Cover Photo: David Kohler / Unsplash
Photo: David Kohler / Unsplash
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Alex Lichaytoo, president of Bacchus International Inc, dishes on all things wine in this quickfire conversation
As the president of Bacchus International Inc, Alex Lichaytoo is the man to thank for bringing luxury meats, cheeses and other delicacies from across the world to the Philippines and into our bellies. This all began in 1995 when he founded the company with his brother, Clifford, intending to import and distribute premium wines from Europe—a vision that sprouted from their profound love for fine wines, hoping to share this deep-seated passion with the rest of the country.
By purchasing directly from suppliers, Bacchus not only gets competitive prices, which in turn means reasonable prices for the consumer, but also ensures that the wines are well-looked-after until they land in your basket, stored in the perfect temperature and conditions. Suffice to say, Lichaytoo knows his wine, and simply wishes to share the joys of excellent wine with those around him.
Get to know Lichaytoo, a “distributor of fine wine and fine food”, and his thoughts on wine, below:
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Above Alex Lichaytoo, president of Bacchus International Inc (Photo courtesy of Alex Lichaytoo)
Alex Lichaytoo, president of Bacchus International Inc (Photo courtesy of Alex Lichaytoo)
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How did you fall in love with wine and start a career in distribution?
It was purely accidental. I travelled a lot and enjoyed collecting wines while discovering great vineyards. The owners of [one of the] vineyards convinced me to start this business in the Nineties.
How important is using the right wine glass?
Extremely important—it can make or break a wine. One will never fully enjoy their wine if the glass they use is not grape-specific.
Why is it important to decant wine?
There are two reasons to decant wine: it helps young wines open up and helps filter the sediment in older wines.
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Above Photo: Theme Photos / Unsplash
Photo: Theme Photos / Unsplash
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What is your favourite wine region and why?
No particular region is my favourite, but I prefer old-world wines, particularly French and Italian. I love the styles and the history.
Do you prefer red, white, or champagne and why?
I love them all when enjoyed at the right time, with the right food, and of course, the right company. Each wine has a purpose and is meant to be enjoyed with specific meals and occasions.
What do you think pairs best with red meats?
Red wines go best with richer foods in general, not only red meats. You could enjoy a cabernet sauvignon with dark chocolate and even a nice pasta with a rich tomato-based sauce. Rules are less clear nowadays and people drink whatever wine they enjoy with almost any meal.
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Above Photo: Daria Strategy / Unsplash
Photo: Daria Strategy / Unsplash
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What do you think pairs best with seafood?
That depends on how it’s prepared. Grilled seafood would pair best with sauvignon blanc, something with a butter sauce would go well with chardonnay, raw seafood like sushi calls for sake or a crisp white like riesling. For spicy seafood like in Thailand, sometimes just a beer will do.
What do you think pairs best with dessert?
Cabernet sauvignon goes well with dark chocolate, sweet and white wines with cheese, and champagne is also great with dessert. Then you also have some nice Port wines.
What tips or advice do you have for wine novices who don’t know where to start in their journey towards wine appreciation?
I would only buy wines from a reliable merchant, one that stores their wines at the right temperature. Then I’d recommend trying as many different wines as possible from different regions and countries, and finding the style that you enjoy. It does not have to be expensive, nor should you buy wines only because it is a famous label. Sometimes finding a less expensive wine that is not famous is more fun, like discovering an up-and-coming artist.
Related: Food and drink trends 2025: Insights from Asia’s culinary and mixology leaders
Above Photo: Marcel Gross / Unsplash
Photo: Marcel Gross / Unsplash
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What wines do you always have at home?
I always have some nice Bordeaux, Burgundies, Rhone, Champagne and Italian wines.
What wines do you seek out for special occasions?
A well-aged, old wine that is mature and perfect to enjoy.
What is one surprising find you have tried—something you didn’t expect to love?
A beautiful well-aged Amarone from Italy or a very old Barbaresco from Piedmonte. It’s like drinking silk.
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Above Photo: Christine Isakzhanova / Unsplash
Photo: Christine Isakzhanova / Unsplash
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What is your favourite wine ever, so far?
In my lifetime, it would still be a 1989 Haut Brion from Bordeaux.
What wines do you recommend for special occasions
That’s a tough question, as everyone has a different budget. For special moments, a well-aged Bordeaux or Burgundy is nice. As the cost becomes more reasonable, you can find great wines from everywhere: Argentina, New Zealand, Australia, Tuscany and South Africa. Believe it or not, some of the best value wines are also from France like Languedoc Roussillon and Provence. There’s also Puglia, Sardinia and so many other beautiful places to explore.
Do you enjoy wine tastings or do you prefer settling in with one to two main bottles?
Wine tastings are fun, but nowadays I believe in quality and not quantity: a few well-aged bottles of wine, savoured with
the people you love and whose company you enjoy. It just makes almost every wine taste better.
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
