BRANDS Spice Islands

CLOCKWISE FROM

TOP: EAST INDIES GIN;

NUSANTARA COLD

BREW; THE HQ; TECH

MEETS NATURE IN

RAISING INDONESIAN SPIRITS

OUTSTANDING INDONESIAN INGREDIENTS MATCHED WITH TOP-SHELF

TALENT AND A WORLD-CLASS FACILITY MAKE SPICE ISLAND DISTILLING

CO. A WINNER IN SO MANY WAYS.

FOR the discerning drinker, mass market brands just don’t cut it these days. Consumers are looking for something ethical, sustainable, authentically produced in small batches with high-quality ingredients, they want a story and a connection to the producer. More than just a tipple, consumers want something which speaks to their lifestyle, values and ambitions. This is the world of craft spirits, a category which has seen monumental growth globally over the past 10 years as consumers trade up for something more authentic.

Currently, when people think of Indonesian spirits they are unfortunately more likely to think of cheap hooch and hangovers than world-class craft spirits, but thanks to Spice Islands Distilling Co. this is changing. The boutique distillery, based in Gianyar on Bali, is committed to producing world-class spirits by combining the archipelago’s best avours with authentic production methods to make a range of craft Indonesian spirits.

“We’re on a mission to raise Indonesian spirits - plain and simple,” says Spice Islands Distilling Co. GM, Richard Irving. “There’s no technical barrier to making worldclass spirits in Indonesia. If anything the incredible array of avours and botanicals mean it’s a distillers paradise. Combine that with the world’s best stills and a worldclass distiller and the sky's the limit.”

At the heart of the distillery is “Gede”, a 550-litre copper still hand-made in Germany by CARL GmbH. Considered by many to be the Rolls Royce of stills, Spice Islands spared no expense. “If we want to compete on the world stage there can be no corner-cutting, and that starts with having the best stills,” says Mitch Hayhow, Master Distiller.

This unrelenting commitment to quality seems to be paying o . In the short two years since the distillery opened it has already received ve gold medals, two silvers and a bronze at several prestigious awards including the International Wine and Spirits Awards in London and World Spirits Awards, beating well-known brands in the process. The rst release was Nusantara Cold Brew, a deep, rich and luxurious co ee liqueur. Founder Audrey Purwana explains: “We want to produce truly Indonesian spirits, and our sister business is a co ee business. Co ee is something we are already passionate about, so making a co ee liqueur seemed like an obvious rst step.”

With hand-selected Arabica beans from the nest growers in Toraja, Aceh Gayo, Kintamani and Java, the beans undergo a rigorous selection process before roasting and cold brewing which produces a less acidic and less bitter co ee and allows the more interesting fruit and chocolate notes to really shine through. With half the sugar of commercial co ee liqueurs and 10 times the co ee, this award-winning co ee liqueur is already the co ee liquor of choice for most of Indonesia’s top bars and restaurants.

The latest release from the distillery, East Indies Gin, is already an overnight hit. The rst authentically distilled gin to be made in Indonesia, East Indies Archipelago Dry Gin set out to make something which is instantly recognisable to gin lovers, but with a distinctive Indonesian twist. This is achieved by overlaying a classic ‘gin pro le’ of juniper, angelica root and coriander with exotic Indonesian botanicals. The star of the show is kecombrang (aka ginger torch ower). Using the stem rather than the petal, it adds a citrusy aroma and a distinctive confectionery avour on the palate which really sings. Indonesia is home to 10 percent of the world’s owering plants, and East Indies plans to expand its gin range to further showcase some of these incredible avours.

Looking forward to 2023, the distillery intends to make Indonesia’s rst authentically distilled and barrel-aged rum. True to Spice Islands charter, this rum will be made from scratch at the distillery using only the nest Indonesian sugar cane. Everything from fermentation to distillation and barrel ageing follows an authentic process. Mitch explains: “What makes rum interesting is that there’s so many variables . . . yeast selection, fermentation temperature, where you make the cuts when distilling . . . and then there’s the barrel program. It’s really an art and a science and it takes a lot of passion and perseverance to create a great rum.

Spice Islands Distilling Co. has big ambitions and will be exporting to several markets including Italy and Singapore by the end of 2022. Despite these ambitions, the distillery treads very carefully on the delicate ecosystem of Bali. “This island is our home and we need to take care of it. This is why we’ve launched several sustainability initiatives, one of which will see us carbon neutral by 2023,” explains Founder Victor Purwana. As a locally made product, the carbon footprint of the distillery’s products is already much smaller than imported spirits. To further reduce carbon emissions and reduce glass waste, the Spice Islands Distilling Co. has already initiated a bottle collection program with several key customers in Bali. In 2023 the distillery will also be upgraded with solar panels and thermally e cient materials to greatly reduce the net energy consumption of the plant. It’s enough to raise anyone’s spirits.

Tel: +62 361 4773230 / 4773250 IG: @eastindiesgin @nusantaracoldbrew @spiceislandsdistillingco FB: @eastindiesgin @nusantaracoldbrew @spiceislandsdistillery

www.eastindiesgin.com www.nusantaracoldbrew.com www.spiceislandsdistillingco.com richard.irving@pulaurempahindonesia.com

BEGAWAN

BEGAWAN FOUNDATION SEEKS TO OFFER REGENERATIVE PROGRAMS THAT

ASSIST BOTH WILDLIFE AND THE LOCAL COMMUNITIES AROUND THEM.

LONG, long ago, three holy men, "Begawantha", found a fertile forest. They cultivated the hills and valleys, built a retreat, and developed a centre of learning and culture. Today, this area is known as Begawan, located in Melinggih Kelod Village, Payangan. Echoing the experiences of the learning centre of a thousand years ago, in 2001, Begawan Foundation was established.

Initiatives at Begawan have been developed to create solutions to critical challenges existing in rural Bali, with three leading programs – conservation, education, and farming. Conservation focuses on breeding and releasing the critically endangered Bali Starling, Bali’s iconic mascot. Since its establishment, Begawan has released Bali Starlings in carefully considered locations in Bali, such as Nusa Penida and Sibang. Mellinggih Kelod, one of the few places where people can sight free- ying Bali Starling in the wild, is now the focus, with the goal to release 20 Starlings yearly. Local customary law, awig-awig, protects these birds. A community-based foster parent initiative also allows the participation of communities in the conservation program.

Begawan provides free high-quality education opportunities for rural Balinese children. Since its establishment, Begawan has taught over 2,500 children, and since 2018, the education initiative has focused within its own community, Payangan. After collaborating with an international ed-tech consultant, Begawan continues to develop its own programs , incorporating international and national curriculums with a Bali-centric focus. After -school learning experiences, which run six days a week, are created with the students to give them opportunities to respond to real-life needs and challenges. The goal is to develop a knowledgeable and skilled young generation to break the cycle of poverty.

During the pandemic of COVID-19, Begawan began researching agriculture. Rice farming is strongly linked to Bali's social, cultural, and religious way of life. Subak, the water irrigation system on which the rice cycle is based, began in Bali over a thousand years ago. However, much of Bali’s traditional agricultural system has shifted since the Green Revolution. Intensive use of agrochemicals damaged the soil, the environment, and the broader ecological system. With tourism, one of Bali's biggest drawcards, the picturesque rice elds, are under threat. The farmers' temptation to sell their elds is often too great for struggling farmers who barely make enough for their own needs.

Understanding the signi cant history and threats to agriculture in Bali, Begawan welcomed 2022 with a regenerative farming program, collaborating with its local community. This program has three main objectives: to assist local farmers in changing to regenerative agriculture practices, to educate people about the importance of agriculture, and to work with farmers to produce quality agricultural produce with a higher value and pro t return.

Our rst program, the cultivation of Balinese heritage rice within ve plots of a local farmer’s rice elds, is to change from agrochemical-based rice farming to the production of healthy rice, using only natural fertilisers, weed, and pest controls. The rst cycle was a success, within two months all harvested grain was distributed to the hospitality industry in Bali. More local farmers are joining Begawan's rice project, and in this second cycle, the foundation and the farmers will cultivate almost 1 hectare of rice elds.

The foundation aims to broaden its impact by linking with tourism in Bali. We are now open for visitors to immerse themselves in Begawan's guest experiences: ‘Visit Breeding & Release Centre’, ‘Visit Learning Centre’, ‘Visit the Regenerative Rice Fields, the Subak Temple & Permaculture Farm Garden’, and ‘Begawan Bird Walk’.

The Breeding and Release Centre, the Learning Centre, Biji - the foundation’s restaurant, will be opening in 2023, the Regenerative Rice Fields, and Permaculture Farm Garden are all located within one village. This the start of a Learning Village, where we welcome all to participate in learning about conservation, progressive education, and regenerative farming. Begawan would be delighted to invite stakeholders and participants in the B20, WEF, and G20 who have the same mission as Begawan for partnership and collaboration. Let us hear from you!

CLOCKWISE FROM LEFT: THE BALI STARLING;

LEARNING WITH BEGAWAN; HERITAGE RICE..

Tel: +62 361 9001324 /26 IG: @begawan.life FB: @begawan.life www.begawan.life communication@begawanfoundation.org

LEADING THE WAY FOR BALI’S WINERIES

SABABAY WINERY WAS FOUNDED ON THE DREAM

OF EMPOWERING BALI'S FARMERS BY PAIRING

GASTRONOMY WITH LOCALLY PRODUCED WINES.

SABABAY IS THE NEW LATITUDE PIONEER.

THE o cial wine partner of the Indonesian government's 'Wonderful Indonesia' campaign, Sababay Winery has recently built on a newfound love for unique experiences that combine great wine, gourmet regional cuisine and exceptional culture, adding wine tourism to the Bali experience with authenticity, quality focus and creative innovation.

Located along the beautiful ‘Saba’ Bay in Gianyar, Bali, the winery team o er guided tours crafted with passion to highlight Bali’s outstanding creative economic products – from grapes to wines.

COLLABORATING FOR SUCCESS Founder and President Director Mdm Mulyati Gozali started Sababay Winery after decades of experience in management and nance. She is the pillar of the brand. In 2010 when the founder witnessed the challenges of grape growers in north Bali, it inspired her to collaborate with the farmers by turning grapes into the best value-added product, which is wine.

Sababay Winery is blessed to have the expertise of a very gifted French winemaker, Guillaume Queron. Born into a wine-making family in Bordeaux, Guillaume has made exceptional wines for Chateau Villa Mongiron and was a top student under the iconic Jean-Luc Thunevin, who started the garage wine movement in Bordeaux . Together the Sababay team looks at the possibility of matching the world’s best grape varieties from France and Italy to the various terroirs in Indonesia, allowing New Latitude wines to ourish on the tropical equatorial line.

PLANTING SEEDS “Sababay Winery realised the importance of innovation and adaption to ongoing global trends while at the same time anchoring it to our motto “New Latitude, New Attitude,” said Evy Gozali, Sababay’s Co-founder and CEO. This mother and daughter combination believes in job creation for the tourism industry by providing local premium goods, resulting in planting seeds through education and empowering people with technology to reap the fruits of life that are potential for Indonesia.

RAISING THE BAR Getting to know Sababay Wines and their recent yet well-awarded spirit collection, SABA, is a must. Winery and Distillery Tours o er enjoyable events in the company of like-minded wine and spirits enthusiasts.

The rst winery tour ever in Bali shares Sababay’s outstanding natural products with the public. Original and authentic, gaining wine knowledge, and wine pairing, is a fun experience for anyone, as they taste their way through locally crafted New Latitude Wines. The tantalising journey begins with an authentic tour. The atmosphere is relaxed and comfortable, designed to tickle your curiousity and develop your wine knowledge. Discover the winemaking process from start to nish, followed by a wine-tasting session, then unwind in the beautiful garden surroundings.

JOIN AND DISCOVER Made with pride in Indonesia, Sababay continuously shows commitment to the production of international standard wines and spirits that are accessible to all, while at the same time giving back to the local area and community.

Tel: +62 361 949099 / +62 813 53219858 IG : @sababaywinery @sababaydistillery www.sababaywinery.com visit@sababaywinery.com