Teeda
Beneath Okinawa’s subtropical sky, Teeda at Helios in Japan distils rum as if the island were a small Caribbean echo. Since 1961—founded by Tadashi Matsuda—Helios has woven sea air, sugar cane and craft into a singular spirits culture.
The foundation is Okinawan sugar‑cane molasses, fermented for an unusually long stretch: about 30 days of long fermentation before distillation in a copper pot still. The spirit carries more aroma than a neutral style, with tangible esters and a mineral edge that recalls coastal stone. Depending on the expression, maturation follows in new American oak barrels—tropical and demanding, yet guided with Japanese precision.
Teeda tastes both sunny and serious: neat it leans into vanilla, leather and spice, or it gives a Rum Old Fashioned an elegant twist—when discipline is meant to deepen the glass.Teeda
Beneath Okinawa’s subtropical sky, Teeda at Helios in Japan distils rum as if the island were a small Caribbean echo. Since 1961—founded by Tadashi Matsuda—Helios has woven sea air, sugar cane and craft into a singular spirits culture.
The foundation is Okinawan sugar‑cane molasses, fermented for an unusually long stretch: about 30 days of long fermentation before distillation in a copper pot still. The spirit carries more aroma than a neutral style, with tangible esters and a mineral edge that recalls coastal stone. Depending on the expression, maturation follows in new American oak barrels—tropical and demanding, yet guided with Japanese precision.
Teeda tastes both sunny and serious: neat it leans into vanilla, leather and spice, or it gives a Rum Old Fashioned an elegant twist—when discipline is meant to deepen the glass.
