At 127 BPM, “Higher” is a vocal-driven disco-house peak-timer from LarryLuxe: crisp four-on-the-floor, hooky horn riffs, then an organ-bass drop that tees up the sing-along chorus—“my soul’s on fire, getting higher, getting higher!” A post-chorus organ line keeps the floor locked while the groove rides that classic feel-good lift.

Remixes widen the lens: Furious detonates a high-velocity drum-and-bass roller, Jonny Fallout floats a dreamy, spaced-out house take, and 0mnis0und delivers a live-leaning rework with muscular percussion. A DJ-ready Dub Mix strips the vox and keeps the engine purring.

Artist bios: 
LarryLuxe — The disco-house moniker of a veteran producer with multiple Beatport genre and Top 100 chartings. After a nine-year hiatus, they return with uplifting, feel-good grooves built for peak-time floors.

Furious — Connecticut-born, Boston-based drum & bass staple. A former Music Ecology co-runner and Statesmen alum with a long-running past residency at Boston’s elements, he’s known for bass-forward, triple-deck blends that fuse fresh heaters with forgotten classics.

Jonny Fallout — Creator of complex, layered electronic music with releases on Triplicate Records (US) and Retro Reverb Records (EU). A classically trained pianist with jazz performance and audio engineering roots.

0mnis0und — Composer, producer, remixer, sound designer, educator, and pro drummer endorsed by Vic Firth and C&C Custom Drums. A founding member of Geographer, he’s toured the US, Canada, and Europe, playing sold-out clubs, theaters, and festivals.


Higher (0mnis0und Remix) [preview clip]

Higher (Dub Mix) [preview clip]

Higher (Furious Remix) [preview clip]

Higher (Original Mix) [preview clip]

Higher (Jonny Fallout Remix) [preview clip]

#1 Babayaga's Stories From: BiMo 

The formula for our "Stories from" series is simple: an artist is given one hour to tell their story. The only language permitted is sound.

In this session, BiMo is behind the wheel. The coordinates for this one-hour transmission: 

DARK . UNPREDICTABLE . TASTY.

Get in.

Follow the DJ:
SC: https://soundcloud.com/bimo1337
FB: https://www.facebook.com/Bimo1337

Follow Babayaga Records:
IG: instagram.com/babayaga.rec
BC: www.babayagarecords.bandcamp.com

#1 Babayaga's Stories From: BiMo

So Good After Hours - Part Three

Unofficial Remix for "Takanashi Kiara - TASTY".
DXXT Youtube: https://www.youtube.com/@officialdxst787

Takanashi Kiara - TASTY (DXXT Groove Mix)

There’s something undeniably satisfying about that crunch—the way a pork rind snaps between your teeth, followed by the gentle burn of spice that lingers just long enough to make you reach for another. But few people pause to think about where this snack actually came from. The story of spicy pork rinds isn’t just about flavor—it’s a journey that spans centuries, cultures, and kitchens across the globe.

From Necessity to Indulgence: The Humble Beginnings  

Long before they became a snack aisle staple, pork rinds were born out of necessity. For centuries, farmers and butchers refused to waste any part of the pig. The skin, often left over after butchering, was boiled, rendered, and fried into crisp, airy bites. In many cultures, this wasn’t a snack—it was a byproduct of survival.

In Europe, particularly in Spain, these crispy morsels were called chicharrones. Spanish cooks would fry the skin with a bit of fat attached, creating a savory, crunchy treat that became a favorite among laborers and rural communities. Over time, this simple preparation evolved into something that transcended class and cuisine. When Spanish explorers carried their culinary traditions to Latin America and the Philippines, chicharrones took on entirely new forms, flavors, and meanings.

A Legacy of Simplicity and Flavor  

Spain arguably laid the foundation for what we now recognize as pork rinds. In Andalusia and Extremadura, the preparation was rustic—pork skin fried in its own fat, sometimes seasoned with salt, paprika, or garlic. These weren’t made for show. They were made for sustenance and shared among friends over glasses of wine or beer.

What’s fascinating is how regional differences shaped the dish. In some areas, chicharrones were soft and meaty; in others, they were light, airy, and brittle. But the spirit remained the same: a humble food transformed through technique and patience into something deeply comforting.

Where Spice Met Tradition  

It’s in Latin America that pork rinds found their fiery personality. When Spanish settlers brought the concept of chicharrones to countries like Mexico, Colombia, and Peru, locals began experimenting with native spices and ingredients. Suddenly, heat entered the story.

In Mexico, chicharrones became both a street food and a kitchen staple—seasoned with chili powder, lime, and sometimes even tamarind. You could buy them from market vendors, served in paper cones or bags, crackling fresh from the fryer. The combination of crisp pork skin and spicy seasoning created a sensory experience that was impossible to forget.

In the Caribbean, chicharrones took on another identity. In Puerto Rico and the Dominican Republic, they were often marinated with citrus and garlic before frying, giving them a tangy bite that stood apart from their European roots. The variations were endless, yet the essence—celebrating texture and flavor through simple ingredients—remained the same.

The Snack Revolution  

When pork rinds made their way to the American South, they found a new home. There, they became known simply as “cracklins” or “pork skins,” and they fit right into the region’s love for fried, flavorful foods. What started as a farmer’s snack eventually turned into a cultural icon.

By the mid-20th century, pork rinds had evolved from a homemade treat into a packaged snack. Factories began mass-producing them, and flavors started to diversify. Barbecue and salt-and-pepper versions dominated early shelves—but it wasn’t long before the spicy varieties stole the spotlight.

In many ways, this marked the birth of spicy pork rinds as we know them today—a global snack with local flavor. The addition of chili, cayenne, or paprika turned a traditional comfort food into something bold and addictive, perfectly suited for modern palates craving both crunch and kick.

History and Origins of Spicy Pork Rinds Around the World

Mix recorded at the Jol Kitchen in Observatory Cape Town. Drum and Bass vibes and some tasty food, what else could you ask for. Dope!

Smiles - The jol kitchen mix REC-2025-11-14

Just Psychedelic Smiles everywhere
@_smiles.dj - Resident DJ and owner of @bassnextdoor_events

Hi! I am Eliana Smith a Snacks Industry Specialist and I have been working in this industry for the last 5 years. I am not the owner of the content which has been published here. This content is only for knowledge purposes. This content belongs to the respective owners and I do not hold any right to this content.

LarryLuxe is the disco house moniker of a veteran music producer who has graced the Beatport genre and Top 100 release charts multiple times. After a 9 year hiatus, they return with uplifting disco house summertime vibes.

Moi Records: 4moirecords@gmail.com
LarryLuxe: 4larryluxe@gmail.com

~~~~𝐛𝐚𝐛𝐚𝐲𝐚𝐠𝐚.𝐫𝐞𝐜 ®~~~~

Babayaga Records is an independent label and collective from Poland exploring the darker realm of music. We are a platform for passionate creators, born from years of experience. Our identity is built around the powerful symbolism of Slavic mythology, with the figure of Baba Yaga as its essence. We promote raw, uncompromising sound, creating space for authentic expression, unbound by trends.

~~~~~~~~~~

𝗔𝗿𝘁𝗶𝘀𝘁 𝗼𝗻 𝗯𝗼𝗮𝗿𝗱: GUND, Nopressure, Laboratorium, Senkra, MENTØL, Overmind, KRAT, Bertek, Cywa, Antas
𝗗𝗝𝘀 𝗼𝗻 𝗯𝗼𝗮𝗿𝗱: BiMo, KTM, Gryndas, Heszu, Bongo 
𝗔𝗿𝘁&𝗗𝗲𝘀𝗶𝗻𝗴: Fractalia
𝗠𝗮𝘀𝘁𝗲𝗿𝗶𝗻𝗴: MENTOL, Antas

~~~~~~~~~~

𝗕𝗔𝗡𝗗𝗖𝗔𝗠𝗣: https://babayagarecords.bandcamp.com
𝗖𝗢𝗡𝗧𝗔𝗖𝗧 & 𝗕𝗢𝗢𝗞𝗜𝗡𝗚: babayaga.staff@gmail.com
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𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞: https://www.facebook.com/babayagarecords

2000~2012
日本/東京 Tokyo/Japan
AURORA → DXXT [DUST](2020)
makes EUROBEAT > https://soundcloud.com/1995trax-beat <

New tracks tagged #tasty