“Carry mi ackee go a Linstead Market, not a quatty wut sell”…
We all know that ackee is the national fruit of the beautiful island of Jamaica. And when you add salt fish, you get a delightful dish that has become deeply rooted in the Jamaican Cuisine. But did you ever stop to think for a moment that this fruit could be fermented and poured as a wine? It never crossed my mind – not even once! However, I’m happy that someone had the vision, beyond patriotic love to dream of this creation.
Why enjoy a glass of ackee wine?
Whether out of curiosity or sheer adventure, this wonderful blend is safe for consumption (I know you were a bit worried) and boasts a smooth taste, suitable for any occasion.
But Jamaicans can make wine virtually out of anything; honey, coffee, sorrel, even guinep! The unique flavours of these fruits lend themselves to an unusual, yet surprisingly lovely taste that perhaps some would say is acquired. However, others will admit, it gives wine a whole new meaning. Oh Yes! A good bottle of wine no longer has to come from the South of France, but can hail from the parish of St. Thomas or Clarendon, Jamaica.