Our Process

Our rum begins at ‘Upolu Point on the northern tip of Hawaiʻi Island, where ocean air, volcanic soil and Kohala sun shape the kō we grow. Our farm is home to dozens of sugarcane varieties, including Hawaiian heirloom kō.

Sugarcane is harvested when it reaches the right balance of sweetness and freshness. The cane is cut, cleaned and prepared quickly so the juice can be pressed while it is still vibrant.

After harvest, the cane is sorted and pressed to extract fresh sugarcane juice. The remaining fiber, called bagasse, is returned to the fields and used to support the land.

Fresh sugarcane juice is transferred into temperature controlled fermenters, where yeast transforms natural sugar into a dry cane wine over several days.

The fermented cane wine is distilled in copper stills, concentrating aroma, flavor and texture. Each run is evaluated by taste before it becomes Hawaiian Rum Agricole.

Select rum is matured in ex Bourbon barrels, where time, wood and Hawaii’s warm climate build depth, texture and fruit forward complexity.

Every blend is built by weight, proofed with care and approved by sensory evaluation. We blend for balance, structure and a clear expression of Kuleana rum style.

Bottles are washed, labeled, filled, corked, numbered and finished by hand. Every bottle carries the care of the people who made it.