Copper rum distilled from fermented Maui cane sugar. Aged six months in 250 liter Hungarian Tokay wine barrels.. Balanced wood and brown spice flavors in the body lead to a long finish in the rum which was aged at 95 – 100 proof in the barrel.

Slightly gold-tinted, vanilla-flavored rum distilled from fermented Maui cane sugar. Infused with a proprietary blend of Tahitian and other vanilla beans, the vanilla flavor is subtle but well integrated into this light rum. Unlike so many vanilla rums, this is not a sweet rum.

Slightly gold-tinted rum distilled from fermented Maui cane sugar. Aged in oak barrels. One of the first rums from DownSlope Distilling. Rested in a medium toast 20 liter American white oak barrels for a minimum of two months. Mild oak and vanilla flavors follow a slightly sweet cherry initial taste. 

Clear rum distilled from fermented Maui cane sugar. Distilled in a copper pot still and then redistilled in a packed column still to about 140 proof, this light rum has a slightly viscous mouthfeel and a subtle butterscotch note in the body.