Rum in the News
KO HANA DISTILLERS
On August 19th, a fire broke out near the fields of Kunia Camp on the island of Oahu, causing distress to residents and significant agricultural losses. Fortunately, the homes in Kunia Camp were spared, but the fire devastated the local agriculture. It took Robert Dawson, Co-Founder of Kō Hana Distillers, more than a decade to cultivate 15 acres of sugarcane in Kunia and in one day it was all gone. “We had 15 acres of 36 types of heirloom Hawaiian sugar cane growing here. We like to call it our ‘museum collection.’ These are canoe plants that were brought to Hawaiʻi 1,000 years ago. Before contact with the Western world, Hawaiians were growing these crops,” said Dawson. Since 2009, we’ve been trying to cultivate and expand the production of these native canes and it just got wiped out, literally all 15 acres burned to the ground in this last fire. It’s thousands of cases of rum that we will not be able to produce from this field,” Dawson said. That sugar cane was harvested every year and used in the distillery’s rum. Kyle Reutner, General Manager at Kō Hana, sent out an email stating: “We are incredibly grateful for all the support we’ve received over the past week. Your thoughtful messages have provided us with comfort during this challenging time. As you may know, the fires in Kunia affected our estate fields adjacent to our distillery, as well as the plots of many neighboring agricultural partners. We would like to extend our deepest gratitude to the Honolulu Fire Department, the Navy Fire team, and all the dedicated individuals who worked tirelessly to ensure the safety of our community. A heartfelt mahalo to the HFD and Honolulu Police Department for their efforts in communicating effectively and apprehending the alleged arsonist. Looking ahead, we are committed to replanting our fields in Kunia and continuing our mission to grow high-quality Kō for people to enjoy around the world. While this fire has impacted some of our plans, we want to assure our bar and restaurant partners that there will be no delays in product availability. We are relying on our fields in Waialua and Haleiwa to maintain production continuity.”In December of 2022, I toured Kō Hana. I got to interview Robert Dawson and tour the distillery. Jennifer Sandage, Assistant Manager of the Tasting Room, gave me a tour of the cane fields and showed me the heirloom varieties of Kō. I was amazed at the variety of colors and sizes of the plants. (See the April, 2023 issue of Got Rum Magazine for my article.) It’s hard to believe that all of those plants are gone. It will likely take over a year to regrow that area.In other news, to help celebrate 25 years of Tiki Oasis, Kō Hana created a limited release of their Koho and Kokoleka rums, featuring custom artwork by renowned artist Mike Sourielle, Gecko, of Gecko’z South Sea Arts, known for his master craftsmanship and authentic Polynesian art, Gecko’s unique carvings and designs are the perfect complement to Kō Hana’s exceptional spirits. This special release was timed for the anniversary of the world’s largest Tiki festival. It included a limited number of bottles of their barrel-aged Koho (Kō Mahai’ula) rum and their rich, cacao-and-honey-infused Kokoleka rum. https://www.kohanarum.com/
FLOR de CAŇA
Flor de Caña announced it has been named “Leading Ethical & Sustainable Spirits Producer” by the prestigious UK-based Global Brands Magazine. This international platform highlights and celebrates brands across industries that set new global standards in sustainability, innovation, and excellence, while driving a lasting and positive change in the world. Since 1890, Flor de Caña has embodied a vision of excellence rooted in deep respect for people and nature. From being the world’s first spirit to be both Carbon Neutral and Fair Trade certified, to distilling with 100% renewable energy, planting one million trees, and championing community development programs, the brand has consistently proven that sustainability and craftsmanship can go hand in hand. As the brand celebrates its 135th anniversary, this award stands as a powerful recognition of Flor de Caña’s leadership in sustainable practices, not only within the spirits industry, but also in building a greener future for all.
www.flordecana.com
KULEANA RUM WORKS
Kuleana Rum Works claimed top honors at two of the industry’s most respected competitions: the 2025 American Distilling Institute International Spirits Competition and the 2025 Beverage Testing Institute World Spirits Championships. At the ADI competition, Huihui®, the company’s signature blended white rum, was named “Best in Class”, the top accolade that underscores the growing demand for transparently made, additive-free spirits. “Huihui was created to meet a growing demand in the spirits world, a clean, additive-free rum that speaks to both provenance and performance,” said Steve Jefferson, Founder and CEO of Kuleana Rum Works. “With great flavor, no additives and our lowest price, Huihui® fills a crucial gap in the unaged rum category and is our top seller. So, this is especially exciting for the whole team.” Simultaneously, Kuleana Rum Works won four Gold Medals at the BTI World Spirits Championships, one of the most rigorous blind-tasting competitions in the industry. Huihui® won a Gold Medal in the Blended White Rum category with 94 Points, Nanea® won a Gold in the Aged Rum Blend category with 93 Points, Hōkūlei® won a Gol in the Aged Rum Blend category with 94 Points and their Hawaiian Rum Agricole won a Gold in the Agricole category with 93 Points. “These awards reflect our obsession with purity, place, and process,” added Jefferson. “Unlike most rums, we never add sugar, flavoring, or coloring. Our rums are just clean, expressive rum with exceptional flavor, the result of our care and craftsmanship. It’s deeply rewarding to be recognized by the BTI.” Kuleana Rum Works describes themselves as Farmers, Distillers and Blenders. As a Blender, they have access to rums from around he world. Occasionally, they find an old, dusty, forgotten barrel in a warehouse somewhere that contains amazing rum. It does not fit into their line of core products, but they can’t pass it up. This is why they created their Special Release Program. The fifth release in this program, Dominican Republic 15, will be coming this month. The story of this fifth installment starts in February of 2009, as fresh cane juice is fermented and then distilled in a column still typical of the island’s tradition. After aging in a once-used Bourbon barrel for 13 years, it was sent to the Netherlands, where it was poured into a second barrel for two more years. When they first tried it in early 2025, they were stunned and knew they had to bring it home to Kohala to share. There are only 300 bottles available.
https://kuleanarum.com/
MALIBU and DOLE
Malibu has partnered with Dole to introduce Malibu & Dole Ready-to-Drink Cocktails, a new Ready-to-Drink coming early 2026. Inspired by the popular pairing of Malibu and Dole pineapple juice, which mixed together is one of the most popular ways people enjoy Malibu, this collaboration brings the summer mindset year-round in a convenient format. The new range captures the coconut essence of Malibu made with real rum, real pineapple juice from Dole, crisp sparkling water and other natural flavors. Each 12 oz. can contains just 130 calories [2] and is made with natural flavors, free from artificial sweeteners or colors. The line will include a variety 8-Pack, 12oz. cans with four mouth-watering flavors including Pineapple, Pineapple Mango, Pineapple Strawberry and Pineapple Dragon Fruit. Additionally, large format single cans (19.2 oz.) will be available in Pineapple and Pineapple Mango. “Malibu & Dole have had a long-standing relationship and have been enjoyed together by our consumers in bars and homes across the country for many years,” said Natalie Accari, Division Vice President, GM, RTD & Convenience Pernod Ricard USA. “This innovation takes our consumers favorite serve and makes it even more accessible in a convenient format.” “We are thrilled to embark on this new collaboration with Malibu,” said Elisabeth Morris, Director, Brand and Licensing at Dole Food Company. “Both brands are leaders in their category and bringing them together in a highly desirable and convenient format will only enhance the consumer experience year-round.” https://www.malibudrinks.com/en-us/https://www.dole.com/
EL DORADO
Demerara Distillers Limited (DDL) has introduced the second release in its high ester blend series: Port Mourant (PM) / Diamond High Ester (DHE). This follows the successful launch of La Bonne Intention (LBI) / Diamond High Ester (DHE) expression back in 2024, which was widely praised by rum enthusiasts. This El Dorado High Ester Blend combines rum from the historic Port Mourant (PM) Double Wooden Pot Still with their exclusive Diamond High Ester (DHE) rum from the Double Retort Copper Pot Still. Both rums, PM and DHE, were distilled back in 2014 and aged in ex-bourbon casks before being blended together and bottled. Aged for 10 years and released at cask strength, this rum celebrates the depth and diversity of Demerara rum making. The Port Mourant (PM) Double Wooden Pot Still was originally installed at the Port Mourant Estate, founded in 1732. The extra character and depth of the rum from this still made it a choice of the Royal Navy which had begun issuing an official daily ration of rum to its sailors. As Distilleries closed and consolidated this still was eventually moved to Uitvlugt and with the closure of Uitvlugt Estate in 1998, this still was moved to the Diamond Distillery in 1999 where today it remains. The Diamond High Ester (DHE) marque is produced by one small John Dore Double Retort Pot Still, that dates back to 1950 and is one of its kind at the Diamond Distillery. This high ester experiences a lengthy production process, with fermentation taking place over several months, and distillation at both a very slow rate and a very high reflux.
https://theeldoradorum.com/
ANGOSTURA
The Trinidad Guardian reported that weeks after he was chosen to be the Chairman of Angostura, former Sport Minister Gary Hunt has officially been elected to the board of directors of Angostura. Following a special meeting at the House of Angostura, the Radical Designs CEO and founder was confirmed in the role. The other nominees confirmed as directors on the company’s board were Patricia Dindyal, Shival Maharaj, Roxane De Freitas, and Jennifer Frederick. Fraser Thornton who was also set to be elected to the board, withdrew without an official reason being provided at the meeting.In honor of their 200-year anniversary celebrated in 2024, Angostura has produced a Limited-Edition ultra-premium rum, CUSPARIA. An expression of heritage and innovation, CUSPARIA celebrates two centuries of rum-making excellence, while looking boldly at the future. Crafted in small batches, only 1,824 bottles were produced, CUSPARIA is a deliberate nod to Angostura’s founding year, 1824. Each bottle is presented in a stunning, hand-cut crystal decanter with a matching stopper, elegantly encased in a bespoke gift box. This rare and luxurious blend of 21- to 24-year-old rums is matured further in a trio of exceptional casks: Madeira, Cognac, and Bourbon. The result is a spirit of remarkable depth and complexity that reflects two centuries of passion, precision, and Caribbean spirit. The name CUSPARIA was inspired by Galipea officinalis, a tree indigenous to Venezuela’s mountainous regions from which the rare Cusparia bark is derived. This botanical connection speaks to the origins of Angostura’s founder, Dr. Johann Siegert, who began perfecting his legendary aromatic bitters in Ciudad Bolívar, formerly known as Angostura, on the banks of the Orinoco River.
https://angostura.com/
DUPPY SHARE
The Spirit Business reported that Caribbean brand Duppy Share has set a Guinness World Record for the largest Rum Punch. The punch consisted of 332 bottles of Duppy White Rum, 750 liters Tropical Vibes Fruit Punch, 21 liters sugar syrup, 4 liters Seasn Bitters and 800 squeezed limes. The 1,000-liter Punch bowl was able to serve more than 5,000 festival-goers. George Frost, Duppy Share’s Founder, told Spirit Business “We’ve always believed rum Punch is the ultimate sharing serve and what better way to bring people together than with the biggest bowl of rum Punch the world has ever seen.” In other celebrations, Duppy Share celebrated its first decade in business with a spiced rum aged for up to 10 years. Duppy Share Legacy Edition was crafted from a blend of rums from Jamaica and Barbados that were aged up to 10 years in ex-Bourbon barrels, The blend was then infused with carefully selected spices, which the brand says has created a rum of ‘depth and sophistication’. Its notes include Jamaican molasses, vanilla, honey, salted caramel and raisin. Frost said: “I started Duppy Share with a simple belief: rum deserves better, and this bottle marks a decade of our mission to do rum justice. Blending a selection of rums aged up to 10 years, infused with spices and bottles with craft, care and passion. I couldn’t be prouder of what we’ve created with Legacy Edition and I hope you love it as much as I do.” The brand was founded by Frost, the son of famous broadcaster Sir David Frost, in 2015.
https://www.theduppyshare.com/
MOUNT GAY
Mount Gay now offers an expanded collection of experiences at both the Distillery and the Visitor Center. At the Visitor Center in Bridgetown, St. Michaels, the following experiences are offered (NOTE: These events do not include a distillery tour):
SIGNATURE TASTING EXPERIENCE - In this 1-hour session, visitors will learn a short history of Mount Gay Rum, followed by a tasting of four of their blends from their Signature Collection. This group friendly Tasting Experience is the perfect introduction into the world of Mount Gay Rum.
COCKTAIL WORKSHOP – This 2 ½ -hour session is a fun afternoon activity of Rum tasting and learning techniques in Cocktail Making, From Mixing and Muddling to Shaking and Stirring. Have a tasting of 4 rums, and craft 2 of your own cocktails.
LUNCH AND RUM TASTING EXPERIENCE - This 2 ½ -hour event features a Gourmet Lunch after an informative rum tasting. Enjoy their signature rums as you learn about Mount Gay’s history dating back to 1703. Then follow it up with lunch prepared by their in-house chef.
AN EVENING AT MOUNT GAY – In this 4-hour experience you will learn the history of the World’s Oldest Rum as you enjoy a guided tasting of 4 Signature Blends. Next, their skilled Mixologist Team will teach you the art of cocktail making. End your night with dinner, prepared by their resident chef.
At the Distillery in St. Lucy, the tours and experiences include:
SIGNATURE DISTILLERY TOUR – This is a two-hour tour that will take you around the grounds and inside the Distillery, where you will learn about the history and the Process of Mount Gay Rum followed by a tasting of 3 of their Signature Blends.
COCKTAIL MASTERCLASS – This 4-hour, rum filled afternoon takes you through the history of classic cocktails and techniques to craft your own delicious drinks from locally sourced ingredients while competing against the others at the end to create the best cocktail. During the break, guest will take a peek at the stills.
RUM AND CHOCOLATE PAIRINGS – During this two-hour experience, attendees will enjoy four expertly chosen pairings to please the palate, while being guided through the History and Heritage of Mount Gay Rum.
SIP AND PAINT - Every Saturday afternoon, you can relax and unleash your inner artist at their fun and laid-back painting event. Grab a brush, sip on a cocktail, or two, and let your creativity flow. This tasting experience does not include a Distillery Tour.
MOUNT GAY DISCOVERY EXPERIENCE – This 3-hour experience starts with a tour of the World Oldest Running Rum Distillery, followed by a more in-depth tasting of four signature rums. It is recommended to eat a large breakfast the day of this tour
THE CONNOISSEUR TOUR - A Rum Lovers delight, this is a 3 ½ hour, deep dive into Mount Gay’s finest liquids. This behind-the-scenes tour takes you deep into the rum making process, from grass to glass, tasting their core range and some of their Exclusive rums. It is recommended to eat a large breakfast the day of this tour.
STORIED DINNER –Embrace the history of rum, its production, and its pairing with a four-course plated dinner. Participants will be exposed to an elevated understanding of the flavor profiles of rum and the harmonious balance that enhances culinary creations. This experience does not include a Distillery Tour. https://www.mountgayrum.com/
