The story of Kōloa Rum Company begins in Old Kōloa Town on the Hawaiian island of Kaua’i. This is where Kōloa Mill, the first successful sugar mill in the state, opened its doors in 1835 and operated until 1998. Despite Hawaii’s reputation as America’s largest grower of sugarcane in the 19th and 20th centuries, the rum industry did not flourish until the 21st century. Blame it on the prohibitionist ways of the missionaries or the sugar industry’s focus on exporting sugar, but locally-made rum was not flowing out of Hawaii like lava. It wasn’t until recently that the rum industry started to gain traction.

Kōloa Rum, named after the Hawaiian word for “tall cane,” has become a popular choice for rum enthusiasts worldwide. Today, the company sells its rum to nine countries and 37 states in North America. But it wasn’t an easy journey for Kōloa Rum Company. Bob Gunter, the president and CEO, spent a decade working in the sugar business before venturing into the rum industry. He moved to Kaua’i from San Francisco to work in sugarcane and worked his way up from cultivation to milling. Later in his career, he moved to Maui to help build two distilleries, one for rum and one for vodka. In 2007, Gunter returned to Kaua’i with a mission to support Hawaii’s sugar industry and conceptualized Kōloa Rum Company.

The company officially launched in 2009, setting up a distillery in Kalaheo, just four miles from Old Kōloa Town. They also established a tasting room and retail store at the Kilohana Plantation in Līhuʻe, which was once home to 22,000 acres of sugarcane. This historical land, once owned by the parent company of Kōloa Mill, now serves as a tourist attraction.

In the beginning, the retail store was the only place where you could purchase Kōloa rum. Spirit distributors in the area didn’t have high hopes for the company’s success, considering the competition from giants like Bacardi. However, Kōloa Rum Company focused on perfecting its distillation process and using high-quality ingredients to create an artisan product that stood out from mass-produced rums.

One of the key distinctions of Kōloa Rum is the use of raw cane sugar instead of molasses or sugarcane juice. This choice results in a sweeter rum with notes of caramel and vanilla. Gunter believes that this makes their rum smoother and more enjoyable to sip.

Another crucial factor in the quality of the rum is the distillation process. While most mass-produced rums use column stills for a faster and more continuous distillation, Kōloa Rum Company takes a different approach. They use a 1,210-gallon copper pot still, enabling them to be selective about the chemicals and impurities they remove during the distillation process. After the first distillation, they discard the “heads” and “tails” and keep only the sweetest part of the alcohol, known as the “heart.” This attention to detail and handcrafted approach sets Kōloa Rum Company apart.

Whether you’re a rum connoisseur or simply enjoy a good drink, Kōloa Rum is definitely worth a try. With its rich history rooted in Hawaii’s sugarcane industry and its commitment to producing high-quality rum, it’s no wonder that Kōloa Rum Company has found success. So, next time you’re enjoying a rum cocktail, raise your glass to the craft distillers at Kōloa Rum Company who made it all possible.

A Unique Process and Ingredients: The Story of Kōloa Rum

Kōloa Rum is not your average rum distillery. Located in Kaleheo, Hawaii, the company takes pride in its unique process and high-quality ingredients that set its products apart from the rest. From its collaboration with local agricultural businesses to its commitment to preserving Hawaiian sugarcane heritage, Kōloa Rum is changing the game in the world of rum production.

It all starts with the distillation, where Kōloa Rum uses a careful and traditional process to create its exceptional spirits. After distillation, the rum is blended with pristine water sourced from a 3000-foot-deep aquifer in Kaleheo. This water is unique because it is enriched with minerals from volcanic rocks, which enhance the flavor of the rum. Gunter, the owner of Kōloa Rum, emphasizes the importance of this process, stating that they “can’t cheat” or “cut corners.”

Kōloa Rum offers a wide range of rum varieties, including white, gold, dark, spiced, coconut, coffee, and chocolate. These options cater to different tastes and preferences, ensuring that there is something for everyone. Additionally, the company creates small-batch specialty rums, such as the Kōloa Kaua’i Reserve, aged for five years in American white oak barrels.

One of the unique aspects of Kōloa Rum is its collaboration with local agricultural businesses. For instance, the company partners with Lydgate Farms Kaua’i Chocolate to create chocolate-flavored rum. They soak roasted cacao nibs in white rum for 10-12 days, allowing the rum to extract the cacao flavor from the nibs. This collaboration benefits both parties, as Lydgate Farms can then use the rum-soaked nibs to create rum-flavored chocolate.

Similarly, Kaua’i Coffee, a renowned coffee farm and roaster, collaborates with Kōloa Rum to produce coffee-flavored rum. Kōloa Rum distillers create a cold brew, which they blend with white rum to create this unique and flavorful rum variety. In return, Kaua’i Coffee uses the aged rum barrels to create rum-flavored coffee, further strengthening the mutual partnership.

Kōloa Rum’s collaborations extend beyond local agricultural businesses. In 2012, Hawaiian Airlines approached Kōloa Rum to create a signature drink for their in-flight beverage program. This led to the creation of a refreshing Mai Tai cocktail. The partnership expanded in 2016 with the introduction of a Kōloa Rum POG (pineapple/orange/guava) rum punch. This year, Hawaiian Airlines launched a Kōloa Rum Pineapple Passion cocktail. These ready-to-drink rum cocktails are now available for purchase in retail stores outside of the airline, showcasing Kōloa Rum’s versatility and accessibility.

In addition to their rum offerings, Kōloa Rum has recently ventured into the canned seltzer market. They now offer low-alcohol-by-volume (ABV) guava, pineapple, coconut, and mango seltzers, providing consumers with more options and flavors to enjoy.

Behind Kōloa Rum’s success lies a story deeply rooted in Hawaiian history. The company’s origins can be traced back to the decline of the sugarcane industry in Hawaii. As labor costs rose after Hawaiʻi became a state in 1959, plantation owners moved their operations overseas, leading to the closure of most sugar mills by the 1990s. Kōloa Rum initially purchased cane sugar from local plantations, but with their closure, they were forced to source sugar from other states. However, Gunter emphasizes that this was never part of their plan, as Kōloa Rum aims to support local agriculture and preserve its Hawaiian identity.

Despite these challenges, Kōloa Rum flourished in the Hawaiian market. By 2010, their rum was available in bars, restaurants, hotels, and liquor stores across the islands. In 2018, the company was recognized as one of Hawaiʻi’s fastest-growing companies by The Garden Island newspaper.

As a result of their growth, Kōloa Rum has outgrown its original distillery in Kaleheo. They are currently in the process of building a new location in Old Kōloa Town, which will be twice the size of the previous distillery. This new site will include a cafe, tasting room, retail store, and a museum in a converted 1915 plantation house. The expansion is estimated to create 35-45 new jobs for locals and will offer distillery tours, tractor rides, and sugarcane crushing demonstrations.

Kōloa Rum’s commitment to preserving Hawaiian sugarcane heritage is also evident in its efforts to curate and grow 40 varieties of legacy Hawaiian sugarcane. These varieties date back to the early days of the sugarcane era and include varieties from the first Polynesian settlers and the first variety planted at Kōloa Mill in 1835. This dedication to Hawaiian heritage showcases Kōloa Rum’s deep connection to the land and its commitment to maintaining the island’s rich history.

Kōloa Rum is more than just a rum distillery. It embodies the spirit of Hawaii and the passion of its people. From its unique distillation process to its collaborations with local businesses, Kōloa Rum stands out as a testament to the vibrant and innovative spirit of the Hawaiian culture.

**Supporting Maui: Koloa Rum Company’s Commitment to Community**

Living on a remote island brings unique challenges and an even stronger need for mutual support. Gunter, the founder of Koloa Rum Company, understands this like no other. His mission has always been to create premium rum using locally sourced ingredients, and at the same time, give back to the community that has supported him throughout his journey.

In the spirit of this commitment, Koloa Rum Company recently hosted an online and in-store event on August 26 to support the residents of Maui who were affected by the devastating wildfires. The event turned out to be a resounding success, with over $44,000 raised, all of which was generously donated to the local nonprofit organization, Maui Strong. This donation will go a long way in helping the Lahaina community recover and rebuild.

The wildfires had wreaked havoc on Maui, causing widespread destruction and taking a toll on the lives of many residents. But in times of crisis, it is heartwarming to witness the solidarity and resilience of communities. Koloa Rum Company’s initiative is a shining example of this spirit, where businesses step forward to make a meaningful difference.

The Koloa Rum Company has always been deeply rooted in the Hawaiian landscape. They take immense pride in sourcing their ingredients locally, ensuring that they contribute to the sustainable growth of the island. Gunter’s vision is to create a self-sustaining ecosystem, where every step of the rum-making process happens onsite. From growing and harvesting the sugarcane for their small-batch single-origin organic rums to distilling, bottling, and selling, everything happens within the premises of the company. This approach not only ensures a quality product but also minimizes their carbon footprint.

Visiting the Kōloa Rum Company on Kaua’i is an experience that combines the pleasure of enjoying premium rum with a deep appreciation for the Hawaiian heritage. The company’s dedication to sustainable practices can be seen in their operations, and it is a testament to their commitment to the environment and the local community.

If you find yourself on the island of Kaua’i, make sure to pay a visit to the Koloa Rum Company. They are open from Monday to Saturday, 10:00 am to 5:00 pm, and are closed on Sundays. Located at 3-2087 Kaumualii Highway, Līhu’e, they are just a phone call away at 808-246-8900.

Let us raise a glass to Gunter and the Koloa Rum Company for their unwavering support to the Maui community. It serves as a reminder that a little kindness and assistance can go a long way in making a positive impact on people’s lives. Together, we can overcome any adversity and build stronger, more resilient communities.