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Philippine wine or Filipino wine are various wines produced in the Philippines. They include indigenous wines fermented from palm sap , rice , job's tears , sugarcane , and honey ; as well as modern wines mostly produced from various fruit crops.
Tubâ could be further distilled using a distinctive type of still into a palm liquor known as lambanóg (palm spirit) and laksoy (nipa). During the Spanish colonial period of the Philippines, lambanog and laksoy were inaccurately called vino de coco ("coconut wine") and vino de nipa ("nipa wine"), respectively, despite them being distilled liquor.
During the Spanish colonial period of the Philippines, lambanog was inaccurately called vino de coco ("coconut wine"). From around 1569, it was introduced via the Manila galleons to Nueva Galicia (present-day Colima, Jalisco, and Nayarit), Mexico by Filipino immigrants who established coconut planations. It quickly became highly popular in the ...
According to Demeterio, early Visayans made five different kinds of liquor namely; Tuba, Kabawaran, Pangasi, Intus, and Alak. [4]Tuba, as said before, is a liquor made by boring a hole into the heart of a coconut palm which is then stored in bamboo canes.5 Furthermore, this method was brought to Mexico by Philippine tripulantes that escaped from Spanish trading ships.
Derived cognates has come to refer to a wide variety of fermented food throughout Austronesia, including yeasted bread (Tagalog: tinapay) and rice wine. Tapuy is a variant of the widespread Austronesian rice paste or rice wine tapai (or tapay in Philippine languages). [5] [6] A jar and bowls of baya (tapuy) in a harvest ritual by an Ifugao ...
Bahalina, sometimes called "coconut red wine", is a traditional Filipino palm wine made from fermented coconut or nipa palm sap. It is derived from tubâ (palm toddy) that has been aged for several months to several years. It originates from the Visayas and Mindanao islands of the southern Philippines. It is deep brown-orange in color and has a ...
Laksoy (also spelled lacsoy), is a traditional Filipino distilled nipa palm liquor. It is derived from tubâ (palm toddy) made from nipa palm sap that has been aged for at least 48 hours. It originates from Eastern Mindanao , the Visayas Islands , (where it is known as dalisay or dalisay de nipa ), the Bicol Region (where it is known as barik ...
Tapayan is derived from Proto-Malayo-Polynesian *tapay-an which refers to large earthen jars originally used to ferment rice wine ().In modern Austronesian languages, derivatives include tapayan (Tagalog, Ilocano and various Visayan languages), tapj-an (), and tapáy-an in the Philippines; and tepayan and tempayan (Javanese and Malay) in Brunei, Malaysia, and Indonesia.