The Kōloa rums are not made from traditional molasses, rather they are distilled from the crystallized sugar produced at the local Gay and Robinson Sugar Factory. This sugar, produced from 100% Kaua`i cane, has a higher than normal molasses content, and as such, the sugar is a good starting point for making artisan rum. All of the rum is distilled using a vintage 1210 gallon copper pot still which was purchased in Kentucky, and transported first by train, and then by boat all the way to Hawaii.
My introduction to the Kōloa Rum Company’s Hawaiian rums was at Rum Renaissance in Miami, Florida. The Kōloa Dark Rum won a Gold Medal at the festival in the Rum XP Tasting Competition, and this was my first clue that something special might be happening in Hawaii. A gold medal rum, produced by a company which was just beginning to spread its wings…. I decided to investigate.
After contacting the Kōloa Rum Company, I was sent samples of their entire range for my review. I decided to start the review series with the Kōloa Kaua`i Gold Hawaiian Rum.
Here is an Excerpt from my review:
“…A surprising mild flavour is the initial impression I received when I sipped the gold rum for the first time. Again the flavour of the Gay and Robinson crystallized sugar comes though very clearly. It is a honeyed, caramel flavour which is sweet and inviting. Citrus zest, and light peppery spices follow with perhaps a little plantain or banana in the mid palate…”
You may Read the Full Review Here:
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