Our adventure on Rapa Nui, the original name for Easter Island, continues. When we browsed through the mini-market yesterday, we noticed a drunk and babbling islander. He insistently asked the shop owner for the cheapest drink. It wasn’t the first time we had seen someone lost in their own world. Curious about whether this was just a coincidence, we asked our Couchsurfing friend. Nicolas has lived on the island for six years. He confirmed: “Alcoholism and violence are real challenges here.” While the risks of alcohol consumption are clear, I wanted to know more about its cultural and innovative role. That’s why, today, I’m diving into the fascinating world of Rapa Nui’s locally produced wine and beer.
The local brewery: Mahina
Before driving to Anakena (read about our first day by car on the island here), Nicolas offered us two locally brewed beer. Mahina Motu Lager is a 4.6° light, crisp beer. It’s an an easy-drinking lager with a slight sweetness and a refreshing hop character. With the colorful packaging, it perfectly suited our beach feeling that days. Wherever we travel, I collect picture memories of local beer for my friend Bine. I was happy to eternalize this Mahina beer from one of the world’s most remote breweries.
Mahina Brewing Company was founded by the native Rapa Nui entrepreneur Mike Rapu. Since its planning stage in 2008, Mahina has become famous as one of the world’s most remote breweries. The brewery produces up to 3,000 liters of 100% natural, unfiltered beers monthly. They distribute varieties such as Mahina Pale Ale and Motu Lager exclusively on Easter Island.
Denominación de Origen (DO) for locally produced wine since 2024
French settlers from Tahiti brought the first grapevines to Rapa Nui in the 19th century. They planted them inside the Rano Kau volcano alongside bananas, mangos, and avocados. As a natural shelter, the crater protected the plants from the island’s strong winds. Thereby, it offered ideal conditions for fruit and vine cultivation. Apparently, at least six different varieties were grown here. Unfortunately, the knowledge and tradition got lost at some point.
Then, in 2018, the Chilean agricultural engineer and winemaker Alvaro Arriagada and Spanish-born enologist Fernando Almeda revived different red wines. Their team includes Poky Tane Haoa Hey, a local farmer from Hanga Roa, the island’s main town. Their innovative collaboration also lead to the revitalization of the first vintage of Rapa Nui sparkling wine.
In recognition of these developments, Easter Island was granted Denomination of Origin (DO) status in 2024. I look forward to tasting at least one of the locally produced wine in the coming week.
Unfortunately, the struggles with alcohol are a visible reality on the island. Nevertheless, the locally crafted wine and beer also tell a story of innovation, resilience, and entrepreneurial spirit. Locals revived lost vineyards and started brewing in one of the most remote places on Earth. It’s evidence of both tradition and progress.
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