Issue link: https://digital.copcomm.com/i/21004
SPEED TASTING kOLOA F rom Hawaii, Koloa Rum Company is Kauai’s fi rst permitted distilled spirits pro- ducer. This one-year-old brand is made from “fresh,” not aged, rums. Koloa white is pure, blended with water; Koloa Gold has a mea- sured amount of caramelized sugar added; Koloa Dark has caramelized sugar and natural vanilla. These twice-distilled rums have three distinctive attributes: Kauai sugarcane grown on volcanic soil and produced one batch at a time in 1200 ten-gallon copper pot stills with copper columns (originally used to produce Kentucky bourbon after WWII). Koloa White and Gold: SRP $29.95/Koloa Dark: $32.95 opper pot stills and a blend of nine uniquely different Caribbean solera- system barrel-aged rums (some over 40 years for the Pyrat Cask 1623) are what make this Anguilla Islands rum complex. Hand-crafted decanters and hand-num- bered and -dated bottles with a traditional cork fi nish give further prestige to the brand. Hi-Time is the number-one retailer for Pyrat rums in CA and NV. XO Reserve: SRP $29/Cask 1623: $249 PYRAT C Our Panel Votes: “Pyrat XO Reserve combines notes of orange rind, sweet corn and dry-aged cheese; leads to a honey and cinnamon middle. Cask 1623 is cognac-like with dark, bittersweet chocolate generosity.” (MM) “Pyrat XO’s bright orange color and intense orange rind and fl oral notes make me want to mix it with honey and a splash of pilsner. Cask 1623 offers up orange, vanilla and cocoa powder; it would work well in a cocktail with hazelnut and dark chocolate liqueur.” (JS) “Cask 1623 has immense concentra- tion and depth.” (KH) “Pyrat XO’s strong wood tones and spicy orange blossom work in tandem with its fl eshy, zesty texture. The fi nish is full and sumptuous. Cask 1623 is like drinking dark chocolate–dipped orange zest with a back of dark dried fruits.” (FC) “Clover honey and creamy orange (Half & Half bar and cream soda!) makes Pyrat XO dreamy.” (AP) Patrón Spirits Bob Gunter, President, Koloa Rum Co. Our Panel Votes: “Koloa White has clean, mocha powder notes—great for mixing. Koloa Dark has pleasant espresso notes.” (MM) “Koloa Gold has a very aromatic—and quite delicate—nose.” (JS) “Koloa White is super clean and quite fruity, with vanilla hints, great for mixing. Koloa Dark has deep molasses and cinnamon notes, very clean entry.” (KH) “Koloa White brings up soft minerality, spices, lemon pith and verbena with a crisp, clean and fresh fi nish. Koloa Dark is rich, full and sassy.” (FC) “Koloa White starts out stony, fl oral and herbaceous. On the palate, macadamia nuts and grassy/ grapefruit nuances.” (AP) Koloa Rum Company 70 / the tasting panel / december 2010 BACARDI TORCHED CHERRY T Grant Berentsen of Patrón Spirits sent us sailing with Pyrat rum. he latest fl avored rum from Bacardi infuses torched plant aloe with Barbados cherries. This exotic combination makes this 70-proof a think-tank of pos- sibilities for bartenders. SRP $12. Our Panel Votes: “Think Maraschino spiced cherries that pop out of the glass, underlined by a thread of vanilla, and you have one bright fl avor profi le—great for chefs too!” (MM) “Hugely fl oral and sweet cherry aroma; sharp and bright.” (JS) “Sweet and tart with a clean palate.” (KH) “Marzipan perfume, cherry sweet tarts and cherry blossoms.” (FC) “A wow of a fresh cherry surprise and alongside lovely fl oral notes and tons of almonds. Sweet, with an off-dry fi nish.” (AP) Bacardi USA