Copalli

The history of Copalli rum

Copalli rum is produced at the Copal Tree distillery (named after a sacred tree), in the small state of Read more

The history of Copalli rum

Copalli rum is produced at the Copal Tree distillery (named after a sacred tree), in the small state of Read more

The history of Copalli rum

Copalli rum is produced at the Copal Tree distillery (named after a sacred tree) in the small state of Belize. It was born in the mid-2010s under the impetus of two Americans. Todd Robinson, a marine conservationist, and Anya Fernald, head of anorganic farming company, set up an eco-lodge and farm in 2005. Cane cultivation followed, and the distillery was founded in 2016.

With an 8,000-hectare property in the heart of the primary forest, Copal Tree is self-sufficient in sugar cane.Organic farming is practiced, with respect for the environment and the local population. Copall Tree is also the region's main employer. Everything has been designed to minimize the impact of production, with effluent filtered in specially planted ponds, for example. The effluent is then reused to enrich the soil. Bagasse is also recycled as fuel for the still boilers.

Production of Copalli rums

Freshly pressed organic cane juice is fermented in closed stainless steel tanks. Over a period of 3 days, the distillery's own yeasts work to produce a vesou with an alcohol content of 9.5%.
Two types of rum are produced: a heavy rum distilled in a Charentais iron still, and a light rum produced in a column still. This purified distillate runs off at 94% alcohol.

For white rum, we blend 25% still rum and 75% column rum. It is then left to rest for 3 weeks in stainless steel tanks before bottling.

The amber rum is 100% still distilled. It then rests for 6 to 8 months in ex-Tennessee bourbon barrels.

These are natural rums, with no added sugar, flavoring or coloring. Read less

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