When we first started brewing A&O Nectar and send them out to our circle of friends in Klang Valley, we realized that there’s a stigma surrounding this traditional drink that we are so familiar calling it `Tuak Kelapa’ (Coconut Tuak) in the east coast, particularly in Kelantan and Terengganu. It is a traditional beverage that traces back long before the British set foot in the Malay Peninsula, before Europeans introduced cane sugar to Southeast Asia. It was evident by the wide use of `Nisan Kerek’, a coconut palm sugar derived from coconut nectar, in local delicacies especially desserts. That’s maybe the reason why Kelantanese had been known to have sweet tooth.
It is a traditional beverage that traces back long before the British set foot in the Malay Peninsula, before Europeans introduced cane sugar to Southeast Asia.
However, Tuak carries a different understanding outside the east coast region. It refers to a type of alcoholic drink created by fermenting coconut nectar for days. There’s also other type of tuak created from rice etc. but the one that causes the confusion is the coconut tuak, that literally means coconut wine or toddy. Conversely what we called coconut tuak in the east coast, was called `Nira Kelapa’ (Coconut Nira). That is why some people refer the non-alcoholic tuak or Nira Kelapa as ‘Tuak Kelantan’
We realised to ensure awareness and understanding on this simple misrepresentation is no easy task. Thus the best step for us to gain the confidence of the local market is for us to obtain a Halal certification from the Department of Islamic Development Malaysia (JAKIM), and that was precisely what we did.