Koloa Cacao Chocolate Flavored Rum
Kōloa Rum Company distills in Kalaheo on Kauaʻi using pure cane sugar, a vintage 1,210-gallon steam-powered copper pot still, and filtered water from Mount Waiʻaleʻale — one of the wettest spots on earth. For the Cacao they partnered with Lydgate Farms, cacao growers on the same island, infusing 235 pounds of crushed single-origin Hawaiian cacao nibs directly into their 80-proof gold rum for around 10 to 18 days, then adding a small amount of cane sugar. The collaboration goes full circle: the rum-soaked beans return to Lydgate Farms and become a 75% dark chocolate bar. Bottled at 40% ABV. Expect an intense fudge-like chocolate color, delicate floral top notes over balanced nutty cocoa aromatics, and a creamy, mocha-rich palate that stays buttery smooth despite the proof, with subtle spice, cacao nib, and a strong coffee finish. Imbibe's reviewer went in skeptical and came away convinced, praising how it avoids artificial or harsh qualities and instead carries the warm cocoa notes of genuinely high-quality chocolate. Honest note: some drinkers find the chocolate dominant enough to overtake the rum. Excellent over a rock after dinner or in dessert cocktails.
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