The coconut tree is not named the most useful tree without reason. Every part of the tropical tree can be used in different ways. This hardworking palm can produce up to 200 coconuts a year at its prime. The fruits ripen in the tropical sand and drop themselves when ready. The white flesh inside is protected by a thick shell, to ensure a safe landing in the sand. This is not always guaranteed, seen the height of 25 meters.
While the young, green coconuts are preferred when retrieving the vibrant juice, the fully ripened brown shell, covered in vibrant hairs contains more flesh. Over time, the meat starts to develop a sweeter taste. The tender chips enhance the taste of the coconut to the organic Belizean rum. The white meat is cut before the white snippets are dried and toasted. The sweet taste works perfectly with the freshness of coconut juice, making this organic rum overloaded with fulfillment. All you need to do is create the perfect tropical setting to taste this rum.
Fun fact: The coconut tree thanks its name to the three dark holes on the covering shell. It reminded the Portuguese and Spanish sailors of a ‘grinning face’, meaning ‘coco’ in their language, and inspired them to name the fruit in honor of that smiling face.
