Copalli Rum is unlike any rum you have ever tasted. It started production in 2019, so we can say that it is a very new taste in the industry. What makes Copalli unique are the ingredients used.
Produced in Southern Belize, only three ingredients are used to make Copalli Rum. Organic sugarcane sustainably grown at Copal Tree Farm, rainwater and yeast provided by my subtropical climate.
For Copalli Rum, black and red Noble Cane sugar cane, a rare variety, is used, not the more durable and abundantly produced sugar cane. This rare variety is known for its flavor and non-GMO nature.
The second component is rainwater as a result of the semi-tropical climate. Rainwater is collected carefully without disturbing the living space. In this respect, it is a clean, fresh rum that captures the spirit of the rainforest.
Rum, which does not contain additional sweeteners, colorants or additives, is distilled in pitcher and column stills after yeast fermentation.
In the final stage, it is aged in used American Oak bourbon barrels. Used barrels enhance the flavors already present in the rum.
The rum, with its golden pigment and touches of oak and vanilla, has an alcohol content of 44%; There are three types: Original, White and Cacao.
Rum, which adds a unique touch to many cocktails, is especially appreciated with Copalli Rum Negroni, Copalli Mojito, Copalli Rainforest Daiquiri cocktails.
(The product provides employment opportunities to the public, reducing dependence on the logging industry. It prevents further tree felling by using used barrels. Copalli’s factory is designed to leave zero waste to the environment. In these respects, it is an extremely environmentally friendly product.)