Koloa Dark Rum
Kōloa Rum Company distills and bottles its rum in Kalaheo, on the south side of Kauai, and the Dark Rum is the expression that launched its reputation. In its first year of competition it won a Gold Medal at the 2010 Rum Renaissance Festival in Miami and a Silver at the Polished Palate Rum Festival. The rum is built on Hawaiian sugarcane, originally raw crystal sugar from Gay & Robinson, Kauai's last operating sugar plantation, and water drawn from underground aquifers fed by rainfall on Mount Wai'ale'ale. It's distilled in a vintage 1,210-gallon hand-hammered copper pot still that was built in New England shortly after World War II and last used to make bourbon and other spirits in Kentucky before it came to the island. It's bottled at 80 proof (40% ABV). In the glass it's a deep maroon-mahogany color, and Kōloa describes it as sweet and smooth, with notes of molasses, vanilla, caramel, orange peel and spice. That profile makes it a natural for tiki: it's a strong choice for the float on a Mai Tai, a Dark and Stormy with good ginger beer, or a rum punch.
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