Caribbean spiced rum brand Hawksbill makes the most of excess fruit to craft its new Mango and Pineapple expressions in an attempt to "stamp out food wastage." These spiced rum products support the brand's sustainability goals and zero-waste ethos by making the most of fruits that would otherwise be discarded.
Producing these rums involves steeping the cores of mangos and pineapples in Caribbean white rum for a minimum of eight weeks, then blending the fruit distillate with a one- and three-year-aged Caribbean rum.
This new pair of spiced rums is arriving just in time for Zero Waste Week in September. To further support a greener earth, the brand donates 10% of the profits from every bottle sold to the conservation of turtle habitats.
Upcycled Fruit Rums
Hawksbill's Mango & Pineapple Expressions Repurpose Excess Fruit
Trend Themes
1. Upcycled Alcohol - Opportunities exist for alcohol brands to reduce food waste and increase sustainability by using excess fruits and vegetables in their production processes.
2. Zero Waste Spirits - There is potential for spirits brands to focus on zero-waste production methods and promote their sustainability efforts to consumers.
3. Sustainable Donations - Brands could consider incorporating sustainable donations into their business models, as seen with Hawksbill's donation to the conservation of turtle habitats.
Industry Implications
1. Alcohol - The alcohol industry can adopt upcycling methods to reduce food waste and increase sustainability in their production processes.
2. Sustainability - The sustainability industry could see an increase in consumer demand for products and services that prioritize zero-waste and eco-friendly practices.
3. Conservation - The conservation industry could benefit from collaborations and donations from brands like Hawksbill that prioritize environmental efforts in their business models.