Young Malaysians brew goal for traditional tuak drink to become national success

At Raffly Langi’s family longhouse in Sarawak, on Malaysian Borneo, the tuak rice wine did not come in a branded bottle or a tasting flight.
His aunt has brewed the drink for Gawai, the harvest festival celebrated by Dayak communities, an umbrella term for indigenous groups in Sarawak whose longhouses have long been centres of family, rituals and communal life.
She made it from steamed glutinous rice and a cake called ragi, prepared with rice flour, yeast and spices to kick-start fermentation....