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Kamaʻāina​ Distillers

A look into Hawaii's local Distillers 
  • Introduction
  • History of Distilling in Hawaii
<
>
​Despite Hawaii’s relatively new success in developing spirits and its influence on the local market, the state has always been the ideal perfect backdrop for proper distillation. With opulent volcanic soil, pure spring water, an abundance of tropical fruit, tea leafs and world famous sugar cane it’s hard to comprehend how Hawai​'​i is only now discovering its voice in regards to distillation. The variety of spirits available throughout the state range from a sweet potato shochu from Hawaiian Shochu Company on O’ahu produced in a very traditional way, to a rich buttery rum agricole form Native varitials of sugar cane at Kuleana Rum   Works on the Big Island and a variety of rums including coffee and coconut.

The Present
We have recently seen ​Hawai​'i​ producers distilling clear spirits of rum and vodka. Maui has been home to Old Lahina Rum in 2003, Haleakala Distillers who made Braddah Kimo’s da Bomb Rum (RIP) which opened in 2004, and and Ocean Vodka in 2005. It took till 2008 for Island Distillers to start production on Oahu. Then came Kauai’s Koloa Rum in 2009 and Upcountry Maui’s ​Hali'imaile Distilling in 2010​. However, there was a lull in distillery openings as the economy recovered from the Great Recession. It wasn’t until 2013 when Hawai​'​i Shochu Company and Ko Hana Rum were founded. Subsequent openings included Royal Hawaiian Spirits in 2014 and Kuleana Rumworks in 2017. Most recently Koolau Distillers followed the Paniolo Blended Whiskey route by creating a whiskey product blended with a clear spirit, which in the case of Koolau Distillers, is a white whiskey instead of the neutral pineapple spirit found in Paniolo Blended Whiskey. Coming soon to the market will be Maui Brewing Company which will be producing both gin and aged whiskey.
The Past
The commercial success of Hawai​'​i made spirits may be a new phenomenon and a trendy in-transit souvenir for tourist but the act of Hawaiian spirit making can be carbon dated back to ancient Polynesia. Ōkolehao which is a highly regarded indigenous spirit made from the root of the Ti plant produces a natural sugary starchy ferment. However, it wasn’t until proper distilling practices and the introduction of sugarcane, pineapple and cultural influences in 1790 that spirits reached mass appeal here in Hawai​'​i. It was even a personal favorite of King David Kalakaua who in-fact owned and operated his own distillery which produced his own variation of Ōkolehao. The tasty yet crude libation saw great success up until the end of War World II when more palpable spirits imported from the mainland became popular, thus pushing the production of Ōkolehao into mere extinction. In the 1960’s Ōkolehao production reemerged through Ti Root Ōkolehao Corporation and even provided a tax break for local producers through a mandate issued by the state of Hawai​'​i before the Federal government deemed it illegal due to: “Discriminatory taxation of a spirit product.” In recent years the US Bureau of Alcohol, Tobacco, Firearms and Explosives has legally recognized Ōkolehao as a Distilled Spirits Speciality (DSS) akin to Hawai​'​i much like moonshine is to the southern part of the country. In 2009 Haleakala Distillers released an 80 proof Ōkolehao becoming the states only legal producer of the spirit at that time and opened the doors for other distillers in the state.
​

Hawaii Island Distilleries

Oahu Distilleries

Maui Distilleries

Kauai Distillers

Hawaii Aina Distillers 101

2/14/2019

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Picture
INTRODUCTION BY: CRYSTAL ARNOLD

​Despite Hawaii’s relatively new success in developing spirits and its influence on the local market, the state has always been the ideal perfect backdrop for proper distillation. With opulent volcanic soil, pure spring water, an abundance of tropical fruit, tea leafs and world famous sugar cane it’s hard to comprehend how Hawai​'​i is only now discovering its voice in regards to distillation. The variety of spirits available throughout the state range from a sweet potato shochu from Hawaiian Shochu Company on O’ahu produced in a very traditional way, to a rich buttery rum agricole form Native varitials of sugar cane at Kuleana Rum   Works on the Big Island and a variety of rums including coffee and coconut.
Picture
The Past
The commercial success of Hawai​'​i made spirits may be a new phenomenon and a trendy in-transit souvenir for tourist but the act of Hawaiian spirit making can be carbon dated back to ancient Polynesia. Ōkolehao which is a highly regarded indigenous spirit made from the root of the Ti plant produces a natural sugary starchy ferment. However, it wasn’t until proper distilling practices and the introduction of sugarcane, pineapple and cultural influences in 1790 that spirits reached mass appeal here in Hawai​'​i. It was even a personal favorite of King David Kalakaua who in-fact owned and operated his own distillery which produced his own variation of Ōkolehao. The tasty yet crude libation saw great success up until the end of War World II when more palpable spirits imported from the mainland became popular, thus pushing the production of Ōkolehao into mere extinction. In the 1960’s Ōkolehao production reemerged through Ti Root Ōkolehao Corporation and even provided a tax break for local producers through a mandate issued by the state of Hawai​'​i before the Federal government deemed it illegal due to: “Discriminatory taxation of a spirit product.” In recent years the US Bureau of Alcohol, Tobacco, Firearms and Explosives has legally recognized Ōkolehao as a Distilled Spirits Speciality (DSS) akin to Hawai​'​i much like moonshine is to the southern part of the country. In 2009 Haleakala Distillers released an 80 proof Ōkolehao becoming the states only legal producer of the spirit at that time and opened the doors for other distillers in the state.

The Present
We have recently seen ​Hawai​'i​ producers distilling clear spirits of rum and vodka. Maui has been home to Old Lahina Rum in 2003, Haleakala Distillers who made Braddah Kimo’s da Bomb Rum (RIP) which opened in 2004, and and Ocean Vodka in 2005. It took till 2008 for Island Distillers to start production on Oahu. Then came Kauai’s Koloa Rum in 2009 and Upcountry Maui’s ​Hali'imaile Distilling in 2010​. However, there was a lull in distillery openings as the economy recovered from the Great Recession. It wasn’t until 2013 when Hawai​'​i Shochu Company and Ko Hana Rum were founded. Subsequent openings included Royal
Hawaiian Spirits in 2014 and Kuleana Rumworks in 2017. Most recently Koolau Distillers followed the Paniolo Blended Whiskey route by creating a whiskey product blended with a clear spirit, which in the case of Koolau Distillers, is a white whiskey instead of the neutral pineapple spirit found in Paniolo Blended Whiskey. Coming soon to the market will be Maui Brewing Company which will be producing both gin and aged whiskey.

The column
​
Hawai​'​i Aina Distillers 101 will explore the different approaches to distillation including ingredients, techniques, and equipment to better understand not only who is doing what but also what fuels their passion for distilling.
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  • Subscribe
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          • Kaua'i Island Brewing Co.
        • Oahu Breweries >
          • Aloha Beer Co
          • Beer Lab
          • Bent Tail Brewing
          • Broken Boundary Brewery
          • Hana Koa Brewing Co
          • Honolulu Beerworks
          • Inu Island Ales
          • Lanikai Brewing Co
          • Waikiki Brewing Company
        • Maui Breweries >
          • Maui Brewing Co
          • Maui Seltzer
          • Kohola Brewery
        • Big Island Breweries >
          • Big Island Brewhaus
          • Ola Brewing
          • Hilo Brewing
          • Kona Brewing
      • Firestone Walker Brewing Co
      • Golden Road Brewing
      • San Miguel
      • Stella Artois Summer Solstice Lager
    • Spirits >
      • Kamaʻāina Distillers >
        • Aloha Awamori
        • Hali'imaile Distilling Company
        • Hanalei Spirits
        • Hawaii Sea Spirits
        • Hawaiian Shochu Co
        • Island Distillers
        • Ko Hana Rum
        • Kolani Distillers
        • Koloa Rum >
          • Koloa Cacao Rum
        • Ko'olau Distillery
        • Kuleana Rumworks
        • Kupu Spirits >
          • Kupu Whiskey
        • Royal Hawaiian Spirits
      • Bitters
      • Brandy >
        • Emperador Brandy
        • Fundador Brandy
      • Gin >
        • Indoggo Gin
      • Liqueurs and Cordials >
        • Chareau
      • Ready Made Cocktails >
        • 10 Barrels Brewing Co.
      • Rum >
        • Lemon Hart and Son
        • Real McCoy Rum
        • Tanduay Rum
      • Shochu
      • Mezcal and Tequila >
        • Tequila Making >
          • The Science of Tequila
        • Casa Sauza
        • Del Maguey
        • Tequila Comisario
        • Tequila Komos
      • Vodka
    • Cider >
      • Paradise Ciders
    • Sake
    • Wine >
      • Winemaking >
        • Hawai'i Beverage Guide To: >
          • A Guide to: Wine Prefermentation Practices
          • A Guide to: Wine Microbes
          • A Guide to: Wine Fermentation Physical Environment
          • A Guide to: Wine Fermentation Chemical Environment
          • A Guide to: Post Fermentation Flavor Adjustments
          • A Guide to: Post Fermentation Process: Stabilization
          • A Guide to: Wine Bottling
          • A Guide to: Wine Faults
          • A Guide to: Wine Polyphenols
        • Red and White Grape Aroma Compounds
        • Viticulture: The Science of Grape Growing
        • Wine Aroma Compounds: Pt 1
        • Wine Aroma Compounds: Pt 2
      • Kamaʻāina Wine Makers
      • Wine Styles >
        • White Wine Styles >
          • Riesling
          • Sauvignon Blanc
        • Rosé
        • Red Wine Styles >
          • Bordeaux Reds
          • Cabernet Sauvignon
          • Gewürztraminer
          • Grenache
          • Malbec
          • Merlot
          • Non-Alcoholic Wine >
            • Fre: Alcohol -Removed Wine
          • Zinfandel
        • Sparkling Wine
    • Non-Alcoholic Beverages >
      • Kamaʻāina Beverages >
        • Hawaiian Sun
    • Production Fundamentals >
      • A Guide to: Alcohol Fermentation
      • Distillation and Stills
      • A Guide to: Oak Barrels
      • A Guide to: Filtration
    • Featured Articles >
      • 2022 No/Low Alcohol Beverage Market Perspective
      • Hawai'i Beverage Guide To: >
        • A Guide to Cocktail Construction
        • A Guide to Filipino Flavors
        • A Guide to: Japanese Flavors
        • A Guide to Pricing Strategy
      • Your Dapper Consulting: Democratization of Venture Capital
    • Product Index
    • New Products
  • News and Events
    • Cheers to Seventy-Three Years
    • Navigating COVID-19
  • About
    • Contact
  • Terms & Conditions