Koloa Rum distilled its first batch of award-winning rum in 2009, coinciding with the opening of its retail store and tasting room at 105-acre Kilohana Plantation, which, built in 1936 by sugar baron Gaylord Wilcox, is one of Kauai’s major attractions.
The company produces five rums from pure mountain water from rainforests and Mount Waialeale and cane from Maui’s Hawaiian Commercial & Sugar Company, Hawaii’s last remaining sugar plantation.
Koloa Rum is exploring the feasibility of growing its own cane on Kauai that would be harvested and crushed in the fields.
The crushed cane stalks would be tilled into the soil, and their juice would be immediately transported to the distillery.
Plans call for a new product made from this “fresh-pressed” cane juice.
Left in the fields, the stalks will sprout new growth, eliminating the need for replanting. Complimentary tastings of Koloa Rum, rum cake and rum fudge sauce are offered daily. (See their official website for times).
Everyone who enters the tasting room and who samples the rums must be at least 21 years old.