So does vodka. Pau isn’t the first vodka I’ve had that’s made in Hawaii, but it is the first I’ve encountered that’s made from Hawaiian pineapples. Blended with Hawaiian spring water in “up-country” Maui, it’s as unique a vodka as you’ll be able to find to plop on your home bar.
The real question: Does a vodka distilled from something as distinctive as pineapple retain the character of the fruit from which it was made? No, not really. The pineapple’s sweetness is evident, but not overwhelming. The primary character on the nose is more medicinal, with underpinnings of citrus fruit. On the palate, think strawberry shortcake — complete with a little whipped cream — maybe with a dollop of caramel sauce. This is understated, however. I review a lot of extremely sweet vodkas that taste like they’ve been intentionally flavored with all loads of artificial junk. Pau is a more refined and reserved vodka, albeit one that plays its hand more toward the sweet than the savory. Not a bad thing.