About this episode
Eric chats with spirits expert and Copalli Rum Global Brand Ambassador Elayne Duff about a new Belizian cane spirit she's helping to bring to the US spirits and cocktail scene. Some of the topics we discuss include: The story of Copalli Rum as a philanthropic project by marine conservationist Todd Robinson - and how he teamed up with Chef Anya Fernald to create Copal Tree Lodge. How Elayne and her fellow Global Brand Ambassador Julie Reiner are educating bartenders and home consumers about the magic of Copalli rum here in the US. Which cane varietals, fermentation decisions, and sustainable distilling practices influence the flavor of Copalli rum. Some thoughts on the perfect Daiquiri - and how you can modulate the booze and sugar in the drink to achieve the ideal wash line and flavor profile for you. A cautionary tale about the utter folly of comparing spirits aged in different climates Why Eric thinks we need to coin the term "monkey's share." And much, much more