Cultivating Kī for ʻŌkolehao—Where Hawaiʻi’s Spirit Begins

Making award-winning ʻŌkolehao starts long before copper stills and barrel aging. At Ola, crafting the Spirit of Hawaiʻi begins at the farm—in the soil itself and in the rows of kī (also known as ti) we cultivate through regenerative practices. Here, healthy, flavorful plants are grown with intention, honoring a plant that has held a special place in Hawaiʻi for generations.

Origins of Kī Cultivation

The story of kī begins long before distillation. For generations, Native Hawaiians cultivated kī (Cordyline fruticosa) for its remarkable versatility—serving as a symbol of peace, a medicinal plant, and an essential source of food and materials. When slow-baked, its rhizomes develop rich sweetness and natural sugars, forming the foundation of some of Hawaiʻi’s earliest fermented beverages.

Today, that same plant remains at the heart of our work. Understanding how kī was grown, harvested, and cared for across centuries shapes the way we cultivate it now—honoring a lineage of knowledge while applying modern regenerative farming practices to support healthy soils and unique expressive flavor.

Regenerative, Estate Grown

At our estate kī farm, cultivation is more than growing a crop—it’s about raising plants in a way that uplifts the health of the ʻĀina. By prioritizing minimal tillage, organic compost, mulch, cover crops, and microbial inoculants, we create living soil rich in structure and biodiversity—soil that gives back to the land and supports healthy, high-quality growth for years to come.

Understanding the Kī Plant

The real magic of kī lies underground. Over several years in the soil, the plant’s rhizomes (tuber-like, root structures) develop the sugars and starches that become the flavorful foundation of quality ʻŌkolehao. Ola propagates kī from small cuttings in the nursery, then transplants them using specialized equipment and growing practices refined through years of research and development.

Cultivars Matter

Not all kī cultivars taste the same. Some grow faster, some grow sweeter, and some develop entirely different aromatic profiles underground. Through years of trials, side-by-side plantings, and fermentation tests, we’ve identified the varieties with truly exceptional qualities—plants that produce rich sugars, deep aromas, and nuanced character needed to craft truly standout ʻŌkolehao. These select cultivars form the backbone of our spirit, chosen for both flavor and the way they thrive in our local soil and climate.

From Field to Distillery, and Back to the Land

Once harvested, the rhizomes head to the distillery for washing, shredding, fermentation, and distillation. The remaining plant material returns to the farm as mulch or compost—completing a circular, regenerative cycle where every plant nourishes the next.

Visit the Farm

Ola’s kī fields are the heart of Hawaiʻi’s own spirit—a place where soil, stewardship, and flavor come together. Soon, guests will be able to explore the fields, learn how kī is grown, and see firsthand how this remarkable plant becomes ʻŌkolehao.

Register below to join the list and be among the first to visit, learn, and experience the story of Hawaiʻi’s spirit from the ground up.