Copalli Rum produces organic rum varieties, prioritising sustainable practices that minimise carbon footprint. Located in Southern Belize, Copalli Rum has a Copal Tree Farm where all organic ingredients are collected and manufactured in the adjacent Copal Tree Distillery, designed to run on biomass rather than fossil fuel.
We spoke with Chief Marketing Officer Brian Baker, Distillery Operator Karen Jong, and Copalli Rum Brand Champion Waluco Maheia to learn a bit more about their product and story.
How did it all start?
Before there was a rum, there was a concern for the community and the environment of Southern Belize. Our founder wanted to improve the environment of the rainforest but realized that for lasting progress to be achieved, economic development and environmental stewardship had to take place at the same time. The local community needed meaningful jobs, so they developed labour-intensive industries – an eco-lodge, a craft chocolate facility and a distillery – to create jobs and build operations that could be run in a sustainable fashion. Today, Copal Tree Distillery is part of a 16,000-acre eco-estate, including the Copal Tree Lodge and the Copal Tree Farm. The three entities together are the largest non-Government employer in Southern Belize, paying a competitive wage.
– Brian Baker, Chief Marketing Officer, Copalli Spirits
Tell us about the Copalli range and what makes them special.
Copalli Rums literally are the spirit of the Rainforest. They are crafted from simple ingredients – fresh pressed sugar cane juice, yeast and rainwater. No preservatives. No additives. No sugars, colours or flavours. Copalli Rums are certified organic and crafted in a Distillery designed to be zero waste. Our White Rum is a combination of pot and column distillates; our Barrel Rested Rum is 100 per cent pot stilled and rested in used American Oak Barrels for just about 12 months; and our Cacao Rum is the pure column still rum that is infused with roasted organic cacao nibs that are grown in Southern Belize. The nibs infuse a rich dark chocolate taste and smell. A final run through the pot removes the chocolate colour but none of the rich flavour and smell. It is unlike anything on the market today.
– Karen Jong, Distillery Operator, Copal Tree Distillery
Your rums are really special, and we would describe them as rums for non-rum drinkers. What do they taste like?
We like to say our rums are a taste of Belize in each sip. When you start with a simple ingredient, like fresh sugar cane, you enjoy a fresh, clean taste as opposed to overly processed and artificial flavours offered by many mass brands. Our White Rum offers fresh citrus and fruit flavours like banana, strawberry and tropical fruit. It makes a delicious daiquiri or mojito – a classic rum cocktail. Our Barrel Rested Rum offers rich spice notes of nutmeg and cinnamon with a subtle vanilla finish. And our Cacao is like nothing else on the market – it smells like a rich chocolate candy bar but delivers an indulgent dark chocolate sip. We love this in an Espresso Martini, although our Italian friends say it makes a wonderful daiquiri.
– Waluco Maheia, Copalli Rum Brand Champion
What makes Belize better than the rest of the world in producing quality spirits?
Everyone has their favourite, so we’re not going to claim we top the world – although we are racking up some impressive awards. But Copalli Rum is the spirit of the Rainforest – we are the unique combination of the tropical terroir of Belize and our sustainable farming practices that produce juicy, delicious organic sugar cane. The purity of more than 160 inches of rain that fall each year and the commitment to caring for our people, community and environment. We think that makes Belize pretty special, and our fans agree!
– Waluco Maheia, Copalli Rum Brand Champion.
What food works well with your rums?
Our rums pair beautifully with most cuisines; it depends on the mixers used in the cocktails; for example, a sweet cocktail like the mojito is delicious with spicy foods. A decadent espresso martini would be yummy with dessert. A crisp daiquiri would pair nicely with seafood. Rum is so versatile; we have a cocktail for anything!
– Waluco Maheia, Copalli Brand Champion
Can sustainability in spirits ever become the norm?
We certainly hope so! It is for us!
– Waluco Maheia, Copalli Brand Champion
Tell us all about sustainability at Copalli and the practices that go into producing your organic single-estate, gluten-free rum.
The Copal Tree Distillery was built to have a very low carbon neutral from day one, so sustainable practices are core to our operations. While we aren’t fully neutral yet, we are making progress in that direction and will continue to monitor and manage our footprint as our distribution grows; sustainability is a journey, not a finite point.vUnlike many commercial sugar cane operations, we don’t burn the fields prior to harvest. Rather, the leaves are left to biodegrade and fertilize the fields. We also don’t use any pesticides or herbicides on the fields.
Our production system is a closed loop. We only use three ingredients, organic sugarcane juice, yeast and rainwater. The sugar cane is grown organically within two miles of the distillery and is harvested by hand. After the juice is pressed out of the cane, the remaining cane fibre – called bagasse – is dried and burned as fuel to heat the stills and run the cooling system. The remaining ash is spread on the cane fields as fertilizer. As the juice is heated in the stills, the alcohol vapours rise, collected, and later blended with rainwater. The remaining liquid, which contains no alcohol, is called vinasse – which is very high in nitrogen. That is collected, allowed to cool, and spread on the sugar cane fields as fertilizer. It is a completely regenerative process.
But sustainability is more than just concern for the environment. It also involves caring for the community.
– Waluco Maheia, Copalli Rum Brand Champion
When it comes to creating your liquids, what do you do at home to train your nose, palate and senses to be the best they can be?
The easiest way to train your nose and palate is to start with your spice rack. This is a trick I learned during my career in wine marketing. Cover the labels of spice jars and see if you can teach yourself to identify the aromas. Same with common tastes. Then, try this with fruit to better understand the tropical aromas often found in spirits.
– Brian Baker, Chief Marketing Officer
What is next for Copalli?
Copalli Rum is still a young brand, but we are growing fast. For us, the future is about continuing to expand to new markets and developing new products. But we will always stay true to our commitment to our roots in Belize – the people, the products and the rainforest.
– Brian Baker, Chief Marketing Officer
To discover more, visit: copallirum.com
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All imagery courtesy of Copalli Rum.