KoHana KOHO Barrel Aged Hawaiian Agricole Rum
KoHana · Manulele Distillers
KoHana KOHO is a rare and compelling expression of Hawaiian terroir distilled into rum. By growing their own heirloom sugarcane varieties on Oahu's volcanic soil and distilling fresh-pressed juice in the agricole tradition, Manulele Distillers have created a spirit that genuinely tastes of place. The barrel aging adds just enough complexity without masking the pristine cane character—a beautiful entry point into estate-grown American agricole.
Kit Aromas
Nose
Fresh-pressed sugarcane and tropical florals open the nose, followed by gentle notes of toasted oak and ripe banana. A whisper of vanilla and warm baking spice emerges with time, grounded by a mineral earthiness suggestive of volcanic soil.
Palate
The palate is silky and medium-bodied, with bright sugarcane sweetness balanced by barrel-derived caramel and a touch of coconut. Notes of tropical fruit—mango and guava—intertwine with subtle oak tannins and a light peppery spice that adds structure without overwhelming the delicate agricole character.
Finish
Medium-length finish with lingering cane sweetness, toasted oak, and a clean mineral quality that recalls the red volcanic earth of Oahu's central plain.
- Base Ingredient
- Fresh-pressed heirloom Hawaiian sugarcane juice
- Distillation
- Column-distilled from fresh-pressed Hawaiian heirloom sugarcane juice in the agricole tradition
- Country
- Kunia, Oahu, Hawaii, USA
Cocktail Suggestion
Volcanic Ti Punch — 2 oz KoHana KOHO Barrel Aged · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir with a single large ice cube, garnish with a disk of lime
Food Pairing
A classic ahi poke bowl with soy-sesame marinade, avocado, and crushed macadamia nuts mirrors the rum's tropical origin—the clean oceanic fish highlighting the agricole freshness while the rich macadamia echoes the spirit's subtle nuttiness and barrel-aged warmth.
On Oahu's sun-drenched Kunia plain, Manulele Distillers cultivates over 30 heritage Hawaiian sugarcane varieties in volcanic red earth, pressing the cane fresh and distilling it within hours to capture the living terroir of the islands in every bottle.
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