Chef Phanuphon “Black” Bulsuwan shares with Koktail why SEII’s wins at the 2026 World Drinks Awards represent a cultural shift. 

Celebrated for his innovative gastronomy at Blackitch Artisan Kitchen, Chiang Mai’s culinary pioneer and Koktail 2020 Future Lister Chef Phanuphon “Black” Bulsuwan has extended his philosophy to the bottle. 

Most recently, SEII, his dedicated beverage venture, has distinguished itself on the global stage by securing three titles at the World Drinks Awards 2026. This international acclaim highlights a deep commitment to regional terroir and local sourcing. 

The SEII Umeshu, showcasing wild plums foraged from Mae Wang, rose to Country Winner in the Liqueur Aperitifs classification, while the brand’s gin expressions, SEII Kanom and SEII Kuro, secured Silver and Bronze honours in Signature Botanicals respectively.

It is high time for Thai drinking culture to step out and claim its moment in the spotlight. SEII is leading the charge, showing how to scale up micro-scale partnerships with local producers and bring them to the world’s attention. 

It all comes down to a vital truth: Thailand’s locally sourced, premium ingredients have exactly what it takes to enthral connoisseurs anywhere.

Koktail delves into what this milestone really means for Chef Black, his team and the wider Thai beverage scene. After all, a great drink is never just a drink; it is a distillation of geography, craftsmanship and community collaboration.

The Significance of the World Drinks Awards

The World Drinks Awards was launched in 2007 with a limited range of categories. As the artisanal spirits movement gained worldwide prominence in the following years, TheDrinksReport.com decided to harness this momentum and expanded the competition to cover over 35 distinct categories.

Today, the awards recognise the finest products in everything from whisky, gin, vodka, tequila and beer, to sparkling wine and no-and-low alcohol alternatives. Expert blind tastings take place in countries such as the UK, Germany, Brazil, Chile, Japan, Canada and the USA. 

More importantly, it provides a universal platform which allows small, independent makers to showcase their craft and compete directly alongside established international brands.

Because the evaluation relies entirely on blind tastings, quality is judged purely on merit to prevent any bias. This ensures that the richness and depth of a spirit speak to the painstaking effort that went into it, making a win all the more impressive.

SEII: Honesty Comes in Sips

Adjacent to the intimate chef’s table experience of Blackitch Artisan Kitchen in Nimmanhemin Soi 7, SEII Flagship Store serves as a lively local hub, where rotating DJs take over the decks to set the evening’s mood.

Atmosphere aside, SEII takes distillation seriously, applying a Japanese sensibility to quality control. The dedication is true to its name, SEII, which means “sincerity” – a promise to keep things honest and let the ingredients speak for themselves without pretence. 

SEII initially launched with a clear focus on creating a Thai-owned craft sake, using the prized khao niao khiaw ngu sticky rice to make its SEII Nama Sake. Since then, the team has expanded its repertoire into premium gins and liqueurs. 

The Umeshu stands out for its aroma, crafted from wild plums hand-harvested in the hills of Mae Wang. While the flavour profile leans towards the sweeter side, a balanced acidity makes it the perfect companion for a dessert course.

SEII’s craft gins are just as impressive as their other drinks. 

The Kanom Gin features organic pandan, chrysanthemum and sweet osmanthus sourced directly from local farms. These regional botanicals come together to give the spirit a wonderfully floral character.

For something completely different, the Kuro Gin combines classic juniper berries with upcycled cacao husks from Siamaya, a popular local Chiang Mai chocolate maker. By using these leftover husks, SEII places sustainability at the heart of what they do.

By working directly with local farmers who understand Thailand’s forests, SEII completely bypasses the middleman. This commitment to the community goes a step further with 5% of all bottle profits donated directly to local sustainability initiatives. 

The “honesty” found in each bottle carries a dual meaning: it is a dedication to the integrity of the ingredients and a profound respect for the local community through the necessary process of giving back.

Chef Black and the Meaning Behind the Wins

Chef Black shares with Koktail that the international acclaim deepens the purpose behind SEII. This global success validates SEII’s true mission, showing that well-crafted drinks using local Thai ingredients can actively bring a community together. 

“I am truly honoured and delighted. These awards are not just a recognition for SEII, but of the concept we have always believed in: that fine beverages crafted from premium Thai ingredients can elevate the dining experience and bring people closer together.”

Driven by his deep expertise in local ingredients, he is thrilled to see a broader audience embracing artisanal spirits. For him, it is all about pushing the boundaries of what people accept and appreciate.

“What makes me happiest is seeing Thai people becoming increasingly open-minded and passionate about the world of craft spirits over the past several years. This feels like a wonderful confirmation that we are on the right path.”

Ultimately, it’s about shifting mindsets.

“I hope that being recognised on a global stage like this will allow SEII to be a small but meaningful catalyst in building a quality drinking culture. I want people to get to know us and understand our origins – to experience both our gin and umeshu on a deeper level, not just as beverages but as part of the cuisine, culture and human stories.”