World Spirits

Tuba (Palm Wine)

Philippines

The palm wine: tuba — the naturally fermented sap of coconut (or nipa) palms, drunk fresh and milky-sweet in the morning, souring through the day; in Leyte the aged, tannin-reddened bahalina (with barok bark) is kept like wine.

What it is

The palm wine: tuba — the naturally fermented sap of coconut (or nipa) palms, drunk fresh and milky-sweet in the morning, souring through the day; in Leyte the aged, tannin-reddened bahalina (with barok bark) is kept like wine. Origins: palm wine in the Philippines is pre-colonial (the Spanish chroniclers noted it); the manananggot's bamboo tubes are an icon of Leyte and Cebu. Made from: palm sap, wild yeasts; bahalina adds mangrove bark tannins and months of ageing. How it's made: 1) Climb; cut the flower; collect sap. 2) Ferment spontaneously. 3) Drink fresh (tuba) or age with bark (bahalina). Served: at dawn gatherings and beach picnics, from the bamboo tube. Flavor: fresh = sweet-fizzy; bahalina = dry, tannic, wine-like. Strength: 2-8% (fresh), bahalina a little more in feel. Culture: tuba is the Visayas' morning wine — the day is measured by its souring. See also: Lambanog.

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