Post #529388 by Okolehao on Tue, May 11, 2010 9:22 AM

I've also had a few cooked and pealed sticks of ti root in a bottle of whiskey for about a month and the scent and some of the flavor is definitely coming out. That smoky vanilla smell. I'm becoming more convinced that the oko that was marketed back in the day was made this way. Commercial brewers may have distilled some ti root to call it real okolehao but they probably added more flavor buy steeping the roots after the fact. Maybe they barrel aged it too but I know you can add flavoring to give booze a bourbon taste. I don't know. Do you think a company like Hawaiian Distillers, which sold mostly to tourists, would put that much effort into it all? The real old time moonshiners goal was to get as much alochol out of their mash as possible and good taste, while preferred, was not 1st on their list. What are your your guy's feelings about it.