by My how my tastes have changed. When I got this bottle of Koloa Kaua’i Spiced back in 2013, I enjoyed it. “Oh it’s sweet…such light body….so spicy” I probably exclaimed. Now that my rum knowledge and palate matured, I’m wondering what I was thinking back then. As for the basics, it’s 44 proof, unaged, and made with “sugar mash” as opposed to molasses. The distillery is located on *suprise* Kaua’i in the Hawaiian Islands.
At least it’s not Malibu.
Unfortunately that’s probably the best thing I can say about this stuff now. If Koloa Kaua’i Spiced was judged on The Great British baking show, Paul Hollywood would slam it for being overproofed and using too much flavor extract. The sips I had the other night before I dumped the glass tickled my taste buds with pumpkin spice, alcohol, and a grassy finish. Again not Malibu, but it just tastes artificial. The additives really mask the base spirit. At least the bottle is honest about it’s artificial doctored up nature. Mine says “caramel color” right on the front like it’s proud of it.
Instead of assaulting my tastebuds directly with this stuff again, I will consign it to the reject bottle for baking. Perhaps the sweetness will blend nicely with some Duncan Hines in a rum cake. It might also work for some cocktails with heavy mixers…..like egg nog? Happy holidays I guess. Overall though, this is not good rum.
