntable deer-like animals in Canada and the US that could offer venison meat that would work in this recipe.  When people think of venison in my neck of the woods, people are generally thinking of white-tailed deer meat, but that’s not the case around North America! Let’s get into all of the different deer-like animals, which I will call cervids, that can be found in Canada and the US. Learn more about your ad choices. Visit megaphone.fm/adchoices

Turkey season has come upon us! Not many things can rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of being able to hunt not far from the coast of Morrow Bay in California and were able to bag a few gobblers to bring home to the family.  This recipe is a play on a good old chicken piccata recipe that’s super quick, easy and doesn’t disappoint. If you’ve never had piccata, you’re in for a treat because when you pour the sauce over the top everyone will think you’re a five-star chef.  I spiced this one up with some jalapeños and wild turkey bourbon but feel free to use any chili pepper or bourbon; you can also omit the peppers and just use white wine if you’d like to go the classic route. Any way you slice it, you’re bound to love this dish. Read the written version of this recipe as prepared by Ara Zada Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s that time in Pennsylvania!  So while you’re out scouting or hunting for turkeys, keep your eyes and nose open for these springtime plants. The pickled leeks go great on a sandwich or make a perfect quick snack.  Read the written version of this recipe as prepared by Kory Slye Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Wild Leeks: Also known as ramps, wild garlic, wood leeks, ramson, and even very erroneously as spring onion, Allium tricoccum is a type of wild onion or garlic that can be found over much of Canada and the US.  They appear in the early spring in moist and shady woodlands with rich soil and are usually one of the first spring ephemerals to actually show up.  Popping up around March in Appalachia, you can expect to see them around the Great Lakes in April and in early May if you go further north. The plant can be found from Nova Scotia down to Georgia north to Hudson’s Bay, and west to around Iowa and Manitoba.  The plant starts in the spring by sending out one to three broad green leaves from each bulb, which will be shallowly buried under the soil. The leaves are usually around 20cm or 8 inches long and have a red or burgundy section between the bulb and the main leaf. Bulbs tend to grow in bunches of two to six.  Clusters of bulbs will usually put out just one flowering stem once the leaves die back and the plant will flower as early summer progresses. The flowers, a white umbel much like many other allium flowers, give way to shiny black seeds before the plant disappears again until springtime.  Ramps will always smell strongly of garlic when lightly crushed, which is a great way to tell them apart from poisonous look-alikes like lily of the valley, or less dangerous plants like trout lily. If it doesn’t smell oniony or garlicky, then it’s not a ramp! Both the leaves and the bulbs of ramps are edible and they have a very interesting flavor that is somewhere between garlic, leeks, and onions, but with an added woodsiness that’s hard to explain.  Extremely versatile in the kitchen, they can be inserted into basically any recipe using onions or garlic and will amp up the flavor beyond what either onions or garlic could have done.  First Nations peoples would often use them medicinally, with the Chippewa using the roots in a preparation that would induce vomiting, the Iroquois using a ramp tonic to treat intestinal worms, and the Cherokee using a similar tonic to treat colds, and the juice from the bulbs to treat earaches.  They were eaten as food as well, usually boiled or fried on their own or with meat as a flavourful and healthy springtime delicacy. The Ojibwa people would dry the plants out for use in the winter. I bet the burst of flavor the dried plant would add to winter stews was highly prized! It’s said that the name for Chicago actually comes from the Me-nominee Nation’s word for the plant, shika’ko. Apparently, wild leeks used to be very abundant where Chicago now stands.   The people who settled into the Appalachian mountains quickly took to the ramps that covered the forest floor there. They would often fry them in animal fat, but would also use them raw in a salad, or cook them up in potato or egg dishes.  There would often be springtime festivals celebrating the ramp in Appalachia, and the plant was once known as a bit of an Appalachian vegetable even though it grew in many other places.   About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

I recently watched a film that was shot in South Florida which depicted a family hunting rabbits as the sugar cane was being harvested. The rabbits would run out of the cane as the thresher mowed down the stalks. As they ran out, the kids would chase them and strike them down with large sticks.  This may seem a little rough, but there is a long tradition of harvesting rabbits with sticks. Many Southeastern American Indian tribes would use bulky throwing sticks to kill or knock rabbits out while hunting. This film also got me thinking about pairing Florida ingredients with the Florida rabbits that I harvested. Those thoughts culminated in this delicious recipe. I combined local mango, habanero, and a local Florida Spiced Rum called Righteous Rum and Spice from Old St Pete Distilling. The resulting flavors were spicy and sweet with a beautifully tender texture of the rabbit meat. Read the written version of this recipe as prepared by Justin Townsend Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Rum History: Eventually, a pattern emerged in the sugar business; a triangular system of buying and selling. Processed sugar, in the form of molasses, would be shipped from the Caribbean to New England where it would be made into rum. Proceeds would be used to purchase American manufactured goods, which would then be shipped to Europe. Profits would be invested into enslaved Africans, who would be shipped to the Caribbean to replace all of the poor people who had died making the sugar in the first place.  This triangle: from Africa to America to Europe, would stay in place for quite some time, making many European investors rich. It wasn’t a pretty scene.  In the New England corner of the triangle, rum production became big business. Once molasses began (slowly) pouring in from the Caribbean, distilleries began popping up in places like New York and Boston, turning molasses into rum and shipping it out to Europe.  Rum quickly became New England’s largest, and most prosperous, industry, bringing in skilled laborers like coopers, metalworkers, distillers, and others who specialized in the nitty-gritty of the business. Soon rum accounted for 80% of New England's exports and it is said that before the Revolution, every New Englander drank at least 3 gallons of rum per year.  Rum today can be split into several different grades.  White, silver, or light rums are heavily filtered rums made from sugarcane that have not been aged. They have a light flavor and are generally used in mixed drinks. Puerto Rico is the source of much of the world’s white rum.  Gold or amber rums have been aged in charred white oak barrels that have already been used to age bourbon. This gives the liquor a pretty gold color and more flavor than white rum.  Spiced rum is generally made with a gold rum base, with caramel and spices like cinnamon, cloves, cardamom, and pepper added. Dark rums, which can be brown, black, or red, are made from dark molasses and have a much deeper and more pronounced flavor. Dark rum is also aged in old bourbon barrels, often for much longer than gold rum. Many dark rums come from Jamaica and Haiti.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices