The white rum produced at DownSlope is made from dried Maui cane juice rather than molasses. The cane juice is fermented in 300 gallon tanks and distilled twice in 220 gallon batches. Production from cane juice results in a drier, less sweet rum than would be produced from molasses. After two runs through the still, the distillate is filtered through an instrument called the Lichtenstein. This is a device designed by Master Distiller Mitch Abate who is responsible for the entire distillation, filtering, and cellaring process.
Here is an excerpt from the review:
“…The cachaca style continues into the mouth as the rum carries light caramel and no apparent oakiness. I taste banana peel and orange zest. Sipping it straight is not really preferred. This is not meant to be a criticism, rather it is a straight forward assessment as very few white rums are meant to be enjoyed neat.
In tasting this rum over several days I discovered that it mixes quite well in most traditional rum drinks…”
You may read the full review by clicking the link below:
As well I have included a cocktail recipe for your enjoyment.
Read more from Arctic Wolf at The Rum Howler