Htan Ye (Palm Toddy)
The toddy of the dry zone: htan ye — Myanmar's palm wine, tapped from the toddy palm (htan) in the central dry zone (Bamar heartland), drunk fresh and sweet at dawn from the tappers' stands, souring and strengthening through the day; the toddy tapper's climb (with his bamboo tubes and knives) is…
What it is
The toddy of the dry zone: htan ye — Myanmar's palm wine, tapped from the toddy palm (htan) in the central dry zone (Bamar heartland), drunk fresh and sweet at dawn from the tappers' stands, souring and strengthening through the day; the toddy tapper's climb (with his bamboo tubes and knives) is a Bagan-plain icon. Origins: palm wine in Burma is ancient (the toddy palm economy is woven into dry-zone life — the palm gives sugar, wine, fibre and shade). Made from: palm flower sap, wild fermentation, nothing else. How it's made: 1) The tapper climbs at dawn and dusk. 2) Collect the sap in bamboo. 3) Drink fresh (sweet) or aged (sour, stronger); some is distilled into arrack-style spirits in the villages. Served: at village toddy stands with fried snacks, under the palms of Bagan and Pakokku. Flavor: honeyed fizz turning winey. Strength: 2-6% fresh. Culture: the dry zone runs on the toddy palm — htan ye is its morning wine. See also: the Philippines' Tuba and Indonesia's Tuak (the palm family).
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