Okolehao

Okolehao is a Hawaiian alcoholic spirit distilled from the fermented root of the ti plant (Cordyline fruticosa). The name literally translates to "iron bottom" in Hawaiian, referring to the metal pots used for early distillation.

Historically, early versions of okolehao were also made from rice, sugar cane, or breadfruit, especially when ti root was scarce. The distillation process was often rudimentary, resulting in a spirit that varied greatly in quality and potency.

Okolehao production was widespread in the 18th and 19th centuries, particularly in the islands of Kaua'i and Hawai'i. The beverage was a popular drink among sailors and commoners. However, its unregulated production and potential for harmful impurities led to government regulation and, eventually, a near cessation of production.

In modern times, there has been a resurgence of interest in producing high-quality okolehao. Modern distillers employ more sophisticated techniques and quality control measures to create a safer and more palatable spirit. While still a relatively rare alcoholic beverage, okolehao represents a significant part of Hawaiian cultural and culinary heritage. The flavor profile is typically described as earthy and slightly sweet, often with hints of licorice.