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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.
(00:00) Introduction to Alba Distilleria and Pedro's Background (02:05) The Distillation Process and Philosophy (04:50) Exploring the Region and Its Influence on Spirits (07:17) Cachaça vs. Rum: Understanding the Differences (09:34) The Role of Terroir in Distillation (12:26) Aging and Barrel Selection in Distillation (14:57) Product Development and Market Strategy (17:48) Future Plans and Exporting to Europe (20:08) Conclusion and Final Thoughts
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