Discarded creates banana peel-infused rum


Discarded Rum

William Grant & Sons has added a Caribbean rum infused with banana peel to its sustainable Discarded Spirit Co portfolio.

The launch of Discarded Banana Peel Rum follows the success of Discarded Sweet Cascara Vermouth, a vermouth infused with cascara, the discarded fruit of the coffee berry, which made its debut to the UK market in 2018.

The new “fruity-forward” rum marries Caribbean rum used to prepare empty whisky casks for final maturation, which is typically sold on or even disposed of, and banana peel sourced from a flavour house that disposes of the peel.

To create the rum, the peel is recovered to dry out and ferment, before being steeped in alcohol for two weeks. The rum and banana peel extract are then joined together for another two days to complete the blending process.

Discarded Banana Peel Rum has a “fresh toffee note” from the banana peel with “fruity balance”, while maintaining the spice and sweetness foundation of an iconic Caribbean rum.

The rum is recommended served neat over ice, shaken in rum-forward cocktails like the Daiquiri or mixed long with ginger ale.

Tom Stannard, global marketing manager – innovation at William Grant & Sons, said: “It’s exciting to see how consumers and bartenders have engaged with Discarded so far.

“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.”

Discarded Banana Peel Rum (37.5% ABV) will launch in the UK on-trade in January 2020.

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