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

Join me on The Global Glug as I sit down with Magdalena Reszke, the passionate brand ambassador for The Colours of Rum, an independent rum bottler based in Poland. In this episode, Magdalena takes us on a journey through the fascinating world of rum, sharing her insights on everything from the challenges of independent bottling to the growing popularity of high ester rums.

Discover how The Colours of Rum transitioned from whiskey to rum, and learn about the meticulous process of sourcing and bottling single cask rums from distilleries around the world. Magdalena also discusses the complexities of entering the U.S. market, the rise of high ester rums, and the future of the rum industry.

Tune in to hear Magdalena’s top rum picks from The Colours of Rum, her thoughts on rum education, and why she believes the future of rum is brighter than ever.

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode.

Chapters

(00:00) Introduction to Colours of Rum and Magda's Journey (05:07) Transition from Whiskey to Rum: A New Direction (10:01) Cask Selection: Working with Distilleries and Brokers (15:14) Market Dynamics: Challenges and Opportunities in Rum (19:13) Expanding Markets: Focus on Europe and the U.S. (24:18) Innovative Pairings: Rum, Chocolate, and Beyond (25:54) Navigating Rum Regulations and Consumer Education (30:00) The Rise of High Ester Rums (35:56) Future Trends in the Rum Market (39:57) Personal Favorites and Recommendations

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 Sebastian Lauinger, the visionary behind Ron Artesano, a premium rum brand that combines Panamanian craftsmanship with German precision. Sebastian shares his fascinating journey from growing up in a family of German brandy distillers to creating his own line of artisanal rums in Panama.

Discover how Sebastian’s passion for rum led him to source the finest sugarcane and age his spirits in unique casks like Ruby Port, Tawny Port, and Amarone wine barrels. Learn about the challenges he faced in maintaining consistency with Amarone barrels and why he ultimately chose Port casks for his core range.

Sebastian also opens up about the complexities of building a rum brand from scratch, his commitment to producing rums with no additives, no colouring, and no added sugar, and his long-term dream of establishing his own distillery in Panama.

Tune in to hear Sebastian’s inspiring journey and learn where you can find Ron Artesano rums near you.

(00:00) Introduction to Ron Artesano and Its Roots (01:21) Sebastian's Journey into Rum Production (05:40) Challenges of Sourcing Ingredients in Germany (07:37) Creating a Unique Rum Experience (10:17) Establishing Direct Relationships with Distilleries (12:03) The First Purchase and Investment in Rum (15:04) Current Offerings and Future Plans for Artesano (19:18) Navigating the Market and Future Growth (22:44) Navigating the Rum Market Challenges (29:24) Understanding Rum Production and Aging (36:21) The Complexity of Rum Flavour Profiles (40:18) Future Aspirations in Rum Production

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode. En este episodio, me siento con Christiane y Berny Silberwasser, el dúo dinámico detrás de Bogotá Beer Company en Colombia y Pedro Mandinga Rum en Panamá. En una conversación fascinante, exploramos su inspiradora travesía, desde la elaboración de cerveza en los años 90 hasta la creación de un ron artesanal galardonado.

Descubre cómo la curiosidad de Berny lo llevó a crear una de las primeras micro-cervecerías de Colombia, y cómo la visión de Christiane dio forma al ambiente cálido y acogedor de sus bares de ron. Aprende sobre los desafíos que enfrentaron, su compromiso con la calidad y el uso único de la raspadura panameña en su ron. Además, conoce la fascinante historia detrás del nombre “Pedro Mandinga” y su conexión con la historia de Panamá.

Ya seas un entusiasta de la cerveza, un conocedor de ron o simplemente un amante de las buenas historias de emprendimiento, este episodio está lleno de ideas, inspiración y una profunda apreciación por las bebidas artesanales.

🎧 Escucha ahora el episodio completo y sumérgete en su mundo de pasión, innovación y tradición.

👉 Lee el artículo completo y encuentra los enlaces al episodio aquí 👉 Mira la entrevista completa en YouTube aquí

📍 Visita La Rana Dorada y Pedro Mandinga en Ciudad de Panamá y La Pola del Pub y Pedro Mandinga en Bogotá para una experiencia inolvidable con bebidas artesanales.

Chapters

(00:00) Introduction to the Journey of Brewing (02:56) The Origins of Pedro Mandinga (05:57) Establishing Bogotá Beer Company (09:06) The Craft of Rum Production (11:57) The Distillation Process and Techniques (15:14) Exploring the Unique Flavours of Rum (18:02) Future Prospects and Product Range (21:36) Exploring Local Ingredients in Cocktails (23:58) The Evolution of Rum Culture in Panama (26:59) Craft Beer Trends and Consumer Preferences (30:01) The Role of Hops in Colombian Brewing (31:55) Future Projects and Celebrations in the Beverage Industry (35:05) The Advantages of Canned Beverages

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode. In this episode, I had the pleasure of speaking with Ivar De Laat, the passionate mind behind Rum Revelations. We talked about his journey from the Netherlands to Canada, how he got into the rum world, and what led him to become one of the most honest voices in rum criticism today.

We dove deep into topics like the impact of sugar in rum, the evolution of the industry, his travels to distilleries in places like Barbados and Mauritius, and his candid thoughts on Colombian rum. Ivar’s insights are sharp, genuine, and eye-opening—perfect for anyone who loves rum beyond the glass.

🎥 Catch the full video interview on YouTube.

Chapters

(00:00) Introduction to Ivar De Laat and His Journey (03:12) The Evolution of Ivar's Rum Journey (06:04) The Importance of Honest Reviews in Rum (08:55) Starting a Rum Club in Canada (11:59) The Sugar Debate in Rum (14:54) The Impact of Sugar on Rum's Reputation (17:51) Geographical Indications and Rum Production (20:59) The State of Colombian Rum (23:48) Ivar's Insights on Colombian Rum Culture (33:28) Exploring the World of Viche and Colombian Spirits (38:34) Traveling the Rum World: Distilleries and Experiences (49:41) The Future of Rum: Trends and Predictions

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En este episodio de The Global Glug, tuve el placer de conversar con Nathan Picciotto, Gerente Nacional de On Trade para Colombia en Casa Domecq. Hablamos de la fascinante historia de esta casa icónica, conocida por su Brandy Domecq, y su reciente incursión en el emocionante mundo del ron con innovaciones como el Quimbaya Gold y Artisan Rum.

Durante nuestra charla, Nathan me contó sobre los procesos de destilación y envejecimiento que hacen únicos a sus productos, destacando cómo la identidad colombiana es un componente clave en cada botella. También discutimos las tendencias de consumo, las estrategias de marketing y cómo Casa Domecq está posicionándose tanto a nivel nacional como internacional.

En el episodio, exploramos puntos interesantes como:

• El papel del Brandy Domecq como bebida nacional en Colombia.
• La capacidad de destilación de 10 millones de litros de Casa Domecq.
• Su compromiso con productos libres de aditivos.
• La creciente curiosidad de los consumidores por los productos colombianos.
• Sus planes de expansión con nuevos rones previstos para 2025.

Si eres un amante del buen ron y te interesa conocer cómo Colombia está conquistando el mundo de los destilados, este episodio es para ti.

(00:00) Introduction to Casa Domecq and Nathan Picciotto (03:01) The Legacy of Brandy Domecq (06:14) Innovations in Colombian Brandy Production (09:14) The Rise of Ron Quimbaya (12:06) Distillation Processes and Legal Changes (15:26) Future of Rum in Colombia (18:10) Marketing Strategies and Consumer Engagement (21:13) The Importance of Colombian Identity in Spirits (24:10) Expansion and Global Presence of Casa Domecq