The Caribbean islands may claim to be the home of rum, but the people of the Hawaiian islands have been producing rum for over 180 years. So, they know a thing or two about this magical liquid. A visit to the island’s leading distillery during your vacation, The Koloa Rum Company, is a great way to taste Hawaiian rum at its best.
Whether you drink it over ice, with soda, or in one of our many delicious cocktails, rum continues to play an important role in Hawaii’s economy and culture.
Sugarcane first came to Hawaii with ancient Polynesian voyagers as they migrated to the islands from the South Pacific. Commercial sugar production operations in Hawaii were first established in the town of Kōloa in 1835. The initial harvest in 1837 produced two tons of raw sugar, and rum production began around this time as well.
Today, The Koloa Rum Company is a single-batch craft distiller and bottler of premium Hawaiian rums. The first licensed distillery on Kauai, the first batch of Koloa Rum, was distilled and bottled in 2009. Using the best authentic, local ingredients, including pure Hawaiian tall cane sugarcane and rainwater from Mount Waiʻaleʻale, they create superior Hawaiian rums and ready-to-drink cocktails.
Importantly, the company provides meaningful employment opportunities for the people of Kauai while diversifying the local economy, preserving agricultural land and promoting sustainable and traditional sugarcane production.
How is rum produced in Kauai?
The Koloa Rum Company starts with rainwater from nearby mountain peaks and rainforests, which is filtered through volcanic strata into vast underground aquifers. Only tall sugarcane is used. The rums are twice-distilled, blended, bottled, and shipped directly from the distillery in Kalaheo, on the south side of the island.
Rums are distilled in single batches using a vintage (circa 1947) 1,210-gallon copper pot still with a copper column and condenser. During the second distillation, the distillate is collected in three sections – heads, heart, and tails. Kōloa Rum uses only the heart of the batch.
The unique distillation process and quality ingredients combine to provide the smooth, clean and polished flavor and aroma characteristics that distinguishes Kōloa Rum from most others.
What does the Koloa Rum Company make?
The company produces unique and delicious premium rums, including:
- Kauaʻi White
- Gold
- Dark
- Spice
- Coconut
- Coffee
- Reserve 12 Barrel Select Aged Hawaiian
They also produce ready-to-drink Mai Tai, Rum Punch and Pineapple Passion Cocktail products.
How do I taste Koloa Company rum?
If you are staying at Ali’i Kai Resort’s premium condos, then head to the company’s Tasting Room and Company Store, centrally located in Lihue at the Kilohana Plantation. Their rumtenders offer fun and informative tastings every half-hour beginning at 10 a.m., seven days a week.
The unique flavors change daily and may include a taste of one of our ready-to-drink cocktails and a sip of three of our unique award-winning rums.
Once you’ve completed your tasting, head to the Company Store for the best souvenirs on the island featuring authentic, single-batch Hawaiian premium white, gold, dark, spice, coconut and coffee Koloa Rum and mai tai, rum punch and pineapple passion rum ready-to-drink cocktails.
You can also purchase deliciously famous rum cake that you will sample at your tasting, rum fudge sauce, and baked goods. Tastings are for guests 21 and over (a valid ID is required) and are limited to 16 people on a first-come, first-serve basis.
How do I make a classic rum cocktail?
This recipe for a classic Koloa Tai:
Ingredients
- .75 oz Kōloa White
- .75 oz Kōloa Gold
- .75 oz Kōloa Dark
- .5 oz Clement Creole Shrubb Liqueur d’Orange, Grand Marnier or Pierre Ferrand Dry Curacao
- 1 oz Lime Juice
- .25 oz Pineapple Juice
- .25 oz Orange Juice
- .75 oz Orgeat
Serving: 1
Instructions
Add Kōloa White & Kōloa Gold Rum, Clemente Creole Shrubb, juices, orgeat and ice. Shake and strain over ice in a Tiki mug/glass and top with a Kōloa Dark Rum float.
Garnish – Umbrella, lime wheel, pineapple slice, sugarcane stick and/or orchid.
Alternative instructions
Combine all ingredients in a cocktail shaker except for the Kōloa Dark and crushed ice. Shake until the shaker is frosty and strain over cubed ice. Float the Kōloa Dark and garnish with an orchid, lime wedge, pineapple and/or fresh sugarcane stir stick.
A Trick of the Trade
Squeeze the fruit and boil the orgeat! Using freshly squeezed juice (orange and lime) brings added life and spunk to this classic tiki cocktail. This extra step makes homemade orgeat (or-zha) the ideal finishing touch to elevate your Mai Tai to new heights. This cocktail is sure to be a hit!
Homemade Orgeat (or-zha) – Combine equal parts of almond milk and sugar in a pot on the stovetop and bring it to a boil. Let cool. Then stir in a dash of rose or orange blossom water and almond extract.
Hawaii Tourism Authority (HTA) / Heather Goodman / @hbgoodie
