THE HERITAGE OF CAPTAIN HUNT
EZAZ HAZARIKA

Most of those who lived and grew up in Shillong from the 1950s to the 1970s have heard of Captain Hunt, a former officer of the Royal Indian Army Ordnance Corps.
Capt Hunt and Mawphlang, a hamlet set in the beautiful countryside 25 km South East of Shillong have been almost synonymous.
Mawphlang is where Capt Harold Douglas Hunt chose to settle after his retirement from the British Indian Army. The reason why he chose to settle at Mawphlang is part of legend and folklore in and around Shillong; something that can be left for discussion at another time.

Capt Hunt transformed Mawphlang into a tourist destination of sorts some eight decades ago. Apart from enjoying the breathtaking beauty of Mawphlang of those days, those who wished to taste the Cherry Brandy and Rum brewed meticulously by Capt Hunt with a few nibbles of salamis and sausages could do so at a tastefully designed and decorated pub within his residential premises.
The pub-bar counter, though not currently used, exists till date; carefully preserved and maintained by his descendants.
Captain Hunt took great pride in ensuring that all raw materials used in the production of his cherry brandy and rum, as well as the sausages and salamis he brewed, were sourced locally. This commitment to local sourcing meant that the ingredients were always fresh and of high quality, which contributed to the renowned flavor and reputation of his products.
To achieve this, Captain Hunt mobilized and trained 250 local farmers, imparting them with the necessary skills and knowledge for cultivating the specific crops and livestock required for his production processes. This intensive training included everything from the best agricultural practices to the intricacies of fermentation and curing techniques.
By doing so, he not only ensured a steady supply of raw materials but also empowered the local community, creating jobs and fostering a sense of ownership and pride among the farmers.
The result was the establishment of a well-functioning eco-system within the community that operated seamlessly during Captain Hunt’s lifetime. This eco-system was characterized by a close-knit network of local farmers, producers, and artisans who worked together harmoniously. The collaboration and mutual support among them ensured that the production processes ran smoothly and efficiently.
One of Captain Hunt’s most notable achievements was the creation of the Mawphlang Cherry Brandy brand, which became synonymous with quality and authenticity. The brand gained widespread recognition and acclaim, not only for its exceptional taste but also for its commitment to sustainability and community development.
This legacy continued to thrive even after Captain Hunt’s passing, as the eco-system he had established continued to flourish, benefiting future generations and preserving the rich traditions he had initiated.

The locally available fruit known as Sohiong (Prunus nepalensis) was the prime raw material input along with other locally available fruits such as strawberry, pear, peach, pineapple, ginger, dates, guava, plums, passion fruit, watermelon, mulberry and quality local material such as honey.
It can be safely assumed that Capt Hunt, apart from successfully creating the eco-system; also carefully observed wine-making processes used by the local tribal community.
Local best practices, integrated with those processes he was aware of with his own origins in the British Isles, conceived a product that has created tremendous interest even during the contemporary era across various stakeholders.

This interest has the potential to propelling the local wine industry, as well as tourism in the Khasi Hills of Meghalaya, in phases; onto a global platform.

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