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.
To produce the hibiscus vodka, Hibiscus petals are infused and raw sugar from Louisiana is added as a sweetener.
Hawaii Beverage Guide Commentary
Hapa vodka’s neutral flavor provides a great base for the concentrated Hibiscus Vodka. We believe the hibiscus would work well on a menu in Hawaii as it checks off a couple great buzzwords. Unless you plan on making hibiscus tea or doing your own infusion, this concentrate would also save time when building your cocktail ingredients list.