Discarded creates rum with banana peel
The launch of Discarded Banana Peel Rum follows the “success” of the brand’s inaugural product – Discarded Sweet Cascara Vermouth. The vermouth was infused with cascara, the outer fruit of the coffee berry and a waste product in coffee production.
Discarded Spirits Company has used the banana peel, an “overlooked ingredient” that is usually binned, to create the new “fruit-forward” rum. The brand uses ex-whisky casks for final maturation.
The banana peel was sourced from a flavour house that uses the fruit but throws away the skins. The peel is recovered to dry out and ferment, before being steeped in alcohol for two weeks to enable “maximum flavour”. Afterward, the rum and banana peel extracts are combined for another two days to complete the blending process.
After extraction, the banana peel is said to provide a “fresh toffee note with a fruity balance, whilst maintaining the spice and sweetness foundation” from the Caribbean rum.
Discarded Banana Peel Rum can be served neat over ice, in a long apéritif, mixed with ginger ale, or used in rum-based cocktails like a Daiquiri.
According to CGA data cited by the brand, flavoured rum is the second-fastest-growing category in the on-trade, behind flavoured gin, growing at 18% year on year.
“It’s exciting to see how consumers and bartenders have engaged with Discarded so far,” said Tom Stannard, global marketing manager, innovation at William Grant & Sons.
“When developing [the] rum, we wanted to maintain the magic of reuse whilst credibly expanding into a new category. The best way to describe the flavour is liquid banana bread, distinctive yet comforting. It’s perfect in a Rum Old Fashioned or a Daiquiri.”
Read More at source: The Spirits Business
Image Source: The Spirits Business