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.
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.
Indigenous wine-making traditions in the Philippines dates back to before the colonization of the islands by the Spanish in the 16th century. They were usually part of the traditional tapay fermentation process and were fermented inside earthen jars known as tapayan . They were consumed both for recreation and in the animist rituals in the various indigenous anito religions. Heavy consumption of tubâ and other alcoholic beverages in the Philippines were reported by early Spanish colonizers. Social drinking ( tagayan or inuman in Tagalog and Visayan languages) was and continues to be an important aspect of Filipino social interactions. [1] [2] [3] Indigenous wines include the following:
Among the most widely prevalent wines produced in the Philippines is the tubâ which is produced from palm saps. The most common types of tubâ are made from coconut and nipa palm sap. Tubâ can also be made from the kaong palm ( Arenga pinnata ) and fishtail palms ( Caryota spp.), which are known as tuhak and tunggang, respectively. [4] [5]
A notable variant of tubâ from the Visayan peoples of Visayas and Mindanao is the bahalina , which is distinctively reddish-brown in color due to the use of bark extracts from certain mangrove species. Tubâ is also commonly consumed with raw egg yolks and other sweet ingredients, a combination known as kinutil . [6] [7] [8]
During the Spanish colonial period, distillation technologies were adopted by native Filipinos as early as 1574, resulting in improvised stills known as kawa . These were used to distill tubâ into a palm liquor known as vino de coco or vino de nipa, which is now known as lambanóg in modern times. [1]
Rice wines used to be common in pre-colonial times, as part of the process of tapay production, but now only survive among relatively isolated ethnic groups in the islands. The pangasi of the Visayans, for example, is now virtually extinct. However, a version survives among the Subanen people, which can also be made from job's tears (adlay), though even this is starting to disappear as the starch source is increasingly being replaced by cassava. Pangasi also survives among the Sulodnon people of Panay, though it has also been replaced with sugarcane. [1] [9] [10] [11]
Among the Manobo people of Bukidnon, a similar rice wine exists called agkud . It is flavored with ginger and sugarcane juice. [12] In the northern Philippines, the only surviving rice wine is the tapuy of the Igorot people, also known locally as baya. It is mixed with ginger and roots. It is a very important part of traditional rituals of the highland tribes. [4] [13]
Sugarcane wines include the basi of the Ilocanos and the palek of the Ivatan. Basi is notable in that it caused the 1807 Basi Revolt when Spanish authorities tried to ban the private manufacture of basi. [14]
Another sugarcane wine was the intus of Visayas and Mindanao. It is largely extinct, [9] [15] [16] though it still partially survives among the Lumad peoples of Mindanao where it is flavored with langkawas ( Alpinia galanga ) or pal-la ( Cordyline fruticosa ) roots. [17]
Mead made from honey were rare, even in precolonial times. They are now extinct and only known from colonial sources. They include the kabarawan of the Visayans which was made from honey mixed with bark from the kabarawan tree ( Neolitsea villosa ); and the bais of the Mandaya and Manobo people which is made from honey and w
Most of the modern wines produced in the country are based on locally produced crops with grape-based wines mostly imported from Australia and European countries. [18] In 2012, it was reported that previous attempts to produce grapes which are suitable enough for wine making in northern Philippines failed due to unsuitable soil conditions and high temperatures. [19]
Modern local wines are mostly fruit wines, including bignay wine made from bignay berries ( Antidesma bunius ); [20] [21] [22] guyabano wine made from soursop ( Annona muricata ); mangosteen wine made from mangosteen; duhat wine made from black plum ( Syzygium cumini ); [23] [24] [25] and mango wine made from Philippine mangoes. [26] [27] [28] Another locally produced wine is oregano wine from Quezon produced from Cuban oregano ( Plectranthus amboinicus ). [29]
Liqueurs produced from the colonial era are also commonly sold as "wine". The most popular are anisado , anise liqueurs generally infused with various herbal ingredients by early Chinese-Filipino immigrants. A notable variant of anisado is anisado Mallorca, or simply Mallorca, which adds sugar and can also be used as a cooking wine. [1] [16]
Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits. The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label.
Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".
The Lumad are a group of Austronesian indigenous peoples in the southern Philippines. It is a Cebuano term meaning "native" or "indigenous". The term is short for Katawhang Lumad, the autonym officially adopted by the delegates of the Lumad Mindanao Peoples Federation (LMPF) founding assembly on 26 June 1986 at the Guadalupe Formation Center, Balindog, Kidapawan, Cotabato. Usage of the term was accepted in Philippine jurisprudence when President Corazon Aquino signed into law Republic Act 6734, where the word was used in Art. XIII sec. 8(2) to distinguish Lumad ethnic communities from the islands of Mindanao.
The Hiligaynon people, often referred to as Ilonggo people or Panayan people, are the second largest subgroup of the larger Visayan ethnic group, whose primary language is Hiligaynon, an Austronesian language of the Visayan branch native to Panay, Guimaras, and Negros. They originated in the province of Iloilo, on the island of Panay, in the region of Western Visayas. Over the years, inter-migrations and intra-migrations have contributed to the diaspora of the Hiligaynon to different parts of the Philippines. Today, the Hiligaynon, apart from the province of Iloilo, also form the majority in the provinces of Guimaras, Negros Occidental, Capiz, South Cotabato, Sultan Kudarat, and Cotabato Province. Hiligaynon is also spoken in some parts of Sarangani Province particularly in the Municipality of Malungon.
Basí is a traditional Ilocano fermented alcoholic beverage made from sugarcane juice, predominantly produced in Northern Luzon, Philippines particularly in the Ilocos Region. It is fermented in burnáy and flavored with gamú or natural additives such as samak bark. Basí has been an integral part of Ilocano culture for centuries, commonly featured in various rituals and celebrations, with distinct regional variations in its production methods and flavor profiles.
Lambanóg is a traditional Filipino distilled palm liquor. It is an alcoholic liquor made from the distillation of naturally fermented sap (tubâ) from palm trees such as sugar palm, coconut, or nipa. Lambanog is well-known for having a strong alcohol concentration and can be used as a base liquor for various flavored spirits and cocktail creations. The most popular variety is the coconut lambanog which is commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content. It originates from Luzon and the Visayas Islands. During the Spanish colonial period, it was also known as vino de coco in Spanish. It is particularly potent, having a typical alcohol content of 80 to 90 proof after a single distillation; this may go as high as 166 proof after the second distillation.
As of 2023, the Philippines produced 1,850,000 metric tons of sugar, ranking 17th in the world according to sugar production. In 2005, the Philippines was the ninth largest sugar producer in the world and second largest sugar producer among the Association of Southeast Asian Nations (ASEAN) countries, after Thailand, according to Food and Agriculture Organization. At least seventeen provinces of the Philippines have grown sugarcane, of which the two on Negros Island account for half of the nation's total production, and sugar is one of the Philippines' most important agricultural exports. In crop year 2009–2010, 29 sugar mills are operational, divided as follows: thirteen mills on Negros, six mills on Luzon, four mills on Panay, three mills in Eastern Visayas and three mills on Mindanao. As of crop year 2023–2024, 25 mills are operational. Of 25 sugar mills, 11 have their own sugar refineries. Among the major island groups, Visayas has the most number of operational mills with 17, 13 of which are from Negros Island alone.
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 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 slightly bitter astringent taste.
Ancient diet is mainly determined by food's accessibility which involves location, geography and climate while ancient health is affected by food consumption apart from external factors such as diseases and plagues. There are still a lot of doubt about this ancient diet due to lack of evidence. Similar to what anthropologist Amanda Henry has said, there are a lot of time periods in the human history but there are only theories to answer questions on what people actually ate then. Only recently have traces been discovered in what was left of these people.
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos.
Tubâ is a traditional Filipino palm wine made from the naturally fermented sap of various species of palm trees. During the Spanish colonial period, tubâ was introduced to Guam, the Marianas, and Mexico via the Manila galleons. It remains popular in Mexico, especially in the states of Colima, Jalisco, Michoacán, Nayarit, and Guerrero. Tubâ was also introduced to the Torres Strait Islands of Australia in the mid-19th century by Filipino immigrant workers in the pearling industry.
Agkud is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. Agkud specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and agonan or tapey. The rice wine pangasi is made from agkud except fermented longer for at least one month. Modern versions of the agkud can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. Agkud is drunk during celebrations, rituals, and various social events.
Duhat wine, also called lomboy wine, is a Filipino fruit wine made from the fruits of black plum (duhat). It has a bright purple-red color. It is mostly produced in Southern Luzon.
Kinutil, also known as kinutir or kutir, is a Filipino alcoholic drink from the Visayas Islands and Mindanao. It is made from palm wine (tubâ) with raw egg yolks and/or homemade chocolate (tabliya). Some versions also add condensed milk, sugar, and carbonated softdrinks. A version made with chocolate and sugar in the island of Samar is known as dubado. It is typically paired with Filipino rice cakes (kakanin). The name means "stirred", from Visayan kutil. It is sometimes characterized as the "Filipino eggnog" or the "Filipino mudslide".
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.
Intus was a traditional pre-colonial Filipino alcoholic drink from the Visayas Islands and Mindanao. It was made by boiling sugarcane juice until it reduces to a thick syrup. It was then allowed to cool and mixed with the bark of the kabarawan tree and fermented. The word intus means "reduced" or "liquid thickened by boiling", from the Old Visayan verb itus. Like the kabarawan drink, intus is extinct. The tradition was lost during the Spanish colonial period of the Philippines. Among the Lumad people of Mindanao, intus was flavored with langkawas or pal-la roots.
Bali-og, also spelled baliog, are traditional layered necklaces of various ethnic groups in the islands of Visayas and Mindanao in the Philippines. They consist of chokers and necklaces with a fringe of beads and other ornaments. More than one is usually worn, layered over each other. Their elements usually consist of metal or glass beads, hollowed seeds, seashells, mother-of-pearl, and copper or brass ornaments.
Agkud is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. Agkud specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and agonan or tapey. The rice wine pangasi is made from agkud except fermented longer for at least one month. Modern versions of the agkud can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. Agkud is drunk during celebrations, rituals, and various social events.
Batok, batek, patik, batik, or buri, among other names, are general terms for indigenous tattoos of the Philippines. Tattooing on both sexes was practiced by almost all ethnic groups of the Philippine Islands during the pre-colonial era. Like other Austronesian groups, these tattoos were made traditionally with hafted tools tapped with a length of wood. Each ethnic group had specific terms and designs for tattoos, which are also often the same designs used in other art forms and decorations such as pottery and weaving. Tattoos range from being restricted only to certain parts of the body to covering the entire body. Tattoos were symbols of tribal identity and kinship, as well as bravery, beauty, and social or wealth status.
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,, the Bicol Region, and Southern Luzon. During the Spanish colonial period, it was also known as vino de nipa in Spanish. It has a typical alcohol content of 70 to 100 proof after a single distillation.
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