Distilling Award Winning Craft Spirits

Distilling Ola ʻŌkolehao

A Modern Process Rooted in Tradition

At Ola, distillation is where the raw character of kī becomes The Spirit of Hawaiʻi. Inside our ocean-front distillery in historic Wainaku, generations of practice meet precise modern craft. Every batch begins with fresh kī from our farm—washed, cooked, fermented, and refined on-site to create a spirit shaped by hands, history, and place.

Here, copper, steam, and time come together to reveal the clean, aromatic heart of ʻŌkolehao.

From Kī Root to Fermented Wash

Once the kī arrives from our farm, it’s ground, slowly cooked, and pressed to release its natural sugars. Once cooked and cooled, this sweet kī juice is introduced to our unique multi-part fermentation method, a process that builds depth and complexity before a single drop ever reaches the still.

Each small choice—temperature, cook time, even the yeast itself—lays the foundation for a spirit that is unmistakably crafted by Ola.

Three Stills, One Signature Spirit

At Ola we use three distinct stills: a pot still, a 19-plate batch column, and a continuous column. Each capturing a different aspect of the fermented kī wash. By distilling in multiple ways, we create a trio of spirit flavors with different textures and aromas. These become the essential foundation of every expression of Ola ʻŌkolehao.

The Art of the Cut

As the wash heats, the spirit emerges in stages—heads, hearts, and tails. Our distillers select only the cleanest, most balanced portions based on characteristics defined over years of R&D. Portions of the selected cuts are carefully chosen to add nuance, while others that don't make the cut are discarded altogether.

These discerning choices shape our signature expressions, each drawing flavors from unique yeasts and distinct distillation paths, brought together into one harmonious spirit. When finished, we call our three flagship ʻŌkolehao expressions: Hulali (Pure), Uahi (Smoked), and Koili (Ocean-Aged).

Smoking, Aging, and Ocean Influence

For our smoked expression, we start by giving the kī a deeper, more savory foundation. The kī root used to make Uahi undergoes a unique smoking process using a blend of distinct local woods such as koa, kiawe, and ʻōhiʻa. This smoking process adds complexity and savory depth without overwhelming the spirit.

Koili rests in American White Oak barrels stored inside our historic oceanfront tunnel. Salty air, shifting humidity, and daily barrel turning mimic old-world ocean-voyage aging, helping the spirit breathe, concentrate, and soften with time. Toasting, charring, and movement work together to create layers of vanilla, spice, smoke, and warmth.

Proofed, Rested, and Bottled by Hand

Finally, before The Spirit of Hawaiʻi is ready to share with the world—it is slowly proofed with natural spring water that flows through volcanic rock beneath our distillery. We lower the alcohol content with careful precision—a patient process designed to preserve clarity, mouthfeel, and aroma.

Every bottle is filled, labeled, and inspected by hand, then allowed to rest in glass before release. It’s a quiet step, but one that lets the spirit settle into its final form.

Taste the Craft at Wainaku

From the kī fields to the ocean tunnel, every stage of distillation at Ola is shaped by intention, patience, and place. Soon, you’ll be able to explore these steps in person—see the stills, walk the tunnel, and taste ʻŌkolehao at the source.

Register below to sign up for early access to tours, tastings, and special events at Hawaiʻi’s first ocean-front distillery.