Copal Tree Distillery has launched Copalli Cacao rum in the United States. The offering joins the rest of the Copalli Rum portfolio, which was introduced into the US in 2018.
Bottled at 40% ABV, Copalli Cacao is sustainably produced at the Copal Tree Distillery, which is located in the heart of the tropical rainforest in Southern Belize. It uses just four ingredients –organic, heirloom sugar cane; yeast; cacao nibs grown that are dried are roasted at the distillery; and water collected from the canopy of the Belizean Rainforest.
“We take our delicious Copalli white rum, place it into a tank to rest with 100% organic, freshly harvested cacao nibs,” said Ed Tiedge, Master Distiller. “Over several weeks, the cacao nibs infuse a rich chocolate flavor and aroma into the rum, which is then redistilled to create a smooth, finished product – unlike anything on the market.”
Copalli Cacao is not a traditional chocolate-flavored liquor. “Belizean chocolate has distinctive berry notes,” notes Julie Reiner, Global Brand Ambassador. “For that reason, while Copalli Cacao will blend beautifully with traditional chocolate pairings such as coffee, nuts and caramel, it is also delicious with fruit forward-flavors such as Meyer lemon, fig and blackberry.”
The brand recommends enjoying the rum straight, on the rocks, or in one the below cocktails created by Reiner:
Cacao Manhattan
- 2 oz Copalli Cacao
- 1 oz Carpano Antica Vermouth
- 2 dashes Angostura Bitters
Combine ingredients into a mixing glass, add ice and stir. Strain into a cocktail glass and garnish with an orange twist.
An Italian In Belize
- 2 oz Cacao Rum
- ¼ oz Averna Amaro
- 1 tsp simple syrup (1:1)
- 2 dashes Angostura Bitters
- Garnish: orange twist
Combine ingredients into a mixing glass, add ice and stir strain over one large cube in a double rocks glass.
The rest of the Copalli rum portfolio consists of their White Rum and the Barrel Rested Rum.
Copalli Cacao rum is priced at $30.99
For more information, head over to the brand’s website.
