In the middle of Belize’s Maya Mountains lies an oasis of sustainability – an off-grid, groundbreaking distillery that is rewriting the norms of spirit production. Meet Ben Bloodworth and Dawna Capaldi, the visionaries behind this venture, pioneering a path toward crafting smooth cassava vodka, while championing sustainability and community engagement.
Embracing the cultural heritage of the Maya Mountains, Ben and Dawna leverage the region’s history by utilizing cassava, one of the earliest crops cultivated by the ancient Maya. In a bold departure from the typical rum production prevalent in Belize, they aim to introduce craft vodka, reducing the country’s reliance on expensive imported spirits.
Cassava, a staple vegetable in Belize, becomes the heart of this innovative distillery. Its large roots, high starch content, and resilience in diverse conditions make it an ideal candidate for vodka production. With over 20 cassava varieties available and roots growing up to 200 pounds and 4 feet long, Ben and local farmers are harnessing this versatile tuber to create an exceptional spirit.
The sense of togetherness in the community is overwhelming and incredible, as Ben and Dawna arrived with ambitious aspirations. Their arrival was met with an embrace of open-hearted welcome. “You can feel that the people want you to succeed and you want to do right by them as well,” exclaims Dawna.
However, their five-year pursuit of sustainability encountered numerous challenges. For any eco-conscious individual, achieving 100% sustainability in today’s world seems nearly impossible. Arriving in a post-COVID world, they faced the daunting task of transforming 16 acres, nestled partially in the jungle, into a sustainable haven.
The distillery’s location posed a significant challenge in itself as it is a couple of miles from a paved road or electricity. However, with the heartwarming embrace of the Mennonite community, they rose to the challenge.
Below are pictures of the distillery during construction (pictures 1-4):
In addition, timing the harvests for larger cassava roots demands a delicate equilibrium, respecting cultural practices while meeting economic needs.With cassava requiring a nine-month growth cycle, compounded by a dry season spanning approximately two months when vegetable cultivation historically halts, the availability of specific vegetables becomes seasonally constrained.
Local farmers had to extend their harvest period to allow cassava roots to grow larger, a nerve-racking wait balancing the desire for a longer growth time against the risk of roots becoming unsalvageable if left too long. This intricate process required patience and precision, echoing the challenges intertwined with maintaining cultural traditions and economic viability in agriculture. In addition, their commitment to maintaining strong relationships within the farming community is vital for mutual respect and success.
The distillery’s commitment to sustainability transcends its physical location, permeating every facet of its operations. In addition to 48 solar panels, an array of batteries, and inverters to supply 3-phase power, a biomass boiler (picture on the right) is employed to provide steam for the still.
As all materials have to be imported, Ben and Dawna work tirelessly toward sustainability, by sourcing sustainable corks from Portugal, 100% recycled glass bottles from Italy, and post-consumer-waste labels. Process water is obtained by integrating sustainable infrastructure like a roof and catchment system capable of harvesting approximately 200 cubic feet of water (~5,600 liters) after a single rainfall. Ben and Dawna have orchestrated an environmentally-conscious symphony in every detail of the distillery.
The dedicated partners have encountered numerous delays and unexpected challenges in not only permitting, construction and weather condition —such as a hurricane scare that momentarily threatened their dreams just days before signing the final contract on distillery construction— but also in the financial realm, as they face worldwide cost increases in materials and shipping, their perseverance remains unyielding.
The path of innovation and sustainability is never smooth and building a 100% eco-friendly business is often deemed impossible. However, the unique location amidst the jungle, coupled with a deep respect for the local culture and through passion and a genuine commitment to our dear planet earth, Ben and Dawna have indeed successfully cultivated the most eco-friendly distillery on Earth.
Propelled by their passion for sustainability and an unwavering belief in this unconventional and novel vision, Ben and Dawna march forward, anticipating their first distillation in early 2024 .
Ben and Dawna’s story isn’t just about crafting a unique spirit; it’s a testament to perseverance, community, and a commitment to sustainable practices. It is about rewriting norms and defining success beyond profit margins – a legacy of sustainability in the heart of Belize’s Maya Mountains.
