![]() ![]() Manley and Choy are looking to further develop the crop in the territory. The male flower of the breadfruit is 100 times more powerful than Deet in repelling the mosquito, Manley said. Tomatoes, zucchini and other crops can be planted between breadfruit trees and the crops will be protected. Anything made with regular flour – like pasta – can be made with breadfruit flour.”Īnother property of the plant is that it’s a natural insect repellent. Flour can be made from breadfruit, which is nutritious and gluten-free. “It produces more food per acre than any other agricultural product. “Breadfruit does so many things in agriculture,” Manley said. The two began to research everything they could get their hands on about breadfruit at the University of Hawaii, Choy was so impressed, he counseled Manley to keep it a secret while they did more work. Shortly after he prefected his island vodka, Manley was working at a charity event with his friend, chef Sam Choy, and the two sat down for Choy’s first taste. You don’t get that with other vodkas,” Manley said. With island vodka, you can taste citrus and green banana as you experience its silky smoothness. However, the breadfruit contains about 70 percent more starch than potatoes, so there is a higher yield of sugars to ferment with the breadfruit, he said. “The process of converting starches into sugars is the same in the potato as it is in the breadfruit,” Manley said. ![]() Through trial and error, Manley developed his “best batch” of island vodka in 2017. Armed with the knowledge that vodka is derived from potato, Manley began his quest to utilize the “island potato” as the main ingredient in his island vodka. He learned the Tahitian name for breadfruit – Ulu – means potato. “I love breadfruit and the many ways it can be cooked,” said Manley. Originally from the South Pacific, breadfruit is ubiquitous in the tropics around the world. Instead, he turned to a another crop that grows int eh tropics all around the world. The grass idea went by the wayside, while the idea for distilling vodka remained. The abundance of the grass made it seem like a great idea for making vodka, he said, but it didn’t pan out. Manley, who came to the islands in 2010 from Richamond, Virginia, said he got the idea 11 years ago, when he explored the idea of distilling vodka using guinea grass he saw growing along Northside Road. Manley premiered his “best batch” of Mutiny Island Vodka in 2017 and four restaurants in downtown Christiansted are serving up cocktails made with the concoction. This is an opportunity for me to give back to my adopted island home of St. “A lot of folks think the goal was to set out to make vodka and sell liquor – kind of,” said Manley, an award-winning chef and owner of 40 Strand Eatery. A decade after the idea came to him, he launched Mutiny Island vodka, made with local breadfruit instead of the traditional potatoes or grain. Todd Manley had been thinking about creating a liquor with the taste of the islands, a vodka that would pay tribute to his island home. Carson Delledonne mixes up a cocktail with Mutiny Island Vodka behind the bar at 40 Stand Eatery. ![]()
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