Kōloa Rum Cake

Kōloa Rum Company's History

Kaua`i is the natural home for the Kōloa Rum Company. Captain James Cook and the crews of the HMS Resolution and HMS Discovery first made landfall on Kaua`i in 1778. It is believed that in the holds of both ships were barrels of rum.

It all started here! Established in Kōloa Town in 1835, the Kōloa Plantation and Mill's first harvest in 1837 produced two tons of raw sugar. Talking story with old timers reveals that rum production began around this time.

Today, Kaua`i’s distinctive “tall cane” continues to thrive in rich volcanic soil, nurtured by the pure waters of Mt. Wai`ale`ale, the wettest spot on Earth. It is from this proud heritage that we handcraft our single-batch, premium Hawaiian Rum.

Kōloa Rum Company was founded to create world-class Hawaiian Rum. We are the first and only licensed distillery on the Island of Kaua`i, where sugarcane production has been a traditional way of life. Our first batch of premium Hawaiian Rum was distilled and bottled in September 2009 which coincided with the opening of our Tasting Room & Company Store at Kilohana Plantation.

Hawaiian Fruit Specialties and its Kukui Brand was founded in 1931 by the Tateishi Family as a means of preserving the wild guava, pineapple, lilikoi, and other abundant fruits of Kaua`i. A long and proud family history of hard work and dedication ensued that employed the entire family, including the six children of Aster and Hiroshi Tateishi.

Kōloa Dark Rum Cake Review:

The outer color of this cake is dark golden. The texture is firm, approximating that of a pound cake. The cake contains chopped macadamia nuts throughout the batter. The sweetness level is medium-low and the aftertaste has subtle hints of white rum. The macadamia nuts are a great addition and an excellent reminder of the cake’s Kaua’i roots.

Review done by Luis & Margaret Ayala