Deep in the rainforest of Southern Belize, beneath a lush jungle canopy, lies the Copal Tree distillery – home of Copalli rum. The state-of-the-art distillery is on an estate belonging to the Copal Tree lodge, an ecologically-minded destination where visitors can explore the culture, natural splendor and agriculture native to this small coastal nation.

The grounds are home to a small organic farm where livestock is tended to alongside fruit, vegetables, medicinal herbs, cacao, and of course the sugarcane used to make Copalli’s rum. The grounds are completely open to the local wildlife, so it’s not uncommon to spot an agouti, or a coatimundi waltzing through the cacao trees, or a group of howler monkeys lounging in the trees above.

All of the rums that Copalli produces are distilled from the juice that comes from freshly pressed, organic sugarcane grown and harvested by hand on-site. The sweltering fields of cane are home to two varietals: black and red cane. Each varietal has its own distinct flavor that becomes even more apparent when fermented and distilled. This type of rum production is most common in the French Caribbean, where it is known as rhum agricole.

Copalli is among the vanguard of rum distilleries exploring the possibilities of distilling rum from fresh, locally grown sugarcane as opposed to the industry standard of distillation from molasses. In the instance of the Copal Tree distillery, the different rums they produce, consisting solely of locally-grown, organic sugarcane juice, yeast, and water, provide a window directly into the heart of Southern Belize – a terroir, if you will.

So what does Belize actually taste like? Let us guide you through Copalli’s current line of organic, sustainably-produced, fresh cane rums.

Copalli White Rum
Style: Unaged organic cane rum
Proof: 84 (42% ABV)
Region: Toledo Belize
Varietal: Red Cane

Copalli’s flagship bottle is this single-estate, organically-grown cane rum. It’s distilled from the locally produced red sugarcane varietal. It’s blended from about 75% column distilled and 25% pot-distilled rum, creating an expertly crafted blend that is both flavorful and approachable.

The nose is fragrant and packed with fresh fruit and vegetal notes – think fresh banana, lemongrass, and lychee. The palate continues with those notes while adding a creamy note of mango and pineapple. It finishes smooth and easy with a hint of vanilla and tropical fruit. This rum is perfectly suited to replace any standard molasses-based white rum in cocktails. It provides a nice burst of fresh fruit and vegetation to classic cocktails like the daiquiri or mojito and it works beautifully in a ti punch.

Copalli Barrel Rested Rum
Style: Aged, organic, pot still cane rum
Proof: 88 (44% ABV)
Region: Toledo Belize
Varietal: Red Cane
Age: Around 12 months

This expression is aged for a period of around six to eight months in used American oak barrels that formerly contained bourbon whiskey. The hot, humid climate of Belize allows the 100% pot distilled rum to interact with the barrel and pick up the flavor at an accelerated rate compared to barrels aged in Kentucky, Scotland, or Japan.

As a direct result of contact with the bourbon-soaked oak barrels, this rum has a rich aroma of caramel, vanilla, orange peel, and honey. The fresh fruit and grassy notes of the cane distillate are still noticeable on the palate but are bolstered by notes of orange zest, fresh green pepper, and baking spice. The finish is creamy and lingering with notes of allspice, cardamom, and white pepper. Delicious when served neat or on a large chunk of ice, this rum really sings in a jungle bird or when paired with a heavily aged Jamaican rum in a Mai Tai.

Copalli Cacao Rum
Style: White rum infused with cacao nibs
Proof: 80 (40%)
Region: Toledo Belize
Varietal: Red Cane

This is not your average flavored rum. In crafting this expression, Copalli takes their 100% column distilled distillate and infuses them with locally grown and roasted, organic cacao nibs. This infusion is then re-distilled through a pot still, stripping the infusion of its color while maintaining a rich, chocolatey aroma and flavor.

The aroma of rich, dark chocolate is unmistakable on the nose, but don’t let that fool you – there is more going on here than just chocolate. On the palate, the rich Belizean cacao is bolstered by baking spice, black pepper, and fresh chiles. It’s reminiscent of a spiced, Mexican hot chocolate, or the sometimes spiced cacao drink that has been mixed up by Belize’s Mayan inhabitants for millennia. This rum has a plethora of uses and can be easily paired with any ingredient that is enjoyed with chocolate. One fun application is to replace the vodka in an espresso martini with the Copalli cacao rum, giving the cocktail a depth and complexity lacking in the original recipe.