Hana Hou Hawaiian Awa — Hiwa Cultivar Traditional Preparation

Hawaii — Awa, USA

Hawaiian awa from the Hiwa (black) cultivar, one of the most historically significant and potent Hawaiian kava varieties, prepared in the traditional Hawaiian manner using fresh root ground in water and strained through bark cloth (olonā). The Hiwa cultivar is among the rarest Hawaiian awa varieties, associated with ceremonial use and historically reserved for ali'i (chiefs) and kahuna (priests) due to its potency. The fresh-root preparation method produces a greener, more aromatic and powerful awa than the dried-root methods used elsewhere in the Pacific. Hana Hou's cultivation on Maui uses traditional agricultural methods that honour the plant's sacred status in Hawaiian culture.

Pairing intelligence

• starter: Hawaiian awa ceremony preceding traditional Hawaiian feast — lomi salmon's freshness follows
• main: Traditional Hawaiian lu'au — awa, poi, and kalua pig are the elemental components of feast