Co-owner of Askal and Inuman, Ralph Libo-On is a Filipino bar professional who grew up in New Zealand and has spent nearly two decades behind the stick. His passion for Filipino flavours – and the ability to translate them into delicious cocktails – was shaped by an upbringing where both parents cooked for a living, instilling in him a deep appreciation for food and tradition. Today, Libo-On brings that expertise to the bar upstairs at Inuman, and more recently into the bottles of Dutch Rules Distilling Co, with a collaborative gin you won’t want to miss.
Give us the elevator pitch, Ralph, what makes your gin different and/or special?
Pinoy Gin is a dry style gin inspired by Filipino flavours and infused with tropical fruits incuding pandan, coconut, banana peel and tamarind. A grain-based, copper-pot distilled gin that offers depth and texture, setting it apart from the more common grape-based or column-distilled styles often found in Australia.
Who are you and what are you all about?
As a cocktail bartender with a passion for Filipino flavours, I always strive to showcase my culture through modern beverages. When Sai from Dutch Rules, a long-time friend since our days in NZ, invited me to collaborate, the decision was clear. Over several months, we refined the concept, balancing tropical fruits with juniper and coriander seed, which head distiller Brad transformed into a distinctive final product.
Explain like we’re five: how do you make it?
First we prepare our grain base spirit and tropical botanicals. Secondly, for distillation, we add our botanicals into a basket inside the still, which is then heated and infused with alcohol vapours. The vapours pass through a small pipe called a condenser that cools it down into an alcoholic liquid. This process is repeated, refined, and diluted until we get our final 40% ABV gin. But all you really need to know is that it’s delicious.
What excites you about this project?
I feel like this really pushes the limits of what we can do as a restaurant and bar. It’s so exciting to have a gin that breaks the mold while still giving a nod to the traditionalists. I’m honestly so stoked to share it not just with industry mates, but also with my kababayans (fellow Filipinos), especially those who love their gin!
We don’t often see banana peel as a botanical in Gin. What cocktails are we making with Pinoy Gin that we wouldn’t be otherwise?
In September and October, I’ll be creating the Atchara-Tini on the new menu. A Martini with atchara brine, or pickled papaya, and fried bay-leaf oil. Pinoy Gin also makes for an awesome Gimlet or Southside.
How else should one drink Pinoy Gin?
If you’re not starting with an Atchara-Tini, then start with a Pinoy gin and tonic with a slice of rockmelon.
What are the perfect conditions to enjoy Pinoy Gin?
Sun is out, then call together a couple of edgy friends on a rooftop somewhere, say, in the city, along Exhibition Street *cough cough*. Then throw on some Fat Freddy’s Drop and you’ve got yourself a party.
Is this here for a good time or a long time?
I reckon a long time is a good time.
Where can I buy it?
At the moment, Dutch Rules Pinoy Gin is exclusive to the menu at Askal and Inuman. We’re currently working away so that we can sell it by the bottle online and on site. Stay tuned!
Inuman, 167 Exhibition St, Melbourne, inumanmelbourne.com; Dutch Rules, dutchrulesdistilling.com.au