The talent behind London Manya love palm wine. They love it so much they were inspired to create the first Premium Sparkling Palm Wine. Using the traditional method of palm sap fermentation and modern champagne techniques, they’ve transformed this timeless classic by adding vibrant fizz, a sweet scent, and a crisp, refined finish.
Their recipe is simple: Palm, Water, Yeast, and occasionally Hibiscus.
While it may seem straightforward, the real art lies in ensuring the Palm is sweet, the Yeast is aromatic, and the Hibiscus is floral and fruity. They sustainably source their Palm from the Southern Nigerian forests, where local palm wine tappers have been harvesting these trees for thousands of years. The sweet sap they obtain remains deeply rooted in African traditions.
Palm Wine has been cherished across West Africa, the Caribbean, South America, and Southern Asia for millennia. For us at AFWL, we so appreciate London Manya for their passion of heritage, ancestry, and sustainability.
London Manya will be hosting a special cocktail party on Friday 11 October at AFWL2024.