Tuak is traditionally enjoyed during the Gawai Dayak harvest festival or when welcoming guests in longhouses. The fermented rice wine is made from water, glutinous rice and yeast. Often, it’s brewed at home by indigenous peoples such as the Iban and Bidayuh.
Now, several Malaysian tuak brands are bringing the drink from Sarawak to the wider market, paying homage to tradition while serving a contemporary twist. Here are three that we recommend.
Co-founders Raffly Langi and Ayden Chong started Tuak Alus after feeling homesick, and craving authentic tuak while living in Peninsular Malaysia.
Tuak Alus is made with ragi (yeast), glutinous rice, and gula apong, all sourced directly from Sarawak to support local businesses and communities.
The brand's signature lineup includes Tuak Alus Laki, Tuak Alus Indu, and Tuak Alus Indu Pandan. A personal favourite of mine is the Tuak Alus Pandan because of its sweeter profile, fragrant with a subtle pandan and herbal flavour.
Tuak Alus can be found at selected spots, including Oolam Dining at The Five in Damansara Heights, Lane23 at TRX, Fono at Kampung Attap, Asap by Lye in Ara Damansara, and Botak Liquor in Petaling Street.
(OMNIBOR BREWERY)
The Omnibor Brewery was started in 2020. Founded by Tan Cing Joo (CJ) and partner Kennie Chan, Omnibor’s tuak leans into higher alcohol levels, with a stronger kick than most other tuak brands.
The drink that stands out to me the most is the Langkau Kalamansi. Unlike fermented tuak, Langkau Kalamansi has a stronger alcoholic punch, as it’s a distilled spirit. It’s lifted with a refreshing twist of calamansi lime and sour plum.
Omnibor Brewery keeps things intimate and exclusive, as they share creations mainly through local pop-up events, private tasting sessions, and special collaborations across Sarawak.
It’s available at selected restaurants and bars, including Ikigai Izakaya in SS24, Petaling Jaya, and Tabby Gastronomy in Kuching.
Endu Borneo started as a pandemic venture. Founder Shaun Chang wanted to honour Sarawakian tuak. By teaming up with master brewer Randy Liew from Thirsty Craftsmen Asia, what started as a family kitchen hobby evolved into a premium tuak label. The name ‘Endu’ comes from the founder’s mother, meaning ‘woman’ in the Iban language.
That core passion has never wavered. Endu Borneo’s magic lies in unexpected textures, fermentations, and natural bubbles. Imagine a traditional rice wine that sparkles on your tongue, perfected through meticulous two-stage fermentation and sub-zero conditioning for a crisp finish.
Handcrafted from single-harvest heirloom Bario rice, the brand’s Endu Classic is complemented by notes of green apple and bright citrus. Then there is Endu Roselle, a sweeter and smoother tuak which infuses wild berries and roselle petals into the brew, offering subtle acidity.
You can find the Endu Classic and Endu Roselle online (whisky.my) or at selected gourmet retailers like Hanks at Jaya Grocer, Ben’s Independent Grocer, and Chateau Liquor. It’s also served at various restaurants and bars, including Dewakan, Taps Beer Bar, Bar Trigona, Imperial Lexis KL and Farmer’s Bar.
Esquire Malaysia
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