Htan yay

Htan yay is a traditional fermented palm sap drink from Myanmar, commonly known as toddy palm juice or palm wine. It is extracted from the toddy palm tree (lat. Borassus flabellifer) and is enjoyed both fresh and fermented. Fresh htan yay is sweet and refreshing, but as it ferments naturally within hours, it develops a mildly alcoholic and tangy flavor.

The longer it ferments, the higher the alcohol content becomes, eventually turning into a stronger palm wine or even distilled into htan pya ye, a local palm liquor. In Myanmar’s rural communities, toddy tappers climb the tall palm trees using traditional methods to collect the sap, which is then consumed fresh in the morning or as an alcoholic beverage in the evening.

It is a staple drink in many villages and is often paired with traditional Burmese snacks. Beyond being a popular beverage, htan yay is sometimes used in cooking and traditional medicine, valued for its natural fermentation and cultural significance.