Apart from organic heirloom sugar cane and yeast, the third and final ingredient in Copalli rum is water – pure rainforest canopy water. When we built the distillery, we added two rainwater collection tanks to the roof to capture rainwater during the rainy season. A filtration system purifies the water so it can be used in our rums to add a soft, clean flavor profile.
“Even rain water that reaches the soil picks up minerals as it flows through the ground to lakes and streams,” explains Ed Tiedge, Distiller, Copalli Rums. “Rainwater is the perfect form of water for us to use in Copalli Rums. It brings a taste of Belize to each sip.”