Belizean Rums: Sugar Or No Sugar?

Rum is a distilled spirit made from sugar cane and is often associated with the Caribbean. In fact, the word rum may be derived from the Latin/scientific name for sugarcane, Saccharum Officinarum. While rum is theoretically sugar-free, as the sugar is converted during the distilling process, it is common for sugar to be added to finished rum to achieve a desired flavour profile.

Belize, located in Central America, is a significant rum producer. The country's history of rum production is tied to its history of sugar cane farming, which was introduced to the region by Mexican and American planters in the 19th century. Today, Belize is home to several distilleries, including Copalli, Cuello's, and Travellers Liquors. These distilleries produce a range of rum styles, from light and fruity to complex and spicy.

While I cannot say with certainty whether or not rums from Belize have added sugar, it is a common practice in rum production to add sugar to enhance flavour, and Belize is no stranger to the rum industry.

The history of Belizean rum

Belize, also known as British Honduras during the colonial era, was administered by the British as a timber production site, and large-scale agriculture was actively discouraged for centuries. It wasn't until the 1850s that sugar cane planters from Mexico fled the Caste War and settled in northern Belize, where they began to grow cane for sugar production. American Confederate sugar cane planters followed in the 1860s and 1870s, and Belize's sugar industry was born.

In Belize, large-scale rum distillation did not begin until the 20th century, though some small stills were in operation in the 1800s. Today, the country is home to several distilleries, including Cuello's Distillery, Travellers Liquors, and Cuellos Distillery, all located in the northern half of the country where the sugarcane industry is concentrated.

One notable rum from Belize is Rocky Run Rum, produced by a group of Confederate Americans who settled in the Toledo District in the 1860s. They built a still to make use of the molasses byproduct from sugar production, and their rum survived for almost a hundred years before shutting down in the late 1970s.

In recent years, Belize has seen the emergence of craft distilleries, such as Copalli Rum and Big Titty Rum, that are gaining recognition for their unique and innovative approaches to rum-making.

British and Spanish influences

Belize's history dates back thousands of years, with the Maya civilization flourishing in the area between 1500 BC and 1200 AD. The first recorded European incursions in the region were made by Spanish conquistadors and missionaries in the 16th century, coinciding with the arrival of Christopher Columbus along the Gulf of Honduras in 1502-04. The Spanish brought with them large ceramic olive jars, used to transport olive oil, wine, and other products. They established churches in several Maya communities and left behind archaeological remnants, including at the site of the Lamanai Maya Temple in Orange Walk.

In the 17th and 18th centuries, British settlers began to arrive in what was then known as British Honduras, primarily seeking logwood used in textile dye production. This marked the beginning of colonial rivalry between Spain and Britain, with both nations laying claim to the land. The British established permanent settlements, while the Spanish never settled permanently, partly due to the lack of resources and resistance from the local tribes. The British settlement flourished through the exploitation of natural resources, including timber and mahogany, and the use of enslaved Africans for labour.

The Battle of St. George's Caye in 1798 marked the last Spanish attempt to control the territory, with the Spanish fleet being repelled by the British. This victory is commemorated as a national holiday in Belize, celebrating the defence of their territory taken from the Spanish empire.

In the 19th century, the British sought to reform and exert greater control over the settlement, threatening to suspend the Public Meeting, which was the local legislature controlled by a small group of settlers. This period also saw the abolition of slavery in the British Empire in 1833, leading to some changes in the working conditions for emancipated Africans.

In 1840, Belize officially became a British colony, and in 1862, it was declared a British Crown Colony, named British Honduras. This period witnessed the arrival of British investors and firms, such as the Belize Estate and Produce Company, which dominated the colony's economy. The colony's reliance on the mahogany trade and other natural resources continued, with fluctuations in demand impacting the local economy.

In the 20th century, Belize gained greater autonomy, achieving self-government in 1964 and officially changing its name to Belize in 1973. The push for independence was hampered by the Guatemalan claim to sovereignty over Belizean territory, which persisted even after Belize gained independence in 1981. The border dispute remains unresolved, despite international mediation efforts.

Throughout its history, Belize has been influenced by both British and Spanish colonial powers, with the British ultimately establishing control over the territory. The Spanish presence left archaeological traces, introduced Catholicism, and influenced the language and culture, particularly in the northern regions. The British colonial era shaped the political, economic, and social landscape of Belize, including the establishment of permanent settlements, the exploitation of natural resources, and the legacy of slavery and emancipation.

The various productions of Belizean rum

Belize is home to several distilleries that produce rums of various styles and qualities. Here is an overview of the various productions of Belizean rum:

Travellers Liquors Distillery

Founded in the 1950s by rum enthusiast Omario Perdomo, Travellers Liquors is the country's leading distillery, located in Belize City. It offers a wide range of rums, from light whites to aged vintage varieties. The distillery's name originates from its early success in supplying travellers to and from Belize City with fine spirits. Travellers is known for using only high-test molasses, carefully fermented according to traditional practices. Their popular rum varieties include Don Omario Vintage Rum, Cristal Parrot Lite Rum, and Kuknat Rum, made with coconuts.

Cuello's Distillery

Cuello's is a family-owned and operated business founded over 70 years ago by Ignacio Cuello, a master blender and distiller. Based in Orange Walk, the heart of Belize's sugarcane farming region, Cuello's Distillery creates its own rum recipes and celebrates Belizean culture with festive labels. Their signature products include Caribbean Rum (Dark) and Caribbean Coconut Rum.

Copal Tree Distillery

Copal Tree Distillery, founded in 2008, is located in the southern part of Belize and is known for its commitment to organic and sustainable agriculture. They produce rum from sugarcane grown without pesticides or chemical fertilizers, fermenting the sugarcane juices with indigenous yeasts, and distilling them in pot stills to preserve the flavours and aromas of the Belizean terroir. Copal Tree ages their rum in oak barrels before blending and bottling. Their popular offerings include the Copalli White Rum, Copalli Barrel Rested Rum, and Copalli Cocoa Rum.

Big Titty Rum

Big Titty Rum, created by restaurateur Frankie Galiano, is another unique brand in the Belizean rum market. They buy bulk rum from larger distilleries in northern Belize and filter, refine, and infuse it to create their own branded rums. Their innovative approach to refining already distilled spirits has gained them a dedicated fan base. Big Titty Rum offers a range of varieties, including white, spiced, gold, aged, habanero, and demerara black rum.

Travellers Liquors Distillery

The distillery uses local molasses, fermented and distilled in a triple column continuous still, resulting in a smooth taste. Their signature One Barrel Rum, aged for one year, has won multiple awards, including a gold medal at the International Cane Spirits Competition in 2006 and 2007, and a Gold Award at the Wine and Spirits Wholesalers of America Convention & Exposition in 2015.

In 1992, Travellers Liquors upgraded its distillation facility, choosing not to use acids to speed up fermentation, unlike some other distilleries. This commitment to quality is evident in their rum-making process, which involves high-test molasses with natural fermentation and a double-distillation method. The distillery also produces liqueurs and wines from local Belizean fruits, making it the only Belizean refinery to do so.

Travellers Liquors continues to honour the legacy of Don Omario Perdomo by creating award-winning products with the same standard of excellence. The company strives to be the largest and most successful Belizean Rum Company, offering a diverse range of quality products for all tastes, both locally and internationally. With its dedication to craftsmanship and innovation, Travellers Liquors has become a beloved fixture in the Belizean rum industry.

Copal Tree Distillery

The Copal Tree Distillery, located in rural Southern Belize, is surrounded by 22,000 acres of rainforest conservancy set against the Mayan Mountains. The distillery sits on 3,000 acres of land and is the first certified-organic farm in Belize. All the heirloom sugarcane used to make the rum is grown on the farmland surrounding the distillery.

The Copal Tree Distillery was built in 2016 and began producing Copalli Rum in 2018. The farm-to-flask initiative supports sustainable agriculture causes in Southern Belize by producing and selling premium organic spirits. The distillery is located adjacent to Copal Tree Lodge and its organic farm. Copalli Rum is created in a zero-impact facility using a non-hybridized sugarcane varietal native to the area.

Copalli Rum is crafted from only three ingredients: fresh-pressed sugar cane juice, rainwater, and non-GMO yeast. The distillery was designed to have zero impact, and every detail of the crafting and production of Copalli Rum is controlled to ensure the distillery's impact on the environment and biodiversity is minimized. The result is a clean, fresh spirit that can be enjoyed neat, on the rocks, or in cocktails.

Copalli Rum offers three varieties: White Rum, Cacao Rum, and Barrel Rested Rum. The White Rum is a blend of pot and column still rum that rests in stainless steel for about six months. The Cacao Rum is made by infusing organic, roasted cacao nibs in the white rum for several weeks, followed by an additional distillation. The Barrel Rested Rum comes exclusively from the pot still and is "rested" for six to eight months in bourbon barrels.

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