Since their first batch of rum was bottled and distilled in September 2009, the Kōloa Rum Firm has been bringing The Spirit of Aloha to the world. To provide Kōloa Rum, they first begin with pristine rainwater from Mount Waiʻaleʻale and the close by mountain peaks and rainforests that filtered by volcanic strata into huge underground aquifers. Their rums are distilled in single batches utilizing a classic (circa 1947) 1,210-gallon steam-powered copper-pot nonetheless with a copper column and condenser.
The rums solely use pure “tall cane” sugarcane, domestically sourced espresso, chocolate and substances to develop genuine flavors of the spirits they produce. Utilizing these distinctive, genuine substances, the Hawaiian rums are twice distilled, blended, bottled, and shipped instantly from the distillery in Kalaheo, on the south aspect of the Isle of Kauaʻi.
Kōloa Cacao Rum (40% ABV/80 Proof) is produced from pure cane sugar, distilled twice and minimize with filtered water from the traditional Mount Waiʻaleʻale. It’s then macerated with Hawaiian-grown cacao for a minimal pf 9 days.
GSN’s Remarks: Heavy chocolate fragrance on the nostril, with a vivid, cheery rum overtone. Within the glass the colour is a beautiful clear reddish brown with a slight viscosity. Taste clever, it is a whole winner. Glorious character of scorching cocoa and milk chocolate. Completely balanced with only a trace of bitterness. An excellent cacao rum that’s world class and a terrific mixer in your fake tropical cocktails, punches and sweeter drinks. GSN Ranking: A+++
For extra data go to: Koloa Rum
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