The world has long been waiting to taste our homegrown drinks. With a little creativity, it is finally happening.
There are many local, homegrown brews that we are understandably proud of.
For many years now, we have eagerly waited for the day when these drinks would join the ranks of the world’s favorites alongside whisky, gin, vodka, brandy, tequila and rum.
There is tuba with its stinging sweet and bittersweet taste. It involves extracting the sap of an unopened coconut bud. The tip of the bud is lopped and the pale juice allowed to trickle into bamboo containers.
The coconut water produces a syrup concentrate for tuba. It is said that the drink is only for tough guys since it is known to affect men’s senses and sanity.
Lambanog is wine made from, again – coconut. It normally carries about 80 to 90 proof variations.
The drink is actually tuba that is distilled resulting in lambanog.
Basi is a sugar cane wine made in Ilocos Norte. Even before the arrival of the Spaniards, basi has been a favorite among our forefathers.
It is produced by fermenting boiled, freshly extracted, sugar cane juice. Once cooled, flavorings are added made of ground glutinous rice and duhat bark or other fruits.
The mixture is left to ferment and age up to one year. The final product is a light brown color – with a sweet and a sour flavor.
Tapey is the only known Igorot rice wine and the only known rice wine in the Philippines.
Made with rice yeast and banana leaves that have been washed, it is heated over fire and wiped with a clean damp cloth. The concoction is then placed in a jar for cooking. This is stored in a cool dry place and opened after seven days when the liquid part is ladled out of the jar.
As you can deduce, our drinks arsenal is mostly populated by brews for fearless drinkers – extra strength, not for wimps. Niched products that will have a very hard time attracting the world with its mostly occasional drinkers.
A smart Pinay realized this and unleashed her creativity.
She asked herself… what if I took the most popular fruits and crops of the Philippines and partner them with the world’s favorite drinks as base? And… what if I push my team to create the most exceptional products possible… and give these the best packaging ever?
Olivia Limpe-Aw, the young, visionary CEO of Destileria Limtuaco knew what she wanted… and turned the vision into a homerun idea that the world is enthusiastically embracing.
The first three:
Manille Liqueur de Calamansi is a vodka-based liqueur made from the calamansi fruit mostly grown in Mindoro. The calamansi requirements for the drink has helped give jobs to local farmers and indigenous Mangyans of the province. A dalandan variant is about to be introduced as well.
Amadeo Coffee Liqueur, on the other hand, utilizes the finest coffee beans grown in plantations in Amadeo, Cavite.
And Paradise Mango Liqueur is a delightful tropical drink that further pushes the world’s favorite mangoes into the limelight.
And with more ideas percolating in her head, trust Olive to spring more and more refreshing surprises in the near future.
Each and every surprise… P2BP.