A trio of food and beverage brands are giving their own nod to the Filipino flavor
There’s a reason why the Philippines is known for its sublime food and drink scene. From festive celebrations to casual dinners, Filipinos have long indulged in pairing flavorful dishes with various alcoholic beverages.
With the advent of innovative approaches, this bond is now being redefined. The result? New trends and experiences are both delicious and exciting, offering delightful experiences for both local and international palettes alike.
Situated in the province of Tarlac, the expansive single-estate of Luisita Rum tells the story of its heritage and unique topography. Through a soil-to-spirit process by farmer Paco Cojuangco, their new-age rum production is a tribute to the traditional spirit production from the Spanish colonial period and marrying it with regenerative farming, community collaboration and authentic stewardship.
Luisita Rum believes that to produce quality rum the focus must begin at the start; the soil where sugarcane will grow. By being mindful of the relationship between the health of the land and that of the plant, when harvest comes and the cane is crushed, rich molasses is revealed. This unique blend of molasses when fermented and distilled creates the signature note reminiscent of the Filipino snack “turon.” Since its launch in 2020, the distillery has won awards, such as the silver medal for the 2022 International Wine & Spirits Competition (IWSC) with Luisita Oro.
To create an immersive experience for rum connoisseurs, the estate opened its farm to have a first-hand experience of their distillery process, vintage machineries and bodegas, while sipping on a glass of rum.
In the picturesque island of Malay, Aklan, Destileria Barako produces an award-winning roster of distinguishable flavors of liquor and spirits that “celebrate the essence of the Philippines.” With a focus on cultural immersion, their uniquely designed products capture the country’s flavors and rich heritage.
Utilizing a zero-waste process, the distillery collaborates with local farmers using indigenous botanicals and spices. Through the fusion of innovative techniques, cutting-edge technology, and a profound cultural identity, Destileria Barako has won a total of 17 international awards. Among which, titled Ube Cream Liqueur as the World’s Best Cream Liqueur in 2022 and awarded with the coveted Platinum Medal in SIP Awards 2023 for its outstanding flavor, quality, and appeal.
Wildflour Café + Bakery
In its first decade, Wildflour Café + Bakery grew from a simple all-day brunch café into a multi-concept, multi-location restaurant group that has spread across Manila. Since its establishment in 2012, the café and bakery became the foundation of its other restaurant concepts with their award-winning WildFlour Italian, Little Flour, Farmacy Ice Cream & Soda Fountain, Pink’s Manila and Hotel Bar at Pink’s, all located in business districts in the capital.
Their restaurant concepts have a dynamic and diverse portfolio of homemade food with farm-sourced ingredients, bread, and pastries baked fresh in-house daily. Through its founder, Ana Lorenzana de Ocampo, founding partners and executive chefs, the food group continues to enhance their culinary techniques and forward-thinking initiatives to create an amazing dining experience for its guests, day in and day out.