| Type | Palm wine |
|---|---|
| Other name | Coconut red wine |
| Origin | The Philippines,Visayas,Mindanao |
| Alcohol by volume | 10%-13%[1] |
| Ingredients | Coconut ornipa palm sap, mangrove bark extracts |
Bahalina, sometimes called "coconut red wine", is a traditionalFilipinopalm wine made fromfermentedcoconut ornipa palm sap. It is derived fromtubâ (palm toddy) which has been aged for several months to several years. It originates from theVisayas andMindanao islands of thesouthern Philippines. It is deep brown-orange in color and has a slightly bitter astringent taste.
Bahalina is characteristically deep brown-orange in color due to the use ofbarok (also calledtungog ortongog), the extracts from the dried bark (marka tungog ortangal) of certainmangrove species (Ceriops tagal,Rhizophora mucronata, orVateria indica). Thetannin-rich extracts prevent bahalina from souring, as well as adding a slight bitterness to the flavor.[1][2]
Bahalina differs from thelambanog ofLuzon in that lambanog isdistilled and does not usebarok and is thus milky-white or clear in color.[3] Bahalina has around 10% to 13%abv (20 to 26proof), which is higher thantubâ (2%-4% abv). However it has much lower alcohol content than lambanog which has 40%-45% abv (80 to 90 proof).[1]
Bahalina starts with the manufacturing of tubâ (palm toddy), which is derived from the sap of coconut or nipa palm flower stalks that have been cut. The tubâ typically ferment first for a week or so in the bamboo gathering tubes left on the coconut tree. They are collected by themananguete ormanananggot (tubâ-gatherers) and immediately sealed tightly in traditional glass jugs orcarboys, carefully ensuring no air pockets remain. Thebarok is added during these steps, either when still in the bamboo tubes or during the transfer to the jugs. After about a day to a few weeks, the tubâ ferments into bahal, which is mildly alcoholic and has a sour-sweet taste. This can be consumed as is.[3][4]
To make bahalina, however, bahal is filtered with cloth to remove the sediments (laog) and then transferred to a new jug. This is repeated daily for three months to ensure that bahalina does not ferment intococonut vinegar. After this process, the jug is then buried underground at least 1 ft (0.30 m) deep or stored in cool cellars for at least two more months before it can be ready for consumption.[4]
The traditional production of bahalina is widespread in the Visayas and Mindanao. It is sometimes characterized as a "poor man's drink", not because of its quality, but because it is relatively cheap in comparison to commercial alcoholic beverages.[3] Bahalina aged from three to five years is usually preferred as it has a smoother taste.[3] Bahalina does not taste like tubâ or bahal. Rather than the slightly sour-sweet taste of the latter two drinks, bahalina is slightly bitter and tangy.[5] Bahalina is commonly drunk mixed with carbonatedsoft drinks which gives a sweeter dimension to the flavor, reminiscent ofred wine.[5][6]
Bahalina along with tubâ, bahal, and other traditional Filipino alcoholic drinks are celebrated annually in theEastern Visayas in awine tasting event dubbed as the "Oktubafest".[7]
