Tuak, a traditional rice wine cherished in Borneo’s Sarawak and Sabah regions, is not just a drink; it is a piece of heritage. With tips from his elders and experienced brewers, Raffly Langi refined his family’s recipe and has been promoting the drink at pop-up stores in Kuala Lumpur, where the product has been well received by clients from Sarawak, Sabah and even non-Borneans.
A drink that represents community, tradition, spirituality
WHILE attending an art festival in Kuala Lumpur, I encountered a group of young people promoting tuak, a traditional rice wine cherished in Borneo’s Sarawak and Sabah regions. Once confined to rural villages, tuak has now become a beloved drink in urban centres, and its popularity is spreading across Malaya.
A handsome young man, proudly proclaiming himself a true Sarawakian, offered me a sample of his tuak. The taste was reminiscent of sherry — rich, complex and smooth as it glided down my throat. Tuak has a distinctive flavour profile, ranging from sweet to sour, depending on the fermentation process and its duration.
As a crowd gathered around him, I decided to leave. But at another art festival, there he was again, and this time, he suggested I interview him.
“Tuak is a traditional drink prepared by indigenous groups, especially the Iban and Bidayuh, in my home state of Sarawak,” he began. “It takes time to mature and is often made a couple of months before the Harvest Festival so it can be served during the celebration.”
Tuak is primarily crafted from glutinous rice grown in Sarawak’s paddy fields. The fermentation process is meticulous, with key ingredients such as ragi (which provides enzymes and yeast), sugar, water and a touch of personal expertise — each batch producing a slightly different version of the drink.
While tuak holds deep cultural significance, including its history and the art of crafting it, I was curious to know why he wanted to be interviewed.
Raffly Langi, a 31-year-old Sarawakian from Kuching with roots in Betong, Sarawak, smiled and explained, “I want to be interviewed to share my passion for tuak with the world. It is not just a drink; it is a piece of our heritage. Tuak represents community, tradition and spirituality, and through my craft, I hope to preserve and celebrate this cultural legacy.”
Before Raff, as he is popularly known, started this journey with his friends Timothy Tinjan and Ayden Chong, they returned to the longhouse in Betong for the Harvest Festival.
“We thought to ourselves — tuak should be something we can enjoy wherever we go. But in Malaya, it was so hard to find a fine tuak that truly represented our tradition. When I heard about this opportunity, I immediately told them I could help by refining my family recipe.”
That trip during a Gawai celebration initially sparked the friends’ interest in making the drink and sharing it in the Peninsular Malaysian market.
With tips from his elders and experienced brewers, the former engineer-turned-master brewer, Raff, supported by his business partner Ayden Chong, has been promoting the drink at pop-up stores in Kuala Lumpur. Their product has been well received by clients from Sarawak, Sabah and even non-Borneans.
Being retrenched as a service engineer providing maintenance and repairs for surveying equipment following the MCO turned out to be a blessing in disguise for Raff.
“Brewing tuak wasn’t just a backup plan — it became a calling. I saw an opportunity to refine our traditional recipe and bring it to a wider audience. Through Tuak Alus, I want to showcase that tuak isn’t just a homemade rice wine; it’s a craft that carries history, culture, and identity. My goal is to elevate it while keeping its authenticity intact so more people can appreciate and respect Bornean heritage.”
Their slogan is: ‘Sarawakian Tuak Made for the World.’
TUAK ALUS offers three unique flavours:
LAKI – A classic and sophisticated tuak made from glutinous rice, yeast and sugar.
INDU – Compared to Laki, Tuak Indu includes Gula Apong, which gives it its distinctive flavour and sweetness. This regional specialty is celebrated for its local ingredients, making it a beloved choice for those seeking a true taste of Sarawak.
PANDAN – What sets this apart is the infusion of pandan leaf extract. After the initial fermentation of rice and yeast, pandan leaves are added, imparting a sweet and fragrant pandan flavour to the tuak.
