Latest news with #TuakAlus
Malay Mail
09-08-2025
- Entertainment
- Malay Mail
From Gawai to global: How Tuak Alus is reviving Sarawak's rice wine and celebrating Dayak heritage
KUALA LUMPUR, Aug 9 — There's a certain gravity when Ayden Chong talks about tuak – not a performative zeal, but something closer to reverence. Not the reverence of nostalgia, mind you, but the kind that comes from realising you're holding something precious in your hands: culture, memory, a people's pride. Chong, a tuak aficionado from Ipoh, is one of three friends who co-founded Tuak Alus, a rice wine brand with roots in Sarawak's longhouses. What began in 2018 as a quiet exploration of tradition has since become a mission: to preserve, modernise and, in his words, 'celebrate Dayak heritage through rice wine.' That mission first stirred during Chong's inaugural Gawai Harvest Festival in Betong, Sarawak. The visceral warmth of the celebrations – the open doors, open hearts, and the generous pouring of homemade tuak – left a mark. He returned to the peninsula not just with stories, but with a sense of purpose. Ayden Chong (left) and Raffly Langi (right), two of the co-founders of Tuak Alus. — Picture courtesy of Tuak Alus Chong recalls, 'People are celebrating and enjoying a homemade drink called tuak, glutinous rice wine, a deep cultural heritage in Sarawak as a part of the tradition in the celebration.' Alongside his co-founders Timothy and Raffly Langi (a former service engineer turned brewer after the pandemic upended his career), Chong began to ask a deceptively simple question: What if tuak could be more than a festive indulgence? For the trio, tuak is about celebrating culture. Chong suggests: 'What if it could also be a bridge – a conversation between generations, between the past and what's yet to come?' The name Tuak Alus is Iban for 'smooth tuak,' and indeed, smoothness is the point – not just in mouthfeel, but in spirit. From fermentation techniques to flavour balance, everything is intentional. Their range begins with three flavour profiles: their signature Tuak Laki (dry, bold and refined), Tuak Indu (sweetened with Sarawak's smoky, caramel-like gula apong) and Tuak Pandan (herbaceous, nostalgic and the runaway favourite). Chong explains, 'It usually takes months and multiple tastings with our crew and regulars before a new flavour makes it to the bottle. Pandan is actually our bestseller so we decided to keep this on the menu.' Besides their signature Tuak Laki, the two other flavours are Tuak Indu (left) and Tuak Pandan (right). — Picture courtesy of Tuak Alus Occasional specials dabble in less expected territory: honey, sour plum, even coffee. But beneath the flavour profiles and branding is a deeper layer of craft. Early on, Chong shares, the team struggled with the unpredictability of commercial yeast. It didn't just affect the taste; it interfered with the soul of the drink. So they turned to the elders. In Sarawak's longhouses, they listened, learned, and eventually collaborated with Raffly's aunt – herself a seasoned tuak maker – to craft a proprietary yeast blend. Chong says, 'Developing our own yeast strain gave us better control over fermentation, flavour profile, and alcohol levels. It makes Tuak Alus stand out with a distinctive smoothness and depth in layer.' The resulting strain is soft but assertive, a structure on which everything else hangs: a dash of cinnamon here, a note of galangal there. Tuak Alus aims to be a form of cultural advocacy. While events and pop-ups enable Tuak Alus to expand their reach through tastings, one can also expect Dayak motifs and indigenous rhythms. Even collaborations with Sarawakian chefs that turn tuak into an ingredient, not just a pairing. 'Tuak' is about celebrating culture. — Picture courtesy of Tuak Alus Chong stresses, 'We always remind ourselves that we're not just selling drinks. We are sharing a piece of Dayak cultural heritage. It's important for us that people don't just taste the product, but also understand where and how it came from.' That emphasis on storytelling, on context, is perhaps what sets Tuak Alus apart from the parade of heritage-inspired products flooding artisanal shelves. It's not just about identity – it's about custodianship. Though overseas interest has started to simmer – names like Australia, Japan, and Singapore come up – Chong and his team are in no rush to scale for the sake of scaling. The focus remains hyper-local, he insists: 'Through some pop-ups, we have gained love and confidence from both tourists around the world as well as locals. We are especially proud when locals (Sarawakian) appreciate and approve of our hard work.' Events and pop-ups enable Tuak Alus to expand their reach through tastings. — Picture courtesy of Tuak Alus Just this weekend alone, their schedule is packed with pop-ups: Foodie Tour V16 at United Point Residence, Kepong (August 8-10); Artisan Pastries x Coffee Week at Publika Mall (August 7-10); and Yanglokal Lifestyle Festival at Pingmin Hub, TRX (August 8-10). In fact, you're as likely to discover Tuak Alus in a KL café or a hipster barbershop as you are in a high-end restaurant. It's a deliberate move, one that invites discovery rather than pushing hard. And the long game? Not global domination, but cultural continuity. Chong says, 'We want Tuak Alus to become a platform where Bornean identity is preserved and celebrated. If Tuak Alus can open that door to inspire and empower others, that would be the ultimate win.' This explains the brand's slogan: 'Sarawakian Tuak Made for the World'. Here, it might be helpful to return to its name: alus doesn't mean weak but refined and, perhaps, self-aware. The brand's slogan is 'Sarawakian Tuak Made for the World'. — Picture courtesy of Tuak Alus In each bottle, there's more than a drink. There's a handshake from the past, and a quiet legacy. Tuak Alus FB: IG:
Free Malaysia Today
20-05-2025
- Lifestyle
- Free Malaysia Today
Raising spirits: how Tuak Alus is brewing a cultural revival
Ayden Chong and Raffly Langi began brewing tuak in their own kitchens for personal consumption. (Tuak Alus pic) KUALA LUMPUR : Raffly Langi grew up with tuak in his village in Betong, Sarawak. As an Iban, this traditional rice wine was a staple at home during harvest festivals, celebrations, and family gatherings. 'My family has been brewing tuak for a very long time,' the 32-year-old told FMT Lifestyle. 'My aunties would prepare the yeast a few months before Gawai, and they'd use the rice they harvested to ferment it into tuak.' Raffly, a former service engineer, didn't pay much attention to the brewing process back then. Little could he know that years later, he'd become the master brewer of Tuak Alus, a brand co-founded with Ipoh-born Ayden Chong – and another partner who has since left to pursue other goals – seven years ago. Together, they have turned a village tradition into a smooth, golden pour that's making waves across the Klang Valley and beyond. 'I feel very proud because I finally get to create something that celebrates my culture – something that can bond and unite everyone. I'm also really happy because many Borneans enjoy our tuak. They truly believe it's on a different level,' Raffly, who is now based in KL, shared with a smile. Operating mostly at pop-up markets in Klang Valley malls, Tuak Alus produces over 100 bottles a month. You'll also find the tuak mixed into cocktails at some of KL's top bars. Raffly and Chong currently offer three flavours: tuak laki, the boldest of the lot; tuak induk, a sweeter version with palm sugar; and tuak pandan, which is light and easy. Chong fell in with tuak when he tasted the rice wine during the Gawai Festival one year. (Tuak Alus pic) 'We have created our own ecosystem. We make our own yeast, which has galangal, ginger, and pepper – a little bit of Kuching,' quipped Chong, a recruitment consultant. He noted that the higher yeast content gives Tuak Alus a stronger alcohol by volume (ABV) content than most. 'The longer we let it brew, the more the rice and yeast settle to the bottom. That's what gives it the clear, golden colour and smooth taste. 'This is how we distinguish ourselves. Some tuak brands out there are either too milky or too sour,' the 30-year-old added. Chong's own love affair with tuak began years ago in Raffly's village, even though the pair hadn't met yet. He fondly remembers his first Gawai celebration in a longhouse, where the Iban hospitality came with generous pours and the notorious tuak trail – house to house, glass after glass. 'I only lasted halfway!' he laughed. But that buzz sparked an idea: why not bring this beloved Bornean brew to peninsular Malaysia? So, after connecting with Raffly, the duo began brewing in their kitchen, using Raffly's family recipe. They started with small batches, gradually refining their process. 'We shared our brew with our friends and family, and began experimenting with different flavours. Soon, our friends started ordering from us,' Chong recalled. Raffly says they only filter their tuak after letting it sit for months, which results in its unparalleled smoothness. (Tuak Alus pic) Tuak Alus has since built a loyal following, especially among Sarawakians living in the Klang Valley. 'One lady from Bintulu tried our tuak in a KL pub and couldn't stop thinking about it,' said Raffly, now a full-time brewer. 'She ordered bottles from us and paid the high shipping fee just to get it sent back to Sarawak!' Their dream is to put tuak on the world map, the way soju is tied to Korea or sake to Japan. 'It's a beautiful way to represent one of Malaysia's many cultures,' said Chong. For Raffly, the biggest stamp of approval comes from home. 'My family finishes our bottles really fast!' he laughed. 'They tell me it's different from anything they've had before. That's why it's so special to me.' So, the next time you're looking to raise your spirits – figuratively and literally – skip the usual wine or whisky and give Tuak Alus a try. It's bold, it's golden, and it might just leave you wondering how you ever partied without it. Follow Tuak Alus on Instagram.
