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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.
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 ...
Basi del Diablo Wines of the Salucop Group, Inc. started making basi in the year 1906, 99 years after the Basi Revolt. The light fermented sugarcane winemaker's most prominent product is the Ambaristo, named after the Basi Revolt hero Pedro Ambaristo. [4] Nagguilian Basi is another basi brand in the northern part of the Philippines.
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 ...
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. [1] [2] It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
They also standardized the trade name of lambanóg to "Philippine palm brandy" (also "Philippine coco palm brandy"). This was due to the fact that they were distilled (and thus not wines ); as well as concerns about the local prejudice against "native drinks" (which are generally known as vino or bino ) which could affect their marketability.
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.
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