 Tapuy withbiko rice cakes | |
| Type | Rice wine |
|---|---|
| Origin | The Philippines,Cordillera Administrative Region |
| Alcohol by volume | 14% - 19%[1] |
| Ingredients | Rice |
Tapuy, also spelledtapuey ortapey, is arice wine produced in thePhilippines. It is a traditional beverage and originated fromBanaue andMountain Province, where it is used for important occasions like weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pureglutinous rice or a combination of glutinous and non-glutinous rice together withonuad[2] roots, ginger extract, and a powdered starter culture locally known asbubod.[3]Tapuy is anIlocano name. The wine is more commonly calledbaya orbayah inIgorot languages.[4]
Tapuy is derived fromProto-Malayo-Polynesian *tapay ("fermented [food]"), which in turn is derived fromProto-Austronesian *tapaJ ("fermented [food]"). Derived words refer to a wide variety of fermented food throughoutAustronesia, includingyeasted bread (Tagalog:tinapay) andrice wine.Tapuy is a variant of the widespreadAustronesian rice paste or rice winetapai (ortapay inPhilippine languages).[5][6]
Proto-Malayo-Polynesian *tapay-an also refers to large earthen jars originally used for this fermentation process. Cognates in modern Austronesian languages includetapayan (Tagalog),tepayan (Iban), andtempayan (Javanese andMalay).[5][6]
The characteristics oftapuy, as in many other rice wines, depend on the process and ingredients used by each manufacturer. However, in general,tapuy is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste. The alcohol content is 28 proof or about 14 percent. It has no sulfites (which are preservatives found in other wines) that sometimes cause adverse reactions like hang-over and allergies.Tapuy is also not diluted with water and has no sugar added.[7]
The process of producing commercialtapuy starts with weighing and washing selected rice. Then, the rice is cooked, cooled and inoculated with a natural starter culture, locally known asbubod. After that, a process of natural pre-fermentation and natural fermentation follows. Once the fermentation is completed, the fresh wine can be harvested and pasteurized. After the pasteurization, the rice wine is aged, filtered and clarified before bottling. Finally bottled rice wine is pasteurized once again before sealing.[7]
Once a year during theIpitik festival, rice wine brewers from all over the Mountain Province gather together to bring their best rice wine concoctions. The one whole day of merrymaking is filled with wood-carving contests, art exhibits, and large cook-outs that aim to feed hundreds of people. There are gong players, mostly children who dance while playing a lively beat. Indeed, thetapuy rice wine is deeply rooted in one of the colorful and diverse cultures in the Philippines.[7]
Media related toTapuy at Wikimedia Commons
