Yadao’s path to the top of the production team is a study in local advancement. Growing up on his family’s cattle and vegetable farm just ten minutes from the Kalaheo distillery, he joined the company in 2018 after a recommendation from a colleague. He spent nearly a decade absorbing every facet of the craft, shifting from initial bottling duties to the complexities of blending and production oversight.

To bridge the gap between his hands-on experience and technical mastery, the company supported Yadao’s professional development through specialized training at Moonshine University and various industry conventions. This blend of formal education and his inherent connection to Kauaʻi’s landscape now dictates his approach to the brand’s output. As he takes the helm, Yadao is tasked with maintaining the distillery’s reliance on Mount Waiʻaleʻale rainwater and local cane sugar, ensuring each batch retains the regional identity that has defined Kōloa Rum since its 2009 founding.