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 chat with Franz Sydow, founder of Papiamento Rum — a premium, small-batch rum brand based in Aruba. Franz takes us through his fascinating journey from Venezuela to the Caribbean island he now calls home, where he and his brothers launched Aruba’s first artisanal rum distillery.

We talk about the challenges of starting a distillery on a small island, sourcing rum from Panama, aging barrels just meters from the sea, and what it means to blend language, culture, and spirit into a single bottle. Franz also shares how they’re creating a full experience: rum tastings, chocolate pairings, even B&B apartments at the distillery.

Topics we cover:

• The story behind the name Papiamento

• Blending and aging rum in Aruba’s climate

• Building a distillery in a country with no legal framework

• The shift from sourcing to local production

• Rum tourism and converting bourbon lovers

• Why this is more than just a rum brand — it’s a lifestyle

Learn more at Papiamento Rum's website or follow Papiamento Rum on Instagram

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode. What happens when the world’s third most-consumed spirit is still unknown to most drinkers outside its home country?

In this episode, I sit down with Leszek Wedzicha, founder of United Brazilian Distilleries and long-time advocate for artisanal Cachaça, to dive into the story behind Brazil’s most misunderstood spirit. From organizing the first-ever Cachaça Festival outside Brazil to traveling across the country in search of small, honest producers, Leszek shares his mission to bring high-quality Brazilian rum to the world — and the many cultural, legal, and marketing challenges that come with it.

We talk about terroir, native woods, regulations, sipping vs mixing, and why it’s so difficult to sell a product people can’t even pronounce. Plus, Leszek shares a few exciting releases — including a 35-year-old Cachaça aged in Balsam wood — and a surprising collaboration with Charanda producer Miriam in Mexico.

🎙️ Available now on all podcast platforms.

(00:00) Introduction to Cachaça and Leszek's Journey

(02:57) The Cachaça Festival and Its Impact

(05:56) Challenges of Finding Quality Cachaça Abroad

(08:49) Understanding Cachaça Regulations and Production

(11:23) The Unique Aging Process of Cachaça

(14:27) The Future of Cachaça in Global Markets

(16:58) Regional Variations and Influences in Cachaça Production

(19:52) The New Wave of Cachaça Producers

(22:40) Cachaça as a Premium Spirit

(25:31) Conclusion and Future Prospects for Cachaça

(31:59) Navigating Alcohol Tax Challenges in Europe

(33:58) Recognition and Protection of Cachaça in Europe

(35:23) Life in Manaus and Future Plans

(36:59) Exploring Unique Cachaça Products

(40:10) Collaborations and International Projects

(43:18) Upcoming Festivals and Events

(46:28) Expanding Beyond Brazilian Spirits

(47:11) The Passion Behind the Business

(49:18) Distribution Challenges in Europe

(53:38) The Cultural Connection to Cachaça

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode. En este episodio recibo a Miriam Paola Pacheco de Casa Tarasco para adentrarse en el mundo de la Charanda, una bebida espirituosa única de México. Juntos exploramos su definición, sus raíces históricas y los tradicionales métodos de producción que la distinguen. Miriam comparte la rica herencia de Casa Tarasco y su papel en la preservación de esta joya cultural.

La conversación también aborda temas como los retos en el cultivo de caña de azúcar, la importancia de los ingredientes locales y las innovaciones en el mercado, como la Charanda infusionada con hongos. Además, Miriam ofrece su visión sobre el futuro de esta bebida en el mercado global y la necesidad de adaptarse a las preferencias de los consumidores sin perder su esencia tradicional.