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The Battle to Bottle Palm Wine (2021)
It’s delicious, cherished, and difficult to commercialize. These entrepreneurs are bringing it to the United States.
As these pots fill over the course of the day, natural yeast and bacteria from the air will work their magic on the sap, transforming the thin, sugary, slightly coconutty nectar into lightly fizzy, sweet-and-sour, milky white booze. Courtesy of Pamii Thanks to close collaboration with local tappers, biochemists working out the technical kinks, and a savvy youth marketing campaign, Ekwueme has created a bottled palm wine with mass appeal. And that’s good news for diasporic people like Ahanotu’s family, whose younger members may finally get to experience traditions in the United States complete with the elusive palm wine they could previously only taste through their parents’ memories.
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