| Type | Mead |
|---|---|
| Origin | Philippines,Visayas |
Kabarawan was a traditionalpre-colonialFilipinomead-likealcoholic drink. It was made from boiling the ground up aromatic bark of the kabarawan tree (Neolitsea villosa) until it was reduced to a thick paste. It was then mixed with an equal amount ofhoney and fermented. It was traditionally consumed from jars with reed or bamboostraws. The wine was mentioned by early Spanish colonists as being made by theVisayan people. However, the tradition has been lost in modern times.[1][2][3]Kabarawan tree bark is also used to flavor other types of native wines, likeintus andbasi, which are both made from sugarcane juice.[4][5]
