Hawaiian-Made Waikulu ‘Tequila’ Captures the Internet’s Interest With Unconventional Origin Story
(Photo: Waikulu Distillery)
On the island of Maui, Hawaii, vast fields of Blue Weber agave — the very same used to make tequila in Mexico — are being put to good use for local drinkers.
Guests at the Waikulu Distillery might enjoy an unaged Silver or a 12-month “Ohana Reserve” (the same age statement as a typical tequila añejo). Other expressions include a reposado-adjacent “Opio” and a pepper-infused variant fittingly dubbed “Smoke Pepa.” After nearly a decade of work, Waikulu’s spirits are now beginning to pop up on liquor store shelves across the island.
Founder Paul Turner began the project as an experiment with possibilities. Located at around 1,400 feet altitude, the distillery’s windy terrain bears a striking similarity to Los Altos, the Jalisco highlands where the majority of tequila is produced.
(Photo: Waikulu Distillery)
Just as true Champagne can only be made in France, however, true tequila can only be produced in a small handful of Mexican states. As the spirit climbs in popularity, a growing community of international distillers is beginning to put twists on the concept.
Across South Africa, Australia and California — arid climates ripe for agave production — local distillers are planting Blue Weber, Espadin and other agave species en masse. Though a single plant can take upwards of seven years to grow to maturity, agave is an especially low-water crop, ideal for drought-stricken environments. In places like Hawaii and Australia, where tequila imports can prove prohibitively expensive, the opportunity is an easy choice for investors.
Bearing inventive names like “Karoo Agave Spirit” and “Act of Treason,” many of these brands replicate the production methods found throughout Mexico.
Waikulu carries on that legacy. Blue Weber is left to grow between six to ten years, reaching an average weight of around 350 pounds. After harvesting, the distillery uses an electric-powered agave crusher remarkably similar in design to Mexico’s traditional tahonas. The spirit is then finished off in a still that combines typical Irish and Mexican techniques.
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Over the past week, Google search interest has begun picking up for the one-of-a-kind brand. Sadly, due to federal carrier restrictions, the spirit is available for the time being only in Maui. If you’d like to learn more, check out the Waikulu Distillery website here.
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