Eric chats with spirits expert and Copalli Rum Global Brand Ambassador Elayne Duff about a new Belizian cane spirit she's helping to bring to the US spirits and cocktail scene. Some of the topics we discuss include:

• The story of Copalli Rum as a philanthropic project by marine conservationist Todd Robinson - and how he teamed up with Chef Anya Fernald to create Copal Tree Lodge.
• How Elayne and her fellow Global Brand Ambassador Julie Reiner are educating bartenders and home consumers about the magic of Copalli rum here in the US.
• Which cane varietals, fermentation decisions, and sustainable distilling practices influence the flavor of Copalli rum.
• Some thoughts on the perfect Daiquiri - and how you can modulate the booze and sugar in the drink to achieve the ideal wash line and flavor profile for you.
• A cautionary tale about the utter folly of comparing spirits aged in different climates
• Why Eric thinks we need to coin the term “monkey’s share.”
• And much, much more