Objective Notes

Very Smooth (on the RnD scale of Harsh-Smooth-Very Smooth-Extremely Smooth). 

Kōloa Spiced rum is attractive enough to look at, presenting a pale light honey color from added caramel.  Aromas are pleasantly unsubtle yet not too forward, an include vanilla, caramel, cinnamon, some alcohol astringency from the relatively high alcohol (44%ABV), pineapple, coconut meat and distinct macadamia nut. Upon initial tasting the flavors are rather sweet yet complimentary, delivering dark chocolate and light caramel, while a delayed macadamia nut taste adds a nice complexity and works well with the heavyweight body.  Flavors fade quickly at the finish, leaving a nice residual kiss of sweetness and a macadamia aloha, of course.

Anecdotal Notes

Dave –    Kōloa had their first bottling in 2009, and they’ve developed considerable expertise in those two quick years.  At Miami Rum Renaissance in April 2011, RnD had a chance to listen to Bob Gunter, President of Kōloa rum, describe his efforts to produce great rum on Hawai’i.  Here are my notes from Miami:

“Quality starts with Great Sugar, Volcanic Soil, Right Climate, and water filtered through the volcanic soil.” – Bob Gunter.

On Kōloa’s and Differentiators, Gunter noted five factors:

1. Quality of Sugar.  “Hawai’i produces 18 tons per acre on average, with some of the highest sucrose content.  Kōloa is distilled from raw crystal sugar that contains a touch of molasses in it” [I have a sample of the sugar they use for fermenting, and it is tan in color - Dave]

2. Water - Kaua’i is he wettest place on earth.  It’s water is filtered through the islands volcanic soil, resulting in “Pure Mountain Rain water.”

3. Yeast strain, developed on Guadeloupe.

4. Single batch solid copper pot still, built in 1947 by Liberty Coppersmith (Pennsylvania).  The wash is distilled twice at 182°F maximum temperature to yield a spirit of 164 proof (82%ABV), “leaving the desirable elements but not eliminating all of them, while removing the undesirables” according to Mr. Gunter.  With an output capacity of 40,000-50,000 cases per year running flat our, Gunter says “We’d never consider going to continuous column distillation.  But we would consider adding a second pot still, for scaling up production and for redundancy in case our still springs a leak.”

5. Expertise.

For a trip report on the Kōloa distillery, see Nick Feris’ Rum Collective site here: The Rum Collective: Koloa Rum in Focus: The Distillery, Tasting Room & 22° North Cocktails

Taster’s Opinion

Dave – Though it’s not necessarily intended for sipping, Koloa Spiced Rum certainly goes down easily enough to drink solo or on the rocks, and I suspect it will find a welcome place in a pineapple mojito or a rum-coffee drink.  Already sweet, it would do well in drinks that don’t require much sweetener.

Kōloa’s head honcho, Bob Gunter impressed me with his honest humility.  He’s doing his level best to create high-quality American rum, made with the finest ingredients Kaua’i has available.  His rums are well suited to the American appetite, so do yourself a favor and bring a few souvenir bottles home from your next Hawai’i vacation.

Roger – Kōloa Spiced Rum is produced on the island of Kauai, Hawaii. Kōloa purchased the last of the raw crystal sugar from the Gay and Robinson Plantation’s last harvest in 2009. Gay and Robinson was the last active sugarcane plantation on Kauai.  I toured the Kilohana Plantation, where the Kōloa tasting room is located, a couple years ago when the tasting room was just about finished and production was starting. I’m happy to see the fruits of their labor has paid off with a fine line of rums. I tasted the spiced rum for the first time this past April at the 2011 Miami Rum Renaissance where it earned a Bronze Medal.  Koloa Kauai Spice is offered at 88 proof which is higher than many spiced rums but not overpowering. I feel it’s at the right proof to be enjoyed neat, on the rocks, or in a cocktail. It’s becoming more available off the islands in California and Washington, and of course online. If you are going to Kauai stop in and tour their tasting room (as it’s close by to Costco) and I also highly recommend the plantation’s highly rated Luau and plantation tours.

Taster's Rating (10 is best):  Dave – 8.5 Flasks; Roger – 8 Flasks

 

Most recently tasted by:  Dave and Roger, April 2011 in Miami at Rum Renaissance Festival, and again in July 2011 at RnD’s South  and North Tasting Rooms, USA

*750ml unless otherwise specified.