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. Flintstruitone 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.
Boquet: Slightly astringent and clean
Pallet: Hapa has a silky mouthfeel with warming alcohol. There is a faint top note of grass or sugarcane, with a slightly sweet lasting finish.
Hawaii Beverage Guide Commentary
We feel Island Distiller’s Hapa Vodka is more robust in flavor than Ocean Vodka and less robust than Pau Vodka.