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/
