History
After its initial production in 1790, Hawaiians continued to make okolehao. They added sugar cane as another fermentable. When pineapple was introduced, this too was sometimes added for its sugar content. When the Japanese and Chinese immigrants arrived to work in the sugarcane and pineapple fields they brought with them their native rice. The propagated rice was also sometimes added to the formula. By the beginning of World War II, the locals were producing okolehao 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 okolehao sales, but resulted in many hastily produced inferior products. When the war was over, the production of okolehao gradually died out as rum and vodka became readily available and better tasting than the crude okolehao then being produced.
Just as moonshine on the mainland was produced using various formulas, okolehao was produced using various fermentable ingredients. Aging in used whiskey barrels also improved the flavor, though this was rarely done.
Read more about this topic: Okolehao
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