KUCHING – Sarawak could soon come up with a policy for the commercial production of tuak (traditional Dayak rice wine), said Kuching South Mayor Datuk Wee Hong Seng.
Moreover, he said this would take into account several aspects such as formulation, alcohol content, as well as matters pertaining to the customs and heritage of the community.
“Such a policy or guidelines have not been created before, but I think it needs to be done because we want to ensure the quality of the drink for those who want to try it, especially visitors from outside Sarawak.
“We will, nevertheless, get expert views over this matter before creating such a policy and guidelines too,” he told reporters when met at the Heritage Food Festival in The Hills mall here yesterday.
When contacted after the event, Wee said his side would assist “in all possible ways” regarding the possibility of having a policy and guidelines for brewing tuak.
“This is to ensure that our tuak would be suitable for the international market.
“What we’re saying is we need to look into the possibilities of our tuak going into the international market,” he said.
Meanwhile, the festival’s organising chair Datin Dona Drury Wee said someone like Assoc Prof Micky Vincent from Universiti Malaysia Sarawak’s faculty of science and technology resources should be the right person for consultation on the matter.
“Prof Vincent is a person who is able to guide tuak makers on things such as the right amount of alcohol, its suitable temperature (for storage), and other related stuff including quality control.
“It must be said that the art of tuak making differs from one maker to another.
“In Sarawak, every longhouse or household has its own way of brewing tuak,” Dona told reporters at the event.
She said based on her knowledge, tuak differs in taste depending on whether it is made in cool or warm environments.
On the same subject, Sarawak Culinary Heritage and Arts Society deputy president Gracie Geikie said it would be good if tuak could obtain Sirim certification and labelling as this could ensure quality control.
“While we understand that the alcohol level in the drink cannot be controlled in that it depends on the method of distillation and where it is made, we want to see it (tuak) become a quality product as well.
“The policy should, nevertheless, be able to preserve the Dayak adat (native customs) because making tuak is not like making whiskey,” said Gracie.
The two-day Heritage Food Festival concluded yesterday. – Borneo Post Online, May 15, 2023
