Lakan

In line with my passion for supporting “local” or “our very own”, I am extremely proud of this product.  Aside from it being the brainchild of my brother in law, Tony Manguiat and his wife, my sister in law, Jenny, it is 100% local. Our coconuts, our distillation system and our farmers. This product is made from local lambanog, a drink made of pure coconut nectar. Lambanog was created during pre-colonial times. It is neither wine, nor gin, nor vodka. It is a class of its own. Full of spirit, but sweet to the nose, it has a jammy fruit and vanilla taste to the palate. It is so versatile, it can be had alone or with any of your favourite local fruit juices or sodas. I personally like mine with concentrated Guyabano or Soursop juice.

At the exact hour when fermentation is just perfect for distillation, their master artisans begin the multi-stage handcrafting of this FDA approved liquor. The artful creation is licensed by the Food and Drug Administration of the Philippines and is produced using the latest advances in distillation technology. And because it takes tens of coconut trees and a meticulous process to make one bottle, this exceptional liquor can only be produced in limited quantities of peerless, exquisite quality.

Owners Jenny Manguiat and her husband Tony on the extreme right. My in laws, Gov. Manuel and Denny Ortega in between them.

This “BANGA” jar was used in centuries’ old way of making Lambanog

Lakan launch, hosted by Joy Ortega and David Celdran

Young guests, Miggy Rodriguez, Raymond Gutierrez and Natalia Ortega

Fun bunch, Rissa Oreta, Michelle Tomacruz, Maurice Arcache, Gia and Gabby Estrella

My recipe for my fave Lakan cocktail: 1 shot of Lakan in a tall glass of iced Guyabano juice concentrate and a cherry on top!

Lakan is now being sold at:

Duty Free Philippines

Wine Depot

Forth&Tay, Boracay