What Happens When a Kerala Farmer Turns Tender Coconuts Into Wine? The Shocking Result!
Kasaragod, Kerala – Meet Sebastian P Augustine, a pioneering farmer from Bheemanady, Kasaragod, who is making waves in India’s beverage scene with the country’s first-ever tender coconut wine. His innovative drink, brewed from the tropical bounty of Kerala, is redefining what a wine can be.
From Farmer to Winemaker
Sebastian’s journey began after he retired from government service and returned to his ancestral 15-acre farm in Kasaragod, Kerala. A passionate farmer, he grew everything from coconut and rubber to dragon fruit and avocado. But when a pest infestation threatened his coconut trees, he turned to a creative solution: why not turn all those tender coconuts into wine?
In 2004, he made his first batch of karikku wine, using coconut water and a blend of fruits like jackfruit, mango, and pineapple to enhance flavor. The result was a light, refreshing wine with a 12.5% to 15% alcohol content—a true tropical delight.
The Wine That’s Changing the Game
Sebastian’s wine is made primarily from tender coconut water, with 25% seasonal fruits like dragon fruit and jackfruit, each added for its unique flavor and essential pectin that aids fermentation. It takes around 1000 coconuts to create 250 liters of the wine, which ferments in 10 to 28 days—faster than grape wines, thanks to the natural qualities of the coconut.
With an alcohol content between 12.5% and 15%, this wine packs a punch but is light enough for anyone seeking a refreshing alternative to traditional wines.
A Future Full of Possibilities
But Sebastian isn’t stopping here. He plans to expand his product line to include premium varieties and wines flavored with spices—perfect for those who crave something unique. His goal is to bring more of Kerala’s exotic fruits to the wine world, creating a drink that truly showcases the flavors of the region.
Breaking Barriers in Winemaking
Despite his innovation, Sebastian faced many hurdles. It took 16 years for him to secure the proper licenses after obtaining a patent for his wine in 2007. Thanks to Kerala’s Small Scale Winery Rules of 2022, he was finally able to produce and sell his wines legally.
Still, challenges remain. As a winery falls under the ‘negative list’ for financial aid, Sebastian’s dream of scaling his business faced obstacles from investors who were put off by these restrictions. But his determination remains unshaken.
Interesting Read
A Toast to Innovation and Local Farming
Sebastian’s tender coconut wine isn’t just a drink—it’s a tribute to Kerala’s agricultural heritage and the creativity of local farmers. With his wine, he’s crafting more than just a beverage; he’s opening up new possibilities for the Indian beverage market. And with global interest building, his coconut wine is set to take the world by storm.
Ready to Sip the Future of Wine?
Sebastian’s coconut wine is an exciting, refreshing alternative to your typical wine. For anyone looking to taste something new, it’s more than worth the wait.
