For non-Italian listeners, as always, you can find the English written version of this story on my blog!

In questo episodio, esploriamo la storia di Esperia Rhum, il progetto rivoluzionario di due giovani italiani, Manuel Barison e Francesco Crippa, che hanno deciso di sfidare le convenzioni creando un rum di altissima qualità… in Trentino!

Scopriremo: - Come è nata l’idea di produrre rum in Italia, lontano dalle tradizionali zone caraibiche - Il segreto della materia prima: il succo di canna da zucchero proveniente da Marie-Galante - La scienza dietro la fermentazione e la distillazione, con l’aiuto dell’esperta Anna Ostrovskyj - Perché il clima italiano e i lieviti enologici locali fanno la differenza nel gusto - Le sfide di lanciare un rum artigianale in un mercato dominato da vino e grappa

Una storia di amicizia, innovazione e passione, che unisce il meglio dei Caraibi alla precisione italiana. Se ami i distillati o semplicemente apprezzi le storie di imprenditoria coraggiosa, questo episodio è per te.

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(00:00) Introduzione a Esperia Room e il Rum (02:57) La Sfida della Distillazione in Italia (06:02) Accoglienza del Mercato e Strategia di Vendita (09:06) Produzione e Materia Prima del Rum (11:52) Progetti Futuri e Diversificazione (15:06) Scelte Tecniche e Collaborazioni (17:56) Conclusioni e Riflessioni Finali (19:05) Sviluppo del Prodotto e Tempi di Lancio (25:28) Comunicazione e Percezione del Rum in Italia (30:26) Futuri Progetti e Identità del Brand

Don't speak French? No worries! You can read a full article in English summarizing this interview on my blog. Click here!

Nouvel épisode de The Global Glug! Aujourd’hui, je reçois Anna Ostrovskyj, œnologue et consultante technique spécialisée dans le rhum. Nous plongeons ensemble dans l’univers fascinant du rhum agricole, en abordant des sujets clés comme l'impact du changement climatique sur les récoltes, les différences entre l’AOC Martinique et Guadeloupe, l’évolution des techniques de fermentation et l’importance du terroir.

Anna partage son parcours, depuis son héritage familial en distillation jusqu’à ses expériences avec les distilleries en Guadeloupe, en Martinique et en Italie. Elle nous parle également de l’importance de la communication autour du rhum agricole et du rôle croissant des femmes dans cette industrie.

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Retrouvez Anna en ligne : Instagram : @coeurdechauffe Blog : Cœur de Chauffe

Chapters

(00:00) Introduction et Présentation d'Anna (01:50) État de la Récolte de la Canne à Sucre (04:12) Différences entre AOC Martinique et Guadeloupe (05:42) Impact des Changements Climatiques sur la Distillation (07:44) Parcours d'Anna et Influence Familiale (09:31) Influence de Cuba sur la Vision du Rhum (11:52) La Notion de Terroir dans le Rhum (14:38) Communication et Éducation sur le Rhum (16:45) Travail de Consultance et Processus de Distillation (20:45) Fermentations et Distillation (23:48) La Distillerie Montebello et Projets Futurs (26:36) Le Rôle des Femmes dans l'Industrie du Rhum (28:55) Variétés de Canne à Sucre et Terroirs (35:14) L'Importance de la Levure et de la Fermentation (38:26) Secrets de la Production de Rhum Grand Arôme (40:49) Conseils pour les entrepreneurs en Sicile (43:51) Différenciation et innovation dans la production (45:43) Accompagnement des projets et indépendance (47:39) Exploration de nouveaux marchés et produits (49:36) Différences entre AOC Martinique et Guadeloupe (53:20) L'impact de l'AOC sur la production de rhum

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode. In this episode of The Global Glug, I sit down with Eric Kaye, the founder of Holmes Cay, to discuss his fascinating journey from a career in music to becoming a respected name in the rum industry. We dive into the inspiration behind Holmes Cay, the challenges of navigating the complex world of spirits, and his dedication to sourcing the finest rums from around the globe.

What You’ll Learn in This Episode: From Music to Rum: How Eric transitioned from composing to curating exceptional rums. The Birth of Holmes Cay: Why a lack of quality rum in the U.S. led him to create his own brand. Navigating Regulations: The hurdles of launching a rum brand in a heavily controlled industry. Sourcing the Best Rums: How strong relationships with distilleries lead to incredible discoveries. Mhoba & 10 Cane Rum: The story behind Mhoba Distillery and what happened to 10 Cane Rum. The Sugar Debate: Why Holmes Cay stands for additive-free rum and transparency. Consumer Education: How knowledge empowers drinkers to appreciate high-quality rums. The Golden Age of Rum: Why now is the best time for rum lovers and independent bottlers. The Role of Independent Bottlers: How they’re shaping the future of rum by making rare selections accessible.

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Chapters

(00:00) Introduction to Eric Kaye and His Journey (03:06) The Genesis of Holmes Key and Eric's Passion for Rum (06:05) Navigating the Rum Market and Initial Challenges (09:08) Building Relationships with Distilleries (11:50) Exploring Unique Distilleries: MOBA and Others (15:03) Understanding High Ester Rums and Their Appeal (17:57) The Role of Sugar in Rum and Consumer Perceptions (20:58) Marketing and Educating Consumers on Rum (23:44) The Future of the Rum Industry (26:42) The Team Behind Holmes Key and Their Vision (29:25) Special Releases and Unique Offerings (32:20) Exporting Rum and Future Aspirations (37:07) Navigating International Markets for Rum (39:56) Exploring Unique Rum Profiles and Distilleries (41:39) Future Releases and Rare Casks (44:03) The Journey of 10 Cane Rum (48:38) The Art of Distillation and Respect for Distillers (51:12) Challenges in the Rum Industry (58:10) The Future of Craft Distilleries (01:00:50) Building a Rum Community and Consumer Engagement