En este episodio, Renato Molo conversa con Tomás López sobre Aguardiente Cumbé, una marca de aguardiente premium en Colombia. Discuten la evolución del aguardiente en el país, el impacto del monopolio en la industria, el proceso de producción de Cumbé, y la aceptación del producto tanto en el mercado colombiano como en el internacional. Además, abordan la importancia de la coctelería y el futuro del aguardiente colombiano en el contexto global.

En este episodio de The Global Glug, Renato Molo conversa con Michael Romero, conocido como Crocomec, sobre su trayectoria en el mundo del ron, su influencia en las redes sociales y la percepción del ron en Canadá. Crocomec comparte su experiencia en la industria, los desafíos que enfrenta y la evolución del ron como bebida. También discuten la importancia de eventos como el RUM FEST en Cartagena, donde se celebra la cultura del ron y se presentan nuevas marcas y productos.

En esta conversación, Renato Molo y Mauricio Gutiérrez discuten la historia y el desarrollo del Aguardiente Mil Demonios, una bebida alcohólica colombiana. Mauricio comparte su trayectoria en la industria de licores, la importancia del aguardiente como bebida nacional y los desafíos que enfrentaron al lanzar su producto. También abordan el marketing, la innovación en la receta, la búsqueda de una denominación de origen y el reconocimiento internacional que han logrado. La charla culmina con una reflexión sobre el futuro del aguardiente y el potencial de Colombia en el mercado global de bebidas alcohólicas.

En este episodio, Renato Molo conversa con Walter Aguilar, fundador de Luxury Brand Vector, sobre la evolución del ron en el mercado internacional y la importancia del RONFEST en Colombia. Walter comparte su trayectoria en la industria de bebidas espirituosas, sus experiencias en ferias internacionales y ofrece consejos para emprendedores que desean incursionar en el mundo del ron. Además, discuten el potencial del biche y la necesidad de educar al consumidor sobre la calidad de los destilados. Colombia tiene un gran potencial en la industria del ron. La evolución del ron ha sido significativa en los últimos años. El RONFEST busca elevar la categoría del ron en Colombia. La educación del consumidor es crucial para el crecimiento del mercado. Las marcas deben adaptarse a las tendencias del consumidor. El biche tiene un gran potencial en el mercado internacional. El posicionamiento de marcas de ron requiere estrategia y tiempo. El mercado colombiano está cambiando hacia un consumo de mayor calidad. Las ferias internacionales son clave para el networking en la industria. El éxito en la industria del ron requiere sacrificio y dedicación.

En este episodio de Global Glug, Renato Molo conversa con Randolph sobre el crecimiento y las novedades del Panama Rum Fest, que se llevará a cabo en agosto de 2024. Se discuten los nuevos expositores, la importancia de la educación sobre el ron y otros destilados, así como la expansión del festival a Colombia. También se menciona el reconocimiento de Randolph por su libro sobre ron y la importancia de resaltar productos locales como el viche.

In questo episodio di The Global Glug, Renato Molo intervista Mattia Regazzoni, un alchimista ticinese che ha trasformato la sua passione per la cucina in una carriera nella distillazione di rum. Mattia condivide il suo percorso, le sfide della produzione di rum in Svizzera, e l’importanza delle materie prime e delle tecniche di fermentazione. La conversazione esplora anche la cultura del rum, le difficoltà di reperire prodotti di qualità in Ticino, e l’innovazione nella produzione, inclusi esperimenti con legno e invecchiamento. Infine, Mattia offre una degustazione del suo rum, evidenziando le caratteristiche uniche e il legame con la tradizione. In questa conversazione, Mattia discute la sua esperienza nella produzione di rum, la partecipazione a mercatini e fiere, e l’importanza della fermentazione e delle botaniche. Viene esplorata la coltivazione della canna da zucchero in Ticino e le sfide legate al clima. Mattia condivide anche le sue opinioni sull’uso dello zucchero nel rum e l’importanza di mantenere l’autenticità del prodotto. La conversazione si conclude con riflessioni sulla cultura del rum e la sua percezione pubblica.

In this conversation, Renato Molo speaks with Franz Sydow about his journey in the rum industry, the challenges of starting a distillery in Aruba, and the unique experiences offered through rum and chocolate tastings. They discuss the cultural significance of rum, the production process, and the future plans for their distillery, including innovative products and community engagement.

In this episode, Renato Molo interviews Leszek, a Cachaça expert and founder of United Brazilian Distilleries (UBD). They discuss Leszek’s journey from the UK to Brazil, the challenges of promoting Cachaça internationally, and the unique production processes that make Cachaça a distinct spirit. Leszek shares insights on the Cachaça festival he organized, the importance of aging and wood types in Cachaça production, and the regional variations across Brazil. They also explore the future of Cachaça in global markets and Leszek’s plans for UBD, emphasizing the need for better marketing and recognition of Cachaça as a premium spirit.

In this conversation, Renato Molo interviews Miriam Paola Pacheco from Casa Tarasco, focusing on the unique Mexican spirit known as Charanda. They discuss its definition, origin, production techniques, and the historical significance of Casa Tarasco. The conversation also explores market dynamics, the role of ingredients, challenges in sugar cane farming, and innovative products like mushroom-infused Charanda. Miriam shares insights on the future of Charanda in the global market and the importance of adapting to consumer preferences.

In this episode, Renato Molo interviews John Oliver Coffey about Viche, a traditional Colombian spirit. They discuss its cultural significance, the production process, and the efforts to legalize and protect Viche for local communities. John shares insights into the Vicheria model, which supports independent producers, and the challenges they face in the market. The conversation also touches on the medicinal uses of Viche, its role in celebrations, and its growing popularity in mixology. The episode concludes with thoughts on the future of Viche and the importance of preserving its heritage.

In questa puntata di The Global Glug, Renato Molo intervista Francesco e Manuel di Esperia Rhum, una startup innovativa di distillazione di rum a Trento. I due giovani imprenditori raccontano la loro avventura nel creare un prodotto unico, partendo da un’idea audace e affrontando le sfide del mercato italiano. Discutono della qualità della materia prima, delle strategie di vendita e dei progetti futuri, evidenziando l’importanza della collaborazione e dell’innovazione nel settore della distillazione. In questa conversazione, Esperia discute il processo di sviluppo del loro rum, i tempi di lancio e le sfide legate alla qualità della materia prima. Viene esplorata la comunicazione del brand e come il rum venga percepito in Italia, con un focus sull’importanza di collaborare con bartender per avvicinare i consumatori. Infine, si parla dell’identità del brand e dei piani futuri per il prodotto.

Dans cet épisode, Renato Molo s’entretient avec Anna Ostrowski, une hénologue d’origine ukrainienne, sur la distillation en Guadeloupe. Ils discutent des défis climatiques affectant la canne à sucre, des différences entre les réglementations AOC de la Martinique et de la Guadeloupe, ainsi que du parcours personnel d’Anna dans le monde de la distillation. Anna partage également son expérience en Cuba et l’importance de la communication autour du rhum agricole. Le processus de distillation, les techniques de fermentation et les projets futurs d’Anna sont également abordés, tout comme les défis rencontrés par les femmes dans cette industrie. Dans cette conversation, Renato Molo et Anna Coeurdechauffe explorent les différents terroirs de la canne à sucre en Guadeloupe, les variétés de rhum qui en résultent, et l’importance des levures et de la fermentation dans le processus de distillation. Anna partage également des conseils pour ceux qui souhaitent ouvrir une distillerie, ainsi que les différences entre les réglementations AOC de la Martinique et de la Guadeloupe. Enfin, ils discutent de la nécessité de protéger les produits locaux dans un marché en évolution.

In this engaging conversation, Eric Kaye, founder of Holmes Cay, shares his journey from a musician to a rum entrepreneur. He discusses the challenges of starting a rum business, the importance of building relationships with distilleries, and the unique characteristics of various rums. Eric emphasizes the significance of educating consumers about rum, particularly regarding sugar content, and the evolving landscape of the rum industry. He also touches on the differences between the American and European rum markets, the challenges of exporting rum, and his favorite releases. The conversation concludes with Eric’s insights on the future of the rum industry and the importance of community support for rum brands.

In this episode, Renato Molo interviews Magdalena Reszke, the brand ambassador of Colors of Rum. They discuss Magda’s journey from whiskey to rum, the challenges and opportunities in the rum market, and the innovative approaches Colors of Rum is taking to expand its reach. The conversation covers cask selection processes, market dynamics in Europe and the U.S., and unique pairings like rum and chocolate. In this conversation, Magda and Renato delve into the complexities of the rum industry, discussing the challenges of regulations, consumer education, and the growing interest in high ester rums. They explore the differences in rum appreciation between Europe and the United States, the future of rum markets, and share personal favorites and recommendations for rum enthusiasts.

In this conversation, Renato Molo interviews Sebastian Lauinger, the founder of Ron Artesano, a rum brand with German roots based in Panama. Sebastian shares his journey from studying winemaking to producing rum, emphasizing his commitment to quality and authenticity without additives. He discusses the challenges of sourcing ingredients, the philosophy behind his rum production, and the importance of educating consumers about the diversity of rum. The conversation also touches on market strategies, future plans for expansion, and the unique characteristics of Artesano rum.

In this conversation, Renato Molo engages with Christian and Bernie Silberwasser, exploring their journey in the brewing and rum production industry. They discuss the origins of their ventures, including the establishment of Bogotá Beer Company and the creation of Pedro Mandinga rum. The conversation delves into the intricacies of distillation, the unique flavours of their products, and the future prospects of their brand. In this conversation, the speakers delve into the vibrant world of cocktails and rum in Panama, emphasizing the importance of local ingredients and the evolving culture surrounding rum. They discuss the growing popularity of craft beer, particularly IPAs, and the changing consumer preferences that have emerged over the years. The conversation also touches on the significance of hops in brewing, the future projects in the beverage industry, and the advantages of using cans for packaging. Overall, the discussion highlights the interconnectedness of local production, consumer trends, and sustainability in the beverage sector.

In this episode of The Global Glug, I chat with Ivar De Laat from Rum Revelations about his journey into the rum world, his honest approach to rum reviews, and his experiences visiting distilleries worldwide. We discuss rum marketing, the sugar debate, Colombian spirits, and the future of the industry.

En esta conversación, Renato Molo entrevista a Nathan Picciotto, representante del Comercio Nacional de Préstamos de Casa Domecq, discutiendo la rica historia de la marca, la producción de brandy y ron colombiano, y las innovaciones que se están realizando en la industria de los licores. Exploran el impacto de la adquisición por parte de Pernod Ricard, las cualidades únicas de las uvas colombianas y el futuro del ron tanto en los mercados locales como internacionales. La conversación destaca la importancia de la transparencia, las estrategias de marketing y la creciente apreciación por los licores colombianos.

In this engaging conversation, Renato Molo speaks with Laurent Cosson, the Global Brand Director of Mount Gay, about the evolution of the rum industry, the challenges of educating consumers, and the innovative steps Mount Gay is taking with its Single Estate Series. Laurent shares insights from his extensive career in the spirits industry, the importance of terroir, and the brand’s commitment to sustainability. The discussion also touches on the reception of new products like the Navy Strength rum and the historical significance of the Coffey Still expression. In this conversation, Laurent Cosson discusses the rich history and revival of Mount Gay’s Coffey still, the significance of rum in Barbadian culture, and the challenges and opportunities within the spirits industry. He reflects on the legacy of Blues, the importance of community and social gatherings around rum, and the evolving landscape of rum production and consumption. Cosson emphasizes the need for curiosity and education in the industry, as well as the balance between tradition and modernity in rum production.

Dans cet épisode, Renato Molo s’entretient avec Marie, ambassadrice de Ron Millionario et Rum Nation. Marie partage son parcours dans l’industrie du rhum, ses expériences en tant que bartender, et comment elle a évolué vers le rôle d’ambassadrice. Elle discute des défis et des opportunités dans le secteur, des techniques de dégustation, et des perceptions du rhum par rapport au whisky. Marie évoque également ses projets futurs et donne des conseils aux aspirants ambassadeurs de marque.