RHS Hawaii Whiskey Tasting Program

Theme: “Whiskey Made in Hawaii vs imported, mixed, aged, flavored, infused, redistilled or combination of all in Hawaii ”

Length: 80–100 minutes

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1. Welcome to RHS Distillery

• This tasting focuses on whiskey processed in RHS Distillery Honolulu Hawaii.

• Hawaii’s climate (warm, humid) accelerates barrel interaction → bold flavors at a younger age.

• Emphasize local production, craftsmanship, and terroir.

• Smaller pours

• No “right” answers—taste is personal

• Water or Tea encouraged

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2. RHS Distillery Story

• Why make whiskey in Hawaii since the ingredients are very expensive to import and it does not make any economic sense most of the time

• Local influences: climate, time, wood, ocean air

• How Hawaii aging differs from Kentucky, Panama or Scotland. Aging in warehouses.

• Challenges & advantages of island distilling

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3. How to Taste Whiskey

1. Look – color intensity (rapid aging influence)

2. Nose – tropical fruit, vanilla, spice, oak

3. Taste – sweetness vs spice vs wood

4. Finish – heat, dryness, lingering flavors

5. Water drop test – opens aromatics in warmer-climate whiskey

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4. Guided RHS Whiskey Flight (40 min)

Taste light → bold.

Sample RHS Flight Structure

1. RHS Entry / Young Whiskey/ Mahalo Bourbon

2. RHS Sandwich Islands Whiskey

3. RHS Irish Style Whiskey

4. RHS Nakamura Japanese Style Whiskey

5. Personal Choice 1 - Barrell Strength Whiskey or any other RHS Liquor of Choice

6. Personal Choice 2 Panama 8Y Aged Rum and Comparison to Whiskeys or any other RHS Liquor of Choice