Kerala is known for its rich tradition of local beverages, with Keralites often getting creative and turning locally available fruits into homemade drinks, both alcoholic and non-alcoholic. In many homes, non-alcoholic beverages made from fruits like tender cashew, mango, and nutmeg are commonly enjoyed. Now, a unique wine made from tender coconut is catching everyone’s attention. With an alcohol content of 8-10%, it offers a light and refreshing taste with a delicate hint of coconut.

This innovation comes from 82-year-old Sebastian P. Augustine, a former Kerala state government employee and farmer from Kasaragod. A seasoned coconut farmer, Sebastian earned the prestigious Kera Kesari award in 1998 for being Kerala’s best farmer. From his 15-acre coconut farm in Bheemanady, he crafted this remarkable wine.

How The Dream Came True

Sebastian blends tender coconut with a variety of fruits like mango, banana, papaya, dragon fruit, and jackfruit, creating a low-alcohol wine that has quickly won the hearts of many for its unique flavor and refreshing quality. Though, Augustine received the patent to make coconut wine in August 2007, the launch was held due to disputes over similar patents which were already held by Chinese wine-makers. Almost two decades later, Augustine finally won the lengthy legal battle in 2023.

The win came after him proving to the patent authorities that his process is different and unique because of his use of tender coconut water and kernel, which is not used by the Chinese patent holders. It is said that Chinese patent holders use only tender coconut water unlike Sebastian. Sebastian secured a license from the excise department to craft low-strength wine from fruits and fresh juice. He is now focusing in the process of patenting his unique tender coconut wine in other international markets like the US, EU, Canada, Philippines, and Indonesia.

Tender Coconut Wine

The wine is enriched with a blend of tender coconut water and a variety of fruits such as papaya, pineapple, mango, banana, and passion fruit. To enhance its flavor, spices like cinnamon, clove, and vanilla extract are included, creating a complex mix of tropical, fruity notes with a subtle coconut undertone. According to Augustine, This patented process produces a wine that is purer than traditional grape wines because it uses tender coconut water instead of water.

Alcohol Content

Sebastian says that the wine contains an alcohol content of around 8-10% that boasts a light and refreshing taste with subtle hints of coconut. While grape wine is known for its complex flavors, this tender coconut wine presents delicate, tropical notes that are sure to delight every palate.
The wine is said to have been produced and bottled from a small winery located within Sebastian’s Garden and the produced wine will solely be available through the alcohol or beverage outlets.

With licensing challenges and patent conflicts finally resolved, Sebastian is now focused on setting up a modern winery on his farm in northern Kerala. His tender coconut wine, which has so far been a local favorite in Kerala, will soon hit the broader market under a registered brand. This unique creation is set to carve out its place in India’s ever-evolving local liquor and wine scene, adding a fresh and innovative flavor to the industry.