WEBVTT 59:59.292 --> 01:00:02.918 align:start - [Announcer] "Taste Makers" was funded in part by. 01:00:08.999 --> 01:00:10.042 align:start - [Announcer] It all comes down 01:00:10.042 --> 01:00:12.792 align:start to creating something unique. 01:00:13.667 --> 01:00:16.999 align:start It's important to take pride in one's work 01:00:16.999 --> 01:00:19.167 align:start and share expertise. 01:00:23.083 --> 01:00:26.999 align:start Edward Jones is proud to support the craftspeople 01:00:26.999 --> 01:00:29.876 align:start who define the maker movement. 01:00:33.999 --> 01:00:36.999 align:start (upbeat music) 01:00:37.167 --> 01:00:40.250 align:start - Here in Hawaii, sugar cane used to dominate the economy, 01:00:40.250 --> 01:00:43.542 align:start but tourism has supplanted agriculture and the resorts 01:00:43.542 --> 01:00:46.167 align:start have been built in a lot of the old sugar cane fields. 01:00:46.167 --> 01:00:48.959 align:start But a little bit of that sugary history remains. 01:00:48.959 --> 01:00:51.459 align:start So come along with me in this episode of "Tastemakers" 01:00:51.459 --> 01:00:54.999 align:start to the Island of O'ahu, where Ko Hana Distillers is growing 01:00:54.999 --> 01:00:57.999 align:start dozens of varieties of ancient sugar cane 01:00:57.999 --> 01:00:59.999 align:start to make Agricole Rum. 01:01:00.751 --> 01:01:03.792 align:start (upbeat music) 01:01:03.999 --> 01:01:06.000 align:start I'm Cat Neville, and for the past two decades, 01:01:06.000 --> 01:01:08.584 align:start I've been telling the story of local food. 01:01:08.584 --> 01:01:11.709 align:start In that time, American food culture has exploded 01:01:11.709 --> 01:01:15.209 align:start in tiny towns and big cities from coast to coast. 01:01:15.209 --> 01:01:17.667 align:start In "Taste Makers" I explore the maker movement 01:01:17.667 --> 01:01:20.501 align:start and take you along for the journey to meet the makers 01:01:20.501 --> 01:01:23.999 align:start who define the flavor of American cuisine. 01:01:38.999 --> 01:01:42.125 align:start Once known as the reed that produces honey without bees, 01:01:42.125 --> 01:01:45.999 align:start sugar cane is the most widely cultivated crop on earth. 01:01:45.999 --> 01:01:48.667 align:start It is the base of a range of products, including granulated 01:01:48.667 --> 01:01:51.999 align:start sugar and ethanol and also rum, which is what brought us 01:01:51.999 --> 01:01:54.999 align:start here to the beautiful island of a O'ahu . 01:01:55.999 --> 01:01:58.999 align:start (upbeat music) 01:02:07.667 --> 01:02:13.501 align:start - Moved here in 2008 and this became my new home, Hawaii. 01:02:13.834 --> 01:02:15.999 align:start Been an entrepreneur on and off all my life. 01:02:15.999 --> 01:02:17.918 align:start And in making this my home, 01:02:17.918 --> 01:02:19.334 align:start I started trying to figure out what to do. 01:02:19.334 --> 01:02:22.459 align:start Like, what kind of business would I want to start in Hawaii? 01:02:22.459 --> 01:02:25.167 align:start And so sugar cane came about because I became very 01:02:25.167 --> 01:02:26.292 align:start interested in agriculture. 01:02:26.292 --> 01:02:29.999 align:start And so I just started doing agricultural research. 01:02:30.959 --> 01:02:33.709 align:start I came up here to talk to the experts in agriculture. 01:02:33.709 --> 01:02:35.667 align:start And, you know, after a little while talking, 01:02:35.667 --> 01:02:38.834 align:start they said, oh, well, Hawaii's the best place in the world 01:02:38.834 --> 01:02:39.584 align:start to grow sugar cane. 01:02:39.584 --> 01:02:42.709 align:start In fact, the best yields, best conditions, best everything. 01:02:42.709 --> 01:02:44.918 align:start And I was like, well, but there's not really 01:02:44.918 --> 01:02:45.999 align:start much sugar cane left here. 01:02:45.999 --> 01:02:48.999 align:start So I thought, well, gosh, maybe there's an opportunity 01:02:48.999 --> 01:02:50.501 align:start with that decline. 01:02:50.501 --> 01:02:53.417 align:start (upbeat music) 01:02:56.000 --> 01:02:58.999 align:start I frankly didn't really know much about Agricole Rum 01:02:58.999 --> 01:02:59.626 align:start when I started. 01:02:59.626 --> 01:03:01.999 align:start It was the history of Agricole Rum that fascinated me. 01:03:01.999 --> 01:03:04.709 align:start While I was doing the research into rum 01:03:04.709 --> 01:03:07.999 align:start and plants and like, well, what's gonna work? 01:03:08.375 --> 01:03:11.000 align:start So Agricole style rum is made only from 01:03:11.000 --> 01:03:12.125 align:start fresh pressed cane juice. 01:03:12.125 --> 01:03:14.375 align:start That's the core ingredient of what we do, 01:03:14.375 --> 01:03:18.918 align:start or a French style with an American Hawaiian twist. 01:03:18.918 --> 01:03:21.834 align:start (upbeat music) 01:03:24.292 --> 01:03:26.292 align:start - The Polynesians brought sugar cane to Hawaii 01:03:26.292 --> 01:03:29.459 align:start about a thousand years ago, and during the 19th century, 01:03:29.459 --> 01:03:31.959 align:start sugar cane production dominated these islands. 01:03:31.959 --> 01:03:35.584 align:start But during the 20th century, sugar cane production plummeted 01:03:35.584 --> 01:03:37.375 align:start as the tourism industry exploded. 01:03:37.375 --> 01:03:39.999 align:start And in fact, the last sugar cane plantation 01:03:39.999 --> 01:03:41.999 align:start shut down in 2016. 01:03:41.999 --> 01:03:45.667 align:start So it's left to small farms like this one here at Ko Hana, 01:03:45.667 --> 01:03:48.876 align:start to keep the cultivation of cane alive. 01:03:52.999 --> 01:03:55.501 align:start Hawaiian sugar cane, which is called, ko, K-O, 01:03:55.501 --> 01:03:58.709 align:start was brought here 1000 years ago by the native 01:03:58.709 --> 01:04:01.542 align:start Hawaiian seafarers as an importt part of their culture. 01:04:01.542 --> 01:04:04.250 align:start Imagine if you get on a boat and a canoe and you're gonna go 01:04:04.250 --> 01:04:07.042 align:start out to 3,000 miles of open ocean. 01:04:07.042 --> 01:04:09.584 align:start You're only gonna take with you those things 01:04:09.584 --> 01:04:10.667 align:start that are very meaningful. 01:04:10.667 --> 01:04:14.334 align:start And as it turns out, ko sugar cane was one of them. 01:04:14.751 --> 01:04:17.626 align:start - When sugar cane got here, it was gonna be used not 01:04:17.626 --> 01:04:19.959 align:start in the more traditional sort of sense 01:04:19.959 --> 01:04:23.125 align:start from the Western ideals, but instead for just day to day 01:04:23.125 --> 01:04:26.292 align:start survival, drought prevention, religious ceremonies, 01:04:26.292 --> 01:04:29.709 align:start medicinal uses, a myriad of different uses. 01:04:29.709 --> 01:04:30.999 align:start (light music) 01:04:30.999 --> 01:04:32.709 align:start When you're thinking about the history of Hawaii, 01:04:32.709 --> 01:04:35.459 align:start you've got plans growing what they need to survive. 01:04:35.459 --> 01:04:37.792 align:start Then you've got contact with the West. 01:04:37.792 --> 01:04:39.834 align:start You've got sort of propagation of these plants 01:04:39.834 --> 01:04:42.000 align:start that are now gonna be used for commodities for money. 01:04:42.000 --> 01:04:46.834 align:start And as that timeline goes forward, you gain a lot of wealth 01:04:46.834 --> 01:04:49.209 align:start and then it becomes better to do it somewhere else 01:04:49.209 --> 01:04:51.999 align:start from the bookkeeping side of things. 01:04:51.999 --> 01:04:53.834 align:start And it goes away. 01:04:54.042 --> 01:04:56.375 align:start - I mean, you know, 100 years ago, 01:04:56.375 --> 01:04:58.250 align:start all of these islands were covered in sugar cane. 01:04:58.250 --> 01:04:59.751 align:start And we made a lot of pineapple here, too. 01:04:59.751 --> 01:05:00.999 align:start But all the islands were sugar cane. 01:05:00.999 --> 01:05:03.375 align:start I mean, that was the biggest part of the economy. 01:05:03.375 --> 01:05:05.501 align:start And the Hawaiian canes all sort of disappeared 01:05:05.501 --> 01:05:09.042 align:start into botanical gardens and private collections 01:05:09.042 --> 01:05:10.000 align:start and things like that. 01:05:10.000 --> 01:05:12.292 align:start And people start to forget about what they were. 01:05:12.292 --> 01:05:14.250 align:start And to me, that was sad. 01:05:14.250 --> 01:05:14.999 align:start I had no idea. 01:05:14.999 --> 01:05:17.417 align:start I just figured that sugar cane was around. 01:05:17.417 --> 01:05:19.292 align:start And when I decided to start a farm, 01:05:19.292 --> 01:05:22.918 align:start I would have to get one sample, like I'd get a one stalk 01:05:22.918 --> 01:05:24.209 align:start of cane and cut it and plant it. 01:05:24.209 --> 01:05:27.125 align:start And then as soon as it grew, it cut it and plant it again 01:05:27.125 --> 01:05:28.876 align:start and increase the volume of cane. 01:05:28.876 --> 01:05:32.292 align:start It took about a year to get about 17 different varieties 01:05:32.292 --> 01:05:32.999 align:start in the ground. 01:05:32.999 --> 01:05:35.751 align:start And then it took years and years and years of propagation 01:05:35.751 --> 01:05:37.083 align:start beyond that to grow the farm. 01:05:37.083 --> 01:05:40.125 align:start But I couldn't possibly say this could have even been done 01:05:40.125 --> 01:05:42.792 align:start without the help of not only the Hawaiian Agriculture 01:05:42.792 --> 01:05:45.999 align:start Research Center, but just all the people 01:05:45.999 --> 01:05:48.959 align:start involved in agriculture and Hawaiian history 01:05:48.959 --> 01:05:52.209 align:start that were instrumental to us being able to do it. 01:05:52.209 --> 01:05:54.876 align:start And I think we have the most comprehensive collection 01:05:54.876 --> 01:05:57.083 align:start of native Hawaiian sugar cane in the world, 01:05:57.083 --> 01:05:58.918 align:start just in our own farms. 01:05:58.918 --> 01:06:01.999 align:start And I've had many people tell me that they didn't know. 01:06:01.999 --> 01:06:04.334 align:start Oh, I had no idea of the sugar cane was always 01:06:04.334 --> 01:06:05.542 align:start a Hawaiian product. 01:06:05.542 --> 01:06:07.209 align:start We always thought it was just brought here 01:06:07.209 --> 01:06:09.459 align:start by, you know, the mills. 01:06:09.459 --> 01:06:11.999 align:start And I just feel really happy that I could, 01:06:11.999 --> 01:06:14.751 align:start in this place that I'm now calling home, that I have made 01:06:14.751 --> 01:06:17.999 align:start some small impact and reintroducing something 01:06:17.999 --> 01:06:21.999 align:start that I think is very important, and lost up until now. 01:06:29.459 --> 01:06:31.292 align:start (birds chirping) 01:06:31.292 --> 01:06:33.542 align:start - Ko Hana is a field to glass distillery, 01:06:33.542 --> 01:06:34.792 align:start but it's a farm first. 01:06:34.792 --> 01:06:36.959 align:start They cultivate 34 distinct varieties 01:06:36.959 --> 01:06:40.000 align:start of sugar cane and they preserve each varieties unique 01:06:40.000 --> 01:06:42.834 align:start character by making rum out of hand 01:06:42.834 --> 01:06:45.375 align:start harvested freshly pressed juice. 01:06:46.584 --> 01:06:49.751 align:start - Sugar cane grows year round here, and depending on when 01:06:49.751 --> 01:06:53.501 align:start you plant seasonally, it matures at different times. 01:06:53.501 --> 01:06:55.375 align:start So we can stagger our plantings 01:06:55.375 --> 01:06:57.999 align:start so that we're harvesting year round. 01:06:59.542 --> 01:07:03.209 align:start We only grow and harvest in single varietals. 01:07:03.209 --> 01:07:05.501 align:start We have about eleven different ones growing 01:07:05.501 --> 01:07:06.999 align:start en masse in our fields with the goal 01:07:06.999 --> 01:07:09.918 align:start to have all 34 acres of each one. 01:07:09.918 --> 01:07:11.999 align:start They look different, they smell different 01:07:11.999 --> 01:07:12.999 align:start and they taste different. 01:07:12.999 --> 01:07:16.167 align:start And that comes through in the rums we make as well. 01:07:17.209 --> 01:07:18.375 align:start (birds chirping) 01:07:18.375 --> 01:07:21.584 align:start - Robert and I are standing here in the fields. 01:07:21.584 --> 01:07:24.999 align:start And what variety of sugar cane is this? 01:07:24.999 --> 01:07:25.834 align:start - It's interesting. 01:07:25.834 --> 01:07:27.751 align:start So this is actually a rhino called Pilimai. 01:07:27.751 --> 01:07:29.834 align:start And so all this cane, and we've got acres and acres 01:07:29.834 --> 01:07:31.999 align:start of this cane now, literally came for what looked like 01:07:31.999 --> 01:07:35.626 align:start a little dead piece of seed stock that we put in it into 01:07:35.626 --> 01:07:39.250 align:start a pot and just nursed back to health. 01:07:39.250 --> 01:07:39.999 align:start - Amazing. 01:07:39.999 --> 01:07:42.292 align:start So how long did it take you to essentially assemble 01:07:42.292 --> 01:07:45.709 align:start this library of heritage varieties of sugar cane? 01:07:45.709 --> 01:07:47.709 align:start - You know, probably the actual process 01:07:47.709 --> 01:07:49.501 align:start started in late 2009. 01:07:49.501 --> 01:07:50.584 align:start And really, it's still ongoing. 01:07:50.584 --> 01:07:54.209 align:start We're still looking and still always open to trying to find 01:07:54.209 --> 01:07:57.417 align:start out which ones are authentically Hawaiian, 01:07:57.417 --> 01:07:58.292 align:start through genetic testing. 01:07:58.292 --> 01:08:00.999 align:start So there's a lot of work to be done yet, 01:08:00.999 --> 01:08:03.876 align:start and we're super excited about doing it. 01:08:05.999 --> 01:08:07.999 align:start - [Catherine] So you had harvest everything, 01:08:07.999 --> 01:08:10.709 align:start your team does here on the farm. 01:08:10.709 --> 01:08:12.918 align:start And why hand harvest? 01:08:12.918 --> 01:08:14.918 align:start - I mean, honestly, you're still a very small farm 01:08:14.918 --> 01:08:16.167 align:start and we want to be able to protect the cane 01:08:16.167 --> 01:08:18.751 align:start because we regrow it in the sort of more 01:08:18.751 --> 01:08:19.959 align:start traditional Hawaiian style. 01:08:19.959 --> 01:08:23.999 align:start We're cutting it like a grass and allowing it to come back. 01:08:27.000 --> 01:08:31.542 align:start So if you look at a piece of sugar cane up close, 01:08:31.542 --> 01:08:33.125 align:start it's got buds on it. 01:08:33.542 --> 01:08:35.626 align:start And that's what springs up. 01:08:35.626 --> 01:08:38.834 align:start And so what we do is we cut this and you cut it, 01:08:38.834 --> 01:08:41.209 align:start so you had three buds like this. 01:08:41.209 --> 01:08:42.999 align:start That's a piece of seed. 01:08:43.125 --> 01:08:44.501 align:start That's seed for sugar cane. 01:08:44.501 --> 01:08:46.667 align:start It's got a bud here and a bud here. 01:08:46.667 --> 01:08:49.751 align:start You planted in the ground only inches of dirt over. 01:08:49.751 --> 01:08:51.999 align:start I mean, just enough to kick over it. 01:08:51.999 --> 01:08:52.709 align:start Give it water. 01:08:52.709 --> 01:08:55.626 align:start It springs back and becomes essentially a clone of itself. 01:08:55.626 --> 01:08:56.999 align:start - [Catherine] Wow. 01:08:57.125 --> 01:09:01.459 align:start - So this field behind us was harvested today and the canes 01:09:01.459 --> 01:09:03.999 align:start are gonna be gathered up, they're gonna be juiced, 01:09:03.999 --> 01:09:06.082 align:start they're harvesting four or five days a week. 01:09:06.082 --> 01:09:08.999 align:start So, you're constantly pulling things out. 01:09:08.999 --> 01:09:11.082 align:start But standing here, we're surrounded 01:09:11.082 --> 01:09:13.834 align:start by this ten foot tall cane. 01:09:13.834 --> 01:09:15.417 align:start So it must grow so fast. 01:09:15.417 --> 01:09:16.917 align:start - It grows very, very fast. 01:09:16.917 --> 01:09:18.000 align:start Like the field we cut right here. 01:09:18.000 --> 01:09:20.999 align:start If you come back in a week, you'll see what they call keiki, 01:09:20.999 --> 01:09:22.584 align:start which is the Hawaiian word for child. 01:09:22.584 --> 01:09:26.042 align:start The little sprigs coming up from where it had been before, 01:09:26.042 --> 01:09:27.125 align:start just within a week. 01:09:27.125 --> 01:09:28.375 align:start - That's amazing. - Yeah, it's really. 01:09:28.375 --> 01:09:29.792 align:start It looks like mowing your lawn, honestly. 01:09:29.792 --> 01:09:32.042 align:start This is the grass. - It's grass. 01:09:32.751 --> 01:09:35.501 align:start - Good thing my lawn doesn't look like this. (laughing) 01:09:35.501 --> 01:09:37.751 align:start - It's a lot of work. - Yeah. 01:09:38.584 --> 01:09:41.999 align:start (machine thrumming) 01:09:54.501 --> 01:09:57.417 align:start (upbeat music) 01:09:57.834 --> 01:10:00.209 align:start - As much as 98% of the rum in the world 01:10:00.209 --> 01:10:01.584 align:start is made from molasses. 01:10:01.584 --> 01:10:04.709 align:start And molasses is an industrial byproduct 01:10:04.709 --> 01:10:05.834 align:start of the manufacturer of sugar. 01:10:05.834 --> 01:10:08.959 align:start But it's incredibly cheap because the mills make it 01:10:08.959 --> 01:10:10.167 align:start and they don't know what to do with it. 01:10:10.167 --> 01:10:12.834 align:start I mean, it's how rum came to be to begin with. 01:10:12.834 --> 01:10:15.375 align:start And some very intrepid entrepreneurs in Barbados said, 01:10:15.375 --> 01:10:18.209 align:start wait a minute, there's still a lot of sugar in this. 01:10:18.209 --> 01:10:18.999 align:start Let's distill it. 01:10:18.999 --> 01:10:19.959 align:start Let's make alcohol. 01:10:19.959 --> 01:10:22.584 align:start So rum had been made for hundreds of years with molasses. 01:10:22.584 --> 01:10:24.999 align:start And the French were really the first ones to say, 01:10:24.999 --> 01:10:26.459 align:start no, let's not do it that way. 01:10:26.459 --> 01:10:28.834 align:start Let's treat sugar cane as a fruit 01:10:28.834 --> 01:10:32.125 align:start and let's make rum the way we make cognac. 01:10:32.459 --> 01:10:35.709 align:start And that's how Agricole Rum came to be. 01:10:36.626 --> 01:10:38.292 align:start - So I'm standing here with Chandra. 01:10:38.292 --> 01:10:42.709 align:start I'm just outside of Ko Hana, and she's gonna essentially 01:10:42.709 --> 01:10:47.375 align:start take us on a journey through rums, kind of a rum 101 class. 01:10:47.375 --> 01:10:48.042 align:start - Yes. 01:10:48.042 --> 01:10:51.584 align:start So we have four different white rums today. 01:10:51.584 --> 01:10:52.417 align:start (upbeat music) 01:10:52.417 --> 01:10:54.209 align:start So this first one that we're trying, 01:10:54.209 --> 01:10:57.250 align:start I wanted to show you a molasses base. 01:10:57.250 --> 01:11:00.999 align:start This is actually gonna be Bacardi Superior. 01:11:04.999 --> 01:11:07.999 align:start - So it has a more complex flavor than it does aroma. 01:11:07.999 --> 01:11:08.834 align:start - Yes. 01:11:08.834 --> 01:11:10.334 align:start The aromatics are almost nothing, 01:11:10.334 --> 01:11:13.459 align:start but really on the palate you get a hint of that vanilla, 01:11:13.459 --> 01:11:16.709 align:start a little creaminess, but it is essentially age rum 01:11:16.709 --> 01:11:18.999 align:start with just the color taken out of it. 01:11:18.999 --> 01:11:20.209 align:start - How interesting. 01:11:20.209 --> 01:11:20.999 align:start All right. 01:11:20.999 --> 01:11:23.999 align:start - So the next one we have is Banks 5 Island. 01:11:23.999 --> 01:11:26.876 align:start So this is actually 21 different rums, 01:11:26.876 --> 01:11:30.834 align:start molasses and kind of Agricole blended together from six 01:11:30.834 --> 01:11:35.626 align:start different distilleries from five different islands. 01:11:41.042 --> 01:11:41.999 align:start - Oh wow. 01:11:41.999 --> 01:11:44.000 align:start - So different, isn't it? 01:11:44.000 --> 01:11:44.751 align:start - Yes. 01:11:44.751 --> 01:11:45.999 align:start It doesn't have that vanilla sweetness to it. 01:11:45.999 --> 01:11:47.999 align:start - No. - I mean, a little bit. 01:11:47.999 --> 01:11:48.792 align:start A hint. 01:11:48.792 --> 01:11:51.709 align:start It almost has a medicinal kind of flavor to it. 01:11:51.709 --> 01:11:53.250 align:start It's so different. 01:11:54.459 --> 01:11:58.501 align:start - So Rhum JM is really the most iconic 01:11:58.501 --> 01:11:59.999 align:start distillery in Martinique. 01:11:59.999 --> 01:12:02.834 align:start Typically, the French speaking islands, in the Caribbean 01:12:02.834 --> 01:12:05.417 align:start are the ones that produce this style of rum, 01:12:05.417 --> 01:12:06.834 align:start which is called Agricole. 01:12:06.834 --> 01:12:09.250 align:start So this is the fresh pressed sugar cane juice 01:12:09.250 --> 01:12:12.250 align:start that is then fermented and distilled. 01:12:13.167 --> 01:12:14.999 align:start - That is very hot. 01:12:14.999 --> 01:12:15.959 align:start (Chandra chuckles) 01:12:15.959 --> 01:12:17.000 align:start - It is 100 proof. 01:12:17.000 --> 01:12:17.792 align:start - Okay. 01:12:17.792 --> 01:12:19.125 align:start - So you're correct. 01:12:19.125 --> 01:12:24.417 align:start But even though it is very big after you sip it, 01:12:24.417 --> 01:12:25.918 align:start it's very mouth filling. 01:12:25.918 --> 01:12:26.542 align:start - Absolutely. 01:12:26.542 --> 01:12:30.125 align:start And to me, this is much more complex than the molasses base. 01:12:30.125 --> 01:12:31.209 align:start It has a lot more going on, 01:12:31.209 --> 01:12:34.918 align:start like layers of flavor and transports you there. 01:12:35.542 --> 01:12:36.501 align:start That's awesome. 01:12:36.501 --> 01:12:36.999 align:start Okay. 01:12:36.999 --> 01:12:39.751 align:start - So in comparison, we have another Agricole, 01:12:39.751 --> 01:12:42.667 align:start but this one is produced right here where we are. 01:12:42.667 --> 01:12:47.292 align:start This is Ko Hana, and this is the varietal Kea. 01:12:48.626 --> 01:12:51.000 align:start You almost get that feeling of when you're walking 01:12:51.000 --> 01:12:53.584 align:start the cane fields in the glass. 01:12:54.417 --> 01:12:55.959 align:start - I love that. 01:12:55.959 --> 01:12:56.792 align:start - Isn't it wonderful? 01:12:56.792 --> 01:12:59.083 align:start - It really is wonderful and it's kind of soft. 01:12:59.083 --> 01:12:59.999 align:start - Mmhmm, it is. 01:12:59.999 --> 01:13:01.209 align:start - It's not like the other Agricole, 01:13:01.209 --> 01:13:02.584 align:start which kind of like hit your palate, 01:13:02.584 --> 01:13:03.667 align:start like with a sharpness. - Right. 01:13:03.667 --> 01:13:05.918 align:start - And then again, the layers of flavor. 01:13:05.918 --> 01:13:08.709 align:start There's so much going on and it's herbal 01:13:08.709 --> 01:13:10.501 align:start and it still has a sweetness. 01:13:10.501 --> 01:13:13.667 align:start You can't get a rum to taste like this 01:13:13.667 --> 01:13:15.501 align:start anywhere else in the world. 01:13:15.501 --> 01:13:16.042 align:start - Exactly. 01:13:16.042 --> 01:13:17.042 align:start - Only right here in Hawaii. 01:13:17.042 --> 01:13:19.459 align:start - That's right. (Catherine laughing) 01:13:19.459 --> 01:13:22.375 align:start (upbeat music) 01:13:25.626 --> 01:13:29.999 align:start - We're standing in the actual distillery here at Ko Hana. 01:13:29.999 --> 01:13:33.667 align:start And the aroma is so distinct. 01:13:33.667 --> 01:13:35.999 align:start How would you describe what the smells like? 01:13:35.999 --> 01:13:38.167 align:start - Heaven, I think is the best way to describe it. 01:13:38.167 --> 01:13:40.999 align:start And there's just something so beautiful about a fresh 01:13:40.999 --> 01:13:44.834 align:start product like this, because all we're doing here is we got 01:13:44.834 --> 01:13:46.167 align:start that sugar cane juice. 01:13:46.167 --> 01:13:48.125 align:start We're just throwing yeast into it. 01:13:48.125 --> 01:13:50.209 align:start There is nothing else that goes into it. 01:13:50.209 --> 01:13:51.000 align:start There's no additives. 01:13:51.000 --> 01:13:52.876 align:start It's just so beautiful that we're able to just 01:13:52.876 --> 01:13:56.876 align:start take that one product for a minute and just let it go. 01:13:56.876 --> 01:13:59.125 align:start (liquid trickling) 01:13:59.125 --> 01:14:01.626 align:start - Sugar just tastes like one thing, it tastes like sugar. 01:14:01.626 --> 01:14:04.626 align:start But sugar cane juice and having that juice 01:14:04.626 --> 01:14:06.000 align:start from these different varieties, 01:14:06.000 --> 01:14:08.918 align:start how much variation do you have in flavor and aroma? 01:14:08.918 --> 01:14:10.792 align:start - It's about the same variation that you have in wine. 01:14:10.792 --> 01:14:13.876 align:start So when you think a different grapes, it's you know, 01:14:13.876 --> 01:14:14.876 align:start we had the same kind of thing. 01:14:14.876 --> 01:14:17.667 align:start There's a couple thousand different varieties of sugar cane, 01:14:17.667 --> 01:14:20.999 align:start but we stick to those Hawaiian canoe crops 01:14:20.999 --> 01:14:21.999 align:start that we're brought over. 01:14:21.999 --> 01:14:24.999 align:start - [Catherine] Once you have the fermented sugar cane juice, 01:14:24.999 --> 01:14:25.959 align:start then what do you do? 01:14:25.959 --> 01:14:27.334 align:start - So once the juice hits full attenuation, 01:14:27.334 --> 01:14:29.751 align:start it'll be pumped over into the pot still. 01:14:29.751 --> 01:14:31.292 align:start And we do 500 gallon washes. 01:14:31.292 --> 01:14:36.209 align:start So from that 500 gallons, we'll get about 50 gallons 01:14:36.209 --> 01:14:37.375 align:start of good spirits out of it. 01:14:37.375 --> 01:14:39.459 align:start And from there, we can do a couple of different things. 01:14:39.459 --> 01:14:42.209 align:start Any of our wide expressions, we will resin the stainless 01:14:42.209 --> 01:14:44.042 align:start steel for a minimum of 90 days. 01:14:44.042 --> 01:14:45.417 align:start But then we also have a barrel house 01:14:45.417 --> 01:14:48.250 align:start that will do all of our barrel-aged resting. 01:14:48.250 --> 01:14:49.999 align:start (upbeat music) 01:14:49.999 --> 01:14:52.042 align:start - So I'm standing here in the barrel room with Kyle, 01:14:52.042 --> 01:14:54.501 align:start and we've already had a chance to taste 01:14:54.501 --> 01:14:56.709 align:start the un-aged spirit with Chandra. 01:14:56.709 --> 01:14:58.751 align:start But now we're gonna play around 01:14:58.751 --> 01:15:00.125 align:start with what age does this rum. 01:15:00.125 --> 01:15:03.209 align:start - Indeed, it's time to talk about maturity. 01:15:03.209 --> 01:15:06.751 align:start Let's talk about letting these spirits go from being 01:15:06.751 --> 01:15:09.667 align:start natural, grassy, funky to not letting 01:15:09.667 --> 01:15:10.876 align:start something else interact with them. 01:15:10.876 --> 01:15:14.709 align:start So this wood is gonna take that beautiful white spirit, 01:15:14.709 --> 01:15:20.876 align:start add color, add flavor, tiny bit of what I really dislike 01:15:21.125 --> 01:15:22.250 align:start referring to as like, smoothness. 01:15:22.250 --> 01:15:23.167 align:start (Catherine laughing) 01:15:23.167 --> 01:15:24.292 align:start You get that, all of those things. 01:15:24.292 --> 01:15:26.999 align:start - And is this a spent bourbon barrel? 01:15:26.999 --> 01:15:27.918 align:start - These are, yeah. 01:15:27.918 --> 01:15:30.417 align:start So we have multiple spent bourbon barrels. 01:15:30.417 --> 01:15:32.209 align:start You've got new American oak. 01:15:32.209 --> 01:15:34.501 align:start You've got used bourbon. 01:15:34.501 --> 01:15:35.959 align:start Wine casks. 01:15:35.959 --> 01:15:36.417 align:start Madeira. 01:15:36.417 --> 01:15:37.918 align:start The cool part about rum being the Wild West, 01:15:37.918 --> 01:15:39.000 align:start of the spirits world and not having a ton 01:15:39.000 --> 01:15:43.125 align:start of rules is you can mold it into what you want it to be. 01:15:43.125 --> 01:15:44.959 align:start - [Catherine] Yeah, that's great. 01:15:44.959 --> 01:15:46.250 align:start So what are we gonna try first? 01:15:46.250 --> 01:15:46.999 align:start - All right. 01:15:46.999 --> 01:15:49.334 align:start So we're gonna try our aged spirit, which is called Koho, 01:15:49.334 --> 01:15:53.501 align:start which means to select, choose or vote. 01:15:53.999 --> 01:15:56.250 align:start This gets bottled right at 90 proof. 01:15:56.250 --> 01:15:59.292 align:start And hopefully you're gonna pull nodes of vanilla, 01:15:59.292 --> 01:16:01.999 align:start maybe a little bit of baking spice, but still get some 01:16:01.999 --> 01:16:04.542 align:start of that grassiness on the back end. 01:16:05.417 --> 01:16:06.042 align:start - Oh wow. 01:16:06.042 --> 01:16:08.000 align:start This is a completely different spirit 01:16:08.000 --> 01:16:10.999 align:start from the clear un-aged version. 01:16:10.999 --> 01:16:14.751 align:start It does have that kind of warm baking spices 01:16:14.751 --> 01:16:16.417 align:start character that you get from bourbon, 01:16:16.417 --> 01:16:17.292 align:start which I love bourbon. 01:16:17.292 --> 01:16:20.417 align:start But it still has that funky grassy thing happening 01:16:20.417 --> 01:16:22.042 align:start that you get from that Agricole rum. 01:16:22.042 --> 01:16:24.792 align:start It's a really unique combination. 01:16:24.792 --> 01:16:25.334 align:start - I agree. 01:16:25.334 --> 01:16:26.626 align:start And it's cool to be able to have something that 01:16:26.626 --> 01:16:29.250 align:start is familiar, but it challenges a little bit. 01:16:29.250 --> 01:16:31.626 align:start And I think that's what aged Agricole Rum can do it. 01:16:31.626 --> 01:16:34.292 align:start It gives you nodes that you already know you like, 01:16:34.292 --> 01:16:36.584 align:start but then it takes you to somewhere a little bit new. 01:16:36.584 --> 01:16:39.584 align:start And that's what we like to do. 01:16:40.459 --> 01:16:44.584 align:start - So when we arrived a couple days ago, there was a Japanese 01:16:44.584 --> 01:16:47.918 align:start magazine crew in here taking photos of this barrel 01:16:47.918 --> 01:16:50.999 align:start and what you guys are doing with it, this is really unique 01:16:50.999 --> 01:16:54.459 align:start and it's made from koa wood which is native to Hawaii. 01:16:54.459 --> 01:16:55.083 align:start Correct? 01:16:55.083 --> 01:16:56.751 align:start - Yeah, so koa is actually endemic. 01:16:56.751 --> 01:16:59.375 align:start So, unlike the ko which was brought here 01:16:59.375 --> 01:17:03.999 align:start with the first Hawaiians, koa was on the back of birds. 01:17:03.999 --> 01:17:08.417 align:start So quite literally, this endemic acacia wood 01:17:08.417 --> 01:17:09.999 align:start has been here ever since. 01:17:09.999 --> 01:17:10.876 align:start - That's amazing. 01:17:10.876 --> 01:17:15.125 align:start And so how is the flavor of this wood different from oak 01:17:15.125 --> 01:17:16.792 align:start that you're gonna find in a typical barrel? 01:17:16.792 --> 01:17:18.751 align:start - So it's really interesting about what we're doing, 01:17:18.751 --> 01:17:22.626 align:start is we're using oak first and then finishing in this. 01:17:22.626 --> 01:17:24.626 align:start So because it's such an interesting wood, 01:17:24.626 --> 01:17:27.542 align:start you're able to add sort of those finishing nodes from it. 01:17:27.542 --> 01:17:29.999 align:start So the nodes you're gonna get off of koa 01:17:29.999 --> 01:17:31.999 align:start are actually gonna be more savory. 01:17:31.999 --> 01:17:34.375 align:start It's got this like selenic thing that happens, 01:17:34.375 --> 01:17:36.125 align:start which is really neat. 01:17:36.125 --> 01:17:39.042 align:start (upbeat music) 01:17:40.999 --> 01:17:41.626 align:start - Oh wow. 01:17:41.626 --> 01:17:42.751 align:start So still casts strengthens. 01:17:42.751 --> 01:17:43.834 align:start It's very hot. (man laughing) 01:17:43.834 --> 01:17:46.999 align:start But the character really has changed. 01:17:46.999 --> 01:17:49.834 align:start The vanilla has started to recede. 01:17:49.834 --> 01:17:53.501 align:start And you do have that like spiciness that is really 01:17:53.501 --> 01:17:55.292 align:start being pushed forward. 01:17:55.959 --> 01:17:56.999 align:start Wow. - Fun, right? 01:17:56.999 --> 01:17:57.667 align:start - Yeah. 01:17:57.667 --> 01:18:00.834 align:start It's got that like, you know, not at the beach, 01:18:00.834 --> 01:18:02.999 align:start but at the trees near the beach. 01:18:02.999 --> 01:18:04.000 align:start - [Catherine] Yes, exactly. 01:18:04.000 --> 01:18:04.999 align:start - It's really cool. 01:18:04.999 --> 01:18:07.792 align:start And this is the only place that you can make this. 01:18:07.792 --> 01:18:08.501 align:start - This is it. 01:18:08.501 --> 01:18:10.501 align:start Hawaii, koa, I mean, there's nowhere else 01:18:10.501 --> 01:18:11.501 align:start in the world with it. 01:18:11.501 --> 01:18:14.375 align:start - And that's a perfect thread of what you guys are really 01:18:14.375 --> 01:18:17.792 align:start focused on here, which is bringing back the culture 01:18:17.792 --> 01:18:21.834 align:start of these varieties of sugar cane and kind of reviving 01:18:21.834 --> 01:18:22.999 align:start what was almost lost. 01:18:22.999 --> 01:18:26.250 align:start Being able to, you know, take that one step further 01:18:26.250 --> 01:18:28.626 align:start and age it in this endemic wood, 01:18:28.626 --> 01:18:30.292 align:start it just kind of completes that story. 01:18:30.292 --> 01:18:31.417 align:start - I completely agree. 01:18:31.417 --> 01:18:32.417 align:start And the fun part about this, too, 01:18:32.417 --> 01:18:36.083 align:start is we're actually able to help reforestation efforts with it 01:18:36.083 --> 01:18:40.792 align:start by planting more koa as we take from those trees. 01:18:40.792 --> 01:18:44.250 align:start So we're actually laying down more what will hopefully 01:18:44.250 --> 01:18:47.375 align:start become very significant forest alongside 01:18:47.375 --> 01:18:48.292 align:start a lot of really cool people. 01:18:48.292 --> 01:18:50.792 align:start So it's trying to connect a lot of dots. 01:18:50.792 --> 01:18:52.999 align:start - Bringing back the ko as well as the koa. 01:18:52.999 --> 01:18:55.459 align:start - Yep, and hopefully a lot of other things. 01:18:55.459 --> 01:18:56.709 align:start - I love that. 01:19:00.209 --> 01:19:03.083 align:start (upbeat music) 01:19:16.918 --> 01:19:18.999 align:start And now we're here in Honolulu to meet up with some 01:19:18.999 --> 01:19:21.709 align:start of the city's top bartenders and hear how they use 01:19:21.709 --> 01:19:26.250 align:start Agricole rums unique flavor to enhance their cocktail list. 01:19:27.959 --> 01:19:31.999 align:start - The difference to me between Agricole and like, 01:19:31.999 --> 01:19:33.999 align:start a molasses based rum is flavor. 01:19:33.999 --> 01:19:35.292 align:start I Agricole, you're tasting the earth, 01:19:35.292 --> 01:19:37.375 align:start you're tasting the cane, your taste in the sugar, 01:19:37.375 --> 01:19:40.834 align:start which it doesn't even compare, when it comes in molasses. 01:19:40.834 --> 01:19:42.999 align:start And when you're talking about cocktails and you're trying 01:19:42.999 --> 01:19:44.334 align:start to achieve a flavor profile, 01:19:44.334 --> 01:19:47.501 align:start why not use something with more flavor? 01:19:47.501 --> 01:19:50.459 align:start (upbeat music) 01:19:51.709 --> 01:19:54.999 align:start Being from Hawaii, it's great pride to share anything 01:19:54.999 --> 01:19:56.375 align:start from Hawaii, you know. 01:19:56.375 --> 01:19:59.250 align:start So when I found out about what Ko Hana was doing 01:19:59.250 --> 01:20:02.918 align:start with what I call canoe cane, it was great because I can 01:20:02.918 --> 01:20:06.834 align:start share the story over the bar and it creates an experience 01:20:06.834 --> 01:20:08.999 align:start beyond the taste of a cocktail. 01:20:09.334 --> 01:20:11.125 align:start - One of my favorite parts of bartending is actually 01:20:11.125 --> 01:20:14.334 align:start having a conversation with a guest trying to figure 01:20:14.334 --> 01:20:15.584 align:start out exactly what mood they're in. 01:20:15.584 --> 01:20:18.042 align:start What they normally like, how much they want to get 01:20:18.042 --> 01:20:18.999 align:start out of their comfort zone. 01:20:18.999 --> 01:20:22.000 align:start And they're just trying to create a cocktail that just dials 01:20:22.000 --> 01:20:23.667 align:start that all in together. 01:20:24.459 --> 01:20:27.417 align:start To be able to share something that's locally produced, 01:20:27.417 --> 01:20:29.334 align:start that's actually a quality product, 01:20:29.334 --> 01:20:30.751 align:start it gives me a huge sense of pride. 01:20:30.751 --> 01:20:32.918 align:start So anytime that conversation starts, 01:20:32.918 --> 01:20:35.167 align:start when my eyes light up, I get really excited about it 01:20:35.167 --> 01:20:38.125 align:start to share something that's really special here. 01:20:38.125 --> 01:20:41.000 align:start (upbeat music) 01:20:41.876 --> 01:20:43.999 align:start - When Kyle introduced me to all the different varietals 01:20:43.999 --> 01:20:47.292 align:start and the colors and the flavors of it, it surprised me. 01:20:47.292 --> 01:20:51.167 align:start There's varietals with banana nodes, clove nodes, 01:20:51.167 --> 01:20:53.667 align:start with grassy nodes, and there's some with like, 01:20:53.667 --> 01:20:56.042 align:start a smoky node to it, which is really cool. 01:20:56.042 --> 01:21:00.209 align:start As a bartender, I enjoy having a little bit of fun with it. 01:21:08.792 --> 01:21:12.501 align:start - Here at MW Restaurant in Honolulu, the focus is on refined 01:21:12.501 --> 01:21:16.125 align:start Hawaiian cuisine and the pastry chef uses local coffee, 01:21:16.125 --> 01:21:18.792 align:start chocolate fruit and also Ko Hana rum 01:21:18.792 --> 01:21:20.667 align:start to enhance their desserts. 01:21:21.209 --> 01:21:24.167 align:start (upbeat music) 01:21:29.083 --> 01:21:32.999 align:start So tell me how this restaurant is conceived. 01:21:32.999 --> 01:21:35.417 align:start I know you use a lot of local ingredients. 01:21:35.417 --> 01:21:36.792 align:start - When we opened this restaurant, 01:21:36.792 --> 01:21:40.334 align:start we wanted to share a little piece Hawaii, 01:21:40.334 --> 01:21:41.626 align:start and what makes us so special, 01:21:41.626 --> 01:21:44.292 align:start and to tell a story to our guests. 01:21:45.584 --> 01:21:48.209 align:start - [Catherine] You have ingredients coming to you 01:21:48.209 --> 01:21:49.042 align:start all throughout the year. 01:21:49.042 --> 01:21:51.209 align:start - Yes, we're pretty fortunate in that way. 01:21:51.209 --> 01:21:53.999 align:start As I tell people, we have two seasons in Hawaii. 01:21:53.999 --> 01:21:56.167 align:start Mango season and non-mango season. 01:21:56.167 --> 01:21:57.375 align:start (Catherine and Michelle laughing) 01:21:57.375 --> 01:21:59.999 align:start But pretty much, we can get tomatoes and pineapples 01:21:59.999 --> 01:22:04.999 align:start and coffee and mushrooms and cheese throughout the year. 01:22:04.999 --> 01:22:08.959 align:start We have Ko Hana rum, which I met through Kyle. 01:22:08.959 --> 01:22:13.999 align:start It's very unique and you can kind of taste to sugar cane 01:22:13.999 --> 01:22:17.125 align:start in the field and the different types 01:22:17.125 --> 01:22:18.417 align:start of sugar cane that he has. 01:22:18.417 --> 01:22:22.834 align:start So it's interesting to hear this story and then be able 01:22:22.834 --> 01:22:25.417 align:start to create a dish with it. 01:22:25.751 --> 01:22:28.125 align:start Today we're gonna make you the Mochi Baba. 01:22:28.125 --> 01:22:32.250 align:start using his Koho rum, which is his age rum. 01:22:32.250 --> 01:22:34.709 align:start Usually a baba is a rum soaked cake. 01:22:34.709 --> 01:22:36.834 align:start But what we do is we do it with mochi, 01:22:36.834 --> 01:22:38.209 align:start so you get a little bit chewiness. 01:22:38.209 --> 01:22:39.292 align:start - [Catherine] Oh, fantastic. 01:22:39.292 --> 01:22:40.709 align:start - And then we caramelized some pineapple. 01:22:40.709 --> 01:22:44.751 align:start So it's like pineapple upside down, meets the baba, 01:22:44.751 --> 01:22:46.626 align:start meets the twinkie, because we fill it 01:22:46.626 --> 01:22:50.375 align:start with a lili koi custard and then you get the creaminess 01:22:50.375 --> 01:22:54.584 align:start of that and the hot baba with the butter mochi ice cream 01:22:54.584 --> 01:22:58.042 align:start which is like a little bit coconut flavor. 01:22:58.042 --> 01:23:00.209 align:start So you get all the flavors - That's amazing. 01:23:00.209 --> 01:23:01.417 align:start - Of the islands and it all 01:23:01.417 --> 01:23:02.667 align:start complements with the rum. 01:23:02.667 --> 01:23:03.792 align:start And that's what it's about, 01:23:03.792 --> 01:23:04.667 align:start to highlight the rum. 01:23:04.667 --> 01:23:07.167 align:start - [Catherine] That's really cool. 01:23:07.167 --> 01:23:10.083 align:start (upbeat music) 01:23:25.999 --> 01:23:26.959 align:start - This isn't mine. 01:23:26.959 --> 01:23:28.000 align:start I mean, this isn't even my culture, 01:23:28.000 --> 01:23:32.125 align:start and so I feel just blessed to even be allowed 01:23:32.125 --> 01:23:33.501 align:start to take a small part in it. 01:23:33.501 --> 01:23:36.667 align:start And we have had the Kahuna who are keepers 01:23:36.667 --> 01:23:38.918 align:start of Hawaiian history, bless our cane 01:23:38.918 --> 01:23:41.167 align:start and really understand what we do. 01:23:42.083 --> 01:23:43.334 align:start (upbeat music) 01:23:43.334 --> 01:23:46.334 align:start You know, it all started with these canoes and Hawaiians 01:23:46.334 --> 01:23:47.501 align:start bringing these beautiful plants here, 01:23:47.501 --> 01:23:50.501 align:start and then we trying to now reintroduce them in a new way 01:23:50.501 --> 01:23:53.709 align:start with this luxury rum product, and then we teach you not only 01:23:53.709 --> 01:23:57.459 align:start how we farm and what we grow, but how we do it. 01:23:57.459 --> 01:24:00.417 align:start (upbeat music) 01:24:01.999 --> 01:24:02.792 align:start - These are just plants. 01:24:02.792 --> 01:24:04.999 align:start They're just growing how they ought to grow. 01:24:04.999 --> 01:24:07.125 align:start And so you're not getting in their way. 01:24:07.125 --> 01:24:10.667 align:start And for us, the most important thing really is they still 01:24:10.667 --> 01:24:12.626 align:start have every bit of flavor that was originally in them. 01:24:12.626 --> 01:24:15.959 align:start So instead of just pushing the sugar and getting rid of all 01:24:15.959 --> 01:24:18.792 align:start of the interesting things that are alongside 01:24:18.792 --> 01:24:20.000 align:start of that sugar, we don't. 01:24:20.000 --> 01:24:22.125 align:start we let it just be what it is. 01:24:22.999 --> 01:24:25.999 align:start (upbeat music) 01:24:36.542 --> 01:24:38.250 align:start - [Robert] Ko, means sugar cane. 01:24:38.250 --> 01:24:39.083 align:start Hana, means work. 01:24:39.083 --> 01:24:42.042 align:start Everything we do is the work of the cane. 01:24:49.667 --> 01:24:51.334 align:start - From field to glass, we followed the journey 01:24:51.334 --> 01:24:52.792 align:start of these ancient varieties of sugar cane, 01:24:52.792 --> 01:24:55.999 align:start that Ko Hana is cultivating, preserving a piece of Hawaii's 01:24:55.999 --> 01:24:59.334 align:start agricultural past while connecting with the resurgence 01:24:59.334 --> 01:25:00.459 align:start in artisan distilling. 01:25:00.459 --> 01:25:03.125 align:start For more information on Ko Hana, as well as all of the other 01:25:03.125 --> 01:25:05.999 align:start incredible makers that we're featuring in this series, 01:25:05.999 --> 01:25:08.209 align:start just head to, WeAreTasteMakers.com. 01:25:08.209 --> 01:25:12.250 align:start Thank you for joining me here in Hawaii and cheers. 01:25:15.125 --> 01:25:16.584 align:start (upbeat music) 01:25:16.584 --> 01:25:19.999 align:start Connect with us online at WeAreTasteMakers.com 01:25:19.999 --> 01:25:23.417 align:start or through social media on these handles. 01:26:03.459 --> 01:26:07.709 align:start - [Announcer] "Taste Makers" was funded in part by. 01:26:07.709 --> 01:26:10.667 align:start (upbeat music) 01:26:13.000 --> 01:26:14.125 align:start - [Announcer] It all comes down 01:26:14.125 --> 01:26:16.876 align:start to creating something unique. 01:26:17.751 --> 01:26:21.000 align:start It's important to take pride in one's work 01:26:21.000 --> 01:26:23.250 align:start and share expertise. 01:26:27.209 --> 01:26:30.999 align:start Edward Jones is proud to support the craftspeople 01:26:30.999 --> 01:26:33.834 align:start who define the maker movement. 01:26:37.375 --> 01:26:40.209 align:start (light music) 01:26:42.626 --> 01:26:45.667 align:start (upbeat music)