Nusa Cana Rum is a unique spirit, coming
from the area that was near the origin of sugarcane. The 1500’s explorers and travelers prized the
Indonesian Rums. They were also the
choice of those looking for a luxury expression and could be found in the
finest “punch Houses” and bordellos throughout the world.
Nusa Cana was created by industry experts
Marc Rodrigues, Joe Milner, Andy Gaunt and bartender Sam Jeveons. Nusa Caña is made from molasses from local
sugarcane grown on the Indonesian island of Java, and yeast grown on Javanese
red rice. It is distilled twice in steel
Chinese pot stills before being matured in teak casks to give the rum a “drier”
finish.
Rodrigues, Nusa Caña co-founder and
formerly of Beam Brands, Constellation Brands and Diageo, said: “Indonesia’s
part in the story of cane spirits, and therefore rum, is both compelling and
valid. We’ve forgotten that sugarcane originates in Southeast Asia and was
taken from here to the Caribbean and elsewhere.
“We’ve
forgotten that early explorers visiting what is now Indonesia discovered the
locals drinking a distilled sugarcane spirit as far back as the 15thcentury,
before the word rum was even coined. “To
bring it back in a serious way, I assembled friends and industry experts from
Australia, Asia and the UK to launch Nusa Caña, a tropical island rum with the
vision to take the story of Indonesian rum and the Bali lifestyle we love to
the rest of the world.”
