Kōloa Kauaʻi Spice Hawaiian Rum

Kōloa Kauaʻi Spice Hawaiian Rum shines in tropical-inspired cocktails, where its warm spice notes can complement fruit flavors, or sipped neat to fully appreciate its complexity. This versatile spirit is perfect for cooler autumn evenings, pairing beautifully with rich desserts or spicy Asian cuisine, though it's equally at home in a refreshing summer drink served over ice.

Nose: Vanilla and caramel lead, followed by warm baking spices like cinnamon and nutmeg. Hints of tropical fruit, particularly ripe banana and pineapple, emerge alongside subtle oak notes.

Palate: Smooth entry with a medium body. Brown sugar and vanilla dominate initially, giving way to spice notes of cinnamon, allspice, and clove. Underneath, flavors of toasted coconut and roasted macadamia nuts complement subtle citrus and tropical fruit undertones.

Finish: Medium to long finish. The spice notes linger, particularly cinnamon and nutmeg, balanced by residual sweetness. A gentle warmth spreads across the palate, leaving a pleasant mix of oak, vanilla, and a touch of tropical fruit.

Kōloa Kauaʻi Spice Hawaiian Rum starts with pure cane sugar grown on the island of Kauaʻi, which is distilled in small batches using a unique copper pot still. The rum is then infused with a blend of Hawaiian spices, including cinnamon, nutmeg, and allspice, giving it a warm, tropical flavor profile that captures the essence of the islands.

• Kōloa Kauaʻi Spice Hawaiian Rum incorporates a secret blend of Hawaiian spices, including a rare variety of cinnamon that's only found in a small, remote valley on Kauaʻi. This hyper-local ingredient contributes to the rum's unique flavor profile that can't be replicated anywhere else in the world.
• The water used to produce Kōloa Kauaʻi Spice Rum comes from Mt. Waiʻaleʻale, one of the wettest spots on Earth. This pristine rainwater, filtered through volcanic rock, gives the rum a distinctively smooth character that sets it apart from other spiced rums.
• During the aging process, Kōloa exposes their Spice Rum barrels to the salty ocean air of Kauaʻi, which subtly influences the flavor. This technique, known as "salt air aging," adds a barely perceptible briny note that enhances the complexity of the rum's spice blend.