Lambanog (Philippine Coconut Wine)

Origins:
o A wine made from coconut
o Well-known for its strength that ordinarily carries regarding 80 to 90 proof
alternatives
o It is mostly produced in the Quezon Province, Philippines
o Has certainly been passed down throughout generations of coconut
plantation farmer
Mostly in provincial areas (CALABARZON), consuming Lambanog wine is
normally a public thing men relax in a circle and tagayan will ensue. It was made
an export product in 2001 and has definitely brought in foreign markets. To attract
the youth and expand its advertising possibilities, it is now industrialized and sold in
different flavours such as cherry, jack fruit, apple, orange, four periods, strawberry,
bubble gum, mint, etc.
Process of Making Lambanog:
1. Lambanog can be produced using the process of distillation. The freshly
gathered coconut tree sap is oyster white in color, has a nearly neutral pH,
and is already inherently sweet tasting by nature. Allowed to ferment further
if too sweet and less alcoholic.
2. Put desired amount of tuba or coconut sap in distillation chamber. Apply heat
until it evaporates.
3. Condensed the evaporated alcohol using flowing water at the top of the
distillation chamber to liquefy the alcohol in gaseous phase.
4. Set aside the first ten to 20 ounces of distillate because it contains high
concentration of methanol. This is locally called head or bating. Or do the
collection when temperature reaches 93C to 94C.
5. Continue distillation until 80 proof alcohol is gathered, determined using
alcohol hydrometer. Dont let alcohol concentration go below 80 proof. Below
80 proof is of low quality.
Traditional Way of Drinking Lambanog:
Drinking Lambanog is a social thing. Farmers often gather to unwind for their
hard days work. The first step after pouring Lambanog to a glass is to pour some to
the ground. This is often called as "offering to the devil". After this farmers pass
around shots of Lambanog while exchanging stories. Most of the times there is
someone who is singing or playing the guitar to make it more interesting as the
drinking goes on. In a formal situation Lambanog is drank like your usual wine.

Tapuy (Filipino Rice Wine)

Origins:
o Considered as the ceremonial wine served during special occasions (such as
weddings) and large celebrations like a bountiful harvest festival
o Imbibed by the locals on a daily basis
o A Filipino rice wine originated in Batad (a place in the Banaue Rice Terraces),
Ifugao, Philippines
o Also produced in the Cordillera Province; particularly in Apayao, Benguet,
Kalinga, and Mountain Province
o Other names for Tapuy in these parts are: Tapey or Bayah
Process of Making Tapuy:
The native brew is prepared locally and produced from fermented rice. There are
2 main ingredients: glutinous rice and bubod (starter culture).
1. The traditional process of tapuy rice wine making usually starts with
separating the chaffs from the rice grains.
2. The milling of rice is normally done through pounding the rice using large
mortar and pestle.
3. The broken rice hull is separated from rice grains through winnowing. Placed
in a shallow bamboo tray, rice is repeatedly thrown upwards to sift and blow
away the light-weight hull. This is done carefully and by someone with a
steady grip. The wind should be blowing away to protect the eyes.
4. The rice is roasted to take out the aroma and get the desired color for the
wine.
5. The roasted rice is washed and steeped overnight. It is washed again and
drained well before adding water for cooking or steaming. For every 1 cup of
rice, 1 and 1/2 cup of water is added. Boil over medium-high heat; then
simmer over low heat to cook without burning.
6. The cooked rice needs cooling down. Spread the rice on a dry and clean
shallow tray or dish.
7. While cooling the cooked rice, crush the bubod or starter culture with a fork.
The bubod can also be pulverized using mortar and pestle until it reaches
powder form. Sift the crushed bubod through a strainer.
8. Sprinkle the powdered bubod all over the surface of cooked rice.
9. Mix the cooked rice and bubod powder thoroughly.

10.Pour rice and bubod mixture into a plastic bag inside a container with cover.
Or, wrap the mixture in the wilted banana leaf and place inside a pot with lid.
The idea is to keep the air humid during fermentation.
11.Cover or seal the rice and bubod mixture and set aside in a cool, dry, and
dark place to ferment for 2 to 3 days. The freshly brewed wine from rice can
be served right after harvest. This is the stage when Tapuy rice wine tastes
sweet (or moderately sweet) but with biting alcohol flavour.

Etiquette for Drinking Tapuy:

The way Tapuy is drunk depends on the occasion and people gathered. If for
formal celebrations or gatherings it is drank like the usual wine but for informal or
casual situation, it is just drank from an old fashioned glass or any glassware
available either chilled or on the rocks.
Basi (Sugar Cane Wine)
Origins:
o Sugar cane wine made in Ilocos Noerte, Philippines and particularly plentiful
in Naguilian where a Basi Festival is held annually
o Has been produced and consumed since before the invasion of the Spaniards.
o Plays a significant part in Ilocanos culture beyond its usual recreational
functions as an alcoholic beverage (pamamanhikan, wedding ceremonies)
o Also used during washing day, after a burial, when all the relatives and family
of the deceased washes bedclothes and cloths used in the house (later, the
family undergoes a rite where the officiator makes a cross on their foreheads
with Basi)
Process of Making Basi:
1. Basi wine is made by fermenting boiled, freshly extracted, sugar cane juice.
The juice is then boiled in vats and stored in earthen jars.
2. Once it has been cooled, flavourings made of ground glutinous rice and duhat
(java plum) bark or other fruits or barks is added.
3. A dried powdered starter is used to start the fermentation.
4. The mixture is left for up to three months to ferment and up to one year to
age.
5. The final product is a light brown colour and has a sweet and a sour flavour.
Etiquette for Drinking Basi:
Similar to how Tapuy is drank.

References:
http://lambanog.org/
http://indigoblueideas.hubpages.com/hub/Lambanog-The-Philippine-Vodka
http://foodrecap.net/manufacture/wine/lambanog-methanol/
http://queencleopatra.hubpages.com/hub/tapuy-filipino-rice-wine-how-to-make
http://dynamicliquor.blogspot.com/2013/02/basi-sugar-cane-wine.html
http://www.choosephilippines.com/eat/local-flavors/2256/tapuy-rice-wine-traditionalfilipino-rice-wine/
http://www.philrice.gov.ph/relaxing-rice-2/
http://en.wikipilipinas.org/index.php/Basi