Viche is more than a spirit: it is a vessel of Afro-Colombian culture, tradition, and resilience. Produced with artisanal methods along Colombia’s Pacific coast, Viche tells the story of sugarcane, community, and heritage. From traditional fermentation to medicinal variants like Viche Curado, this unique spirit is gaining popularity in mixology while preserving its roots and authenticity.
Alba Destilaria in Monte Belo do Sul, Brazil, redefines rum with spontaneous fermentation, terroir-driven sugarcane, and a philosophical approach to distillation. Founded by Pedro Paiva and Rosana Cavaleri, Alba blends Italian heritage, Brazilian terroir, and artisanal techniques to create premium sugarcane spirits and fruit distillates that challenge conventional cachaça.
The story of La Hechicera rum begins with a family legend on Colombia’s Caribbean coast and leads to one of the first private rum projects in a state-controlled industry. Between myth, Cuban rum know-how, and the rise of premium Colombian rum, this is the journey of Casa Santana and a brand that helped reshape the narrative of rum in Colombia.
An on-site visit to Licores Artesanales and a deep dive into how centuries of monopoly, new laws like the Ley de la Panela, and agricultural producers are reshaping the future of Colombian rum.
A technical visit to Renegade Rum Distillery in Grenada, where estate-grown sugarcane, parcel-by-parcel production, and full traceability redefine how terroir can shape modern rum.