Tapuy

Tapuy is a variety of rice wine that hails from the Philippines. The drink is made from glutinous rice that is fermented with a local starter culture known as bubod. The combination can be left to ferment for several days, but it is best to ferment and age it for several months, preferably in traditional clay jars.

Tapuy is never diluted or sweetened, and it can be enjoyed warm or chilled, but it also works well in cocktails or as an ingredient in marinades and sauces. It has a long history among the mountain tribes in the Cordilleras, where it is often served as a ceremonial wine.