Ko’olau Distillery sits in an industrial complex in Kailua, Hawaii, where founders Dave Flintoft and Jason Brand turned their passion for craft spirits into Hawaii’s first legal distillery since Prohibition. The operation launched in 2013 after the duo spent years navigating Hawaii’s complex liquor laws and convincing state legislators to change regulations that had made distilling nearly impossible on the islands. Flintoft, a former software engineer, and Brand, who had a background in hospitality, started the venture in a modest warehouse space, installing custom copper stills and creating spirits that reflect their island home. They focus on rum, vodka, and whiskey, using local ingredients whenever possible and drawing inspiration from Hawaii’s multicultural heritage. The journey to opening wasn’t easy—Hawaii’s archaic distilling laws required them to lobby for legislative changes, a process that took nearly three years. They worked with other craft distillers across the state to modernize regulations, essentially paving the way for Hawaii’s current craft spirits renaissance. Their persistence paid off when they became the first to receive a craft distiller license under the new laws. The team keeps production small and hands-on, with Flintoft serving as head distiller and Brand managing operations and distribution. Visitors find a working distillery that feels more like a passionate side project than a polished tourist destination. The warehouse space is functional rather than fancy, but that’s part of the charm—you’re seeing where the real work happens. They produce several spirits including Ko Hana Hawaiian Agricole Rum, Hawaiian Vodka made from locally grown sweet potatoes, and experimental whiskeys. The operation stays true to its craft roots, with most bottling and labeling done by hand.