Thursday, September 24, 2015

Local Flavors in a Bottle: At the Manille Liqueur de Dalandan Launch...

Local is the new premium...


The country's oldest distillery introduces its newest product with uniquely local flavors, Manille Liqueur de Dalandan, the second variant of the company's Manille Liqueur collection, closely following its successful Manille Liqueur de Calamansi.


Manille Liqueur de Dalandan is the latest addition to Destileria Limtuaco's Philippine Craft Spirits line which include Manille Liqueur de Calamansi, Amadeo Coffee Liqueur, Dragon Fire Wine (made from dragon fruit), Intramuros Liqueur de Cacao, Very Old Captain Artisan-Crafted Dark Rum, Vigan Basi, San Juan Premium Lambanog, Paradise Mango Rum Liqueur, and Imeldifique Wine. "Manille Liqueur de Dalandan is the only liqueur in the world that utilized the essential oils of the fruit and captures the sweet zesty profile of dalandan," says Olivia Limpe-Aw, President and CEO of Destileria Limtuaco & Co. She further adds that the company's Philippine Craft Spirits line was made out of the need to create something uniquely local. "I saw the limited use of the crops we had here...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."


The new liqueur, made with native dalandan rinds in a vodka base, is a zesty, citrusy and sweet liqueur with the essence of lemon and lime. All-natural with no added flavoring, it's a perfect digestif and ideal palate cleanser between courses. Mix it in a variety of cocktails, take it as a chilled shot, or on the rocks for a long and refreshing drink. It can also be used for sweet and savory dishes, adding a citrusy kick. The fresh, clean, and all-natural flavors of the new Manille Liqueur de Dalandan makes it a versatile mixer, with its uniquely local notes. And the story behind each bottle makes it special, reflecting the corporate advocacy of Destileria Limtuaco & Co.'s passion for local produce and farming communities. The company's support for local farmers include paying local dalandan farmers fair and full market prices for their harvests. By cutting out the traders, the farmers get 100% of the profits, increasing the local farmer's margins significantly for a sustainable program.


And it just gets better. None of the by-products in the production and post-processing of both Manille Liqueur de Dalandan and Manille Liqueur de Calamansi go to waste. The dalandan and calamansi rinds, fruits, and seeds are transformed into a natural by-product, which then become the essential ingredients for "Si" Handcrafted Dalandan and Calamansi Face and Body Soap. The natural ingredients sourced from dalandan and calamansi by-products bring with it cosmetic benefits such as whitening, anti-septic, and anti-acne properties. Destileria Limtuaco & Co. tapped the expertise of Dr. Rainier B. Villanueva, President and CEO of Rainiers Research & Development Institute, to develop the soap product and other possible cosmetic applications.

The evening's cocktails were prepared by noted mixologist, Enzo Lim, owner of Maharlika Filipino Moderno & Jeepney GastroPub in New York. The cocktails perfectly highlighted the versatility of the new dalandan liqueur, and round after round flowed that evening adding a festive vibe to the launch.


That evening, Enzo Lim shared his special cocktail creations using Manille Liqueur de Dalandan, including the Sinturis Smash, a refreshing blend of Manille Liqueur de Dalandan, Empire London Dry Gin, lemon wedges and mint leaves...


...and the Dona Sol, an elegant and smooth concoction with Manille Liqueur de Dalandan, whiskey, sweet vermouth, and orange juice. Both cocktails highlighted the unique and zesty notes of the sweet and tart Philippine orange, adding a distinct local flavor. The versatility of Manille Liqueur de Dalandan was also highlighted in the creative and flavorful dishes served at Grace Park...

With a shared advocacy and passion for supporting local farmers and championing local produce, Destileria Limtuaco collaborated with one of the metro's celebrated chefs, Margarita Fores, in creating a special menu revolving around Manille Liqueur de Dalandan for the launch at Grace Park


Taking centerstage at the dinner spread that evening was Destileria Limtuaco's Brand Ambassador's Margarita Fores and Grace Park's impressive Roast Bacolod-Style Lechon stuffed with Manille Liqueur de Dalandan and dalandan leaves, served with red wine liver sauce, calamansi-santol and mostarda di frutta. Two bottles of Manille Liqueur de Dalandan, along with dalandan leaves, were stuffed in the lechon, infusing its bright and zesty notes during the slow roasting process.


A plate filled with tender, juicy pork and crisp crackling drizzled with Calamansi-Santol sauce with Black Heirloom Rice and Tagaytay Haricot Vert and a side of Di Martino Mezzi Rigatoni with Dalandan Rinds and Fresh Mint in a light cream sauce was followed by another. And another. The sweet and citrusy notes of Manille Liqueur de Dalandan added a crisp and refreshing layer of flavor to the delicate notes of the juicy pork.


In between, Grace Park served some tasty appetizers, including this Crabmeat starter, along with Sous Vide Organic Duck with Manille Dalandan Glaze in Mantho, and Slow Roast Beef Belly with Poached Fresh Dalandan and Baby Arugula.


For dessert, Dalandan Liqueur Rhum Cake was served, with contrasting layers of sweet and salty notes rounded out by the citrus flavor of Manille Liqueur de Dalandan.  


Unique and zesty local flavors in a bottle, showcasing the best of local produce. One more round of cocktails for the road, and if you're interested in taking the new Manille Liqueur de Dalandan for a test drive, here's some cool cocktail recipes to get you started:

Sinturis Smash
by Enzo Lim
Ingredients:

  1. 1 1/2 oz Manille Liqueur de Dalandan
  2. 1/2 oz Empire Londin Dry Gin
  3. 3 Lemon wedges
  4. 5-8 Mint leaves
Procedure:
  1. Muddle the lemon wedges with mint leaves in a shaker.
  2. Add Manille Liqueur de Dalandan and Empire London Dry Gin and shake with ice.
  3. Pour contents into a rock glass.
Dona Sol
by Enzo Lim
Ingredients:
  1. 3/4 oz Manille Liqueur de Dalandan
  2. 3/4 oz Whiskey
  3. 3/4 oz Sweet Vermouth
  4. 3/4 oz Orange juice
Procedure:
  1. Add ingredients into a shaker with ice.
  2. Strain into a martini glass.

Dalangrita
Ingredients:

  1. 3/4 oz Manille Liqueur de Dalandan
  2. 1 1/2 oz San Juan Lambanog
  3. 1/2 oz Lime juice
  4. 1/2 oz Simple syrup
  5. Salt
Procedure:
  1. Rim a rock glass with salt.
  2. Add ingredients into a shaker and shake vigorously.
  3. Empty contents into the salt-rimmed glass.
Manille Via Manhattan
Ingredients:
  1. 1 1/2 oz Manille Liqueur de Dalandan
  2. 1 1/2 oz American Whiskey
  3. 3/4 oz Sweet Vermouth
  4. 3 Dashes of Angostura Bitters
Procedure:
  1. Stir ingredients in a mixing glass filled with ice.
  2. Empty into a cocktail glass.
Destileria Limtuaco & Co., Inc. products are available in leading supermarkets and groceries nationwide. You can also order on-line here at https://cmcestore.convoymktg.com.

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2 comments:

  1. Thanks Sir Gerry! Thank you for gracing our event! Hope to see you soon in our many adventures!

    -Marveen

    ReplyDelete
    Replies
    1. hey Marveen, thanks too, had an awesome time! All the best, bud!

      Delete

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