Upcycled Fruit Rums

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.