En este episodio especial de The Global Glug, converso con Randolpht Ascaris, fundador y director del Panama Rum Fest, sobre lo que nos espera en la edición 2025 de este emblemático festival del ron en Ciudad de Panamá. Además, Randolpht nos adelanta todos los detalles del nuevo Rum Fest Colombia, que tendrá lugar por primera vez en Cartagena en mayo de 2025.

Hablaremos sobre la evolución del Panama Rum Fest, un evento que ha crecido notablemente desde su primera edición en 2022. Exploraremos cómo este año se han integrado nuevas categorías de productos como la cachaza y el aguardiente, ampliando así el enfoque hacia otros destilados representativos de América Latina.

Discutiremos la importancia de la educación sobre los procesos de producción, no solo como herramienta para enriquecer el conocimiento del consumidor, sino también como base para una mayor apreciación de la calidad y diversidad de estos productos.

También conoceremos más sobre Randolpht, fundador del festival y galardonado por su libro sobre ron en los Premios Gourmand, así como los planes de expansión del festival hacia Colombia, con Cartagena como primer destino.

Conversaremos sobre el rol de la colaboración entre destilerías y la participación de expertos de la industria del ron en los paneles, lo cual fortalece el impacto y la relevancia del evento. Además, destacaremos cómo destilados ancestrales como el biche están cobrando protagonismo, y cómo la cultura del ron y los destilados latinoamericanos está ganando un espacio merecido a nivel internacional.

Un episodio lleno de contenido para quienes quieren entender el presente y el futuro del ron y los espirituosos en nuestra región.

(00:00) Introducción al Panamá Rum Fest

In questo episodio de The Global Glug, ci spostiamo in Ticino per incontrare Mattia Regazzoni, in arte L’Alchimista Ticinese. Ex cuoco di ristoranti stellati, oggi Mattia distilla rum ad alto tenore di esteri in stile giamaicano, utilizzando tecniche artigianali, fermentazioni lunghe e legni locali come ciliegio e castagno.

Scopriamo come nasce Blackpaw, il suo rum overproof ispirato ai Caraibi ma radicato nel territorio svizzero, e parliamo di tutto: dalla fermentazione con dunder, ai lieviti selezionati, fino alla verità dietro il famoso mito della “polvere da sparo”.

In questo episodio:

Articolo riassuntivo (in inglese) sul blog: www.theglobalglug.com

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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

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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

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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.

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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:

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

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:

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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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 :

Chapters

(00:00) Introduction et Présentation d'Anna

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What You’ll Learn in This Episode:

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Chapters

(00:00) Introduction to Eric Kaye and His Journey

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.

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Chapters

(00:00) Introduction to Colours of Rum and Magda's Journey