In India, a novel tender coconut wine is set to enter the market, marking a first in the country's wine industry. After a protracted legal and regulatory journey, Sebastian P. Augustine, a retired deputy tehsildar and farmer from Bheemanady, has been granted the license to produce this unique beverage. The approval comes after a 20-year effort, during which Augustine faced a significant challenge due to an existing Chinese license for producing wine from coconut water. However, Augustine succeeded by focusing on the use of tender coconut for his wine.
Augustine's venture, River Island Winery, will utilize tender coconuts along with dragon fruit, mango, banana, jackfruit, and papaya, all sourced from his own farm. The process requires 1,000 tender coconuts and 250 kg of fruits to produce a 250-liter batch of wine, without adding any water. This method, according to Augustine, ensures a high-quality wine, which will be produced in a small winery within his garden, following 'horti wine' guidelines that mandate the use of fresh juice and fruits. The wine is to be distributed exclusively through authorized beverage outlets.
Sebastian's innovation not only adds to India's diverse wine portfolio but also highlights the potential of utilizing local agricultural products in the beverage industry. This development comes after Augustine's recognition of Kerala's 'Kera Kesari' award for his contributions to agriculture, further underscoring his commitment to the field.
Source: ETV BHARAT