A Night Out in Monochrome, at Agimat Foraging Bar and Kitchen

In a first of two parts of a continuing story, I'll take you through a closer look at one of the neighborhood's best known bars with its artisan small batch spirits gaining worldwide recognition. At the helm, Kalel Ervin Demetrio aka The Liquido Maestro, weaves his own take on local folklore and myths with his inventive concoctions using the small batch artisan spirits of Destileria Barako at Agimat Foraging Bar and Kitchen. The veil of grey tones are slowly lifted from the 'hood with the vibrant libations at one of the metro's most innovative and inventive bars...

With many establishments still closed due to the quarantine (sadly some have permanently closed), the streets are mainly illuminated by street lamps casting a shroud of grey tones on the narrow streets. At Agimat Foraging Bar and Kitchen, the vibe is vibrantly lit with the exciting artisan small batch craft spirits created by Destileria Barako with The Liquido Maestro like the world's very first Agimat Ube Cream Liqueur. There's just nothing more local and distinctly homegrown than ube, and the Liquido Maestro along with Destileria Barako are the first to transform this ubiquitous staple into an indulgent and soothing liqueur.

The bewitching liqueur is made from sugar cane vodka from Negros blended with decadent full cream and local ube giving it a festive purple hue. Enjoy it straight and neat in a refreshingly decadent shot...

...or let The Liquido Maestro prepare one of his own specialty cocktails like the wittingly named UBEst I Ever Had, a sweet and creamy blend with Malibu Rhum and Maker's Mark Bourbon garnished with desiccated coconut. One sip and the sweet, smooth yet lavish notes of the creamy ube romances the palate setting the tone for an evening of limitless possibilities (more on the artisan small batch spirits coming up on my next blog post).

The Agimat Ube Cream Liqueur is already making waves on the global stage, garnering prestigious awards like a recent Double Gold and the country's very first Product Innovation recognition from SIP Awards early this year in California. And there's more from Destileria Barako. Much more.

But that's not all that shined bright at Agimat Foraging Bar and Kitchen that night. The intensely bright red hues of the Gayuma Lychee Lemon Grass Vodka immediately captivates and draws your attention and it's not long until you eventually succumb to her wicked charm. Made with Agimat's sugar cane vodka as a base, the enchanting spirit is then infused with the sweet and fragrant notes of lychees and lemongrass for a another unique and refreshing libation at Agimat Foraging Bar and Kitchen.

Then, there's the Agimat Gin, Destileria Barako and The Liquido Maestro's homage to local culture and folklore with its blend of indigenous botanicals including the fragrant ylang ylang and citrusy dalandan from Luzon, yutukon and libas fruit from Visayas and biasong and pink pomelo from Mindanao combine with other premium ingredients for another proudly homegrown brand. Refreshingly crisp with multiple layers of nuanced and delicate notes, it's just one more inspiring creation from the many bags of tricks of Destileria Barako and  Kalel Ervin Demetrio. 

Despite the quarantine, there's a whole lot happening in the 'hood. And some immense local pride distilled and brewed at Agimat Foraging Bar and Kitchen. The muted monochrome stillness over the 'hood is brightened up by a few creative sparks glowing and lingering for the day it opens up once again. Stay tuned for the second part of my feature on Agimat Foraging Bar and Kitchen with a closer look at their artisan small batch craft spirits on my next post...