Two years ago, Sonia joined Botran as Head of Aging and Research, a role that places her at the heart of production. Today, she supports blend management, leads sensory panel development, and provides technical guidance across the aging program. Her work ensures that every expression of Botran remains faithful to its heritage while continuing to evolve through research, precision, and innovation.

TRL: What was the biggest challenge you faced in launching your rum brand, and how did you overcome it?
It has been both a blessing and a real challenge. Throughout my career, I have worked in predominantly male environments, which pushed me to work harder, prove my capabilities, and earn my place through knowledge, consistency, and results. Launching my rum brand meant not only developing an exceptional product, but also navigating perceptions, breaking stereotypes, and standing firm in my vision.

I overcame these challenges through perseverance, continuous learning, and staying deeply connected to the technical and sensory aspects of rum making. This journey has allowed me to grow both professionally and personally, while also opening doors and creating space for other women within the industry.

TRL: Can you share a personal experience or moment that significantly influenced your brand’s direction?
A defining moment for me was my early work in quality assurance and aging, where I had the opportunity to deeply understand how time, environment, and decision-making shape a rum’s identity. Being closely involved with the solera system and sensory evaluation taught me that consistency and character are built through intention and patience. That experience strongly influenced my brand’s direction, reinforcing my belief that great rum is not rushed, it is guided, respected, and constantly evaluated through both science and sensory perception.

TRL: How do you balance tradition with innovation in your approach to rum-making or marketing?
For me, tradition is the foundation it represents the knowledge, techniques, and values that define our identity. Innovation comes from understanding those traditions deeply enough to know where thoughtful improvements can be made. In rum making, this means respecting aging processes and blending methods while applying rigorous sensory analysis, data-driven decisions, and continuous learning.

TRL: What are some recent initiatives or products you’ve launched that have been particularly impactful?
One of the most impactful initiatives has been strengthening the role of sensory analysis in blend development and quality follow-up. By investing in structured training and calibration of the sensory panel, we’ve enhanced consistency and depth across our profiles.

TRL: How do you educate consumers about your rum, and what’s the most important lesson they should take away?
Education begins with transparency and storytelling. I believe in helping consumers understand where rum comes from, how it’s aged, and why certain sensory characteristics develop over time. Through tastings, technical explanations, and guided sensory experiences, we invite them into the process. The most important lesson I want consumers to take away is that rum is a complex, passionate, carefully crafted spirit one that reflects time, expertise, and respect.

TRL: How do you manage quality and consistency as your brand grows and enters new markets?
Managing growth while maintaining quality requires strong systems and discipline. This includes robust quality management practices, continuous sensory monitoring, and clear specifications at every stage of aging. As we enter new markets, consistency is protected through documentation, trained teams, and an aligned sensory panel. Growth should never compromise identity; instead, it should reinforce the brand’s commitment to excellence.

TRL: What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?
My long-term vision for the brand is to create memorable experiences that go beyond the bottle. The goal is not only to be recognized for quality, but for authenticity and depth. Within the evolution of the rum industry, I see my role as someone who bridges tradition, science, and sensory expertise. I aim to contribute to a more transparent, educated, and quality-driven rum category, while also inspiring and opening space for more women and diverse voices to take active roles in shaping the future of rum.

TRL: What’s one piece of educational advice you would give rum lovers to better understand the spirit?
I would encourage rum lovers to take the time to truly taste and question what’s in their glass. Understand where it comes from, how it was aged, and why it tastes the way it does.

Rum is a spirit shaped by time, climate, and human decisions so slowing down, exploring it sensorially, and approaching it with curiosity is the best way to fully appreciate its complexity.

TRL: How can people learn more about you? Website? Social media page?

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For Ballesteros, Tepuy is far more than a strategic launch: it is a cultural statement. The brand embodies his conviction that Venezuelan rum deserves a prominent place in the global conversation, not only for its technical quality but also for the history, character, and sensitivity that accompany it. With an approach that blends innovation, respect for terroir, and a narrative deeply rooted in the country, Ron Tepuy positions itself as a symbol of identity and national pride.

This interview delves into the philosophy that inspires Ron Tepuy, the vision that guides José Rafael Ballesteros, and the role DUG Group plays in shaping the future of Venezuelan rum on the world stage.

TRL: What was the biggest challenge you faced in launching your rum brand, and how did you overcome it?
One of the greatest challenges was changing perceptions around rum. For many years, rum was underestimated compared to categories like whisky or Cognac. We believed deeply that rum could deliver the same depth, elegance and sophistication, but we needed to convince consumers one glass at a time. We overcame this through patience, consistency and storytelling – by inviting people into our world and showing them the passion, heritage and craftsmanship behind every bottle.

TRL: How do you see the rum market evolving in the next 5-10 years, and what trends do you think will shape the future of the industry?
I truly believe rum is entering a golden era. Consumers today are looking for authenticity, provenance and emotional connection, and rum has all of those things in abundance. Over the next decade, I think we’ll see more appreciation for terroir, sustainability and regional  identity, particularly from Latin America and the Caribbean. Rum is one of the most diverse spirits categories in the world, and people are only just beginning to discover its full potential.

TRL: Can you share a personal experience or moment that significantly influenced your brand’s direction?
The moments that stay with me are seeing people abroad connect emotionally with our spirits for the first time. They are not just tasting a rum – they are experiencing part of Venezuela. Watching that happen makes me realise the responsibility we carry as producers. We are not simply creating spirits; we are representing our country, our people and our traditions on a global stage.

TRL: How do you balance tradition with innovation in your approach to rum-making or marketing?
For me, innovation only has value if it respects authenticity. Our traditions, from copper pot still distillation to long ageing and blending practices, are the soul of our rum. Innovation comes in how we continue evolving the experience around those traditions, whether through sustainability initiatives, new expressions or more immersive ways of engaging consumers. The key is never losing sight of who we are.

TRL: What are some recent initiatives or products you’ve launched that have been particularly impactful?
One project I’m especially proud of is the international launch of Ron Tepuy, which reflects our deep connection to our heritage and as a new way of blending, as a collaboration. We’ve also focused heavily on creating a more immersive experience, opening our distillery and sharing the craftsmanship behind the brand in a more personal and transparent way. Those moments of connection are incredibly powerful.

TRL: How do you educate consumers about your rum, and what’s the most important lesson they should take away?
Education is one of the most important parts of what we do. We want consumers to understand that rum is not a single flavour or style – it’s an incredibly rich and diverse category shaped by culture, geography and tradition. The most important thing is curiosity.  Once people begin exploring different styles of rum with an open mind, they quickly realise  just how complex and exciting the category truly is.

TRL: How do you manage quality and consistency as your brand grows and enters new markets?
Quality is something we protect obsessively. Growth means nothing if you lose the integrity of the liquid. We maintain very close control over every part of the production process, and we invest heavily in the people behind the brand because craftsmanship ultimately comes from human expertise and passion. No matter how global we become, the goal is always to ensure every bottle reflects the same care and character.

TRL: Can you share a collaboration or partnership that helped elevate your brand to new levels?
Our relationships with bartenders and the hospitality community around the world have been incredibly important. They have helped redefine how consumers experience premium rum and opened the door to a new generation of drinkers. The best partnerships are always rooted in shared passion and authenticity, and those collaborations have played a huge role in our international journey as a company.

TRL: What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?
My vision is to continue pushing Venezuelan rum onto the global stage while helping elevate perceptions of rum as a whole. I want people to speak about rum with the same respect and curiosity they reserve for the world’s greatest spirits categories. Personally, I see myself as both a custodian of tradition and someone helping guide the category into its next chapter, one that values authenticity, sustainability and craftsmanship above all else.

TRL: What’s one piece of educational advice you would give rum lovers to better understand the spirit?
Approach rum with curiosity and patience. Taste different origins side by side, learn about production methods, and don’t rush the experience. Rum tells stories – about people, climate, history and culture – and the more you explore it, the more rewarding it becomes.

TRL: How can people learn more about you? Website? Social media page?
https://dugspirits.myshopify.com/products/rum-tepoy-monumento-700ml
https://www.instagram.com/rontepuy/

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For Gabriel, rum is a lifelong apprenticeship. His vision was shaped in the field, alongside farmers, distillers, coopers and bartenders who understand the spirit from the ground up. He sees rum as a living mosaic of cultures, techniques and heritage — something that can only be truly understood by listening to the people who have carried its knowledge across generations. This constant curiosity has led him to study traditional methods not as relics of the past, but as sources of inspiration: to understand them, reinterpret them, and create new expressions that remain rooted in their origins while speaking to the present.

Maison Ferrand and Planteray Rum reflect this philosophy: they don’t seek to preserve tradition like a museum piece, but rather to keep it moving, allowing it to inspire, evolve, and connect people. In this interview, we explore the perspective of a creative mind who has elevated rum beyond its category, transforming it into a cultural language that unites territories, histories, and communities.

TRL: What was the biggest challenge you faced in launching your rum brand, and how did you overcome it?
Honestly, perception. For a long time, rum was often seen as a simple, casual spirit, something to mix, something festive, but not always given the same level of consideration as Cognac or Whisky. I always felt that was unfair. Rum has extraordinary depth. But you cannot just say that. You have to show it.

That is why Planteray XO became such an important rum for us. It showed, in the glass, what we believed from the beginning: rum can be generous and enjoyable, but also elegant, complex, and full of character.

It also introduced many people to Planteray’s signature: double ageing, a technique rooted in rum’s history. First, the rum ages in the tropics, in ex-bourbon casks, where it gains depth, richness, and intensity. It then travels to France by boat, still in its original casks, undergoing a period of dynamic ageing at sea before being transferred into Ferrand Cognac casks in France. There, it develops texture, roundness, and elegance.

For me, this was a direct answer to the challenge. We were not asking people to take rum seriously because we said so. We were offering them a rum that could make them stop and think, “Wait, rum can be this?”

Perception changes slowly. But it changes when people taste, when they ask questions, when bartenders share their knowledge, when retailers tell the story, when consumers become curious. It is a collective effort. If we keep making honest rum and keep helping people understand what is in their glass, then we are moving in the right direction.


TRL: Can you share a personal experience or moment that significantly influenced your brand’s direction?
Yes. One of the moments that truly changed the direction of the brand did not come from a boardroom. It came from honest conversations with our team in Barbados about our former brand name, Plantation.

When we created the brand in 1999, the name was chosen for its agricultural meaning: the plant, the cane, the land, all essential to rum. That was the intention behind it. But in Barbados, where rum is lived every day and where the history of sugarcane is deeply tied to the history of people, I came to understand that the word carried another weight. That was a turning point. It made me realize that a name cannot only reflect what we intended. It also has to respect what people hear, feel, and understand. Changing from Plantation Rum to Planteray Rum was not easy. The brand was present in 120 markets, and the risk was real. But once we understood that the old name could create distance from the people and cultures we wanted to honor, evolving became necessary. Planteray is a beautiful brand name and one that reflects what we stand for.

TRL: How do you balance tradition with innovation in your approach to rum-making?
I don’t really see tradition and innovation as opposites. In spirits, you cannot innovate seriously if you don’t first understand what came before you, to understand why it existed. Why people distilled this way, why they aged rum in this climate, why use that type of yeast for fermentation, and why a particular style became part of a culture. For me, innovation starts with research, listening, and respect for the people who carry this knowledge.

Planteray Cut & Dry is a good example. It was born in Barbados, at Stade’s West Indies Rum Distillery, and it brings together two Barbadian icons: rum and coconut. Coconut is part of the island’s agricultural life, its landscape, its food, its memory. The idea was to express something deeply Barbadian in a bottle.

It took four years of work and nearly 100 trials to get it right. That is important. Innovation should not be a shortcut. So I was incredibly proud, and also humbled, when Planteray Cut & Dry was named Best New Spirit in the world at the Spirited Awards by the Tales of the Cocktail Foundation last year. It is one of the most respected recognitions in our industry, and for us, it was a wonderful reminder that heritage and innovation can strengthen each other.

Our work on Navy Rum came from the same spirit, but through another path: historical research. Together with spirits historian Matt Pietrek, I spent years studying old records, blending methods, naval traditions, and the role rum played in maritime history. That research led us to co-write The Rum Never Sets, a book dedicated to understanding what Navy Rum truly was. The goal was not to make a romantic version of the past. It was to understand it properly, then ask what a Navy Rum could mean today if it were made with seriousness and respect. That work ultimately inspired us to create Planteray Navy Rum. Tradition gives you the foundation. Curiosity and creativity tell you where to go next.

TRL: How do you educate consumers about your rum, and what’s the most important lesson they should take away?
I don’t think of it as education first. I think of it as opening a door. Rum is not just a liquid. Rum is the reflection of a culture. It carries the terroir, the craftsmanship, the people, and the heritage of a place. When you taste a rum like Planteray XO from Barbados, or a Vintage from Fiji or from Trinidad, you are not tasting the same story. Each origin has its own voice. Our work is to help people hear it. We do this through tastings, masterclasses, conversations, trade shows, books, newsletters and time spent with bartenders, retailers, distributors and rum lovers. The rum community is essential here, because knowledge is passed from person to person. It grows through curiosity, generosity and shared experience.

The most important lesson is simple: rum is not one category with one taste profile. It is one of the richest spirits in the world because it has many places, many techniques, and many cultures. Once people understand that, everything changes.

TRL: What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?
I want Planteray to help reveal what rum can be. Rum has been underestimated for too long. My hope is that Planteray can help bring its richness to more people, while respecting the communities, origins and traditions that make rum so extraordinary. A rum like Planteray Hogo Monsta, released last year, says a lot about that ambition. It is not about making an extreme rum just for the sake of being extreme. It is about showing that rum has aromatic frontiers still to explore, and that if you understand rum deeply enough, you can push those frontiers with precision.

Esters, hogo, long fermentation, these should not be technical concepts. They are part of the language of rum. I would like more people to learn that language, because it opens a completely different way of understanding the spirit.

Hogo Monsta is not a volume product. It is a creative tool, a conversation starter, a way to show bartenders and rum lovers how far rum can go when you treat it seriously and with imagination. I don’t believe the future of rum will be built by one brand or one person. It will be built by the wider rum community — by all those who share the same curiosity, respect and ambition to take rum further.

My role is to keep learning, to keep asking questions, and to share what we discover. If Planteray can help more people look at rum with fresh eyes and give the category the place it deserves among the great spirits of the world, then we are on the right path.


TRL: What’s one piece of educational advice you would give rum lovers to better understand the spirit?

Do not let the number on the bottle do all the talking. In rum, age can be beautiful, but it can also be misleading if you forget everything else. A rum is not great because it is old. It is great because it has balance, character, and a clear sense of where it comes from.

So taste with questions. Where was it made? How was it distilled? What does this origin usually express? And most importantly, taste with others. Rum is meant to be shared, discussed and discovered together. The more questions you ask, the more rum opens up. And the more it opens up, the more pleasure you will find in it.

TRL: How can people learn more about you? Website? Social media page?

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TRL: What does rum mean to you? What made you fall in love with rum, and when did it happen?

Although rum has always been part of Puerto Rican culture, my love for it grew when I began working in the industry. And how did I get here? After I decided to make a change in my life, I wanted to do something different.

I started my chemical engineering career working for different industries, but after 7 years, I started looking for a change, a new challenge, something outside what is considered to be a normal career path for any chemical engineer. That is when an opportunity at Destileria Serralles appeared in my life. I did not hesitate to accept the challenge of working for the best distillery in Puerto Rico, producing the best and most authentic Puerto Rican rum. This decision has been the best one I have ever made! Twenty-three years have already passed, and I am hoping for many more to come. Working in the rum industry has made my life complete; rum defines me and what I am truly passionate about. It has allowed me to be part of something special, to be creative, and most of all, to be part of the history of making Don Q Rum.

TRL: Three essential characteristics that define rum according to your perspective.

• Personality

• Consistency

• It has to create an experience when tasted.

TRL: What is the most important contribution you have made to the rum industry?

Educating consumers on what is involved in producing a rum of excellent quality. I offer them many details about rum processing that sometimes are not discussed and often go unspoken.

TRL: Benefits that the rum industry has given you I have grown tremendously, both personally and professionally, thanks to this industry. I have

faced many rewarding challenges, each one bringing many valuable learning experiences. The rum industry continues to grow, driven by innovation, and this brings many opportunities for learning and professional growth.

I have also had the honor and privilege of meeting many wonderful and passionate people within this business. I feel proud to be part of an industry that has warmly welcomed what I bring as an experienced professional and now Master Blender, and that truly values what Serralles rums have to offer to the world.

TRL: What’s another thing you are passionate about besides rum? Why?

I am passionate about guiding and mentoring the next generation of professionals, particularly students studying engineering and related disciplines.

It is incredibly rewarding to speak with them about this industry and witness how their passion, sense of responsibility, and commitment grow. I can see it in their faces! For me, it is very important to share my experiences and emphasize the value of passion, strong ethics, and dedication in everything they do. These are the true keys to success.

TRL: What is your favorite place for drinking rum?

Anywhere there is wonderful music and good friends. Don Q is the best rum for creating memorable moments!

TRL: Favorite drink + Recipe

Any of our Don Q premium rums used in an unusual cocktail that a mixologist wishes to create. It cannot be part of the cocktail menu! I am sure that each one will come with a great story and an excellent experience.

TRL: Why is it important to educate the rum consumer?

There are a lot of misconceptions about rum. Some examples are that rum is sweet, that this industry is not regulated, the different types of rum, and the aging required for a rum to qualify as Puerto Rican rum, etc. We have the responsibility to change this perspective.

We need to provide our customers with information about how rum is made, the importance of aging and the transformation we are able to achieve throughout this unique process, what is involved in blending, and what differentiates one rum from another. The way we can achieve this

is by being transparent about how we make rum. There are rules in this industry, and we need to use them as guidelines for best practices. In this way, we will continue to elevate this category.

TRL: Any tips to train the palate and taste a good premium rum?

Enjoy the experience from the very beginning. Start by opening the bottle and sensing the aroma that instantly comes out of it. Pour a small amount into a glass and start moving the rum around, admiring its texture and color. Then continue to appreciate the aromas that the rum offers, doing it several times because a distinct character will always emerge and surprise you.

Finally, drink a small amount, let it play and fill your mouth, close your eyes before swallowing slowly, and enjoy!

TRL: How can rum contribute to improving the crisis in some countries?

Definitely in agricultural-related matters. Molasses demand continues to grow, and we need more countries to grow sugar cane following sustainable practices in order to have this raw material available.

TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?

Having a sustainable operation is a must for this industry. Rum manufacturing relies on nature and the environment for its existence. Our raw material availability depends on how the environment reacts after many years in which we took it for granted. Therefore, we must implement practices that respect what nature allows us to have.

At Destilería Serralles, we have been working on reducing greenhouse gases by installing solar panels, which generate about 3 MW, and a turbine that generates approximately 500 kW. This represents about 60% of the plant’s consumption. We have also reduced the use of fossil fuels by burning alcohol in the boiler.

In addition, we have worked on changing packing materials to reduce hazardous waste disposal. Currently, we are working on several efforts to recycle a vast number of water effluent streams back into the front end of our water processing plant to decrease raw water usage in our process. In this way, we protect our natural water resources. Also, our effluent is biologically treated in our anaerobic and aerobic digesters prior to being discharged into our irrigation field.

TRL: Who would you like to meet in the rum industry? What would you say to him/her?

I would like to meet every woman who is currently elevating this category. It would be an honor. I would tell them that we have also made this industry ours, that our contribution is being valued more every day, and that this is thanks to our commitment, sense of responsibility, dedication,

and most of all, our passion and desire to offer an excellent product to our customers.

We have proven that we are motivated by our innate need to always make a difference, by intuition, and most of all, by proving that we can achieve everything we set our minds and hearts to.

TRL: What are your next goals in the rum industry?

To continue developing new and innovative products that follow the current trends toward premium rums and cocktails, which is the emerging culture nowadays, while always honoring the traditional way of making rum and the heritage of the Serralles Family. Customers enjoy different tastes in rum, something unique that can also be enjoyed in a good cocktail.

TRL: Plans you have when you leave the rum industry.

That is a good question. I have not thought about that yet. I am enjoying what I am doing right now. I want to be part of this industry for as long as life allows me to be.

TRL: Why is the role of the bartender important in the rum industry?

Because their creativity and success are the best confirmation that our products offer the desired profile, taste, and aroma they need for their creations. Rum is the base of their masterpieces! They are the best educators in the rum industry.

TRL: What is your advice for new generations in the rum industry?

Embrace everything that happens in your life — every moment, every minute, every situation. Every challenge has its purpose and its lesson. Persevere in what you want to achieve and trust yourself.

Also, learn from others because every person has something to teach you. Honoring your values will guide you through your personal and professional life. Always pay attention to what the market is telling you through its trends, and remember that creating an excellent product requires a lot of patience, dedication, and commitment.

TRL: How can people learn more about you? Website? Social media page?

● https://www.instagram.com/lizona71/

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Today, as Providencia Bulk Rum Expansion Leader, he leads the international growth of a Colombian company with more than a century of heritage, driving a model that integrates industrial excellence, sustainability, and respect for origin.

TRL: What was the biggest challenge you faced in launching your rum brand, and how  did you overcome it?

Launching Ron Defensorhas been one of the most demanding and meaningful journeys of  my career.  The real challenge wasn’t only entering new international markets or navigating regulations  — it was understanding that every market has its own soul, and today’s rum consumer is  informed, digital, and emotionally selective. Rum is no longer just tasted; it is compared,  discussed, and judged on authenticity, storytelling, design, sustainability, and values. In an overcrowded category dominated by global icons, we had to stand out without losing  our identity. Rather than rushing, we chose to listen — investing in market immersion,  consumer insights, and strong long-term partnerships, while never compromising on liquid  quality and consistency.

One defining moment came when Ron Defensor earned four international medals at the San  Francisco World Spirits Competition — validation that a Colombian rum, built with  discipline and conviction, could compete on the global stage.

Ultimately, Ron Defensor taught me that launching a rum is not about speed — it is about  relevance, coherence, and patience. When you respect the consumer, honor the origin, and  stay true to your purpose, the brand earns its place — one market and one relationship at a  time.

TRL: How do you see the rum market evolving in the next 5-10 years, and what trends  do you think will shape the future of the industry?

I believe the rum industry is entering its most meaningful transformation in decades — not a  phase of explosive growth, but one of maturity, clarity, and purpose. Over the next 5–10 years, rum will shift from a volume-driven commodity to a segmented,  value-driven category, much like whisky or wine. Consumers will drink less, but better.  Credibility will matter more than noise: clear origin, true traceability, honest aging, and  liquids that justify their price.

Origin will become non-negotiable. Specificity — country, climate, raw material, process — will define differentiation. Countries like Colombia have a strong opportunity to connect  agricultural heritage with industrial consistency and climate-driven aging. As the category evolves, fresh-cane distillates, tafias, and innovative bulk expressions will  gain relevance, attracting curious consumers seeking authenticity and versatility. At the same  time, RTDs will remain entry points — but quality base spirits will determine long-term  loyalty.

Growth will increasingly come from emerging markets in Latin America, Asia, and Africa,  while sustainability will move from marketing narrative to operational requirement.  Traceability, responsible sourcing, and measurable impact will be expected, not optional. Finally, the role of bulk rum will be redefined. High-quality, consistent producers will  become strategic partners behind global brands — shaping flavor, ensuring scalability, and  supporting long-term expansion.

In essence, the future of rum is not about chasing trends — it is about earning trust. The brands that thrive will respect the consumer, honor origin, balance soul with structure,  and think long term. Rum’s best years are ahead — not because it will sell more, but because it will finally be  understood as what it truly is: a spirit of land, time, culture, and intention.

TRL: Can you share a personal experience or moment that significantly influenced  your brand’s direction?

One defining realization during my journey with Providencia Bulk Rum changed everything  for me: We are not here simply to produce — we are here to transform, while protecting the planet  that makes our work possible.

For years, the rum industry focused on capacity, aging, and growth. But global conversations  with clients and partners made one thing clear: the future of rum will be defined not only by  flavor or price, but by responsibility.

Sustainability is no longer optional — it is the foundation. Consistency builds trust, especially at scale. Storytelling creates differentiation. Customization defines modern premium. At Providencia, we chose to lead intentionally. Innovation is not a luxury; it is a necessity. Producing without awareness is no longer acceptable.

I learned that sustainability is not built through slogans, but through pillars: education before implementation, innovation aligned with purpose, and strong foundations of data, efficiency, and traceability.

The future of rum belongs to those who balance soul with structure — creating value without  compromising the planet. At Providencia Bulk Rum, we don’t just supply rum. We build sustainable foundations for the next generation of brands. Because sustainability does not slow progress — it makes progress possible.

TRL: How do you balance tradition with innovation in your approach to rum-making  or marketing?

For me, balancing tradition and innovation is not a dilemma — it’s a dialogue. In rum, tradition gives us identity and soul: the origin of the sugarcane, the craft of  fermentation, the role of distillation, and the patience of aging. These are foundations that  cannot be rushed or replaced. Innovation does not erase them — it strengthens them. We use technology, data, and  efficiency to ensure consistency, traceability, and sustainability, while human expertise and  sensory judgment remain at the center. The master blender and the data analyst sit at the same  table.

From a commercial perspective, tradition defines the story — origin, craftsmanship, cultural  roots. Innovation defines how that story reaches today’s digital, informed consumer, who  demands authenticity and alignment with values. The principle is simple: never innovate at the expense of meaning, and never hide behind  tradition to avoid change.

When innovation serves origin and tradition embraces evolution, you don’t just build better  rum — you build brands that endure.

TRL: What are some recent initiatives or products you’ve launched that have been  particularly impactful?

Throughout my career, I’ve focused on delivering growth that is both sustainable and  profitable. One of the most defining examples is the transformation of Providencia Bulk  Rum. When I began, Colombian bulk rum was virtually invisible — even local brands sourced  from other origins. We decided to change that narrative by building a strategy based on three  pillars: true sustainability, reliable industrial scale, and uncompromising consistency with full  traceability.

With over 100 million liters of annual capacity and more than 66,000 barrels aging, we  combined operational strength with environmental discipline — from biomass energy to  responsible water management. At the same time, we positioned Colombian bulk rum as  customizable, technically precise, and globally competitive. This shift allowed us to co-create brands such as Ron Almirante, Ron Quimbaya Gold, Ron  Bolívar, Ron Esther, and Ron Bachué, while also becoming suppliers to important  international players. Through strong global trade presence, strategic pricing, and  internationally recognized certifications — including Bonsucro, B Corp, ISO, USDA  Organic, and others — we established credibility and long-term value.

Most importantly, this transformation has been profitable from the beginning. It proved that  you can scale responsibly, build equity, and generate sustainable returns simultaneously. Beyond business results, what makes me most proud is that we are showcasing the positive  face of Colombia and positioning Valle del Cauca as a respected origin in the global rum  industry. That economic, cultural, and social impact is the true achievement.

TRL: How do you educate consumers about your rum, and what’s the most important  lesson they should take away?

For me, educating consumers about rum is not about overwhelming them with technical  details — it’s about inviting them into a meaningful story. People don’t fall in love with categories; they fall in love with purpose and connection.

Our approach begins with the origin — where the sugarcane grows, the climate, the people  behind the land — and then moves into process, always translated into human language. Why  fermentation shapes character. Why copper stills add texture. Why barrels hold memory. In today’s digital world, consumers are informed and selective. Authenticity is essential. You  cannot exaggerate — the truth always surfaces.

The most important lesson is simple: rum is not just a drink; it is the result of choices — about raw materials, sustainability, aging, and ethics. When consumers understand that, they  don’t just consume; they participate. And when they remember the story behind the glass, that’s when true loyalty begins.

TRL: How do you manage quality and consistency as your brand grows and enters  new markets?

Managing quality and consistency as a brand scales is not just a technical challenge — it is a  promise. Growth only works when it is built on trust, and trust depends on uncompromising  quality. Throughout my career with global brands, I learned that scaling is not about growing fast, but  growing right. My approach rests on three pillars: people, process, and discipline. First, people. Quality begins with culture. When teams share a clear definition of excellence,  consistency becomes a mindset, not just a specification.

Second, process. Consistency starts at origin — raw materials, fermentation, distillation,  aging, and barrel management. Every variable is defined, measured, and controlled. As  volumes grow, standards must tighten, not loosen.

Third, disciplined expansion. When entering new markets, we adapt communication — never  the soul of the liquid. The core identity must remain intact wherever the bottle travels. At Providencia Bulk Rum, scale and traceability allow us to combine industrial rigor with  craftsmanship. Consistency is not repetition — it is controlled expression, ensuring that every  bottle delivers the same confidence, no matter the market. Growth will always test quality. But when quality is embedded in the culture, growth  strengthens it.

TRL: Can you share a collaboration or partnership that helped elevate your brand to  new levels?

One of the key drivers of Providencia Bulk Rum’s evolution has been collaboration — not as  a marketing tactic, but as a strategic platform to build credibility, relevance, and long-term  value. We experienced this powerfully through our alliance with Pedro Domecq Colombia and the  Picciotto family, a partnership that proved to be culturally aligned, commercially strong, and  consistently profitable. Together, we co-developed brands such as Ron Quimbaya Gold,  Ron Almirante, Ron Bolívar, and Ron Esther, connecting Providencia’s bulk rum  expertise with Colombia’s heritage, indigenous roots, and cultural pride. Through disciplined execution, thoughtful design, and storytelling-driven initiatives, these  collaborations transformed rum brands into expressions of identity — building communities,  not just awareness.

With projects like Quimbaya and Bachué, we went deeper into ancestral narratives, blending  local heritage with contemporary premium design. This wasn’t decoration; it was identity  translated into brand language. These experiences confirmed a core belief: when collaborations are rooted in authenticity and  shared values, they elevate not just brands, but the entire category. For Providencia Bulk  Rum, partnerships like these defined our market perception from day one — serious,  culturally grounded, and globally ambitious. The strongest collaborations amplify authenticity, strengthen execution, and connect  consumers through purpose, not just product.

TRL: What is your long-term vision for your rum brand, and how do you see your role  in the evolution of the rum industry?

My long-term vision for our Bulk Rum is to help redefine what premium rum represents — in  Colombia and globally — by honoring origin, discipline, and purpose while embracing  transparency, modernity, and cultural relevance. Providencia Bulk Rum stands for something rare in today’s industry: heritage, sustainability,  and long-term thinking. As rum evolves from commodity perception to a sophisticated,  origin-driven spirit, consumers are demanding authenticity, traceability, and real stories. My vision is to position our Bulk Rum at the intersection of tradition and evolution — respecting sugarcane as an agricultural treasure, elevating technical excellence and  consistency, and building brands rooted in real land, real people, and real values. I see my role as a bridge: between agriculture and brand, heritage and innovation, local  identity and global ambition.

Ultimately, success will not be measured only by volume, but by how much we elevate the  rum category itself — leaving it stronger, more respected, and more intentional than we  found it.

TRL: What’s one piece of educational advice you would give rum lovers to better  understand the spirit?

If I could offer one piece of advice to rum lovers, it would be this: start by understanding  where rum truly comes from — the sugarcane, the land, and the people behind it. Rum is an agricultural spirit. Its character begins in the field, shaped by climate, soil, and  how the cane is transformed into molasses or juice. When you recognize that, you stop seeing  rum as simple and begin appreciating its depth and sense of place.

Patience is equally essential. Great rum cannot be rushed — fermentation, distillation, and  aging require discipline and time. Balance and elegance come from allowing the spirit to  evolve naturally.

Taste rum slowly, as you would a fine whisky or cognac. Pay attention, ask questions, and  connect with the story behind the bottle.

Because rum is more than a drink — it carries culture, heritage, and identity. When you  respect its origin and process, it reveals a depth that truly rewards the curious drinker.

TRL: How can people learn more about you? Website? Social media page?

The best way to learn more about me is through conversation and shared experiences. I  believe stories are meant to be exchanged, not just read. I’m active on social media, where I share insights on brand building, the spirits industry,  leadership, entrepreneurship, and the journey behind projects like Ron Defensor and  Providencia Bulk Rum. It’s also where I connect with people who share curiosity, values, and  passion for craftsmanship and culture.

You can find me here:

• LinkedIn: pedroablancog (Thought leadership, business journey, brand building, industry insights)
• Instagram: @pedroblanco40 (Behind the scenes, brand stories, travel, culture, and personal reflections)
• Facebook: Pedro Blanco (Community, long-form thoughts, milestones, and shared moments)

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Today, as Head of Production, she oversees the entire lifecycle of Botran’s rums, from their intricate aging process in the highlands of Guatemala to the creation of new expressions for global markets.

Her work is rooted in preserving the consistency, tradition, and complexity that define Botran’s legacy, while simultaneously driving innovation and ensuring that each bottle reflects the unique character of Guatemalan rum.

TRL: What was the biggest challenge you faced in launching your rum brand, and how did you overcome it?

My biggest challenge was truly mastering the complexity of the Botran aging process. Unlike traditional methods, our Dynamic Aging System involves a sophisticated sequence of different casks.

Learning how the altitude and the low oxygen levels interact with the wood was a steep learning curve. I had to deeply study how the liquid evolves during each step of the aging of our facilities. I overcame this by immersing myself in the process, documenting how every variable affects the final profile. It taught me that being a Master Blender is about patience and constant learning; you have to listen to the rum and understand that the wood and the altitude have their own rhythm.

TRL: Can you share a personal experience or moment that significantly influenced your brand’s direction?

A pivotal moment for me was realizing that our rum is a living, breathing entity that doesn’t always follow a spreadsheet. Sometimes, when evaluating a specific batch where the analytical data are perfect, the sensory evaluations can show me that it hasn´t reached its full potential.

That moment of trusting my palate over the data had a significant influence on our direction. It taught us to embrace the liquid’s flexibility, leading to the creation of more complex expressions, such as our Rare Blend collection. It proved that our brand’s strength lies in the balance between technical rigor and the intuitive touch that only a Master Blender can provide.”

TRL: How do you balance tradition with innovation in your approach to rum-making or marketing?

For me, balancing tradition with innovation is about respecting the legacy while embracing curiosity. At Botran, our tradition is non-negotiable: we strictly follow our Dynamic Aging System and use only virgin sugar cane honey. That is our foundation.

However, we innovate through the versatility of our finishes. For example, while we honor our heritage, we are not afraid to experiment with different cask types to create new sensory profiles. Innovation also means being pioneers like Botran Rum in sustainability, as we were the first sustainable rum in the world.

TRL: What are some recent initiatives or products you’ve launched that have been particularly impactful?

Two recent initiatives stand out as milestones for our brand. First, the launch of the Botran Rare Blend Collection, where we explored the versatility of the spirit by aging it in unique casks, such as those previously used for agave distillates, and the more recent Botran Infinito, an exclusive rum that uses eight different casks to impart great complexity. These products have been incredibly well-received because they offer an innovative sensory experience while maintaining our traditional profile.

Second, and perhaps most importantly, is our “Crop to Drop” sustainability certification. We are proud to be the first rum in the world to achieve ISCC Plus certification across our entire supply chain. This initiative has been transformative, demonstrating that it is possible to produce a premium aged rum with complete respect for the environment. These products not only taste good and are of high quality, but they also represent a responsible future for the spirits industry.

TRL: How do you educate consumers about your rum, and what’s the most important lesson they should take away?

We educate consumers through immersive sensory experiences. Whether it’s a masterclass or a tasting session, I focus on teaching them to ‘deconstruct’ the rum—identifying the influence of the virgin sugar cane honey and the high-altitude aging.

The most important lesson I want them to take away is that rum is as complex and noble as any fine

Scotch or Cognac. I want them to understand the value of our Designation of Origin (D.O.) Guatemalan Rum, which guarantees that every drop is aged at 2,300 meters above sea level. Ultimately, I want them to learn that patience is our main ingredient; when they sip Botran, they are not just tasting an aged rum, they are tasting time, geography, and Guatemalan craftsmanship.”

TRL: How do you manage quality and consistency as your brand grows and enters new markets?

Managing quality during expansion requires a perfect marriage between standardized protocols and sensory mastery. As Botran enters new markets, we maintain consistency through three main pillars: First, we have a vertical integration model—from the sugar cane fields to the bottling plant—which gives us total control over our raw materials. Second, I’ve implemented rigorous physicochemical and chromatographic analysis to ensure that the ‘chemical fingerprint’ of our rum remains stable.

However, the most critical filter is our Master Blending Council. No batch leaves the cellar without a sensory evaluation that meets our strict profile standards. We don’t rush the process to meet market demand; we adapt our production planning to respect the natural aging cycles. Growth for us is not just about volume; it’s about scaling excellence.

TRL: What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?

My long-term vision for the brand is to create memorable experiences that go beyond the bottle. The goal is not only to be recognized for quality, but for authenticity and depth. Within the evolution of the rum industry, I see my role as someone who bridges tradition, science, and sensory expertise.

TRL: What’s one piece of educational advice you would give rum lovers to better understand the spirit?

My biggest piece of advice is to ‘practice the art of patience’ when tasting a glass of rum. I always tell rum lovers to let the liquid breathe in the glass for a few minutes first. This allows the aromatic complexity from our high-altitude aging to fully open up.

Also, try to taste it in three stages: first, appreciate the color and viscosity (the ‘tears’ in the glass); second, discover the aromas without rushing; and finally, take a small sip to let your palate adapt to the alcohol before looking for the notes of toasted oak, vanilla, or dried fruits. Understanding rum is about understanding layers of time. Once you learn to wait, the rum will tell you its whole story.

TRL: How can people learn more about you? Website? Social media page?

Instagram:

• https://www.instagram.com/yasmin.chapeton?igsh=MWxtaHh1NWpqNTdzeA==

• https://www.linkedin.com/in/yasm%C3%ADn-chapet%C3%B3n-ruiz-a6168260?utm_source=share&ut m_campaign=share_via&utm_content=profile&utm_medium=android_app

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Ramer supervises a process that begins with rainwater filtered through the volcanic strata of Mount Waiʻaleʻale and continues with the use of “tall cane” sugarcane and other local ingredients such as coffee and chocolate. Each batch is distilled in a vintage 1947 copper pot still and undergoes a double distillation in which only the “heart” of the distillate is kept. From the distillery in Kalaheo, his team blends, bottles, and ships rums recognized for their smoothness, cleanliness, and distinctive character, solidifying Kōloa Rum as a global reference for the Hawaiian spirit.

TRL: What was the biggest challenge you faced in launching your rum brand, and how did you overcome it?

The biggest challenge was overcoming the perception problem in rum. Many consumers still associate the category with overly sweet, lower-quality products, which makes it harder to position a truly premium brand.

We tackled that by being relentless about education and placement. We focused on owning our home market in Hawai‘i and getting into the right accounts first, particularly premium retailers and restaurants, while supporting that with tastings and storytelling. Once people try the product, perceptions shift quickly. The liquid converts, but earning that first sip was the challenge we had to solve.

TRL: How do you see the rum market evolving in the next 5-10 years, and what trends do you think will shape the future of the industry?

I believe rum is where tequila was 10-15 years ago. We’re going to see a significant shift toward premium and super-premium offerings as consumers become more educated about production, aging, and sourcing.

The brands that succeed will be the ones that combine authenticity with strong brand identity. There’s also a major opportunity to continue positioning rum as a sipping spirit, not just a mixer. That shift is already underway and will only accelerate.

TRL: Can you share a personal experience or moment that significantly influenced your brand’s direction?

A defining moment for me was when we saw our first real velocity in a major retail chain. It wasn’t just about getting on the shelf—it was about seeing repeat purchases. That told us we weren’t just building awareness; we had true product-market fit.

From that point on, we doubled down on premium positioning and strategic scale because we knew the foundation was strong.

TRL:  How do you balance tradition with innovation in your approach to rum-making or marketing?

For us, tradition starts with the liquid. We respect the fundamentals of rum production and don’t cut corners when it comes to quality.

Innovation comes in how we build the brand and go to market. We take a data-driven approach to expansion, account prioritization, and driving reorders. It’s about honoring the craft while modernizing everything around it.

TRL: What are some recent initiatives or products you’ve launched that have been particularly impactful?

One of the most impactful initiatives has been expanding our retail footprint while maintaining a strong focus on reorder rates. It’s not just about getting into accounts—it’s about earning the performance needed to stay there.

We’ve also placed greater emphasis on the on-premise channel, which helps drive awareness and trial. That combination of visibility and velocity has been key for us.

TRL: How do you educate consumers about your rum, and what’s the most important lesson they should take away?

Education starts with getting the liquid into people’s hands. Tastings remain one of the most effective tools.

The biggest takeaway is that rum can be just as complex and refined as whiskey or tequila. Once consumers understand that, it completely changes how they approach the category.

TRL: How do you manage quality and consistency as your brand grows and enters new markets?

As we scale, discipline becomes critical. We focus on sourcing high-quality, consistent local ingredients and maintaining strict standards throughout production to ensure every batch meets the same level of excellence.

Growth only works if the product remains exceptional, so we treat quality as non-negotiable.

TRL: Can you share a collaboration or partnership that helped elevate your brand to new levels?

One key partnership was working with major retail chains early on, which provided both visibility and credibility.

It also pushed us to operate at a higher level from day one, as those environments are highly performance-driven.

TRL:  What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?

Long term, we aim to be one of the defining premium rum brands globally—not just a successful company, but one that helps elevate the category as a whole.

If we continue to do this right, we’re not just growing a business, we’re contributing to how people perceive rum as a whole.

TRL: What’s one piece of educational advice you would give rum lovers to better understand the spirit?

Don’t judge rum based on what you may have had years ago. Try it neat, the same way you would approach a whiskey or tequila.

That one shift in perspective can completely change how you experience the category.

TRL: How can people learn more about you? Website? Social media page?

You can learn more about us on our website ( www.koloarum.com ) and follow us on social media (@koloarum) We’re especially active on Instagram where we share new releases, events, and behind-the-scenes content.

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His performance quickly propelled him into the role of Brand Manager, a position in which he deepened his specialization in spirits and led key strategies across both retail and HORECA channels. Today, as CEO of Panamá Rum Fest and Rones de Origen, Sánchez has become an influential figure in the promotion, education, and positioning of Latin American rum, bringing a strategic vision that connects tradition, branding, and culture.

TRL: What was the biggest challenge you faced in launching your brand, and how did you overcome it?

After this period of growth, following the closure of the second liquor company where I worked, circumstances led me to explore sectors such as hospitality and restaurants for the next two years. However, with the arrival of the pandemic and the global pause, I decided to return to my roots and delve deeper into the research of Panamanian rums. I identified the emergence of multiple local labels for both domestic and international consumption, a phenomenon I dubbed the ‘Rumvolution’ of Panamanian brands. Motivated by the desire to share this knowledge, I founded Rones de Origen Panamá: a virtual catalog and Instagram community dedicated to showcasing and promoting the richness of our spirits.

TRL: How do you see the rum market evolving in the next 5-10 years, and what trends do you think will shape the future of the industry?

Rum faces the same challenges as other spirits in an era marked by the trend towards responsible or alcohol-free consumption. Given this scenario, I believe there are strategic pillars that brands must prioritize: transparency regarding the product’s origin; versatility to innovate from the raw materials themselves; a clear focus on the target consumer; production capacity to guarantee supply; and, above all, ongoing education aimed at both professionals and the end consumer.

TRL: Can you share a personal experience or moment that significantly influenced your brand’s direction?

To solidify this experience, I decided to further my technical training by obtaining Rommelier certification from the Asociación Iberoamericana de Ronmeliers. This step not only broadened my knowledge but also allowed me to better integrate into global communities, such as Unidos por el Ron, of which I am a part. With this network of contacts and recognizing the need to educate local consumers, in 2022 I founded Panama Rum Fest, an event that brings together the best sugarcane spirit brands and has maintained steady growth in both exhibitors and audience. Currently, I share this work as an associate partner of Rum Fest Colombia.”

TRL: What’s one piece of educational advice you would give rum lovers to better understand the spirit?

One of my greatest contributions to the industry has been the launch of my book, ”Rones de Origen Panamá: Nuestra Historia’ This work, focused on rum education based on the concept of terroir, was officially presented at the 2024 Panama Rum Fest. Thanks to its documentary value, it was awarded Best Rum Book at the prestigious 2025 Gourmand Awards (Portugal), establishing itself as a fundamental tool for our identity as a rum-producing country. I am currently working on the second edition, which will expand this legacy with in-depth research on the country’s historic distilleries, exclusive interviews with industry figures, and a record of new and emerging distilleries.

TRL: Can you share a collaboration or partnership that helped elevate your brand to new levels?

I am convinced that partnerships are the driving force behind creating a global community that speaks the same language and amplifies our stories. In this sense, our partnership with Women Leading Rum & Spirits is fundamental; it strengthens the foundation for dignifying the role of women in the sector. Through this collaboration, we seek to empower women in the rum and spirits industry, promoting equal opportunities, visibility, and women’s leadership as part of each of our projects.

TRL: How can people learn more about you? Website? Social media page?

• https://ronesdeorigen.com

• https://panamarumfest.com

• https://www.instagram.com/ronesdeorigen

• https://www.instagram.com/panamarumfest/

• https://www.instagram.com/ronesdeorigenpana

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As a specialized consultant, Pérez Cárdenas works alongside producers across the region to strengthen processes, standardize operations, and develop premium rum profiles with character, consistency, and long‑term sustainability. His approach includes inventory diagnostics, evaluation of aging conditions, cooperage practices, barrel rotation, KPI implementation, filtration, blending, and cost analysis at every stage of production.

Today, he applies this expertise as Rum Master and partner at The Little River Distillery in Miami, where technical rigor, blending expertise, and an artisanal mindset come together to create premium rums and private‑label spirits defined by quality, consistency, and commercial viability.

TRL: What was the biggest challenge you faced in launching your rum brand, and how did you overcome it?

One of our greatest challenges in developing an authentic, robust aged rum with aromatic richness and smoothness on the palate was sourcing the right aged inventories in the highly competitive Latin American and U.S. markets. We were looking for rum bases that could meet our standards not only in quality, but also in reproducible volume over time.

That search took us five years of study, analysis, and sample evaluation from multiple producers and bulk rum suppliers. It involved pilot-scale trials to simulate how individual bases and later different blends would behave under real conditions, until we identified the most solid prototypes from both an analytical and sensory standpoint.

The process demanded patience and discipline. To reproduce the profiles we were pursuing, you need the right infrastructure, good aging conditions, well-managed ex-bourbon barrels with strong extraction capacity, sufficient time in wood, and enough volume to support long-term planning.

Eventually, we identified two rum-producing plants that could supply bases with the complexity and structure we needed. More importantly, we secured the ability to monitor and control our own negotiated lots to ensure both quality and availability. That gave us a valuable head start. Today, through The Little River Distillery, we can continue refining those bases in our own facility, shaping them further through blending, finishing, and maturation to give them a distinct identity for the market.

TRL: How do you see the rum market evolving in the next 5 to 10 years, and what trends do you think will shape the future of the industry?

In my view, the global rum market has been changing progressively and rapidly since the beginning of the new millennium. What was once considered a niche category has become a segment of growing demand and increasing value. Premium aged cane spirits now occupy high-end retail shelves and are often priced alongside standard Scotch whisky and American bourbon.

This is happening because premium rum is increasingly associated with creativity, authenticity, origin, and craftsmanship. Consumers now perceive great rum as a luxury product with real substance behind it, and they are willing to pay for quality when the value is clear.

As a result, premium rum producers are investing more in innovation and creativity, whether through production methods, barrel programs, blending strategies, finishes, or the use of artisanal techniques. At the same time, new consumers are looking for products with identity, including links to place of origin and the thoughtful use of natural ingredients.

Barrel diversity will continue to play a major role. The broad range of oak types, toast levels, barrel sizes, and even mixed-wood barrel construction available today creates enormous opportunities to shape aroma, texture, and flavor. This will continue to benefit both artisanal distilleries and more established producers.

I also believe the future of rum will be strongly influenced by the expansion of premium consumption in Asia, especially in China, Malaysia, Singapore, and South Korea. Australia is also becoming a very interesting example, as its producers continue improving distillation and aging practices while benefiting from a strong sugar industry and warm climate.

For companies like The Little River Distillery, this creates an exciting opportunity: to serve both as a creator of premium house rums and as a platform for innovative private-label and limited-production projects tailored to evolving global tastes.

TRL: How do you balance tradition with innovation in your approach to rum-making or rum marketing?

Both are essential. The concept of craftsmanship has never been more relevant than it is today, because it honors the techniques and methods inherited from centuries of rum production under Spanish and English influence. Those traditions are part of a 500-year history tied to sugarcane agriculture and to the economic development of tropical regions across the Americas and beyond.

At the same time, innovation is necessary if we want rum to continue evolving. Even in cooperage, for example, the traditional geometry and design of the barrel remain unmatched. Many alternatives have been proposed, but the classic barrel is still the best vessel for aging rum at scale and with purpose.

For me, the right balance is to respect the fundamentals while applying modern tools, better analytics, stronger quality systems, improved warehouse design, and more refined blending strategies. At The Little River Distillery, that means honoring traditional rum knowledge while also creating new premium blends, private-label expressions, and small-batch projects that speak to today’s market.

TRL: What are some recent initiatives or products you have launched that have had an important impact?

One initiative I am especially proud of is the development of a warehouse mapping model that uses Excel as a practical platform to visualize the spatial layout of an aging warehouse in two dimensions. By using a coordinate system, the model makes it easier to locate lots and even individual barrels, while also supporting monitoring and control.

Because aging is a dynamic process, this model centralizes key information visually through color coding and barcode support. It allows remote tracking and display of important data connected to each lot from the moment it enters the warehouse until it is emptied into a tank as finished rum.

Even at demo scale, this system has proven highly useful for inventory monitoring, quality tracking, physical audits, accounting reviews, and tax or customs inspections related to aging and dumping records.

This type of initiative is highly relevant to what we are building at The Little River Distillery. Our vision is not only to make rum, but to build a smarter and more disciplined aging and blending operation that can support premium in-house products as well as custom private-label programs with strong traceability and control.

TRL: How do you manage quality and consistency as your brand grows and enters new markets?

A Quality Plan is a fundamental document that serves as a guide to all critical control points linked to the sequential operations in the production flow. It begins with raw material reception and continues through each stage of transformation until the final alcoholic product is manufactured.

Each point in the process should be measurable, recorded, documented, and auditable. The statistical behavior of inputs, and how they evolve stage by stage, is essential for understanding whether the system is delivering expected results. This allows us to compare plan versus reality using measurable variables and sensory as well as analytical attributes.

From there, a Quality Matrix can be built as a verification and interpretation platform for the large body of data generated across the operation. It helps identify where improvements are occurring, what is driving them, and how they can be sustained. Every improvement adds value to the process or the product and contributes to a higher level of competitiveness.

Ultimately, quality is not just technical. It is also part of brand image and value perception. Continuous improvement is a culture, and it must be rooted in the vision and mission of the organization.

At The Little River Distillery, this mindset is especially important because we operate in a premium and boutique environment where consistency, authenticity, and value perception must go hand in hand as we grow.

TRL: Can you share a collaboration or partnership that helped take your brand to a new level?

If we are speaking about support, guidance, and collaboration that shaped my professional growth, absolutely. During my 38 years in the spirits industry, I had the privilege of learning from four renowned Venezuelan Master Rum Makers who made a profound contribution to the world of premium rum: engineers Luis Figueroa, Tito Cordero, Gilberto Briceño, and Willian Chirinos.

They were dedicated professionals and true examples to me. Working alongside them helped me build knowledge, discipline, technical judgment, and blending sensitivity.

Today, I try to bring that same spirit of collaboration into The Little River Distillery, where our work combines experience from traditional rum-producing countries with a new Miami-based platform for premium rum development, aging, and private-label creation.

TRL: What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?

Our rum brands are developed under the principles of a true artisanal rum plant, one that prioritizes quality over volume. In that sense, such a facility also functions as a research and development center, because it allows close monitoring of every barrel under aging and makes it easier to track each lot individually.

This allows us to measure evaporation loss, rack arrangement, spatial location, toast level, barrel contribution, the effect of temperature and relative humidity throughout the year, and the relationship between maturation and time. All of this becomes part of a quality documentation system that supports better decisions and more reproducible results.

This methodology makes it easier to adapt production volume, plant capacity, space, infrastructure, equipment, and tank networks to the needs of lower-volume, higher-value projects. It also supports smaller warehouses with better rack design and more efficient barrel handling.

I believe this small-scale, high-discipline model is especially well suited to the future of premium rum, where complexity, diversity, and differentiated blending will be increasingly important. It is also ideal for the development of low-volume, high-margin private labels with genuine added value.

That is very much aligned with my long-term role at The Little River Distillery. I see the company as a platform for building distinctive premium rums in Miami, for maturing and finishing cane spirits with precision, and for helping create unique brands that offer consumers and partners something truly memorable.

TRL: What educational advice would you give rum lovers so they can better understand this aged spirit?

Rum is an aged alcoholic beverage that begins with a distillate obtained from the fermentation of sugarcane derivatives such as cane juice, virgin syrup, cane honey, or molasses. Its sensory profile is deeply influenced by the type of distillation equipment used and by the sugar source itself, which undergoes an exothermic fermentation process in which yeasts such as Saccharomyces cerevisiae convert sugars into ethanol and carbon dioxide.

Even before aging begins, those stages already create meaningful differences in the profile of the alcohol that enters the barrel.

A third major variable is the barrel itself: the oak species, toast or char level, number of uses, and arrangement in the warehouse all matter. A fourth variable is the climate in the warehouse’s geographic location and how that affects oxidation and extraction. A fifth variable is time, meaning the period during which the spirit remains in contact with the internal charred surface of the barrel.

All of these factors shape the sensory and analytical identity of an aged cane spirit and define the DNA of the rum. That is why rum lovers should approach rum with curiosity and patience. Understanding origin, fermentation, distillation, barrel management, climate, and aging time is key to appreciating why one rum can be so different from another.

TRL: How can people learn more about you? Website? Social media?

You can learn more about me through my personal website at www.perezcardenas.com  and on LinkedIn at linkedin.com/in/jose-perez-cardenas-b440b9093

You can also learn more about The Little River Distillery at www.thelittleriverco.com  and on LinkedIn at The Little River Co. Our company is building a premium rum and spirits platform in Miami, with capabilities in aging, blending, bottling, formulation, and private-label development.

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