We are SAGADA CELLAR DOOR
Deep within the heart of Sagada mountains, where ancient traditions meet breathtaking landscapes, lies the inspiration for Sagada Cellar Door.
Sagada is a haven for peace and rejuvenation. It is a place where you can escape the frantic pace of modern life and reconnect with your inner self. Where you can breathe in the crisp mountain air, free yourself of the noise and let your worries melt away.
Sagada is a community that embraces you with the warmth and hospitality. Where you can be yourself, share your stories and take part in the rich culture and traditions of the Sagada’s people.
Sagada is about living in harmony with nature. Where people choose to slower pace of life, uphold the value of artisanal work, tradition, and sustainability to foster a deeper connection to the land and a sense of community.
Sagada Cellar Door’s goal is to awaken your spirit with the soul of Sagada by encapsulating its essence in a bottle.
Our Distillery
About 9 hours drive from Manila up the winding Cordillera Mountains is where you will find the quaint town of Sagada, Mountain Province and Sagada Cellar Door. The pine forest is home to our humble distillery that produces meticulously crafted spirits that embody the essence of this unique place. We produce a variety of small batch liquors that showcase the bounty of locally grown and foraged ingredients, fermented and distilled with mountain spring waters, offering a taste of the screen serene yet untamed wilderness of the Cordilleras. Where each bottle is an invitation to connect, explore and awaken your spirit. Share stories, savor the moment, and embark on a journey of discovery with Sagada Cellar Door.
Meet Our Head Distiller
Andrew Chinalpan Jr. is a descendant of Ilocano and Bontoc bloodline, with both heritage boasting centuries-old winemaking techniques. From childhood, he has been deeply immersed in the traditional method of producing “basi” (sugarcane wine) and “tapuey” (rice wine). His passion for liquor and wine making led him to visit prestigious international wine and spirits expos, and conventions that helped him develop a taste for all kinds of wines, beers and liquors. Moreover, he learned the production of alcohol-based beverages from world class vintner, brewers, and distiller.
He has taken inspiration from the old ways of producing wines and applied his knowledge with modern methods of fermentation and distillation to produce artisanal spirits that are uniquely distinct in favor and world class in quality.
