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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.
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. [1] 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. [2]
Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs.
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.
According to Demeterio, early Visayans made five different kinds of liquor namely; Tuba, Kabawaran, Pangasi, Intus, and Alak. [4]Tuba, as said before, is a liquor made by boring a hole into the heart of a coconut palm which is then stored in bamboo canes.5 Furthermore, this method was brought to Mexico by Philippine tripulantes that escaped from Spanish trading ships.
They also standardized the trade name of lambanóg to "Philippine palm brandy" (also "Philippine coco palm brandy"). This was due to the fact that they were distilled (and thus not wines ); as well as concerns about the local prejudice against "native drinks" (which are generally known as vino or bino ) which could affect their marketability.