Copalli, an organic, single estate rum sustainably produced at a new craft distillery in the Belizean rainforest. Redefining the craft rum category and made from three simple and pure ingredients; rainforest canopy water, yeast, and non-GMO heirloom sugar cane. Marine conservation Todd Robinson began buying land here in 2005, and established the Copal Tree Lodge, a luxury resort with a sustainable focus, in Punta Gorda, just north of the Guatemalan border. Along with partner Anya Fernald, CEO of Belcampo, they began producing organic crops on the property and promoting agritourism in the area. Their latest project is Copalli Rum, an organic spirit produced at a new distillery on the resort grounds. There had previously been distilleries on the property, so it was a no-brainer to look at what had been historically successful. We brought back all the original sugarcane stalks and have these great varietals — purple, purple stripe, black and yellow — with unique flavor profiles. Our distillery is on top of limestone, and there is lots of water around us, being right by the ocean. The waste that comes out of a distillery is forty times as bad for the environment as human waste — it’s very, very toxic. We had to ensure we didn’t risk contaminating the ecosystem and kill off all the flora. We created catchment ponds that have a specific probiotic load that neutralizes the water, and it takes a couple of months to filter through them, but what comes out of the pools is as clean as drinking water.
Crystal clear in colour. The bouquet shows grassy overripe banana with funky overripe pineapple and light white pepper spice, plus a faint whiff of brown cardboard. The palate carries on from the bouquet with enlivening white pepper spice. Vanilla and hot white pepper spice on the long finish.