This white rum is produced by fermenting and then distilling a mixture of sugarcane juice and cane syrup.
Sugar cane grows on the Hawaiian archipelago, and more specifically on the island of Kaua'i. It is on this island that the Koloa Rum Company is located.
It produces white rum with two copper stills. The first is a stripping still (wash still) and the second is a pot still, with capacities of 550 and 1210 gallons (2080 and 4580 liters) respectively.
Both stills are fitted with 7-plate rectification columns.
The rum is first distilled in the stripping still, then a second time in the pot still. The cane eau-de-vie has a strength of 80°. It is then reduced with Mount Waialeale water to 40°.
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