Copalli Cacao Rum, Belize

A premium Rum that reminds you of chocolate. Can you think of anything better?

The story of Copalli Rum started with marine conservationist Todd Robinson and CEO of Belcampo restaurant chain Anya Fernald who launched this successful project in Punta Gorda, Toledo, in 2019. They craft their certified-organic single estate Rum entirely with ingredients from their own farm. And they like to keep it simple: their core offering is made with only 3 fine ingredients: sugar cane juice, yeast, and rainwater. Their sustainable farm spreads over 3,000 acres and it’s surrounded by the breath-taking rainforest. No wonder they care so much about minimizing waste and the impact their production has on the environment. Their entire process is optimized: they plant and harvest the sugar cane by hand, then crush it in the mill. Then, the juice goes to the fermentation tanks and the dried waste ends up in a boiler that provides steam for the distillation. And finally, the waste from the distillation is used to fertilize the fields. It's the full circle.

Copalli Cacao Rum begins with their delicious Copalli White Rum that’s put into a tank where it rests with 100% organic, freshly harvested organic cacao nibs. Several weeks go by and what happens is the cacao nibs infuse rich chocolate flavors and aromas into the Rum. Then, the juice is redistilled, which results in an insanely smooth Rum that can be savored neat, on the rocks, or it can enrichen your fav Rum cocktail.