When Kōloa Rum Company began production in 2009, it had a simple goal: to make authentic Hawaiian rum of the highest quality. It uses water sourced from volcanic-filtered aquifers fed by rainwater from Mount Waiʻaleʻale and surrounding rainforests. It also uses only “tall cane” sugarcane, a species unique to the region whose name in Hawaiian is “kōloa. “The company also uses locally sourced ingredients: “tall cane” sugarcane, locally sourced coffee, chocolate, and other ingredients.

I recently received a sampler variety pack from the brand’s PR firm, so I had an opportunity to try six of Kōloa’s rums.

Kōloa Kaua’i White Hawaiian Rum

This is a much different “white” rum than is typical. Most white rums are fermented from molasses and then filtered clear. Kōloa produces its unaged rum from crystallized sugar from locally sourced Hawaiian cane sugar. The result is a significantly crisper and slightly sweeter with a cleaner impact. White pepper, grilled pineapple, and a somewhat vegetal character lead, followed by a hint of candied ginger and a distant note of fresh coconut. Very nice mixed or as an aperitif.

Kōloa Kaua’i Gold Hawaiian Rum

Like the white rum, the gold rum is unaged and made from the same locally sourced cane sugar. It’s colored by adding a small amount of caramelized sugar, adding a hint of molasses to the nose and taste. It presents as light on the palate, making it ideal for mixing, but it has a delightful flavor character, so it’s likewise a nice sipping rum. Like its lighter brother, the gold is slightly vegetal but is fresh and clean rather than cloying. Notes of tropical fruits, baked banana bread, and orchard fruits lead, with backing hints of lemon zest and mown hay.

Kōloa Kaua’i Dark Hawaiian Rum

A theme runs through all Kōloa rums: it doesn’t make them from molasses, favoring sugar made from local Kaua’i “tall” sugar cane. This process yields rums with exceptionally clean character. Like its Gold rum, Kōloa makes the Dark rum from its clear base rum, with caramelized sugar and a selection of spices added as colorants and flavor enhancers. The process yields a soft, light mouthfeel backed by gentle alcohol and soft flavors. The aroma is dominated by vanilla extract, with backing hints of caramel and winter spices. The flavor is reminiscent of the old Brach’s caramel chews, particularly the ones with vanilla centers. The vanilla dominates the flavor to the point that Kōloa could rename the rum “vanilla-flavored.”

Kōloa Kaua’i Spice Hawaiian Rum

The best way to describe this rum is “Chrismas in a bottle.” The lively spice is intense but not cloying. Like its other rums, the base rum is gentle, soft, and clean tasting. The added spices enhance the clean sense, adding depth without getting in the way of the rum character. There’s an almost egg-nog-like aroma, and it would be ideal for that drink. Vanilla, toffee, candied pecans, and nutmeg lead the way, with hints of custard, banana, pumpkin custard, and flaky pie crust in a support role. I prefer it to many other spiced rums I’ve sampled.

Kōloa Kaua’i Coconut Hawaiian Rum

Blend Kōloa’s white rum with coconut extract, and you have Kōloa Kaua’i Coconut Hawaiian Rum. The aroma is heavily perfumed with coconut, so much so that I found it a little overpowering. The coconut extract is anything but subtle, and I’m afraid it’s not something I’d sip neat. As a mixer, it made for a great additive to a Pina Colada. Once you get past the coconut extract, you’ll find notes of vanilla, caramel, and custard but little else due to the overpowering nature of the coconut. Still, it would be perfect for a base liquor for tropical drinks.

Kōloa Kaua’i Hawaiian Coffee Rum

The Coffee rum was my hands-down favorite of the bunch, with a caveat that I love coffee-flavored spirits as a general rule. The coffee is strong but doesn’t mask the underlying rum. Hints of vanilla and banana hide underneath the coffee, making for a complex sip, especially neat. I appreciated the real coffee sense, especially over ice. As an alternative to Kalua in a cream drink, the rum shone! I mixed one part of the rum into two parts, half and half, and shook hard in a martini mixer with cracked ice. I could sip those all night – the rum is so soft, you can’t even tell you’re drinking alcohol (well, maybe after the second or third, I could!). I highly recommend this member of the Kōloa rum family.

Final Thoughts

Aside from the coconut rum, I found Kōloa rums to be far above average, with the Coffee, Spice, and Dark my favorites. I prefer the Kōloa white and gold rums to their more commercially available counterparts and find that all, except the coconut, would make for a fine sipping rum. It would be worth a trip if you’re looking for a quality rum for mixing or sipping pleasure.