This topic contains 3 replies, has 3 voices, and was last updated by Jojo 13 years, 3 months ago.
March 5, 2010 at 4:28 PM #135059
/* Style Definitions */
mso-padding-alt:0in 5.4pt 0in 5.4pt;
font-family:”Times New Roman”;
is coconut sap that extracted from the tender, unopened part of a coconut
floral branch. The first step to getting Tuba is to climb up the coconut tree,
wrap abaca or rattan strip along the length of the selected branch.
The wrapped branch is then tapped with a
hammer so as to carefully bruise and rapture the tender tissues of the floral
branch, which is then gradually bent downward. The tip is tied down with either
string or rope to another nearby leaf branch.
The bending is done every day for several
weeks until the floral branch sags downwards. When the branch is drooping
halfway down, the tip is cut open with a sharp knife.
After three days the sap starts dripping
from the branch, and is collected in a bamboo or pvc pipe connected to the
branch. The daily slicing of the tip of the branch allows the sap to flow non
At this point you just climb the tree and
transfer the content into a bigger container and bring it down the tree.
Once down the tree transfer it into a
container and let it ferment for 2 or 3 days before drinking although you can
drink it fresh also depending on your preference.
May matamis at may mapait na lasa ang tuba. Pagnabuyong ka
sa tuba…aysus na ‘bata’ sa hangaw. hehehe
December 18, 2009 at 4:51 AM #130205
I will try some whenI get the chance next time I’m there,althoughI will be careful to limit my intake as the hangover could be detrimental to an old fellows health. 180 proof might be more than “totally coconut swiped” outright tosend totally blind for several hours afterward, I can remember getting myself into trouble that way, once upon a time. 😉
December 17, 2009 at 7:19 AM #130176
Try Coconut Swipe, known locally as LAMBANOG. It has (allegedly) the highest alcohol content of any potable drink in the world. Since it’s brewed locally and no quality control., variations in brewing technique results in different alcohol potency. The good newsis there are some local brews that have been measured to contain as much as 180+ proof alcohol. I have seen them brewed with jackfruit or JuicyFruit chewing gum, mintor perhaps apple slices to give it a different taste. Some add food coloring to mimic imported whiskey. Some are so smooth that if can actually fool your taste buds and make you think you’re drinkingexpensive Cognac. Butbeware……it has tremendous KICK.Cheers!
December 16, 2009 at 7:48 PM #130156
Most people in the West who prefer to imbibedrinking top-shelfshorts to sipping beer usually mix their whiskey with soda water, sometimes with ice, likewise with vodkamixed with orange juice, Gin with tonic water often with a slice of lemon halfstuck on the rimandsubmerced, Brandy goes wellwith dry. Those are the most popular favorites except in the Philippines where Gin is taken with water, whisky and vodka and brandy abound on the shop shelves so I can only hazard a guess and presumethat they get consumed also but I never see anybody giving them a try. Do you have any more exoctic concoctions of your own which might be worthy of a tipple?.
You must be logged in to reply to this topic.