Fr. Manoling Francisco, SJ, was full of excitement when he told me about the line of Aldio craft liqueurs that come in ginger, coffee, chocolate, kalamansi and mango.
They were impressive, indeed. Each one had a distinct character, fragrance and flavor.
The liqueurs are created in such a manner that the main ingredient retains its purest form, blended with just enough sugar and the right amount of alcohol for a perfect zing.
The many hours Doralyn Perez of Aldio’s spent working
—and the couple of times Fr. Manoling rejected her samples—paid off. Each swig woke up my palate.
Aldio’s renditions are lively and refreshing. The best is determined only by personal preference.
The coffee tasted as it smelled—roasted. It was like sniffing Starbucks. That’s the best way I could describe it.
Perfumed
The ginger was interesting—more perfumed than usual. I loved the lingering finish.
The kalamansi was everyone’s favorite. The chocolate was like tablea.
Aldio’s founders were inspired by their great-grandfather, Victorio Perez Lara, also known as Mamay Torio, who worked as an assistant to European priests in the 1920s.
Mamay Torio learned from the priests the art of crafting European-inspired liqueurs with indigenous Filipino ingredients. Aldio still does it the old-fashioned way.
The ingredients used are from native produce, typically found in one’s backyard.
Small-scale growers
The fruits used to make the kalamansi liqueur are sourced from small-scale growers. For a better harvest, Aldio works hand in hand with farmers to produce the highest yield possible.
Those who supply them with fruits are encouraged to farm bees as well. That means more fruits to reap, and with it, the opportunity to earn more through citrus flower-scented honey.
For the variants made with seasonal fruits, the fruits are sourced at their prime, directly from the farmers or from the wet market.
I learned that the coffee that Aldio uses has a rich backstory. The support of the Department of Agriculture has led to the replanting of liberica coffee in Batangas.
The Kapeng Barako Growers At Iba Pa Association was given barako coffee seedlings to plant in Pinagtung-ulan—now two different barangays in San José and Lipa City—said to be the site where the first coffee trees in the Philippines were planted.
For native ginger, Aldio initiated its propagation and distributed them to backyard growers to bring livelihood and, of course, to secure their requirements.
Senior citizens and stay-at-home mothers are involved in the packaging of the products. These flavorful spirits make the perfect Christmas token.
Get your bottles from the Tanging Yaman Foundation. Each bottle sold will help feed a child for a week and also bring relief to Marawi residents who are still rebuilding their lives.
Tanging Yaman has several other products by nongovernmental organizations helping poor communities—from the Cordilleras to Bukidnon.
Visit tangingyaman.org; call 09391470443.
I must share a most delicious Christmas cocktail that mixologist Mike Canlas concocted for us during my holiday cooking class.
Frozen spicy mango margarita
45-60 ml tequila, cold
30-50 g mango purée
30 ml simple syrup
¼ of a fresh red chili, sliced (adjust to taste)
150 g crushed ice
Blend and enjoy.