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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.
Like the kabarawan drink, intus is extinct. The tradition was lost during the Spanish colonial period of the Philippines. The tradition was lost during the Spanish colonial period of the Philippines. [ 1 ] [ 2 ] [ 3 ] Among the Lumad people of Mindanao, intus was flavored with langkawas ( Alpinia galanga ) or pal-la ( Cordyline fruticosa ) roots.
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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.
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.
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Laksoy (also spelled lacsoy), is a traditional Filipino distilled nipa palm liquor. It is derived from tubâ (palm toddy) made from nipa palm sap that has been aged for at least 48 hours. It originates from Eastern Mindanao , the Visayas Islands , (where it is known as dalisay or dalisay de nipa ), the Bicol Region (where it is known as barik ...