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Kabarawan was a traditional pre-colonial Filipino mead-like alcoholic drink. It was made from boiling the ground up aromatic bark of the kabarawan tree until it was reduced to a thick paste. It was then mixed with an equal amount of honey and fermented. It was traditionally consumed from jars with reed or bamboo straws. The wine was mentioned by early Spanish colonists as being made by the Visayan people. However, the tradition has been lost in modern times. Kabarawan tree bark is also used to flavor other types of native wines, like intus and basi, which are both made from sugarcane juice.
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Bais is a traditional Filipino mead from the Mandaya and Dibabawon Manobo of northeastern Mindanao. It is made from a mixture of honey and water at varying proportions. It is fermented for at least five days to a month or more.
The Philippines has its own unique drinking culture and practices that are based on influences from its Austronesian heritage to the colonial influences of Spain, the United States, and Japan.
Byais, is a traditional Filipino wine from the Mansaka people of Davao de Oro. It is made from boiled lengkuas mixed with honey or sugarcane juice which are then fermented in tightly-sealed earthen jars. It has a sharp flavor reminiscent of citrus fruits or pine needles.
The Negros famine took place on Negros island in the Philippines in the mid-1980s, during the waning days of the Marcos dictatorship, and was a key moment in the history of sugar production in the Philippines, as well as the broader political history of the Philippines. Caused by the Marcos administration's efforts to control sugar production through the NASUTRA monopoly held by Marcos crony Roberto Benedicto and by a sudden crash in international sugar prices, it created what popularly came to be known as a "social volcano", with tensions culminating in the Escalante massacre, and with negative effects still felt even after the ouster of Ferdinand Marcos and his cronies during the 1986 People Power Revolution.
Laksoy, is a traditional Filipino distilled nipa palm liquor. It is derived from tubâ made from nipa palm sap that has been aged for at least 48 hours. It originates from Eastern Mindanao, the Visayas Islands, and the Bicol Region. During the Spanish colonial period, it was also known as vino de nipa in Spanish. Like the lambanog, it is particularly potent, having a typical alcohol content of 70 to 100 proof after a single distillation.
References
- ↑ Demetrio, Feorillo Petronilo A. III (2012). "Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte". Malay. 25 (1): 1–18.
- ↑ Feraren, John Mychal. "Ten Proofs We Inherited Our Love for Drinking from Pre-Colonial Filipinos". Claire Delfin Media. Archived from the original on 9 May 2019. Retrieved 5 May 2019.
- ↑ Aranas, Jennifer (2015). Tropical Island Cooking: Traditional Recipes, Contemporary Flavors. Tuttle Publishing. p. 11. ISBN 978-1-4629-1689-4.
- ↑ Garvan, John M. (1912). "Report on the drinks and drinking among the Mandaya, Manobo, and Mangguangan Tribes". The Philippine Journal of Science: Section A. 7: 106–114.
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