“I had this idea to make something nice, something flavorful, and this jelly is what happened,” says Deyanira Reglas, a mother of two from the southern Chilean city of Valdivia.
Reglas moved to Santiago in 2005 and started studying enology, ultimately bringing her studies of wine to the kitchen and experimenting with Chile’s signature fruit in conserves and jellies.
The first flavors met with critical acclaim from her taste-testers – her two children – and the Alma-Sol jellies started selling in gourmet boutiques in Santiago and around Chile.
A few years later and with help from ProChile – an export promotion arm of the Chilean government – Reglas closed her first export deal, shipping more than 2,000 jellies around the world to Brazil, Poland and the United States.
“Our exports started slowly, but we’ve already consolidated a market in Mexico, in Fortaleza (Brazil), Australia and Poland. This year we exported to El Salvador, and we’re in conversations with Puerto Rico,” Reglas said.
“The fact that a recipe born in my kitchen can be enjoyed by someone in the United States or Mexico is super great, because we are promoting Chilean wine,” she added.
Together with her four-person team, Reglas distributes 13 unique flavors under the Alma-Sol label – a name which she says honors the sun for its work in ripening the grapes. Her jellies include classic Chilean wine varietals like Carmenere from the Maule wine valley, as well as dessert wines like Gewürtztraminer from the BioBío wine valley and Late Harvest from the Casablanca wine valley.