Copalli white rum. This is a relatively new rum on the market, made in Belize from nothing but fresh sugarcane juice, yeast, and rainforest canopy water. The company and founder are huge supporters of the rainforest preservation effort, and the rum is made on a rural farm within the rainforests of southern Belize from locally grown organic sugarcane.

Copalli is a light yet round and beautifully flavorful rum, a really approachable option for those who might be new to fresh sugarcane rum. The flavor literally reminds me of fresh rainwater in a jungle; it’s super floral and refreshing and I sense notes of aloe and cucumber. Compared to some of its sugarcane juice “agricole” cousins, it is definitely less bold; distinctive grassiness without the salinity or intensity you might find in something like a Martinique agricole. Copalli is delightfully versatile and very cocktail friendly, though it may struggle standing up to more intense flavors (pro or con, depends on the drink!) This is a welcome addition to my ever growing rum collection!

In case you’re new to fresh sugarcane juice rums…To start, the majority of rums on the market are made from molasses (the sludgy bitter, minerally remains after sugarcane juice is converted to refined sugar). Compared to molasses-based rums, fresh sugarcane juice rums exhibit totally divergent flavor qualities, very grassy and vegetal and almost reminiscent of the brightness you might sense from a tequila. The most well known fresh sugarcane rums are the French agricoles from Martinique/Guadeloupe and Brazilian cachaça. There are also a few American-made fresh sugarcane rums, Haitian clairins, and a couple “aguardientes de caña” from Mexico.

*received as sample