Fancy picking up a trip for two to Bali worth over $7,000 — and gaining a deeper understanding and appreciation for Indonesian rum and Nusa Caña along the way? The Nusa Caña Indonesian Rum Revival is open now, with entries closing Friday 31 July. For more information, hit the button below.
There’s a little over a week left to enter The Nusa Caña Indonesian Rum Revival, and with it the opportunity to win a trip to Bali worth over $7,000. The winner of the comp will find themselves on a four day trip to Bali for two, gaining a deeper understanding of Indonesian rum and learning more about Nusa Caña from its source.
It sounds like a killer prize — and we’ve got some sage advice to help you in your efforts. Below, hear from global ambassador and influential bartender Dre Masso on his tips for winning the comp, working with Indonesian rum, and more.
BOOTHBY: The Nusa Caña Indonesian Rum Revival is in part about spotlighting Indonesia’s history with rum — can you talk a little about this for people who don’t know about it?
DRE MASSO: When people think about rum, they often think about the Caribbean. But Indonesia has a fascinating and often forgotten place in rum’s history.
In the 17th century, the Dutch arrived in Indonesia and discovered the local tradition of making cane spirits. Indonesian rum, often known as Batavian Arak, became one of the most celebrated spirits in the world. At one point considered even more prestigious than Cognac.
Its popularity grew so much that it was restricted in some markets and, over time, this incredible chapter of rum history was almost forgotten. Nusa Caña is about bringing that story back to life and celebrating an Indonesian expression of rum.
BOOTHBY: When you’re making cocktails with Nusa Caña, what are the elements of the spirit you’re looking to highlight?
DRE MASSO: I always start with the spirit itself. Nusa Caña has a beautiful tropical character, with freshness, richness and a natural sweetness. I want to create drinks where the rum is the hero, not something hidden behind other ingredients.
BOOTHBY: Do you have some favourite rum classic cocktails to make with Nusa Caña that might provide inspiration?
DRE MASSO: A Daiquiri is always the best place to start. It’s where the rum really gets to speak for itself.
Right now I’m into a Daiquiri de Coco made with Nusa Caña Coconut, fresh lime, sugar syrup and a pinch of salt. Hard shake, double strain into a frozen coupette. That’s it. Clean, sharp, dangerously easy to drink.
I also love the Arak Punch. A drink that’s been around since the 1600s. I use a combination of Nusa Caña tropical and spiced rums, pineapple juice, lemon juice and sugar syrup, shaken hard and finished with a grate of nutmeg on top. Simple roots, but still feels alive today.
BOOTHBY: What advice do you have for the storytelling aspect of the competition?
DRE MASSO: The best stories are authentic. Find a strong legitimate connection.
Don’t just explain the ingredients. Explain the inspiration, the place and the reason behind the drink. A great cocktail should take someone somewhere.
BOOTHBY: Could you share three pieces of advice for bartenders wanting to enter this competition?
DRE MASSO: Understand the spirit first. Start by getting to know what makes Nusa Caña unique, then build a drink that brings that to life.
Tell your own story. Don’t chase trends — bring something personal, something only you would make.
Make it memorable. Push creativity, but never lose balance. It should look as good as it tastes, and more importantly, be something people actually want to drink and finish.
The Nusa Caña Indonesian Rum Revival is open now, with entries closing Friday 31 July — learn more here.
