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Powdered Kava Review The Kava Society - Palarsul

Discussion in 'Other Suppliers' started by sɥɐʞɐs, Mar 19, 2019.

  1. sɥɐʞɐs

    sɥɐʞɐs ‾‾‾‾‾‾‾‾‾‾‾ Review Maestro

    I recently got to try some special single cultivar batches of kava from the island of Santo. Santo's most popular daily kava is Palarasul and we don't see it very often on the international market. In addition to the rareness of the kava, it is also being produced in small batches, with a quick turn around from being in ground to in mouth. On top of that, it has been properly peeled, like other premium kavas such as 5-Star & Nambawan...a practice that is much more common to native Ni-Van drinkers than it is for the kava sold internationally.

    The first standout feature of this root was the deceptively mild scent. There was none of the familiar pungent and piney Vanuatu scent in there. It was a very mild scent, slightly bready, slightly creamy with a little hint of earthy kava to it. The flavor is quite similar, but with a slightly more noticeable earth and pepper kick, very easy to drink. I didn't need to hack and spit at all, to try to get the taste off my tongue. These peeled kavas make for a delightfully light coloured powder and beverage, with a light scent.

    I was expecting it to be a mild, one-sided 'heady' experience judging by it's appearance, scent and taste. However, the remarkably pleasant effects I achieved even off just the first shell, let me know there was more going on with this kava than I expected. It was definitely the lighter/headier cultivar of the Santo grown roots I sampled, but it was significantly effective and still somewhat balanced enough for me completely enjoy it. It isn't a physically heavy experience, but it offers a nice warm, dreamy mental sedation effect combined with a contented headiness and bit of that loose swirly feeling behind your eyes. It was very reminiscent of some of the good nakamal kava I got in Vanuatu...and similar to some of the stand-out effective balanced-leaning-heady kavas that were around 4 or 5 years ago.

    Surprisingly, the chemotype and KL% were pretty average, but the effectiveness was significant compared to the majority of kavas I've been drinking over the last couple years. So between the roots being well peeled, the quick turn around from harvest to consumption, my general receptiveness for Vanuatu kavas and the mysterious unknowns of kava...something made it more effective and enjoyable than it might look on paper.

    If you get the chance to try some of this and you're willing to pay the premium price to do so, you won't be disappointed. Also, the peeled production of the roots seems to diminish some of kavas negative side-effects quite a bit, which leads to an overall more enjoyable experience.

    Dosage: 8 Tbsp Kava : 3 Cups Water
    Preparation: Traditional
    Effects: Balanced leaning strongly toward heady.

    Last edited: Mar 19, 2019
  2. Krunkie McKrunkface

    Krunkie McKrunkface Kava Enthusiast

    Blonde on blonde, a classic.
  3. Henry

    Henry . Moderator The Kava Society of New Zealand

    Thanks @sɥɐʞɐs
    The reason why I wanted to source this specific kava was that it generally enjoys a very good reputation on the island and it was implicitly listed by Dr Schmidt as one of the top three cultivars of Vanuatu in terms of pleasurable effects and low potential for any undesirable effects. It is a popular kava on Santo, but it is rather unknown outside of Vanuatu and hence few people grow it for the export market. Hopefully it will change in the future, as it really is one of the best cultivars I've had.

    And this is the actual plant you tried:

  4. Alia

    Alia 'Awa Grower/Collector

    It looks like no nematode on these roots at all! Maybe 1 spot. Incredible.
  5. Gourmet Hawaiian Kava

    Gourmet Hawaiian Kava Kava Expert Kava Vendor

    That's what I was going to say. :LOL:

  6. Henry

    Henry . Moderator The Kava Society of New Zealand

  7. Zac Imiola (Herbalist)

    Zac Imiola (Herbalist) Kava Enthusiast

  8. Gourmet Hawaiian Kava

    Gourmet Hawaiian Kava Kava Expert Kava Vendor

    Yes I peel my kava. It ensures quality and it also gives the kava a milder taste. Processing the kava can affect the flavor and even the potency. If I did not peel the kava you would taste the difference. Even the way you dry the kava will affect the flavor and over all quality.

    kastom_lif, Alia, Enwoueï and 2 others like this.
  9. Krunkie McKrunkface

    Krunkie McKrunkface Kava Enthusiast

    Well, I got me 250g of Palarusul and here is my impression:

    bloody fantastic.

    This fine, silky soft white grind smells fantastic in the bag, very fresh smell, reminiscent of Forney Ent. kavas but not like any of theirs I know, and preps up to the whitest grog I think I ever had, like some sort of silky nut milk. It looks different and special. And that's what the first shell impression is, too: different and special. This is definitely top shelf, almost too good for daily drinking. This is what you save for holidays and visitors and bring it out when you want to impress people and ensure a good time for all. Served cold, that fresh taste is extremely refreshing, making this one of those kavas you'd drink even if it had no effects.

    But the effect profile is exquisite, bang on balanced in every way, with a very solid bottom end that doesn't really creep up until 20 minutes in, leaving plenty of time to enjoy the very pleasant initial headiness. Closest comparison I could think of would be Nangol Noble from BKH, balanced with solid bottom.

    I still have trouble forcing myself to drink it on anything other than a special occasion. When I do force myself, I really enjoy it, of course. But it's almost too classy for the likes of me.
    JohnMichael, kastom_lif and Henry like this.
  10. fait

    fait Position 5 Hard Support

    It drinks like a bold Hawaiian kava. It has a very savory flavor that I haven't tasted in other kavas so far but it's not so sedative like other ni-Van kavas. Definitely special occasion kava since it's hard to come by. I save these makas in the freezer after I use them, of course. I'm glad a far-flung ni-Van farmer was willing to share this with us!
    Henry and Krunkie McKrunkface like this.