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Kōloa Kauaʻi Spice Rum
Kōloa Kauaʻi Spice Rum
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Distilled, blended and bottled by Kōloa Rum Company Kalaheo, Kauaʻi, Hawaiʻi, 44% ABV/88 Proof.
Kōloa Spice Rum is made from pure cane sugar, distilled in an impressive vintage 1,210 gallon, steam-powered copper pot still and cut with filtered water from the ancient Mount Waiʻaleʻale.
The rum is distilled 2 times at 160 – 180 ABV.
This spice rum is a majestic tawny color with hues of golden rich heather, much lighter in the cloying viscosity than the other expressions of Kōloa Rums, due to the higher ABV at 44%. The legs are thin and evenly expressed around the glass.
Pleasantly balanced light cola, muted cinnamon and cacao notes with subtle scents of baked baklava, honey and freshly chopped walnuts.
This spice rum is dry and crisp on the palate, with upfront spices showing exactly like the nose, the additional flavor of deeply cooked caramel and a light finish of sarsaparilla.
Kōloa Kauai Spice Rum is an adult’s version to the classic, overly sweetened spice rums typically found in this market. We recommend trying it in a classic rum swizzle or enjoy this in your everyday spice rum and coke.
NOTES OF
SCENT & FLAVOR
COLOR
Deep colour, almost opaque.
NOSE
Aroma of excellent complexity, with wild bush and spicy notes like curry, pepper and ginger, red berries and black fruits mixed with a light cacao touch, the result of a good maturation, along with a slightly stony finish.
PALATE
On the palate it has a powerful attack, with a lively acidity, firm and well present tannins, wild bush and red berry notes, with an extremely long finish and great concentration.
“Thanks to the characteristics and potential of the vineyards at Quinta do Seixo, it was possible to cut through the strong maturations of this year's harvest. As a result, we produced very balanced and robust wines, with aromatic notes typical of more mature years.” - Luís Sottomayor, head of Sogrape's winemaking
ORIGINS
Quinta do Seixo Vintage is a unique expression of this renowned estate, where a combination of soil, slope inclination, sun exposure and reduced amount of available water contribute to the production of intense and complex wines.The 100-year-old vines producing Port create wines full of intensity, character and freshness.
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