Native wines produced in the Philippines are all 100% chemical-free because they are all produce in a natural process.
Lambanog is 100% natural and does not contain harmful chemicals just like other commercially produced wine and alcohol.
Tuba: Palm Wine
Tuba is a sweet, fresh or mildly fermented sap taken from tapping the young expanded flowers of the coconut. It is popularly known locally as “Jungle wine,” it is also called coconut toddy or palm toddy or simply toddy. Tuba is made through a process of extracting the sap of an unopened coconut bud. The tip of the bud is lopped and the pale juice is allowed to trickles into bamboo containers. A sturdy tree yields about a gallon of liquid daily.
To ferment, the sweetish liquid is stored for one to three days in earthen jars or bottles in modern times. The rust tint of tuba is acquired through the addition of powdered bark. It has a stinging sweet and bittersweet taste. It is said that only tough men can withstand the effect of Tuba that affects men’s senses and sanity. Filipinos consider Tuba as a type of hard drink. Tuba is widely produced from all over the country.
Basi: Ilocos Wine of Ilocos Region
Filipinos were great imbibers of native brews, among them was basi. Considered as the “King of Native Wines”, this particular wine is the pride of Ilocanos of Northern Luzon.
. Basi is a fermented alcoholic beverage made of sugar cane. It has been consumed since pre-Spanish period. Basi is produced by crushing sugarcane and extracting the juice. The juice is boiled in vats and then stored in earthen jars. Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added. The jars are then sealed with banana leaves and allowed to ferment for one to three years. No artificial flavoring or coloring is added. Finally, the beverage is strained and bottled.
The pale red brew is valued as a restorative; as reliever of tired bodies from the day’s work, and as an enlivener of conversations. It is often compared to Chartreuse, the fruit liqueur of France.
A Basi festival is held annually in Nagillian, La Union
Strawberry Wine and Bugnay Wine of Benguet
One of the fastest growing cottage industries in Benguet and gaining much popularity and demand is strawberry and bugnay-wine making. Strawberry farming is suitable to this place because of its cool climate. La Trinidad, which is the capital of Benguet is the location of the so-called “strawberry farm” a favorite tourists attraction, just a few kilometer away from the summer capital of the Philippines, Baguio City.
Bugnay( a local fruit) and strawberry wine-making is done by fermentation.
Let’s have some fun but don’t forget – always drink moderately.
For home, family, gardening and other domestic related articles see
Published in: Cooking