53 - 7000 Islands // Unveiling Asian Flavours in Alcohol

Siegfrid 'Siggy' Bacani joins Nathan and me on this episode to cover his business called 7000 Islands. They focus on Filipino craft beer, wine and spirits. Some highlights are the Ube Cream Liqueur and the Ube Lager. There will soon be a Pandan Liqueur available! They want to bring the best of Filipino flavours while also promoting Australian wines in the Philippines. We try the Ube Liqueur live and find out whether those wine snobs were onto something. Guests: Siegfrid Bacani

Supporting: Nathan Items mentioned:

Tung's food pic: #1 & #2

Hello Auntie restaurant

Australian sushi in NYC

Links:

7000 Islands Instagram

7000 Islands Website

Simply click the link or USE Promo-code BEENTOJAPANBTW at check-out 💯

BUY any Ube Liqueur 🍹 or Engkanto craft beer 🍺

GET your second item 50% off 🍻

*Must add your second item to your cart, and then check-out for 50% to apply

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Promo Ends 1st Jan 2025 00:00am

https://7000islands.co/discount/BEENTOJAPANBTW

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Music: aKu - Love Shine | aKu - The Final Blow

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Chapters 0:00 Intro
1:30 How many islands does Australia have?
3:36 What does 7000 islands sell? How good is the ube liqueur?
4:18 Bringing Asian drinks locally | What is ube?
6:29 We try the ube liqueur, what is the inspiration behind it?
9:11 How would you describe ube/taro to your Aussie mates?
10:04 The differences in cooking style between cultures, what is umami?
12:01 Loving the Italian food due to its simplicity
14:08 A pandan liqueur?!
15:48 What is small batch alcohol?
17:00 What alcohol does South West Sydney consume the most?
19:37 Can you name any brandy?
20:50 Why do Asians drink so much cognac?
23:40 What led up to 7000 islands?
27:40 Why don't Philippine people drink wine? Relearning Tagalog
29:14 The accessibility of Europe
31:29 Wine is considered a luxury in the Philippines
31:48 Explain a 'dry wine'
34:01 Why don't we pair more Asian food with wine?
37:38 The best Asian restaurant that pairs wine - now closed
40:26 Nathan and I don't drink while eating?
42:20 What is the fanciest Vietnamese restaurant in Sydney?
44:26 Philo food is not popular
46:37 The one Philo restaurant Tung went to in Melbourne | Chicken oil?
48:22 Figuring out what beer would pair well
50:45 Are the beers available locally?
53:22 Siggy's axe to grind with Blacktown
57:13 Siggy's experience with Fraser Property
59:21 How does the high tax on alcohol affect business?
1:02:04 How does distillation work?
1:03:49 What do the letters mean on the ube bottle?
1:05:48 Wine pairings increase revenue, describing sensation
1:06:57 Sydney Ube Festival
1:11:47 What is Che? Did my friends enjoy the ube?
1:13:05 We try the ube lager, GLASS DOES MAKE A DIFFERENCE
1:17:00 How do pairings work?
1:18:16 Maintaining the Asian flavour, not westernising it
1:19:38 Simu Liu Bobba Situation
1:23:38 Australian lady gets cancelled after opening a sushi store in the US
1:30:15 Alcohol milk tea??
1:32:00 Balancing importing Philo drinks and exporting wines to Philo
1:35:35 History of distilling
1:37:49 Tomatoes aren't native to Italy
1:38:25 We pair Thit Heo Quay with the beers
1:41:57 Beer complexity scale
1:46:29 The difference between bourbon and whiskey, beer types
1:50:34 The rise of Asian flavours
1:54:30 Trying and mixing the ube liqueur
2:00:20 The importance of community when promoting these flavours
2:03:00 That Ratatouille scene
2:04:19 Advice for others
2:05:57 Reducing risk taking from having a kid
2:07:20 More advice
2:10:24 A BARGAIN?!