Koloa Rum Company began producing its rums in the Fall of 2009. Using native tall sugarcane grown on the island of Kaua’i, they use a 1210 gallon copper pot still to create their rums.
Each product is twice distilled, blended and bottled on site. Their distillery and bottling facility is housed in Kalaheo and produces both Koloa’s Hawaiian rum and Kukui brand fruit products.
For more information about the history of the company and its product lines visit www.koloarum.com.
The rum is delivered in the standard 750 ml Koloa tall bottle. The neck is easy to handle and the white and green label balances well with the white plastic screw cap. The neck label has a sketch of the islands of Hawaii and the front label has a finely sketched drawing of their tasting room on Kaua’i.
The rum at first glance appears clear;agitate the liquid and you will find tiny particles suspended in it. This gives me hope that I am looking at tiny bits of coconut.
I open the bottle and pour an ounce into the tasting glass. Braced for a well of sugar I am happy when it is not present. Sniffing the glass, I detect a light earthy tone along with what smells like fresh cut coconut meat. Pretty simple and straightforward; I am happy that nothing smells artificial about it.
Sipping reveals an interesting dry burn up front that quickly leads to a balance of coconut and rock candy. As this settles I discover a light fruit note that leads to a light organic bitter note which fades with the finish. Subsequent sips showcase the coconut and balance it with the organic notes of the rum.
When it comes to flavored rums I always ask myself what was the company’s intent and did they achieve it? In the case of Koloa Coconut rum the answer is a resounding yes. Overall a well balanced product and a new favorite in the Coconut category, this was a pleasant surprise, that is worth seeking in the stores.
This review first appeared in Got Rum? magazine.