DESTILERIA Limtuaco & Co. Inc. is the oldest distillery in the Philippines. Established in 1852, the company has had five generatioons of master blending tradition, and it has invented, developed and patented numerous formula and aging processes in the wine and liquor industry and is now known to be the quality leader of the Philippine liquor industry. The maker of such popular brands as Napoleon VSOP Brandy, White Castle Calibre 69, Maria Clara Sangria and Paradise Mango Rum Liqueur and recipient of countless awards and recognitions, the company continues to keep up with the times and constantly introduces new and exciting products. One of its newest and most successful products is Manille Liqueur de Calamansi, a liquor made using the rinds of calamansi, which is a local produce that is abundant in the market.
Now comes Manille Liqueur de Dalandan, which was formally launched at Chef Margarita Fores’ Grace Park, a farm-to-table concept restaurant located at One Rockwell, Rockwell Center, Makati City, in the presence of Destileria Limtuaco president and CEO Olivia Limpe-Aw, last Tuesday (September 22, 2015).
Manille Liqueur de Dalandan is the only liquor in the world that utilizes the essential oils of dalandan and captures the sweet zesty profile of the fruit. It’s the latest addition to Destileria Limtuaco’s Philippine Craft Spirits line, which came to be as the result of Limpe-Aw’s efforts to create uniquely local products.
“I saw the limited use of the crops that we had, and I wanted to show everyone that with proper research, the right materials and, most importantly, drive and passion, we can find a way to be advocates of our own produce,” Limpe-Aw explains.
The Manille Liqueur line began with calamansi, which got the master blender down to the grassroots and in direct touch with farmers, and now the new tradition continues with dalandan. Both variants enable Destileria Limtuaco to support local farmers by patronizing their products and paying them the market price of calamansi and dalandan. By cutting out the traders, the farmers now get 100% of the profit of planting the citrus fruits and taking care of them until they are ready to be harvested.
Manille Liqueur de Dalandan’s brand ambassador is Chef Margarita ‘Gaita’ Fores, who herself actively supports local farmers and champions Filipino produce all over the world.
“I’ve had the honor to be able to present Filipino cuisine and products abroad, and being able to showcase the best in our country has always made me proud. Now, encountering products like Manille Liqueur de Calamansi and being brand ambassador of Manille Liqueur de Dalandan, I think my advocacy has gone full circle,” says Chef Gaita during the formal launch of the product in her restaurant.
For the launch, Chef Gaita even prepared and exclusive menu that utilizes Manille Liqueur de Dalandan in every dish, starting with Di Martino Mezzi Rigatoni with Dalandan Rinds, Fresh Mint and Light Cream Sauce for the pasta dish. She also wowed everyone with her Roast Bacolod Style Lechon Stuffed with Dalandan Manille and Dalandan Leaves, which she served at the buffet table with Red Wine Liver Sauce and Calamansi-Santol Mostarda di Frutta as accompaniments, Black Heirloom Rice for the healthy starch, and Tagaytay Haricot Vert for the veggie. Pass-around dessert were bite-sized portions of moist and lovely Dalandan Liqueur Rhum Cake.
To highlight the many possibilities with Manille Liqueur de Dalandan, top mixologist Enzo Lim concocted and served two exciting drinks—Doña Sol, a blend of Manille Liqueur de Dalandan, local whisky, sweet vermouth and orange juice; and Sinturis Smash, a Mojito-inspired mix of Manille Liqueur de Dalandan, muddled lemon and mint leaves with a little bit of gin. Guests also got to sample Manille Liqueur de Dalandan straight from the bottle and into a glass filled with ice.
Also during the formal launch of Manille Liqueur de Dalandan, Destileria Limtuaco launched its Si Handcrafted Calamansi and Dalandan Face and Body Soaps. As part of the company’s thrust to help preserve the environment and reduce its carbon footprint, it decided to convert its post-processing calamansi and dalandan rind, fruit and seeds into a by-product called calamansi mud and dalandan mud. These are natural ingredients that go into every bar of Si Handcrafted Calamansi and Dalandan Soap, as developed by Dr. Rainier Villanueva, president and CEO of Rainier’s Research & Development Institute Inc.
These soaps can now be bought online through the company’s e-store, https://cmc.estore.convoymktg.com, or telephone number 361-7491 local 841.
Get ready to be blown away by Manille Liqueur de Dalandan.
