In this episode, we explore the journey of Pedro, the owner of Alba Distilleria in Brazil, as he shares his unique approach to distillation, the influence of terroir, and the differences between cachaça and rum. Pedro discusses the innovative techniques used in his distillery, the importance of natural fermentation, and the future of his products in the global market.

Key Discussion Points:

-Pedro transitioned from a psychology career to distilling rum.

-Alba Distilleria focuses on natural fermentation and unique flavour extraction.

-The region's Italian heritage influences the distillation process.

-Cachaça is distinct from rum, with specific production regulations.

-Terroir plays a crucial role in the flavour profile of spirits.

-Pedro aims to protect traditional distillation methods.

-Aging in different wood types affects the final product's taste.

-The distillery is exploring international markets for expansion.

-Pedro emphasizes the importance of small batch production.

-The podcast serves as a valuable resource for understanding rum making.

About The Global Glug

The Global Glug is a podcast exploring the people, places, and ideas shaping the future of rum and sugarcane spirits.

Through conversations with distillers, founders, and industry voices from around the world, the show goes beyond the bottle to uncover the stories behind the spirits.

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Ideas, suggestions, or interested in being a guest on the show?
Get in touch: renato.molo@etik.com