Haleʻiwa Distilling Co. is Infusing New Spirits into the Community

The soft glow of the string lights shines down on groups of customers, some seated at a high top while others play giant Jenga around a picnic table, and a few dance to a local funk band called The New Salts.

This place, “it’s about bringing the sugar mill back to life,” says Nate Sisler, founder of Haleʻiwa Distilling Co.

As a third-generation moonshiner from West Virginia, Sisler sought to share his family’s rum and whiskey distilling tradition. His business gives him a chance to pursue that interest and to create a place for the community and other entrepreneurs.

Back in 2021, Sisler started laying the foundation for the distillery at the Waialua Sugar Mill on Oʻahu’s North Shore, hoping to foster close-knit connections with farmers and his neighbors. Since opening in  2025, Haleʻiwa Distillery Co. has shared handcrafted products distilled in-house, and provided a stage for local musicians, artists and entrepreneurs to share their work.

“All of our ingredients come from farms within a 3-mile radius,” says Kristin Salcido, the business’s general manager. Sisler adds, “Each week, we order about 75 pounds of lime from a local farmer, which he hand-delivers throughout the week and are freshly squeezed in-house.”

From sea salt sourced in Haleʻiwa to locally grown limes, ingredients found and grown in the Islands go into the spirits and the creative cocktails at the distillery bar. The business welcomes visitors to take a tour to see the production process or to just spend an evening relaxing in the indoor-outdoor seating area, tasting signature drinks like the mojito, mixed with honey and limes from local producers. The Lava Lips is a fun whiskey-forward cocktail with Hawaiʻi-style chile pepper water.

“We’re starting to look for vendors who can supply us during the off-season on the North Shore,” says Sisler, explaining how he plans to partner with farms on Oʻahu’s drier Leeward Side when the weather’s too rainy on the North Shore. “These are things I didn’t know I was getting into. I need to know when the chile peppers are growing, because I need them for the cocktails!”

Sisler oversees the distillation of each liquor, monitoring each batch of whiskey and rum for what he describes as the “heart of its flavor.” As he developed each product, Sisler considered how he could make each profile as full and aromatic as possible. Thinking about how the distillery could utilize local resources to develop higher-quality liquors, Sisler zoomed in on the carbonization process of filtering and oxidizing the company’s whiskey.

“Typically, when you purchase carbon, it’s made by burning thin wood because it is easier and faster to produce,” explains Sisler. The denser the wood, the fuller taste it will create in the whiskey, he says. So, Sisler set out to see what materials on the island he could use to create a deeper flavor. He landed on macadamia nuts.

“Nobody uses the mac nut shells,” Sisler says. So, instead of tossing the shells of Hawaiʻi’s most prevalent tree nut, Sisler found a use for them.

“We burn down the shells to create activated carbon.” This process also releases the macadamia nut oils that get infused into the whiskey. “We also throw the burnt shells into the bottom of the cask.” This process further oxidizes the whiskey’s unique flavor, creating a smooth and creamy taste infused by a hint of macadamia nut.

“There’s a lot of science, but you really have to be good at the art,” Sisler says. “Distilling is my art, and I want to create a space for local artists to showcase theirs.” In line with that, Haleʻiwa Distilling Co. hosts open mic nights and themed parties, including a recent Blue Grass Hoedown with banjos; a chili cookoff; and a pie eating contest, with help from Hi Pie Bakery & Café.

Tours are available at haleiwadistillingco.com. Upcoming community events are announced weekly on Instagram at @haleiwa_distilling_co.