From the makers of the awesome Calamansi and Dalandan Liqueur, come three new wines straight from the North.
Among them, the Imeldifique Cooking Wine (PHP300).
It was launched on Tuesday at the Victoriano’s restaurant in Quezon City, and boy, did VVVIPs from the North come!
But of course.
It was Imee Marcos, whom Destilleria had been working with for quite sometime now, who thought of naming the cooking wine after her mother.
Says Imee, “Andiyan na ang lahat ng ating mga produkto galing sa Norte. In-infuse sa alcohol. At kung sino man ang hindi marunong magluto, o tinatamad, o nagmamadali, isang buhos lang ng Imeldifique eh talagang Imeldifique na ‘yung lasa.”
It is made from Ilocos garlic, onion, salt, has the Sorghum spirit aka the Baijiu as its base.
What is it for, you may ask? It will get you the lovely “ginisa” flavor Filipinos everywhere in the world love.
You can use the Imeldifique wine to marinate meats, add to stews, remove the “fishy” flavor from seafood, or to give as gifts, especially to balikbayans for them to bring home.
“The idea is for you to be able to make simple but classy dishes with by using this cooking wine,” Aaron Aw of Destilleria Limtuaco says.
Knowing just how potent Ilocano garlic is, we’d most definitely have this in our cupboards.
