The launch of wine and spirits company, 7000 Islands, will bring Filipino liqueurs and spirits to the local alcohol scene, as well as exporting small batch Australian wines to a growing Philippines market.
Founded by Philippines-born Australian entrepreneur, Siggy Bacani, the company’s first shipment of hand-crafted Ube Cream liqueurs has arrived at its Sydney warehouse.
“We are set to launch the 7000 Islands portfolio of hand-picked beverages into both markets. We are passionate about bringing the very best of these two worlds together with a selection of small-batch wines and craft spirits that reflect the unmistakable flavours and traditions of Australia and the Philippines,” Bacani said.
Bacani grew up in a farming family in the Philippines and migrated to Australia in the late 1980s. He has been marketing manager for Bacardi Brown-Forman Brands in the UK and Moët Hennessy in Australia.
“7000 Islands is a new offering for Australians which we have researched deeply and developed over the past four years to match Australian tastes with a thirst for something new. Our unique understanding of both cultures allows us to tell the story of our wine and dine cultures in an authentic Filipino-Australian way.
“Our brand name echoes the 7000-plus islands of the Philippines, as well as the fact Australia is also an island continent surrounded by thousands of tiny islands,” he said.
It has around 20 products in its portfolio, with boutique ranges for the Australian and Filipino markets.
“Our vision is to harvest and export superb local wines from around Australia that are in perfect harmony with the tropical gastronomy of the Philippines, while providing Australian drinkers with the chance to explore some of the unique taste profiles of popular Filipino liqueurs and spirits,” Bacani said.
In Australia, the Filipino liqueurs and spirits will be available at selected bars and restaurants in Sydney, Brisbane, Melbourne, and Perth, including Oncore by Clare Smyth, Ni Hao Bar & Dining, And Saigon Hustle in Sydney, Serai in Melbourne, and Hygge Bar in Perth.
“All our Philippines-based drinks are hand-crafted liqueurs and spirits produced by master distillers from across the 82 provinces, using sourced from natural Filipino ingredients such as ube and sugar cane. For example, Proclamation Gin is made from hand-picked Sampaguita flowers responsibly sourced from female farmers in Pampanga.
“Our vision is on supporting real craft by real people that has a positive social impact on local communities. We are focused on promoting products that embody artisanal distilling, come from family-owned farm-to-bottle enterprises, which use locally foraged ingredients and operate in a socially conscious way,” Bacani said.
On the flipside, Bacani is tapping into the developing Philippines restaurant and drinks market by exporting wines from Victoria’s Yarra Valley, and wine regions in South Australia and New South Wales.
“There are over 110 million people in the Philippines with many only just beginning to explore the range of wines now on offer from markets such as Australia. Likewise, we believe Australian drinkers are looking for something new, such as ube and lambanog, the grandfather of Tequila.”
