For centuries, travelers, traders and explorers have been drawn to the Indonesian islands. For a millennia, sugar cane has been cultivated here. All rums are distilled from sugar cane, a species of grass that has been cultivated in Indonesia for at least 8,000 years. The first Indonesian rums were exported during the early years of the Dutch colonial occupation, and rapidly swept the globe. Forgotten by history, some of the very first rums served in the punch houses, bordellos, salons and coffee houses, of 18th-century Europe were Indonesian. Inspired by ancient days and modern nights, Nusa Caña, a new island rum that’s bringing back the forgotten spirit of those very first adventurers and the rum they discovered. A smooth, aroma-filled tropical island rum, Nusa Caña is as mellow, approachable and yet adventurous as Bali itself. The “King of the Forest” barong mask on the bottle and visuals inspired by the late Bali artist Arie Smit pay tribute to the island of the gods.
Created by four guys who share a passion for Bali, great bars and outstanding drinks, Nusa Caña is a unique rum. Launching in July, it’s already on sale in some of the island’s most iconic haunts. Crafted on Java, the original home of Indonesian rum, the heart of Nusa Caña is a rich Indonesian sugar cane. To create it, Javanese sugar cane molasses are slowly fermented with pure, forest-filtered water and red rice cake. The resulting liquid is distilled in antique Chinese pot stills then matured in sustainable Javanese teak casks, before being blended for today’s tastes. Nusa Caña blends in effortlessly without ever hiding its true character, it stands up to mixers or can be sipped on the rocks.
With over 100 years combined experience in the global drinks industry, the team behind Nusa Caña comprises drinks industry mavens Andy Gaunt, Joe Milner and Marc Rodrigues, Asia-Pacific bartending legend Sam Jeveons and Bali-based Dre Masso.
Read More at http://www.theyakmag.com/nusa-cana/