From world-class rum like Don Papa to distinctly Filipino liqueur, and more recently, flavourful gin boasting local botanicals like Santa Ana, the Philippines is growing to be one-to-watch in the world of alcoholic beverages. However, our sprawling archipelago also has a vibrant history of producing unique and native liquors, spirits, and wine worthy of our pride and drinking enjoyment. These products are a delicious and important reminder of our rich heritage and innovative practices, showcasing local ingredients like coconut, sugarcane, bugnay berries, and rice.
Tapuey (also spelled tapuy or tapey) is a Filipino rice wine made from yeast and fermented glutinous rice, kept in traditional earthen jars until ready for consumption. It has an alcohol by volume (ABV) of around 14-19 per cent, and has a flavour profile reminiscent of molasses with a bit of tang, great for sipping on its own or mixing into cocktails. For a sample of the latter, try out Proudly Promdi's bottled Fiesta made with tapuey, cinnamon whiskey, amaretto, vanilla extract, and lemon (plus milk as part of the clarification process).