The Story of Sustainable Rum Begins With What’s Left Behind
Photo credit: Distillery Serrallés, USA
Rum has long been a favorite spirit for bartenders looking to mix a crowd-pleasing cocktail. Indeed, drinks like the Mojito, Cuba Libre, and Piña Colada are staples at hip bars, college parties, and Jimmy Buffet concerts alike.
In spite of this popularity, however, the energy and resource-intensive process of producing rum is rarely considered. Though the practice of creating alcohol from a sugar base is thousands of years old, some distilleries are taking a hard look at the impact of their business—and imple...Read the full story on TreeHugger

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