Copal Tree Organic Distillery Launch Copalli

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Copalli, an organic, single estate rum sustainably produced at a new craft distillery in the Belizean rainforest has launched in the UK. Redefining the craft rum category and made from three simple and pure ingredients; rainforest canopy water, yeast, and non-GMO heirloom sugar cane, Copalli challenges drinkers to think sustainably and ask #WhatsInYourRum.

Arriving in perfect time for 2019’s UK ‘rumnaissance’, Copalli will be a key contributor to the rum industry’s projected growth this year, offering two liquids; Copalli White Rum, a smooth rum as good on the rocks as it is in a Daiquiri, and Copalli Barrel Rested Rum, a rich, sweet rum aged in American oak ex-bourbon barrels. With no artificial flavourings, added sugar or colouring, and using hand-cut sugar cane sourced from its neighbouring Copal Tree Farm, the terroir of Copalli’s Belizean birthplace has a delightful impact on the final flavour profile of the rum.

Already gaining momentum in some of London’s best bars the organic, single estate rum is available now in a variety of delicious serves in Quaglinos, The Gibson and Laki Kane, aligning perfectly with its focus on sustainability.

Georgi Radev, Creative Director of Laki Kane, said:
“Copalli Rum is a truly organic rum made in the middle of the Belizean rainforest using fresh sugar cane juice and this really shows in the aroma and taste. When you open the bottle, the fresh cane aroma coming from it is just mesmerising. It really feels like you are there at the sugar cane fields in the rainforest. The taste is very delicate for Agricole rum, you taste the fresh sugar cane, with floral, fresh and fruity notes. This is absolutely perfect for a Daiquiri and a Mojito. It’s amazing for fruity tropical drinks, but you can also use it in classy cocktails like a Negroni and Martini.”

Conservation, sustainability and philanthropy are not typically synonymous with rum, but Copalli offers them by the barrel-load. The single-estate rums are honourably sourced, distilled, barrelled, aged and bottled all at The Copal Tree Distillery situated in the heart of 20,000 acres of tropical rainforest in Belize, while the sugarcane used to produce the rum is grown on the Copal Tree Farm. The distillery is zero-impact and supports full-circle conversion of waste from production to agricultural inputs.

With a rising tide of craft distilleries fueling the growth in rum, Copalli has taken it a step further, infusing their philosophy of conservation and sustainability in the bottle. The Copal Tree Distillery has been donated in trust for the benefit of the people in the Toledo District, whilst collectively the Distillery, its neighbouring eco-venue, Copal Tree Lodge and The Copal Tree Farm are operating as the largest employer in Southern Belize, providing over 100 jobs to local residents in a clean and safe working environment.

Copalli’s two grades of product can be sipped on their own or as a base for classic and modern rum cocktails:

White Rum (42% ABV)
A double distillation of fresh sugar cane juice—crushed within two hours of being cut—the white rum is made with a blend of pot and column distillation with a long resting of the finished product on stainless steel.

Barrel Rested Rum (44% ABV)
The Barrel Rested Rum is made using double distillation of sugar cane juice, and exclusively full-bodied copper pot still distillation with French technique. It is aged in American Oak bourbon barrels.

Set to be a huge hit with rum lovers and drinks connoisseurs alike, Copalli is available through Masters Of Malt; Copalli White Rum, 70cl, £33.50 and Copalli Barrel Rested, 70cl, £41.30.

1724 Tasting Notes

1724

There’s a growing demand for tonic water these days. I touched on the stigma of the category a while back, and since then a new boy on the block has taken the reigns and positioned itself as a top runner for bars to use. I give to you 1724.

1724 I hear you say? 1724 is the number of metres above sea level in the Andes, Argentina. It’s here that quinnine was discovered along the Inca trail and became the starting point of the tonic water craze.  It’s exclusively made from natural ingredients including Chinchona bark, which is harvested by hand in Peru, and the world’s purest water from Patagonia.

But how does it fare? Well below, I give to you my tasting notes –

1724

Gentle with a slight floral quinine aroma on the nose. Very smooth on the palate with subtle flavours of sweetner and citrus blended with a very low carbonation. Refreshing with a lingering finish.

The most common partner with tonic is gin, but vodka works just as well –

1724 Vodka and Tonic

Glass – 

Highball

Ingredients –

1 twist of lemon peel
4 Green cardamon pods
200 ml 1724 Tonic Water
50 ml Premium Vodka (U’luvka, Ciroc, Grey Goose or Chase are recommended)

Method –

Combine vodka, 1724 tonic water, a long twist of lemon peel and 5 green caradamon pods in an ice filled glass.

Not a bad tonic at all, and rather versatile too. It’s always good to come across a tonic water that can complement some great brands of vodka, gin, aperitif and even cachaça. Make sure you ask for the brand if you come across it in your local bar, and it’s perfect to have in your fridge at home too.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

-ish and -ish Limed Tasting Notes

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Do you like breaking the rules? Becoming a little naughty? Perhaps so much it’s a fetish? Whatever your answer, your sure to enjoy this rather attractive and alluring gin named -ish. This London Dry gin returns to the traditional style but comes with a twist of an extra shot of juniper. It comes without any added infusions or flavours which gives it the perfect brit-ish gin for the classics gin and tonic or martini.

So how does something so devilishly good-looking come about?

-ish is five times distilled in a traditional pot still in the heart of London town where high quality English grain spirit is used along with twelve botanicals. Juniper, coriander seed and angelica root are blended with almond, orris root, nutmeg, cinnamon, cassia, liquorice, lemon peel and orange peel. The botanicals are macerated for 24 hours before the distillation begins. After a two-week resting period which allows the botanicals to become fully integrated, the –ish concentrate is then blended. The ratio of –ish concentrate to alcohol and water is relatively high, which provides a more complex mouth-feel and body.

So with this in mind, below I give to you my tasting notes, as well as the new variation to join the portfolio –

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-ish – 41%

Rather smooth and refined on the nose with juniper dominating as expected. Very smooth on the palate with a slight sharpness nearing the end. A little sweet but balances well with citrus and orange noticeable.

-ish Limed – 40%

Juniper, coriander seed and angelica root, orris root, liquorice, lemon peel, orange peel and lime powder are macerated for 24 hours before distillation. Smooth and gentle on the nose with the lime coming through slowly. Smooth on the palate too, with a hint of sharpness coming through gradually. The lime dominates with noticeable hits of orange near the long finish.

With the balance of flavours rounding off the gin, here’s something that could really work –

Engl -ish Breakfast

Glass –

Martini

Ingredients –

50 ml -ish
20 ml Triple Sec
20 ml Fresh lemon juice
1 spoonful of orange marmalade

Method –

Pour all the ingredients into a cocktail shaker filled with ice and shake. Strain into a martini glass. Add orange shavings to garnish.

A little naughty recipe, perfect to have for breakfast too. Lets start a new fetish trend!

Check out the rest of the photos, taken at The Circle 360, via my Facebook page.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.