Fermented rice wine from the Luzon highlands in the Philippines
Tapuy
Tapuy with biko rice cakes
Type
Rice wine
Country of origin
Philippines
Region of origin
Cordillera Administrative Region
Alcohol by volume
14% - 19%[1]
Ingredients
Rice
Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with onuad[2] roots, ginger extract, and a powdered starter culture locally known as bubod.[3]Tapuy is an Ilocano name. The wine is more commonly called baya or bayah in Igorot languages.[4]
^Tamang, Jyoti Prakash (2012). "Plant-Based Fermented Foods and Beverages of Asia". In Hui, Y. H. (ed.). Handbook of Fermented Food and Beverage Technology Two Volume Set. CRC Press. p. 77. ISBN 9781482260700.
^Onuad, an Ifugao word, can refer to both Bidens pilosa (as here) and Cosmos caudatus (as here).
^Tapuy Cookbook & Cocktails, Philippine Rice Research Institute (2011)
^Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.[permanent dead link]
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