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Tadashi Matsuda established Helios Distillery in 1961, making rum from Okinawa’s main crop, a distinctive, indigenous variety of sugarcane. The island’s subtropical climate is perfectly suited to create exceptional agricole-style rum.
Distilled in stainless steel pot still, then aged in ex-Bourbon barrels for at least 3 years. Rich, fruity, and spicy, with a little whiff of funk and a ton of complexity. Notes of yuzu salt, roasted plantain, cinnamon raisin bread, allspice, maple syrup, ginger tea, honey, vanilla bean custard, and coconut oil.
A great rum for sipping, Teeda also works well in daiquiris, mai tai, or mojitos.