Okolehao

By the beginning of World War II Hawaiians were producing ʻōkolehao of various formulations, all of which were sold to US military personnel located at the many bases in Hawaii.

Spirit alcohol made from grains was rationed during the war and used for fuel by the military forces; the resulting shortage was good for ʻōkolehao sales, but encouraged many hastily produced inferior products.

While the US Bureau of Alcohol, Tobacco, Firearms and Explosives once recognized ʻōkolehao as a unique class, like vodka, gin, bourbon, tequila, whiskey, liqueur, etc., it is now recognized as a distilled spirits specialty (DSS), which requires the producer or distiller to submit the exact ingredients and general formula to the Alcohol and Tobacco Tax and Trade Bureau (TTB) and include a truthful and adequate statement of composition on the label.

True or original-style ʻōkolehao generally had alcohol content in the range of 85–100 proof, dependent on the efficiency of the distillation process.

Ola Brewery, headquartered in Kailua-Kona, Hawaii, has recently purchased the 40-acre Hilo Sugar Mill with the intent of commencing retail ʻōkolehao production in 2023.

Earthy, vegetal, hints of banana or pineapple, indeterminate tropical flavor: these adjectives and more have all been used to describe the original ʻōkolehao taste.