Copalli is an organic rum distilled in Belize from heirloom sugar cane (not molasses). The brand was launched in 2018 and it’s finally finding broader distribution in the U.S. Two varieties are available, and the production details vary for each.
Let’s try both.
Copalli White Rum – This is a double distillation of pot- and column-distilled rum, blended together. It’s unaged but it is rested in stainless steel for a time. This rum has the fruity sweetness of agricole, all ripe banana and pineapple on the expressive nose along with a sharp floral note that evokes lavender. The palate digs in for some earthy hogo notes, but it’s understated here, probably because of the column distilled rum blended into the mix. The finish balances this out with the fruitier notes from the attack, but keeps the conclusion sultry, lengthy, and complex. One of the most engaging white rums I’ve had in a while. 84 proof. A- / $30 [BUY IT NOW FROM CASKERS] [BUY IT NOW FROM THE WHISKY EXCHANGE] [BUY IT NOW FROM TOTAL WINE]
Copalli Barrel Rested Rum – Also double distilled, but only pot-distilled rum is included. Aged in ex-bourbon barrels for an undisclosed length of time. The stronger hogo character driven by the pot distillation is immediately evident, with lots of petrol and earthy coconut husk notes on the nose. The palate is fortunately a bit brighter, with some of the tropical notes found in the white rum evident — but it doesn’t last, as the rum takes a turn toward pungency and earthiness on the brooding, wood-heavy finish. Solid in a mai tai, though. 88 proof. B / $39 [BUY IT NOW FROM CASKERS] [BUY IT NOW FROM TOTAL WINE]