yeast from palm wine ferments in Nigeria with which to ferment this molecular sap. Ahanotu equates this innovative approach to the process of creating synthetic diamonds—engineering the molecular components rather than extracting them from nature. In blending science and culture, Ahanotu has redefined what palm wine is and can be, transforming this ancient, ephemeral drink into something new, sustainable and uniquely his own. Still in the early stages of production, Ikenga Wines, with a production facility in Berkeley (where Ahanotu now resides), just recently received its required
licenses and is now focused on scaling up. Unlike traditional palm wine, Ahanotu employs méthode ancestral to produce his bottles. With this ancient method of sparkling wine production, that has become trendy in recent years championed by natural wine producers, wine is bottled before the end of its primary fermentation, allowing the fermentation to finish in the bottle, trapping CO2 and creating natural bubbles. For now, Ikenga Wines is focused on one core product, Traditional-ish, with two key expressions: Gold and Red. The Gold bottling is a delicate, off-dry interpretation of West African palm wine while the Red is a bolder,
sweeter beverage, held in balance by a refreshing tartness. Both wines explore flavors of tropical fruit and drupe fruits native to West Africa such as udara (African star apple), guava and soursop. Unlike traditional palm wine, these bottles clock in around 9-12% ABV, approximating the alcohol level of sparkling grape wines. Beyond these two bottlings, Ikenga offers a Palm Wine Club subscription where members receive exclusive, experimental bottlings. The Palm Wine Club is Ahanotu’s playground for exploring what his creations can be, uncovering new flavors and techniques. You can purchase palm wine and join the Palm Wine Club via its website ( ikengawines.com ). Ikenga Wines is in the early stages of getting local distribution around Northern California, so also keep an eye out for palm wine in shops and restaurants in the near future. Onye Ahanotu’s journey to introduce palm wine to the American market showcases an intersection of tradition, innovation and sustainability. By blending his engineering background, ancestral roots and artistic practice, Ahanotu has created a new representation of this ancient beverage, elevating it to meet modern sensibilities while preserving its cultural significance. His approach ensures that palm wine can be enjoyed in a stable, sustainable form without sacrificing the essence of its original flavors. Through Ikenga Wines, Ahanotu not only brings a taste of Nigerian culture and celebration to the U.S., he also pioneers a new method of crafting sparkling palm wine that mirrors the traditional techniques of grape wine production. Ahanotu’s commitment to innovation, paired with his respect for tradition, allows palm wine to evolve into a globally appreciated beverage, accessible to both the Nigerian diaspora and those seeking to try unique, handcrafted beverages. As Ikenga Wines grows, it holds the potential to transform palm wine from a fleeting, regional delicacy into a celebrated, sustainable drink enjoyed the world over. g
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30 NorthBaybiz
May 2025
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