Batch: 1
Tasting Notes: Very Heady - High Yangonin - Very Potent
Will update this shortly
About this Kava:
Palarasul is a distinctive single-cultivar kava originating from the lush, elevated landscapes of Espiritu Santo in Vanuatu. Grown in rich volcanic soil, this varietal is prized for its smooth, creamy mouthfeel and its subtle, nutty undertone—often likened to cashews—balanced by a gentle spice that hints at pepper and lemongrass. Despite its light appearance when prepared, Palarasul delivers a remarkably satisfying effect: a calm, clear-headed state accompanied by a mellow wave of contentment.
Long a favorite in the local nakamals, Palarasul remains relatively rare beyond its home region since it’s primarily grown—and enjoyed—right where it flourishes. Known for its higher proportions of kavain and dihydrokavain, this cultivar tends toward a refreshingly heady, uplifting experience that can spark creativity and social ease without weighing you down. Its onset is pleasantly quick, and while the overall duration is moderate, the sense of mental clarity lingers, making it suitable for both relaxed gatherings and solo reflection.
The smooth character of Palarasul extends beyond flavor: it is fully washed and peeled, then carefully dried in controlled conditions to preserve its nuanced chemical balance. The result is a kava that embodies a harmonious blend of gentle euphoria and soothing relief—an ideal choice for those seeking an experience that’s both uplifting and tranquil. Whether you’re looking for a session of laid-back conversation or a moment of private relaxation, Palarasul stands out as a uniquely balanced kava that celebrates Vanuatu’s rich traditions and natural bounty.
Batch 3 CHEMOTYPE: 423156
Batch 3 TOTAL KAVALACTONE: 7.25%
DMY: 0.73%
DHK: 2.04%
Y: 1.10%
K: 2.09%
DHM: 0.68%
M: 0.62%
Flavokavain B (FKB): 0.13%
Palarasul's Flavokavain B/Kavain Ratio is 0.060, which is below the benchmark of 0.15 for noble kava. This indicates a lower flavokavain B content, which is desirable. Additionally, the Kavain/DHM Ratio is 3.083, which is above the benchmark of 2, indicating a higher kavain content relative to DHM, another noble characteristic.
About the Farmer:
We source this kava from a middleman in Vanuatu. Middlemen Are vital to the supply chain in all of the South Pacific Islands. Many times the best quality kava comes from a community deep in the jungle or on an island that takes 12 hours to get to. These middlemen create relationships with these farmers. The farming communities our vendor sources from tend to not have very much technology at all and live a very different life than we do. Most or all of the income they receive in the year comes from the sale of this kava. We connected with this specific middleman because they have 1. Cultivated relationships with people that provide the absolute best quality kava available in Vanuatu (not even kidding here). 2. They make it a point to pay the farmers a fair price for their kava. Undercutting people doing hard work for a great product is just not in their playbook and we want to be a part of that team. We hope you do too!
Our vendor selects the best kava from farmers in Espiritu Santo
Directions:
Made as single serving: 50g in 20oz water. Blended for 4 min, strained.
Made by the gallon: 100 to 130g. 1 gallon of room temperature water in a large bowl, bucket or a traditional tanoa bowl. Add water to the vessel. Add kava to a nut bag or cheese cloth and dip the bag into the water. Massage for about 15 to 20 minutes or until you've reached your desired potency. This will yield a much weaker kava for the purpose of sharing multiple cups with friends in longer sessions. Serve in coconut shells, glasses or store in a gallon jug chilled. Shake jug before serving.
Note: Add 20% of the gallon of water or 4oz in your single serving of 20oz as coconut milk for a tastier end result.
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