Owner and operator Dave Flintstone of Island Distillers is a blender at heart, and such is his approach to Hapa Vodka. To make the base spirit, sugar cane grown on property is fermented and run through a custom micro continuous distillation still. This instantly vaporizes the mash and automatically separates heads and tales. With this distillation technique, minimal heads and tails are produced, thus proving higher yields of end product. Flintstone helped design the still with a Russian engineer who worked on fuel refineries and vodka in his spare time. The still was refined for the American palate, as Russians tend to like their vodka with a lot more bite. Flintstone then blends a Brazilian spirit to proof with water, lets it rest, then blends it again with his local vodka distillate.
Coconut is integrated into the Hapa Vodka by blending the spirit with with an all natural water vapor concentrate, made from coconuts harvested in Thailand and Vietnam.
Light coconut on the nose
Sweet Coconut Flavor.
Hawaii Beverage Guide Commentary
Hapa Coconut, the brand’s top seller is basically concentrated coconut flavor that still tastes natural. Like the hibiscus, this vodka reads well on a menu, and can be more versatile than a coconut rum, as you don’t have to compete with the rum flavors.