The independent family-owned Scottish distillers, William Grant & Sons have some popular spirit labels like Glenfiddich and Hendrick’s to their name. But recently, the company made the news with their new liquor launch under their Discarded Spirits Co. unit.
Banana Peel Rum, a rum produced from discarded banana peels that are sourced from a flavour house that discards the peels after using the fruit, has been making waves in the spirit industry. To proceed with the production process, the banana peels are dried out and fermented. Then, these peels are steeped in alcohol for two weeks for the infusion to take place. The blending process concludes when the banana peels and rum are combined for two days to get the maximum flavour out of the peels.
The Banana Peel rum packs a balanced fresh toffee and fruity flavour. It is best enjoyed when served neat over ice, or when shaken in a Daiquiri or mixed with ginger ale. A 500 ml bottle is bottled at 37.5% ABV, selling for approximately US$ 33.
The first sustainable spirit offered by Discarded Spirits Co. was the popular Cascara Vermouth. It is made from discarded coffee berries that coffee makers leave behind. The spirit flaunts a balanced fruit-sweet and vermouth-bitter taste, and has an intense rich aroma. It is best enjoyed over ice or with tonic water, or in cocktails such as Negroni and Manhattan.
According to the brand’s CGA data, flavoured rums are gaining popularity with the market growing at an 18% rate. That’s tremendous! I hope to see some exotic fruit-flavoured rums in the market next.
