Appearance:
A radiant amber hue, reminiscent of a Hawaiian sunset, glistens in the glass. The liquid dances with a subtle viscosity, offering a preview of the indulgence to come.

Nose:
The first inhalation reveals a symphony of inviting aromas. Sweet notes of toffee and caramel intertwine with a tropical breeze carrying hints of ripe banana and pineapple. Undertones of oak and vanilla add a layer of sophistication, creating an olfactory journey that captures the essence of the Hawaiian terroir.

Palate:
Upon the first sip, the palate is greeted with a velvety embrace. The initial sweetness of molasses unfolds into a medley of flavors. Rich caramel and honey dance alongside a subtle infusion of toasted coconut, creating a delightful interplay. The influence of oak is evident, imparting a warm, comforting complexity that deepens with each passing moment.

Finish:
The finish is a lingering crescendo of flavors. A gentle warmth coats the palate, leaving behind traces of vanilla, spice, and a whisper of tropical fruit. The aftertaste is a testament to the meticulous two-year aging process, inviting you to savor the memory of this exceptional rum long after the glass is empty.

Steve Jefferson and his wife Jackie, both born and raised in Hawai'i, were sailing around the Caribbean with their two small children. While ashore on the French island of Martinique, they had their very first taste of Rhum Agricole – rum made from fresh-pressed sugarcane juice instead of molasses.
The distillery never uses any post distillation processing, ensuring all of the products are free of sweeteners, flavors, or coloring, resulting in a family of gluten free, sugar free, and 0 carb rums.
Named by Wine Enthusiast as a “Top 100 Spirit”, our signature rum is one of the rarest rums in the world. We make it from the fresh juice of estate-grown Hawaiian heirloom sugarcane (kō) on our farm in Kohala, Hawai.The traditional history of modern-style rum tells of its invention in the Caribbean, in the 17th century, by slaves on sugarcane plantations, who discovered that molasses, a by-product of the sugar refining process, could be fermented into alcohol, and then distilled.
Kuleana is a Hawaiian word roughly translated as responsibility and privilege. It refers to the idea that each person has both responsibility and privilege to care for and protect the land and the community to which they belong.First things first, put simply rum is made from sugar cane. In fact, it's made from 100% cane product. This includes raw cane juice, white or brown cane sugar, cane syrup, evaporated cane sugar and cane molasses.
On neighbor islands, there's also a variety of Hawaii distilleries and wineries that offer tours and tasting rooms. Think Ocean Organic Vodka (Kula Maui), MauiWine (Kula, Maui), Kōloa Rum (Lihue, Kauai), and Volcano Winery (Volcano, Big Island), to name just a few.After five to six days in fermentation, the resulting “wash” is transferred to our 500-gal pot still, where the liquid is heated to separate the alcohols. The still converts the alcohols to vapor form and then returns it to liquid through a condenser.