Ex-Diageo execs launch rum in Bali

Distilled from pure Indonesian sugar cane in Java, Nusa Cana is a new premium rum brand launched in Bali between former Diageo executives, Marc Rodrigues, Joe Milner and Andy Gaunt in conjunction with Hong Kong-based mixologist, Sam Jeveons.

Loosely translated as ‘island cane’, Nusa Cana is a tropical rum blend fermented with Indonesian red rice cake and distilled in ancient Chinese pot stills, redolent of the methods used by the first Chinese traders visiting Indonesia’s islands.

Appealing to Bali’s partygoers, the Nusa Cana is available in Potato Head, helmed by Dre Masso and is also offered in Potato Head’s sister bars in Hong Kong and Singapore, as well as Ku De Ta in Bali and The Woods, On DIning, Honi Honi, Quinary, Envoy and Ophelia in Hong Kong.

“We wanted to showcase Asian spirits to the world in a contemporary way that would appeal to millennials globally,” said Marc Rodrigues who looks after sales and trade marketing for Nusa Cana.

“It suits the Bali lifestyle; a blend of ancient days and modern nights and we wanted to put the fun back into rum.”

Nusa Cana is also aged in Javanese teak casks which imparts “rice notes of spice and vanilla as well as rich, ripe and vibrant top notes of fresh cane juice, spice and banana.”

Sam Jeveons who works as a consultant to several bars around Asia-Pacific, has also created a series of cocktails for Potato Head in Hong Kong: Rocks with blends Nusa Caña with spice and lemon; Funny Break Fizz with Nusa Caña, passionfruit, mango, pineapple, lime and sparkling wine; Fair Head with Nusa Caña, ginger beer and lime, and Rum Ñ Roots with Nusa Caña, beetroot, honey reduction, bitters and elixir.

Nusa Cana, appealing to Milennials