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.

Stay in the loop! Subscribe to our newsletter at The Global Glug so you never miss an episode. There’s a quiet revolution brewing on Colombia’s Pacific coast—one that’s centuries in the making. It’s the story of Viche, a sugarcane spirit deeply rooted in Afro-Colombian tradition, and the movement to protect its legacy from exploitation, erasure, and industrialization.

In this episode, I sit down with John Coffey of La Vichería in Cali to explore the cultural and spiritual significance of Viche, a traditional Afro-Colombian spirit. We talk about: - The untold history of Viche: From its West African origins to its survival through slavery and Colombia’s jungles - Why Viche is more than a drink: Its role as medicine, ritual, and cultural anchor for Afro-Colombian communities - The 2021 Ley del Viche: How activists fought (and won) legal recognition against corporate trademarking - Las Maestras Vicheras: The women preserving this craft and why their knowledge is irreplaceable - La Vichería’s social business model: Fair trade, community reinvestment, and the challenges of bringing Viche to the world

We also explore:

-John’s unlikely journey—from filming documentaries in Caquetá to co-founding a Viche revolution in Cali

-The brutal reality of artisanal production (three-day canoe trips, hand-pressed sugarcane, jungle distilleries)

-Can Viche go global without losing its soul? The fine line between celebration and exploitation

-My own encounter with Viche in the Pacific—sipping curado under marimba music, learning from the Maestras

Links & Resources:

-Visit La Vichería website

-Learn about Petronio Álvarez Festival (August, Cali)

Have you tried Viche? What does cultural preservation in spirits mean to you?

(00:00) Introduction to Viche and Its Cultural Significance (02:50) The Role of La Vicheria in Promoting Viche (05:58) Legalization and Regulation of Viche (08:49) The Production Process of Viche (12:08) Cultural Uses and Medicinal Properties of Viche (14:59) The Importance of Protecting Viche's Heritage (18:04) The Future of Viche in Mixology and Beyond (29:21) The Future of Viche: Growth and Authenticity (32:44) Tradition vs. Modernization: The Role of Youth (35:24) Production Challenges: Balancing Quality and Quantity (36:55) Understanding Viche: Cultural and Historical Significance (39:24) The Unique Terroir of Viche Production (42:15) Artisanal Methods vs. Industrial Production (44:42) Community Engagement and Future Projects

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.

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

(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.

Stay updated! Get notified about new episodes by signing up here 👉 https://theglobalglug.com/join-the-community/

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