A large beer mug. This native wine packaging clearly looks like a beer mug. Seems inviting me for long hours of drinking session. I never drink much though. Moderately. Rarely one glass of wine a week. Getting a stronger spirit is not in my vocabulary.
The large and long handle is also made of bamboo. I never know how they manage to bend a bamboo branch this much. Maybe it was heated before bending. Or perhaps, soaked in water to make the fibers more pliable. Two sets of nicely woven abaca fibers secured it firmly to body.
It cannot be used for drinking though. The mug has a banana wine bottle. It has a window on side to reveal the wine label. The window is adorned with a naturally woven fiber from coconut – it’s the one beside coconut stalk base, I think. Hmmm… maybe it can be. Remove the bottle and fit in a glass or plastic drinking glass.
The bottle tamper-proof seal is, again, a naturally woven fiber from coconut. Secured in place with glue and abaca fiber.
Kapyann Banana Wine. A quality produce of Technology and Product Development Center, MinSCAT, Alcate Victoria, Oriental Mindoro. A 350 ml wine with 8% alcohol.
Maybe the product was developed with the help of Department of Science and Technology, DOST. The agency logo is also printed on label.
I really admire the product’s craftsmanship that I never want it open. Sorry! I cannot possibly drink it. The packaging for sure is way more expensive than wine. It is well suited as gift item.
The packaging is excellent. However! It is in the wrong place. It is suggestive of bamboo wine, the ulansi. Much better if it can carry the real thing. For sure, its creative maker can think of ways to make good packaging out of banana trunk.
update as of June 2018
I cannot remember the whereabouts of this bottle. Perhaps it was borrowed by someone and never returned back.
Banana is starchy commodity. Conversion to alcohol has two possible path. The first is the use of eating banana (lakatan, latundan, 40 days, cavendish). During ripening it converts most of the starch reserves to sugar, which then can be eaten by yeast. The organism yields alcohol as by-product. External sugar maybe added if the inherent amount is not enough.
The second method relies on the use of cooking banana (saba). It borrows the method of rice wine (tapuy making). Specific set of microorganisms first convert starch to simple sugars. Then another set processes sugar into desirable alcohol.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.