We use cookies to give you the best personal experience on our website. If you continue to use our site without changing your cookie settings, you agree we may place these cookies on your device. You can change your cookie settings at any time but if you do , you may lose some functionality on our website . More information can be found in our privacy policy.
Please provide more information.
Stylus no longer supports Internet Explorer 7, 8 or 9. Please upgrade to IE 11, Chrome, Safari, Firefox or Edge. This will ensure you have the best possible experience on the site.
Brief Published: 13 Jan 2020

William Grant’s Rum Uses Banana Skins

Discarded Spirits Company

Scottish alcohol producer William Grant & Sons has launched a rum flavoured with left-over banana skins, saving them from landfill. The rum, launched under its Discarded Spirits Company brand, utilises the overlooked ingredient for a uniquely fruity drink that is both full and rounded in flavour, as well as being sustainably produced.

To create the Discarded Banana Peel Rum, the brand uses leftover banana skins from a flavouring manufacturer that uses the fruit but simply discards the peel. The skins are dried and fermented before being steeped in plain grain alcohol to extract the full flavour. The extract from this process is then blended with Caribbean rum and matured in a cask normally used to age whisky. 

The ‘fruit-forward’ rum has a fresh toffee note with a fruity balance, while maintaining the spice and sweetness from the Caribbean rum.

The 37.5% ABV beverage, launching in the UK in January 2020, is recommended to be served neat over ice, with ginger ale or used in rum-based cocktails for a fruity kick.

This is the second launch by the Discarded brand, which launched a vermouth infused with discarded coffee cherries in 2018, covered in Coffee’s Next Chapter.

Sales of flavoured and spiced rums grew by 80% between 2014 and 2019 in the UK, making this a savvy commercial move by the brand to offer a sustainable option in the market (Wine & Spirits Trade Association, 2019).

For further examples of spirits brands making sustainable production choices, read Alcohol Trends 2019: Imbibe Live.

Meanwhile, for food companies making clever use of discarded ingredients, read Global Food Trends 2018/19: SIAL Paris. For a deeper look at how waste products are becoming tomorrow’s luxury edibles, see New Food Covetables.