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CATEGORY REPORT Our Rumance: Hot New Products for 2012 Mixologists on the lookout for new and exciting rums are driving demand and suppliers are only too pleased to accommodate with intriguing new releases. So in the event that you missed the fanfare over their initial release, here's the scoop on the hottest prospects of the past year or so. The Original Koˉloa Kaua`i Dark Hawaiian Rum Who among us isn't somewhat intrigued to sip on a rum made in paradise? That's exactly what you get with The Original Ko ˉloa Kaua`i Dark Hawaiian Rum, an authentic slice of paradise. This artisanal brand hails from the Hawaiian island of Kaua`i and is handcrafted using pure, crystal- lized sugar sourced from local plantations. The lava-filtered spring water from Mt. Wai`ale`ale used to produce the rum contributes greatly to its velvety mouthfeel. The brand's alluring terroir is matched by the skill and passion with which the Koˉloa rums are made. The distillery is located just off the Kaumuali`i Highway in Kalaheo, Kaua`i. The firm employs a small, hand- hammered copper still manufactured in Pennsylvania shortly after World War II. The still saw previous service in Kentucky distilling bourbon. While each small batch rum in the range is quite fetching, the fact is the eyes are immediately drawn to the Koˉloa Kaua`i Dark Hawaiian Rum. It has a rich, reddish/brown hue that immediately screams to be featured in tall tiki drinks and pre-Prohibition cocktails. The wafting aromatics of vanilla, baking spices, mangos and bananas perfectly fit the look of the rum. It has a broad, long-lasting palate of cacao, spice, vanilla and a hint of smoke on the finish. The Ko ˉloa portfolio also includes The Original Koˉloa Kaua`i White Hawaiian Rum (80 proof), The Original Koˉloa Kaua`i Gold Hawaiian Rum (80 proof) and The Original Koˉloa Kaua`i Spice Hawaiian Rum (88 proof). All are Hawaiian gems in their own right. KOˉLOA RUM COMPANY Blackbeard Spiced BlackBeard is made at Destileria Serrallés on Puerto Rico's southern coast. It's crafted with a blend of barrel-aged, molasses-based, continuous- and pot-distilled rums and then patiently steeped with a propri- etary mix of Caribbean spices— including vanilla, nutmeg and cinnamon—and tropical fruits. If you're in the market for an 86-proof, spiced rum sporting both high quality and a modest price tag, look no further. SERRALLÉS USA 112 / the tasting panel / july 2012