¿Qué es el sitio web?

https://theglobalglug.podbean.com/

The Global Glug, Cartagena (2025)

14/06/2025

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

14/06/2025

New Episode ! 🎙️
In this week’s episode of The Global Glug, I sit down with Franz Sydow, founder of , Aruba’s first premium rum brand.

We talk about everything from building a distillery on an island with no distilling laws, to aging rum just meters from the sea, to turning a passion into a full Caribbean lifestyle — complete with chocolate, ci**rs, and even rum-inspired B&Bs.

It’s a story of family, flavor, and following your gut (and your palate).
Franz, thank you again for sharing your time — and your rum! 🍫🔥

🎧 Available now on Spotify, Apple Podcasts & all platforms.
Link in bio!

31/05/2025

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

31/05/2025

🇧🇷🥃 “How can you sell Cachaça when people can’t even pronounce it?”
New episode of The Global Glug is live!

I had the pleasure of speaking with Leszek Wedzicha, founder of United Brazilian Distilleries, a man who has spent over 20 years diving deep into the heart of Brazil’s most misunderstood spirit: Cachaça.

From the forests of Minas to barrels of Amburana, from confusing regulations to global recognition, we talk about:
🔹 Why the best Cachaças rarely leave Brazil
🔹 What makes Brazilian spirits so unique (hint: it’s not just the sugarcane)
🔹 The incredible aging potential in native woods 🌳
🔹 A very special 35-year-old bottling (!!)
🔹 And a cross-continental collab with Charanda 🇲🇽

If you think Cachaça is just for caipirinhas… this one’s for you.

🎧 Listen now — link in bio
📖 More context and quotes in the blog
🌍 Honest spirits deserve better storytelling.

17/05/2025

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.

17/05/2025

¡Nuevo episodio disponible! 🎧 Esta vez viajamos a Michoacán para conversar con Miriam Pacheco de Casa Tarasco sobre la historia, el proceso y la identidad única de la Charanda.
⁣
🎙️ El episodio está completamente en español — una oportunidad perfecta para profundizar en este destilado mexicano con Denominación de Origen.⁣
⁣
Escúchalo en tu plataforma favorita y descubre por qué la Charanda merece un lugar en las barras del mundo. 👉 link en la bio

04/05/2025

I came to Colombia in 2021, and one night in a bar in Cartagena, I spotted a mysterious bottle behind the counter. Viche, the waiter said.

Curious, I asked questions. Then I tasted it.
And just like that—I decided to dive in.

It wasn’t just a drink. It was soul, memory, resistance.
I fell in love.

Since then, I’ve had the honor of interviewing Onésimo González Biojó of Viche Mano de Buey (my very first episode!) and Sonia of La Vichería—both in Spanish.

But now, I bring you something special.
An episode in English, with John Coffey of La Vichería—a conversation about tradition, community, and the powerful story behind this ancestral spirit.

🎧 Both the episode and article are available—link in bio. Go listen, go read. Go fall in love.

03/05/2025

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

25/04/2025

Bangkok, 2018. A quiet local bar, the waiter locked into a TV drama while a buzzing neon Sang Som sign lights up the scene like a rum-soaked guardian angel. I drank it the Thai way: over ice, topped with soda. Not exactly a sipping rum—but in that moment, in that heat, it was perfect.

19/04/2025

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

19/04/2025

🎙️ NUOVISSIMO EPISODIO + ARTICOLO

Esperia Rhum: La Rivoluzione del rum artigianale, tra Caraibi e Trentino.

Cosa succede quando due menti visionarie decidono di rivoluzionare il mondo del rum... dalle montagne del Trentino?

In questo episodio:

- La storia incredibile di Manuel e Francesco

- Il segreto del succo di canna da zucchero di Marie-Galante

- Come il microclima trentino crea un profilo aromatico unico

- Le reazioni a sorpresa dei migliori bartender d'Italia

The English article is now live on the blog.

🔗 TUTTI I LINK IN BIO!
🎧 Podcast (ITA)
📖 Blog article (ENG)

06/04/2025

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.
Ne ratez aucun épisode! Recevez les dernières interviews, articles et insights sur le monde du rhum directement dans votre boîte mail en vous inscrivant ici 👉 https://theglobalglug.com/join-the-community/
Retrouvez Anna en ligne :Instagram : : 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

The Global Glug

14/06/2025

14/06/2025

31/05/2025

31/05/2025

17/05/2025

17/05/2025

04/05/2025

03/05/2025

25/04/2025

19/04/2025

19/04/2025

06/04/2025

Dirección

Página web

Notificaciones

Atajos

Compartir