After over two decades of dedication, Kerala’s very own Sebastian P. Augustine has introduced a groundbreaking product to the Indian alcohol market: tender coconut wine. This marks the first-ever wine made from tender coconut in the country. Augustine, a retired officer who owns a 15-acre coconut farm in Bheemanady, has blended coconut water with a variety of tropical fruits such as mango, papaya, banana, jackfruit, and dragon fruit to create a low-alcohol wine with an alcohol content of 8-10%. This unique wine offers a refreshing, tropical flavor profile, with subtle coconut undertones that distinguish it from traditional wines made from grapes.
The idea of combining coconut and wine may seem unusual, but after years of trial and perseverance, Augustine has turned this innovative vision into reality. By using tender coconut water as a key ingredient instead of water, he has enhanced the wine’s flavor, making it a delightful drink for those who enjoy light and refreshing beverages. The wine is produced in a small winery on Augustine’s farm and is currently available at select alcohol and beverage outlets.
Securing approval from the excise department for this low-strength wine wasn’t easy, especially with the complexities of licensing, including hurdles with China’s existing wine production rules. However, after years of work, Augustine successfully received the necessary permissions and is now seeking patents for his creation in other countries. His contribution to agriculture and innovation has earned him Kerala’s prestigious ‘Kera Kesari’ award. With its blend of traditional farming methods and modern techniques, this unique wine is poised to make waves not just in India but also in international markets. So, whether you’re a wine enthusiast or someone looking for a refreshing twist, Sebastian’s tender coconut wine is definitely worth a try!
