Sopi

Sopi is a traditional distilled alcoholic beverage from East Nusa Tenggara (NTT), Indonesia, particularly popular among the Timorese and other indigenous communities in the region. It is made from the fermented sap of the lontar palm tree (Borassus flabellifer), similar to other palm-based liquors found across Southeast Asia.

The process of making sopi starts with tapping the sap from the lontar palm, which is collected in bamboo containers. The fresh sap, known as nira, naturally ferments due to the presence of wild yeast, creating a mild alcoholic beverage. To increase its potency, the fermented liquid undergoes distillation, resulting in a strong, clear liquor with an alcohol content that can range between 30% and 50% ABV, depending on the distillation process.

Sopi is deeply rooted in local traditions and is often consumed during ceremonial events, social gatherings, and cultural rituals. It is considered a symbol of hospitality and is commonly shared among family and friends. In some regions, sopi is also used in traditional medicine or mixed with herbs for added health benefits.

Due to its high alcohol content and home-based production methods, sopi is sometimes compared to other regional distilled spirits like lambanog from the Philippines,arak from Bali, and lao-lao from Laos. Despite being a locally made liquor, it remains largely unregulated, and its production varies in quality and strength.