We hand cut each stalk of kō, press it into fresh sugarcane juice, ferment it using a special yeast and distill it in a hand-made, copper alembic pot still. This slow, careful process makes delicious and flavorful rum that showcases the magnificence of the kō.
Enjoy it neat or quietly, with a splash of simple syrup and squeeze of lime.
Rated "Best Wine Shop in Los Angeles"- La Magazine 2021
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