Harvard to Palm Wine: A Sparkling Journey to West African Terroir Pt. 3
We uncork the story of a former Harvard scientist who traded tech labs for tappers in Nigeria. Discover how his deep dive into ancestral roots sparked a mission to preserve and elevate palm wine—West Africa’s ancient yet evolving beverage.
Onye shares his pivot from Harvard University to launching a palm wine company
Discusses exploring Nigeria’s palm wine culture and production methods
Explains how palm wine can be preserved and bottled for U.S. markets
Insight into their sparkling palm wine labels and West African food pairings
Anecdotes about former classmates, including a researcher 3D printing a human heart
Talks about filling the beverage gap in fine dining experiences for African cuisines
Website sales live now; restaurant and retail distribution coming soon
💡 Fun Fact: Some say palm wine is good for your eyes—just don’t quote Harvard on that (yet)!