Want all-in-one 'alak at pulutan'? Try 'etag' shot

Etag is one of the traditional Cordilleran way of preserving pork meat by air-drying and exposing it to the sun.

The native delicacy is commonly mixed with 'pinikpikan' or other foods but a resto-bar on Longlong Road, Puguis, La Trinidad, Benguet offers etag with a twist.

Dehydrated etag itself is put into a bottle to infuse the flavor, creating a unique combination of pulutan and alak, all in one. This innovation comes from John Cornel, a resto-bar owner, and Necrane Sunga, a beverage innovator.

At the age of twenty, John built a resto-bar to help and support his family. He became aware of his parents' efforts to get him an education and to give him a good life, motivating him to engage in business.

"What pushed me into this is the family business... It runs in the blood of our family. I started with drinking, and I thought, 'Why not try a different design for the bar?' Something unique and classy that will bring happiness to us," he shared.

As a Cordilleran, he wanted to introduce the unique dishes of the Cordillera through a drink. "[We want] to make it different... because when you say etag, it's food. So, why not create a scent of etag? Something we eat can also be something we drink," he added.

According to Necrane, Cordilleran customers are looking for a drink that resonates with them. They are known to be hard drinkers, so the aim was to provide them with a thrilling experience. They spent three months creating this beverage, studying the production of alcohol to ensure it has no negative effects on the body.

Necrane shared that the process took some time because they did a lot of trial and error to ensure that when they released it to the public, Cordilleran drinks would be appreciated.

The best thing their bar offers is their mixology of different cocktails executed in one of their etag drinks, including the first Cordilleran cocktail called ‘Cordyosa’ with peanut brittle, fresh strawberries, and edible glitter.

John shared that its name was supposed to be like a god, referred to in the Cordillera as ‘Kabunian’. However, upon further contemplation and appreciation of its beauty, they decided on the name ‘Cordyosa’, closely related to their original concept. The prefix ‘Cor’ was derived from ‘Cordillera’, while the suffix ‘dyosa’ signifies ‘goddess’, serving as the female equivalent of ‘god’. They wanted it to be known not only for its appearance but also for its taste.

Besides ‘Cordyosa’, they also offer the ‘etag shot’ with an additional etag flavor.

Furthermore, there is the ‘all-spice syrup’, so delightful that it may cause you to temporarily forget your own name upon savoring its flavor, as it's said from the quote, ‘paniguradong malilimutan mo pangalan mo sa sobrang sarap nito’.

Necrane believes that through these innovations, the culture of the Cordillera will also be showcased. According to him, bartenders and bars nowadays rely too much on technology, such as smoke guns, which is why he endeavors to reintroduce craftsmanship. He also shared that all the ingredients they use are natural, and to make their all-spice syrup, they use star anise, vanilla pods, and cinnamon sticks.

John and Necrane aim to introduce the culture of the Cordillera not only through art and literature but also through food and drink.