Nusa Caña rums are bringing back the forgotten story of Indonesian Rum, infusing the brand with the attitude and energy of todays Bali.
Through this tropical island lens, each Nusa Caña rum tells its own unique forgotten story
Nusa Caña Tropical Island rum has the funky flavours of Indonesian rum at the heart of its blend, telling the story of forgotten craftsmanship, of skill, innovation and unique production methods. Producing a flavour packed, versatile rum style we love. Perfect for tropical cocktails and long drinks.
Generous notes of vibrant cane juice, banana, coconut and spice
Opens with fresh cane and young coconut moving to mature dry wood, vanilla and toasted banana leaf
Nusa Cana Spiced Island rum is a fruit forward, sophisticated, dry spiced rum. Launched in 2020 Nusa Cana Spiced Island rum tells the story of the Indonesian Spiced islands and their influence on the origins of rum. Ginger, coffee & cacao are wrapped in the sweetness of pineapple, finished with the exotic warmth of nutmeg and clove.
Spiced-pineapple, fruit cake. Raw sugarcane. Coffee & chocolate undertones
Dry spiced rum. Pineapple sweetness. Clove. Deeper notes of coffee and cacao. A lasting lick of ginger, sugarcane and nutmeg
Build all ingredients in a highball glass.
50ml Nusa Cana Tropical Rum, 180ml Ginger Beer, 2 Lime Wedges.
Shake all of the ingredients and fine strain into a coupe.
50ml Nusa Cana Spiced Rum, 10ml Coffee Liqueur, 30ml Espresso, 15ml Rice Milk, 10ml Cinnamon Syrup
Using sugarcane molasses sourced from a BONSUCRO approved supplier (an organisation that promotes sustainable sugar cane production).
The bottle is 100 per cent recyclable thanks to a new ROPP (roll-on-pilfer-proof) cap. As well as every label being made from recycled sugarcane pulp, a by-product of the production process.
The heart of the Nusa Caña blend follows ancient Indonesian rum making production methods. Javanese sugar cane molasses + natural forest filtered water + wild yeast uniquely grown on dried red rice are slowly fermented, distilled twice in antique pot stills, rested in large Javanese teak wood barrels, and shipped to Holland to be blended, bottled, and sold.