Confident and cultured, Siegfrid Gueco Bacani or ‘Siggy’, is daring to disrupt the status quo. He is breaking barriers and creating his own space amidst traditional winemakers across the globe.
Hailing from an agricultural family back in the Philippines, Siggy has a special connection to the land with a generational calling to ‘produce something from the Earth.’ Honing his skills working in the corporate world, having previously managed Jack Daniels in the United Kingdom and Moët Hennessy in Australia, Siggy knew these were incubators until he was ready to start his own brand. He learned from captains of industry and changemakers who were experts in their own field. Getting to where he is today was not a walk in the park.
“I had no one who looked like me. It was challenging to always prove my mettle. You had to work harder than everybody else to be taken seriously,” says Siggy.
However, he was more than up to the challenge. He studied and observed, absorbing all he could with the initial end goal of opening up his own Filipino tapas and wine bar. However, the siren call of creating and going back to his roots became incessant. Instead of the initial plan of having his own wine bar, he challenged himself to think bigger, aim higher and create something his rice-farming, rice-trading ancestors from the provinces of Pampanga and Tarlac could be proud of. He found the best way to remain connected and honour both cultures – that of being Filipino and Australian – by making his mark on Australian soil. Here, 7000 Islands Wine Co. was born.
When asked why he named it 7000 Islands Wine Co., Siggy was quick to point out, “Not many people are aware of this, but both the Philippines and Australia have 7000 islands and more. Having that commonality is important.” Both cultures believe in the concept of mateship and bayanihan – going the distance and being there for people who need you. ‘I see 7000 Islands as being the bridge between nations. We are here not just to showcase food and wine but we see ourselves as ambassadors. It’s the soft diplomacy of building linkages and strengthening relations while working with partners across the country to find the perfect harmony between traditional Filipino food with Australian wines.’
This quest for perfect harmony has a two-fold mission. First and foremost, “I want to educate both the Filipino and Australian markets. That Filipino food can be wonderfully paired with Aussie wines.” Both our cultures love to celebrate with family and friends. “Our ethos is simple, we share wines that leave you smiling. We live for the moments which fuse cultures, transcend borders and connect us through a shared identity.”
Wine is currently inaccessible to the everyday Filipino back in the Philippines, be it from a price standpoint as well as the current product offering. “Somehow, the Filipino mindset is fixed. Wine can be enjoyed with pasta but not with lechon. But once they’ve tried it, wonder ensues.” It’s these eureka moments that fuel Siggy’s passion for educating. To challenge preconceived notions and entice young and old to try something new. Be different, be bold. Give yourself permission to live.
The second mission is to celebrate our unique culture. Celebrate being an individual but at the same time being part of the community. Let us place Filipino food on the world map by showcasing our rich tapestry. The advent of globalisation ensures borders remain a structural concept. “It’s exciting to be at the helm of a new era. Partnering with vineyards and grape growers across Australia, you are always inspired to go the distance and highlight the diversity of Australia’s 65 wine regions.”
Today, 7000 Islands offers a curated range of both Australian small batch wine and imported Filipino craft spirits, all of which highlight uniquely Filipino flavours and craftsmanship through the perspective of beverages. For Siggy, this is only the beginning. The quest to have a deep and sensorial vocabulary for describing food and wine in the Filipino language, coupled with making wine accessible to all, continues to fuel him. His obsession with “playing match-maker with new Aussie wines and the tropical gastronomy of the Philippines” knows no bounds. As for the future, “I want to continue to expand and make 7000 Islands Wine Co. more accessible than it is right now. And to change one’s mindset, one palate at a time.” Reshaping, creating space and building a lasting legacy founded on his goal of “exploring a sense of place and taste by creating wines that appeal to both Australians and Filipinos.”
You can order wines that leave you smiling by checking out: 7000islands.com.au
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