By the account of Antonio Pigafetta, the fleet of explorers led by Ferdinand Magellan caught sight of Zamal (Samar) on March 16, 1521. However, because Zamal’s geography hindered anchorage, the fleet transferred to a small island south of Yunagan called Suluan, which is under the jurisdiction of Guiuan, Eastern Samar.

The expedition then moved to the uninhabited island of Humunu (Homonhon) where they were approached by an unnamed chieftain who, upon witnessing their dire condition, gave his armada nourishment. In return, Magellan presented gifts to the ruler.

This was the first encounter between our ancestors and the explorers. Pigafetta remarked: “Those people became very familiar with us.

They told us many things…We took great pleasure with them, for they were very pleasant and conversable.”

On March 25, Magellan’s fleet left Homonhon to look for a passage to Maluku, also known as the Spice Islands. En route, they were met by eight men on a small boat.

Food has always been a bridge in forging relations between peoples otherwise foreign to each other. As we commemorate the Quincentennial of Magellan’s circumnavigation of the globe, we celebrate the ties of friendship and humanity that bind all people across the world.

WE COME BEARING GIFTS.

Food has always been our instrument in establishing diplomatic relationships and celebrating triumphs, be it big or small. This National Heroes’ Day, let’s honour the good will and bravery of all Filipino heroes by acknowledging their monumental contributions with a toast.

The commemorative basket design by world renowned designer, Kenneth Cobonpue and manufactured by one of the pioneers in hand-made, needlework, S.C. Vizcarra, is filled with homegrown specialties that champion the flavors of the Philippine archipelago. These are the raw ingredients for rum and gin, as well as spices akin to those Magellan searched and sailed for.

Likewise included is a selection of premium bean-to-bar chocolates to heighten the experience and complement the liquor with a sweet note. We thus invite you to celebrate a significant milestone in world history by indulging on these proudly Philippine-made treasures.

Rum and Chocolate

Chocolate and rum share common roots as cacao trees and sugar cane grow in warm, humid regions of the Philippines. Both take on notes from where they are grown, giving their origins a pivotal role in their final flavor. In terms of compatibility, rum can have robust notes that marry nicely with chocolate.

Don Papa Rum is a premium single-island rum owned by the Bleeding Heart Rum Company. Crafted on the foothills of Mt. Kanlaon in Negros -- the sugar capital of the Philippines -- the distilled sugarcane juice is aged in barrels for seven years before blended and bottled. The result is a smooth, golden liquor with a potent aroma, that possesses a compelling flavor with hints of tangerine and cacao.

Its sweet vanilla and citrus orange tones match harmoniously with Malagos Chocolate’s tree-to-bar collection. Davao lends a bold and fruity taste to Malagos chocolates that accentuates the rum’s toffee flavor.

Another sweet treat to go along with the rum is Tigre y Oliva’s single-origin varieties. Chocolate from Davao and Cotobato representing 70%, 75% and 80% single origin dark chocolate each highlighting a unique tasting profile and flavor experience.

Completing the pairing is Auro’s range of 50-gram chocolate bars: 42% milk chocolate, and dark chocolate in varying degrees—55% and 64%. The butterscotch flavors found in the aged rum mimic the caramel richness found in this confectionary line.

The makers of these fine Philippine export products may be reached through:

1) Kenneth Cobonpue: http://www.kennethcobonpue.com/

2) Don Papa Rum: https://www.donpaparum.com/

3) Malagos Chocolates: https://malagoschocolate.com/

4) Auro: https://aurochocolate.com/

5) Tigre Y Oliva: https://tigreyoliva.com/

6) S.C. Vizcarra: http://www.vizcarra1925.com/

Gin and Botanicals

Gin is a spirit that lends itself to a wide range of possibilities, characterized mainly by juniper berries, depending on the botanical ingredients infused during the distillation process.

The gin of Full Circle Craft Distillers is handcrafted from 28 botanicals, 22 of which are sourced and foraged throughout the islands of the Philippines. Among them are pomelo, dayap (lime), dalandan (orange), lemongrass, calamansi, fresh mango, Benguet pine, and tropical flowers such as sampaguita, ylang-ylang and kamia. These are introduced to an ensemble of classic ingredients like chamomile, cinnamon, and black pepper to obtain a traditional dry gin called Archipelago.

For a heightened gin experience, a line of garnishes are available to mix and match at one’s pleasure. There are zesty green cardamom, sweet and woody cinnamon sticks, fragrant and mildly spicy mixed peppercorns, hibiscus of a cranberry-like flavor, earthy coriander, and juniper berries which offer a tart and piney taste. These not only make for an organic presentation, but they also serve to enhance and complement the botanicals in your G&T.

The maker of Archipelago Gin may be reached at: https://fullcircledistillers.com/our-gin/

Quincentennial Commemoration. Copyright 2021. All rights reserved.

Quincentennial Commemoration. Copyright 2021.
All rights reserved.