The Philippines is home to the largest consumers of Gin
Ginebra San Miguel was by far the leading brand of gin worldwide, selling over 37 million 9 liter cases. In 2022, Ginebra San Miguel was by far the leading brand of gin worldwide, selling over 37 million 9 liter cases.
Filipinos are the most prolific gin drinkers in the world consuming more than 40 million cases per year and takes up 43% of the global share of gin consumption (International Wine and Spirits Research Group).
Excerpt from the Manila Standard
The British, in the 1700s, during their brief occupation of Manila, brought the first bottle of gin to the Philippines. It would eventually become a popular drink among Spanish settlers and Filipino elite.
To meet the growing demand for the distilled spirit, the first gin distillery opened in Quiapo, Manila in 1834. Technological advancements in gin production also made the drink more affordable to the general populace. Gin became a sought-after commodity and eventually made the Philippines the world’s largest gin market.
Why is Gin so popular?
Tagay Culture
The tagay concept of drinking is deeply embedded in Philippine culture. The designated pourer or tanggero is the one who pours the drink in a glass, and passes it around to everyone. Traditionally, the first pour is often offered to the drinkers’ ancestor as a sign of respect. Drinkers take turns drinking from one glass and expected to drink all of it in one shot.
Medicinal Properties – Affordable Medicine?
Gin was believed to be produced in the early 17th century by Dutch physician Franciscus Sylvius and was used to treat stomach ailments, gout, and gallstones among others, because of the antiseptic properties of juniper berries – a key ingredient of gin.
Here I am in 2017, taking my first shot of bile.
Editor's Note: During my research, I experienced my first goat slaughter. It was a harrowing and brutal ordeal, and despite my reluctance, I was committed to fully engaging in the process. As a meat eater, this confrontation with the source of my sustenance was a sobering reality check.
My guide in this undertaking was Kalel Chan, a chef from La Union — the same province as my mother. Kalel introduced me to an Ilokano tradition: drinking raw bile with a shot of gin, a practice believed to ward off ailments and serve as a fraternal rite following a slaughter. Eager to immerse myself and move past the blood on my hands, I accepted this challenge. In hindsight, the potential health risks, like hepatitis, never crossed my mind. Thankfully, I emerged unscathed. Check out the video here.
We then proceeded to the slow and deliberate bleeding out of the goat, followed by butchering and preparing heritage recipes, including pinapaitan — a notably bitter stew made from offal and bile. In true Ilokano spirit, no part of the goat was wasted, and neither was the gin.
Drunk Horse!
Another drink I was introduced to was the Drunk Horse. Take a swig of red horse beer and drop in some gin….Ito na: The Drunk Horse
NEW YORK
Midnight Moment in Times Square
Visayan artist, Martha Atienza, dives deep into Filipino sea culture
Martha Atienza’s award-winning video, Our Islands 11°16’58.4"N 123°45’07.0"E, is screening nightly on the famous electronic billboards in Times Square from 11:57 PM to 12 AM until July 31. The video features a procession of underwater compressor divers from Atienza’s native Bantayan Island, situated between the Visayan Sea and the Tañon Strait. These divers specialize in a dangerous form of fishing compelled by the devastating impact of illegal and commercial fishing, industrialization, and climate change in the Philippines. Divers perform a procession modeled after the annual Ati-atihan parade wearing items referencing religious, animistic, and pop cultures. Atienza’s work is a unique commentary on Filipino culture, but also highlights the challenges island citizens face in the 21st century as the looming threat of climate change forces societal changes for Filipino fishermen and farmers as a necessity to make a living.
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Lumpiang Sariwa
Fresh Lumpia
Lumpia Sariwa is a fresh take on a summer roll made with stir fried vegetables swaddled in crispy lettuce and a light crepe, and garnished with a sweet, garlicky sauce. I'm always looking for ways to incorporate more veggies and Filipino flavors into my daily meals — this is a yummy recipe from Lemon and Anchovies to try.