''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with ', an Ifugao word, can refer to both ''Bidens pilosa'' (a
and ''Cosmos caudatus'' (a
roots, ginger extract, and a powdered starter culture locally known as ''bubod''.''Tapuy Cookbook & Cocktails'', Philippine Rice Research Institute (2011) ''Tapuy'' is an Ilocano name. The wine is more commonly called ''baya'' or ''bayah'' in Igorot languages.


''Tapuy'' is derived from Proto-Malayo-Polynesian *tapay ("fermented ood), which in turn is derived from Proto-Austronesian * ("fermented ood). Derived cognates has come to refer to a wide variety of fermented food throughout Austronesia, including yeasted bread (Tagalog: ''tinapay'') and rice wine. ''Tapuy'' is a variant of the widespread Austronesian rice paste or rice wine ''tapai'' (or ''tapay'' in Philippine languages). Proto-Malayo-Polynesian *tapay-an also refers to large earthen jars originally used for this fermentation process. Cognates in modern Austronesian languages include ''tapayan'' (Tagalog), ''tepayan'' (Iban), and ''tempayan'' (Javanese and Malay).


The characteristics of ''tapuy'', 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. The process of producing commercial ''tapuy'' starts with weighing and washing selected rice. Then, the rice is cooked, cooled and inoculated with a natural starter culture, locally known as ''bubod''. 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.


Once a year, during the ''Ipitik'' 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, the ''tapuy'' rice wine is deeply rooted in one of the colorful and diverse cultures in the Philippines.''Rice Wine Technology Bulletin'', Philippine Rice Research Institute (2000)

See also



External links

The Philippine Rice Research Institute website

How to make ''tapuy''

How to make ''tapuy'' starter culture (''bubod'')
{{Filipino cuisine Category:Fermented drinks Category:Philippine alcoholic drinks Category:Philippine culture Category:Philippine cuisine Category:Rice wine