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Tubâ
Tubâ (Tagalog pronunciation: [tʊˈbaʔ]) 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.
Tubâ has existed in the Philippines since pre-colonial times. It was widely consumed for recreation as well as having ritual significance in animist religious ceremonies performed by babaylan and other shamans. Heavy consumption of tubâ and other alcoholic beverages in the Philippines was reported by early Spanish colonizers. Social drinking (inuman or tagayán in Tagalog and Visayan languages) was and is an important aspect of Filipino cultural interfacing.
A peculiar yet nationwide drinking custom is sharing a single drinking vessel. During tagayán, one person (usually the owner of the beverage) becomes the tanggero who fills a cup with a serving of alcohol (a tagay). One of the group then drinks from the cup and passes it back to the tanggero for a refill. The tanggero fills the cup again and passes it to a different person, and so on until all have had a drink. A second method is to drink from the same container at the same time using drinking straws made from hollow reeds or bamboo. Tagayán is usually accompanied by a shared serving of food known as pulutan. The ritual and terminology of tagayán was recorded in the Bocabulario Tagalog (1630) by Fray Miguel Ruiz, and these social drinking practises remain largely unchanged today. Tagayán is also related to the ancient Filipino practice of sandugo (blood compact), as both reinforce camaraderie and social bonds among participants by drinking from the same vessel.
Tubâ was first recorded in European records by Antonio Pigafetta of the Magellan expedition (c. 1521), who called it uraca and mistakenly assumed that it was distilled.
"Cocoanuts are the fruit of the palmtree. Just as we have bread, wine, oil, and milk, so those people get everything from that tree. They get wine in the following manner. They bore a hole into the heart of the said palm at the top called palmito, from which distils a liquor which resembles a white must. That liquor is sweet but somewhat tart, and is gathered in canes of bamboo as thick as the leg and thicker. They fasten the bamboo to the tree at evening for the morning, and in the morning for the evening."
— Antonio Pigafetta, Il primo viaggio intorno al globo di Antonio Pigafetta e le sue regole sull'arte del navigare (1524-1525),
Tubâ could be further distilled using a distinctive type of still into a palm liquor known as lambanóg (palm spirit) and laksoy (nipa). During the Spanish colonial period of the Philippines, lambanog and laksoy were inaccurately called vino de coco ("coconut wine") and vino de nipa ("nipa wine"), respectively, despite them being distilled liquor. From around 1569, lambanog (as vino de coco) was introduced via the Manila galleons to Nueva Galicia (now Colima, Jalisco, and Nayarit) in modern Mexico by Filipino immigrants who established coconut plantations. It quickly became popular in the region, competing with the sales of imported spirits from Spain. This led colonial authorities and the Royal Audience in Spain to ban the production of vino de coco and decree the destruction of coconut plantations. By the mid-1700s, vino de coco production in Mexico had ceased (though non-alcoholic variants of tubâ persisted). The prohibition of vino de coco and the introduced distillation technologies from the Philippines led to the development of mezcal and tequila by the indigenous peoples of Mexico.
Bahal is a type of tubâ that is distinctively orange to brown in color because it has added extracts (barok) from the dried bark (marka tungog or tangal) of certain mangrove species (Ceriops tagal, Rhizophora mucronata, or Vateria indica). It is fermented for around a day to a few weeks. It is an intermediate stage in the production of bahalina wines. It originates from the Visayan regions of Visayas and Mindanao.
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Tubâ
Tubâ (Tagalog pronunciation: [tʊˈbaʔ]) 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.
Tubâ has existed in the Philippines since pre-colonial times. It was widely consumed for recreation as well as having ritual significance in animist religious ceremonies performed by babaylan and other shamans. Heavy consumption of tubâ and other alcoholic beverages in the Philippines was reported by early Spanish colonizers. Social drinking (inuman or tagayán in Tagalog and Visayan languages) was and is an important aspect of Filipino cultural interfacing.
A peculiar yet nationwide drinking custom is sharing a single drinking vessel. During tagayán, one person (usually the owner of the beverage) becomes the tanggero who fills a cup with a serving of alcohol (a tagay). One of the group then drinks from the cup and passes it back to the tanggero for a refill. The tanggero fills the cup again and passes it to a different person, and so on until all have had a drink. A second method is to drink from the same container at the same time using drinking straws made from hollow reeds or bamboo. Tagayán is usually accompanied by a shared serving of food known as pulutan. The ritual and terminology of tagayán was recorded in the Bocabulario Tagalog (1630) by Fray Miguel Ruiz, and these social drinking practises remain largely unchanged today. Tagayán is also related to the ancient Filipino practice of sandugo (blood compact), as both reinforce camaraderie and social bonds among participants by drinking from the same vessel.
Tubâ was first recorded in European records by Antonio Pigafetta of the Magellan expedition (c. 1521), who called it uraca and mistakenly assumed that it was distilled.
"Cocoanuts are the fruit of the palmtree. Just as we have bread, wine, oil, and milk, so those people get everything from that tree. They get wine in the following manner. They bore a hole into the heart of the said palm at the top called palmito, from which distils a liquor which resembles a white must. That liquor is sweet but somewhat tart, and is gathered in canes of bamboo as thick as the leg and thicker. They fasten the bamboo to the tree at evening for the morning, and in the morning for the evening."
— Antonio Pigafetta, Il primo viaggio intorno al globo di Antonio Pigafetta e le sue regole sull'arte del navigare (1524-1525),
Tubâ could be further distilled using a distinctive type of still into a palm liquor known as lambanóg (palm spirit) and laksoy (nipa). During the Spanish colonial period of the Philippines, lambanog and laksoy were inaccurately called vino de coco ("coconut wine") and vino de nipa ("nipa wine"), respectively, despite them being distilled liquor. From around 1569, lambanog (as vino de coco) was introduced via the Manila galleons to Nueva Galicia (now Colima, Jalisco, and Nayarit) in modern Mexico by Filipino immigrants who established coconut plantations. It quickly became popular in the region, competing with the sales of imported spirits from Spain. This led colonial authorities and the Royal Audience in Spain to ban the production of vino de coco and decree the destruction of coconut plantations. By the mid-1700s, vino de coco production in Mexico had ceased (though non-alcoholic variants of tubâ persisted). The prohibition of vino de coco and the introduced distillation technologies from the Philippines led to the development of mezcal and tequila by the indigenous peoples of Mexico.
Bahal is a type of tubâ that is distinctively orange to brown in color because it has added extracts (barok) from the dried bark (marka tungog or tangal) of certain mangrove species (Ceriops tagal, Rhizophora mucronata, or Vateria indica). It is fermented for around a day to a few weeks. It is an intermediate stage in the production of bahalina wines. It originates from the Visayan regions of Visayas and Mindanao.