Adams, the one-barangay town high in the sylvan mountains, close by Pagudpud, knows its wines.
Adams, curiously, is a melting pot of tribal cultures. It has mastered the Cordilleran (Kankanaey) way of fermenting rice into a wine called tapuey. About 4 or 5 years ago, the local community introduced more wines, giving rise to a thriving wine industry.
Its wine made from bugnay (Antidesma bunius) fruit has become notoriously in demand. Touted to be the next wonder fruit, bugnay or bignay fruit is known to contain phytochemicals with potent antioxidants, which function to protect the body from free radical damage.
I sold about 20 boxes at a pre-Christmas eco bazaar some years back. A bottle of the sweet and tarty wine, costing just a little over a hundred pesos, can stand in lieu of fancy wines. I know of connoisseurs who have come to appreciate bugnay wine from Adams.
Buying from the Adams Wine Makers Association is synonymous with helping far-flung communities achieve their dreams.
Adams wines are available in Adams and at souvenir shops and select groceries in Ilocos.