PUNTA GORDA, Belize, May 28, 2025 /PRNewswire/ -- In the rainforest of southern Belize, Copalli Rum is reshaping what true sustainability means in the world of spirits. Made with just three simple, locally-sourced ingredients, this award-winning rum has emerged as a climate-positive trailblazer, offering a powerful example of how regeneration can drive change.

A full lifecycle and soil carbon analysis conducted by EarthOptics, and independently verified by Preferred by Nature, confirms that producing each bottle of Copalli Rum removes 5.5kg of CO₂e from the atmosphere. This level of carbon removal, unheard of in the spirits sector, is the result of regenerative farming practices and a distillery designed to be zero-waste.

But this story goes far beyond carbon numbers.

Copalli Rum offers a blueprint for what's possible when sustainability is embedded in a business from the start. The result is a regenerative, circular system with tangible benefits for climate, biodiversity, and the local community.

Most sustainability efforts in the drinks industry focus on offsetting: purchasing carbon credits to balance out emissions. Copalli takes a different route: insetting. By investing in soil health, carbon sequestration and ecosystem restoration in its own supply chain, the business delivers measurable impact.

Downstream buyers, whether bar owners, mixologists, or wholesale distributors, are under increasing pressure to stock and serve products that match consumer values. Sustainability is no longer an afterthought; it's a market expectation. But navigating the complexities of environmental claims can be challenging. Copalli offers climate-positive data, independently verified and transparently achieved.

Copalli's credentials are rooted in the landscape. Sugarcane is organically grown and harvested with minimal soil disturbance, preserving the carbon storage potential of the land. Rainwater is collected on site, the distillery's boiler is fueled by spent cane and organic byproducts are returned to the fields as natural fertilizer. Nothing is discarded, everything stays local.

And insetting delivers wide-reaching co-benefits, from healthier soils and restored biodiversity to stronger, more resilient farming communities.

At Copalli, regenerative practices rebuild topsoil and enhance biodiversity. Farmers are trained in sustainable techniques that improve yields while restoring the land. Every stage of production, from rain to rum, takes place in Punta Gorda, Belize, creating local jobs and building local expertise.

"Our mission from day one was simple," says Wil Maheia, Chief Sustainability Officer at Copalli. "Make world-class rum that's also good for the planet. That's why we've invested in regenerative practices that benefit the soil, the climate, and our people. Our negative carbon footprint isn't the finish line, it's just the start of our journey."

Lars Dyrud, PhD, Chief Executive Officer at Earth Optics, said: "The level of carbon removal Copalli has achieved through the adoption of regenerative farming and low waste production processes is unheard of in the beverage industry. These techniques truly set Copalli apart as a climate-positive spirits producer, and we look forward to continuing to work with the team as the business expands."

For businesses looking to decarbonize their supply chain and tell a story that resonates with environmentally conscious consumers, Copalli Rum is more than a product, it's a proof point.

 

27^th May 2025: Gordon & MacPhail has revealed the fifth and final release in the Mr George Legacy Series – an ultra-rare 70-Year-Old whisky celebrating ‘The father of single malt Scotch whisky’, Mr George Urquhart, and his lifelong quest in pursuit of the perfect dram.

Only 130 bottles available worldwide, Mr George Legacy Series 1954 from Glen Grant Distillery honours the single malt whisky pioneer and marks Gordon & MacPhail’s 130th anniversary. Due to ‘Mr George’s’ affection towards Glen Grant Distillery, this exclusive single malt follows the previous four in the series. The liquid was distilled on 24th April 1954, having been left to mature in cask no. 1823, a first-fill sherry puncheon for 70 years.

Bottled in January 2025 at a cask strength of 50.5%, the whisky is bursting with fruity notes with vanilla fudge and coffee on the nose, and a smooth taste that includes red apple, walnut, dried orange peel, dark chocolate and toasted oak flavours. The release is priced at £8,000 and available to purchase worldwide. *

This edition’s packaging recognises ‘Mr George’s’ pursuit of perfection, and his life’s dedication to exploring different combinations of spirit, cask and time. Fondly known by those who knew him best as ‘Mr George’, second-generation member of the family that owns Gordon & MacPhail, played a pivotal role in the success and popularity of single malt Scotch whiskies.

In the late 1960s, Mr George launched the Connoisseurs Choice range. Since its creation, the range has featured over 2,000 releases from almost 100 distilleries. By harnessing relationships with Scotland’s distillers and sending Gordon & MacPhail’s casks to be filled with new-make spirit, ‘Mr George’ became a pioneer in the combination of spirit, cask and time, creating and bottling iconic single malt whiskies in the process.

Stuart Urquhart, Operations Director at Gordon & MacPhail, said: “The fifth and final release from the Mr George Legacy Series is the perfect tribute to my grandfather’s lifetime of work, which still impacts our approach today. As we celebrate our 130th anniversary, we not only honour the past but also inspire future generations to continue the innovation and craftsmanship championed by ‘Mr George’.

“As a fourth-generation, family-owned business, we want to commemorate our historic roots and while the Mr George Legacy Series may culminate with this release, my grandfather’s quest for perfection lives on within Gordon & MacPhail.”

Charlie MacLean, whisky writer and expert, added: “Mr George joined his father, John, in the family business in 1933. Over the next seventy years, he established close relations with distilleries throughout Scotland. He was arguably the world’s foremost expert in combining spirit, oak and time, and is justifiably described as ‘The Father of Malt Whisky’.

“This final release in the series is surprisingly vibrant for such an old whisky, but with the multi-layered complexity that can only be developed by long-maturation in the right cask. A whisky worthy of Mr George Urquhart, who will have selected the cask and who would have been proud of the result.”

The Mr George Legacy Series 1954 from Glen Grant Distillery is available to purchase from . #GordonandMacPhail

 

LOUISVILLE, Ky. (May 23, 2025) - As health-conscious and “sober-curious” consumers continue to reshape the beverage industry, leading experts from Flavorman and Moonshine University are sharing insights on the growing non-alcoholic (NA) spirits, how it is changing the market, and the science behind the creations.

It’s no surprise there have been shifting trends in consumer preferences, especially the rise of wellness-focused habits, “,” and demand for “better-for-you” options across all categories. The surge in probiotic sodas, hydration drinks, non-alcoholic beers, wines, and spirits reflects this growing movement. In the spirits sector, statistics show the industry has seen reduced alcohol consumption among legal-age Gen Z consumers, a decline in demand for premium, rarity-driven products, and a booming market for low ABV alternatives. Notably, non-alcoholic spirits are gaining traction, bolstered by significant investments from industry giants.   

Flavorman, an industry-leading custom development company, has extensive experience in creating zero-proof spirits for its customers. Tom Gibson, Certified Flavor Chemist and Chief Flavorist at Flavorman, once thought the idea of a liquor with 0% ABV was a “pipe dream.” However, Flavorman’s team of experts has found the right combination of analytical chemistry, flavor science, and creativity that replicates elements of a traditional spirit.  

The all-encompassing process begins with a chemical analysis of the target spirit’s “fingerprint”—including trace amounts of congeners, fusel oils, and other volatile compounds. Once the data is collected, flavorists interpret those results through a human lens, identifying how specific compounds express themselves on the palate. Techniques also include the addition of pure oak extracts, which simulate various barrel-aging effects—from char and tobacco to vanilla and molasses. 

class="paragraph" />Flavorman’s Research & Development team focuses on texture and consistency, mimicking the thicker, oilier mouthfeel of alcohol that water-based products typically lack.  </p> <p class="paragraph">Cl"y Smith, Distillery Operations Manager at Moonshine University, a premier distillery education facility, provides a perspective from the distilling side. While big-name breweries like Guinness and Heineken have embraced identical, non-alcoholic versions of their products, many distillers are still exploring the market. Smith believes the opportunities may lie in non-alcoholic ready-to-drink (RTD) cocktails as a bridge between tradition and innovation.</p> <p class="paragraph">“M"onshine University has consulted and developed prototypes for NA products in the past. We’ve created what we call a ‘Crafted Flavor Product’ using traditional, though unconventional, distilling methods to produce flavor concentrates for use in formulations,” Smith said. “Most producers would like to contribute to the N/A market, but we don't see craft spirits losing steam. Still, there’s potential for non-alcoholic RTD cocktails to be a very successful offering.” </p> <p class="paragraph">As the demand for m"ndful consumption continues to grow, non-alcoholic spirits are no longer just a “pipe dream.” Defined by craft, science, and innovation, this is the beverage category to keep a close eye on.  </p> <p class="paragraph">To r"ad more from Flavorman’s Art of Non-Alcoholic Spirits blog, <a href=" target""_blank">click here</a>.</p> <p cla"s="paragraph">For more information about "lavorman and its services, visit <a href=" target="_blank">www.flavorm"n.com</a>.</p>""

 

Toronto, May 22, 2025 – Canadians’ dining preferences are shifting as cost-of-living concerns, an increasingly diverse population and Gen Z’s buying habits drive new consumer trends. Restaurants Canada and Circana LLC cover these new trends in their 2025 Hot 10 Restaurant Trends report, released today.

“Canadians are expecting more value for their dollars as they grapple with affordability and that’s reflected in many of the trends highlighted in this report,” said Kelly Higginson, President and CEO of Restaurants Canada. “In today’s competitive restaurant landscape, it’s more important than ever that restaurants understand these emerging trends and shifting consumer preferences.”

Report highlights:

• Coupon culture is on the rise, but consumers are increasingly turning to social media to find discounts and deals as digital coupons have overtaken physical coupons for the first time.
• While previous economic downturns led consumers to shift their dollars to less expensive table-service restaurants, in 2025, only one in six Canadians is doing that. Instead, they are opting for less expensive menu items, just water and fewer add-ons.
• Gen Z is driving the digital revolution, as they seek out value through deals and loyalty programs and convenience through digital ordering and delivery.
• The share of Canadians who are people of colour is expected to nearly double by 2041, which will change the dining landscape. Nearly half of South Asian diners (48%) and a third of Latin American diners (32%) say plant-based dishes are important to them when purchasing a meal or a snack, compared to just 21% of white diners.
• While French fries and burgers still reign supreme as the most ordered category, the chicken sandwich is the fastest-growing menu item, with 26% more servings sold this year compared to 2020. 

“As cost pressures persist and Canada’s population grows more diverse, we're seeing a real shift in how and why Canadians dine out,” said Vince Sgabellone, industry analyst, Food and Foodservice at Circana. “Value no longer just means low prices—it’s about maximizing the experience, whether that’s finding the best digital deal, customizing a meal to fit your lifestyle, or choosing a menu item that feels worth it. The chicken sandwich’s surge, the rise of digital couponing, and Gen Z’s influence are all signals of a restaurant industry evolving to meet new expectations.” 

Watch the Hot 10 Restaurant Trends video at