Endu Tuak.
Malaysia’s craft spirit industry is experiencing a dynamic rise, where centuries-old traditions meet innovative techniques to produce distinctive local beverages. From the indigenous rice wines of Borneo to modern gins infused with native botanicals, locally-made spirits are becoming a compelling expression of the country’s culture, land, and creativity.
Several standout brands and innovators are helping to drive this movement, highlighting Malaysia’s growing influence on the international stage. The success of these spirits also signals a broader acceptance and appreciation of locally-made drinks, both domestically and abroad.
With international markets opening up and recognition growing, the country is poised to become a potential player in the global craft spirit scene. But beyond the bottle, these innovators have a common theme – one that is rooted in heritage, innovation, resilience, and pride.
As our craft spirit landscape continues to flourish, one thing is certain: the nation’s unique flavours and traditions can now be poured, shared, and celebrated worldwide, with glasses raised from local longhouses to global city bars.
SPARKLING APPROACH
ENDU has swiftly emerged as one of Malaysia’s most innovative modern craft beverages through the reinvention of tuak, a traditional Bornean rice wine. What began as a lockdown project rooted in a family recipe has transformed into a sparkling drink that honours cultural heritage while appealing to contemporary tastes.
Shaun Chang, the brand’s co-founder, recalls, “ENDU began as a homebrew experiment during COVID, inspired mostly by a desire to reconnect with my roots.” Early on, veteran brewer Randy Liew joined the project, bringing over 20 years of experience to refine the process. Together, they aimed to elevate tuak beyond its traditional form.
Choosing to make ENDU sparkling was a deliberate move to offer a fresh, elegant version of of the beverage. The fermentation process uses Bario and glutinous rice, naturally producing alcohol and carbonation without additives. This not only preserves the drink’s authenticity but also presents it as a festive and approachable option.
Launched in May 2023, ENDU faced scepticism initially due to its premium pricing, which was more than conventional tuak. To build consumer trust, the team opened a pop-up bar for six months. Through this, they engaged directly with the public and refining the product based on feedback.
ENDU currently presents two signature flavours: the crisp, zesty ENDU Classic and the floral, refreshing ENDU Roselle, crafted with organic roselle petals. Additionally, ENDU on Tap offers the first craft rice wine keg system in Malaysia, keeping the drink fresh and fizzy for over a year.
Today, ENDU is enjoyed not only across Malaysia but also in international markets such as Singapore, Tokyo, and Frankfurt. The brand continues to grow deliberately, balancing expansion with a commitment to authenticity. It represents more than a beverage— it is a sparkling tribute to Borneo’s heritage, and creativity.
A MONSTER IDEA
Raksasa Gin.
Raksasa Gin sprang from a casual conversation among friends, says co-founder K.W. Mah – “Why not create a distinctly Malaysian spirit that embodies the essence of the ASEAN region?”
Rejecting the neutral grain spirit typically used in gin production, Raksasa’s creators chose to base their spirit on traditional rice wine from a distillery with over a century of history. “No shortcuts, no artificial additives— just pure, natural ingredients passed down through generations,” – adds Mah. This choice lends the gin a floral, smooth, and full-bodied character that harmonises beautifully with local botanicals.
Named after the mythical “Raksasa” creature symbolising strength and identity, the brand is built on three unmistakably Malaysian flavours. Raksasa made its debut in mid-2024 in two expressions, Original Gin and Nutmeg Gin, before expanding to a diverse lineup of flavours.
Variants include Hibiscus Gin, Sitrus Gin, Gula Melaka Rum, and Ginger Wine, each crafted predominantly with regional botanicals. The smoothness of Raksasa has impressed many, with consumers noting that the gin “tastes like home.”
The spirit is designed to be enjoyed neat or in cocktails, showcasing Malaysia’s unique flavours with elegance and versatility. With plans to export internationally, Raksasa aims to share Malaysian craftsmanship globally while maintaining its cultural roots firmly at heart.
HARMONIOUS BLEND
Gin Malaya.
While ENDU and Raksasa focus firmly on local Malaysian traditions and ingredients, Gin Malaya represents a cross-cultural collaboration that brings together Scottish distilling expertise and Southeast Asian botanicals.
Handcrafted in Scotland and perfected in Malaysia, Gin Malaya captures the spirit of both lands. The brand draws inspiration from the rugged Scottish Highlands and the tropical flora of Southeast Asia. This results in a gin that honours tradition while embracing innovation.
Gin Malaya’s two expressions— Original and Kantan—blend classic gin botanicals with unique Asian flavours such as bunga kantan. This fusion creates a complex yet approachable profile that appeals to both gin enthusiasts and novices.
Recognition came in 2024 when Gin Malaya received a Bronze Medal at the prestigious London Spirits Competition. This accolade highlights Malaysia’s rising prominence in the global craft spirit arena and the potential of local ingredients on an international scale.
Versatile and refined, Gin Malaya can be savoured neat, over ice, or in cocktails that showcase its distinctive flavour. The brand’s motto, “Made in Scotland. Perfected in Malaysia,” reflects its unique production journey and cultural fusion.
As Malaysia’s craft spirit industry continues to evolve and gain international recognition, it is clear that these uniquely Malaysian creations are ready to take their place on the world stage. With every sip, they tell a story of resilience, creativity, and pride—inviting drinkers everywhere to experience the very soul of the country in a glass.
(Images: Thirsty Craftsman Asia, Cave & Cellar, Asia Gin Collective)
