Filipino Wild Rice Wine Needs to Be Preserved (Tapuy)
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- čas přidán 25. 07. 2024
- Tapuy or Tapuey is a fermented rice wine made in the Philippines, particularly in the northern province of Ifugao in the Cordillera Administrative Region. We visited the small town of Batad to learn about the communities who continue to make the sweet beverage using traditional methods and organic ingredients.
From learning how Tapuy is made in the majestic rice terraces, we then hopped on to the beautiful landscapes of Inuwayan Farms in Adams, Ilocos Norte to try the different varieties of Bugnay wine. The fruity local wine inspired small business owner Ken Alonso of Proudly Promdi to create uniquely Filipino cocktails using Bugnay to promote traditionally brewed Philippine beverages. This led to his partnership with Rona Wines from the same region of Adams which translated to one of his bestselling products, Pedronan Tapuey.
Filipinos are known to be big fans of partying, drinking, and eating together. With this documentary, we hope to raise awareness on the vast variety of local wines available in the country. Jess Hernandez from Meryenda joined the team to talk to the artisans who make, distribute, and promote Tapuy as the next upcoming beverage of the Philippines.
Note: We would like to make an addendum on the script, on 1:37, we mentioned that the area is in Central Luzon when it should have said Northern Luzon. Thank you for those who pointed it out! We are so grateful for the FEATR community.
The team would like to thank the following for making this documentary possible:
Meryenda Team:
/ readmeryenda
Jessica Hernandez
/ hernandezjess
Cassandra Balbas
cassandrabalbas...
Ifugao Team:
Irene Binalet
For tour bookings, kindly visit her Facebook page:
m. 10006415230536...
Inyoppeh Bumanghat
Umanggan Bumanghat
Ilocos Norte Team:
Dr. Bielmaju Bawingan - Inuwayan Winery
Sitio Bangbanga - Purok Laud, Badoc, Ilocos Norte
profile.php?...
Ernanie Pedronan - Rona's Winery
FW54+6Q2, Adams, Ilocos Norte
/ ronaswine
Ken Alonso of Proudly Promdi
/ ken_alonso
/ proudlypromdi
Chef John Kevin Navoa, Chef Thirdy Dolatre, and Erin Ganuelas of Hapag
/ hapag.mnl
/ navgram_
/ thirdydolatre
/ eringanuelas
Kat Cortez - Fermentation Lead
katgot.hertongu...
Jump to:
(0:00) Intro
(0:33) What is Tapuy?
(1:39) Batad, Ifugao
(6:27) Making Bubod
(12:04) Inuwayan Farms, Adams, Ilocos Norte
(16:30) Rona Wines
(20:43) Tapuey VS Makgeolli and Sake
(22:58) Proudly Promdi
(25:55) Hapag
(31:16) Outro
-------------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Mary Lournette Baligod
Patricia Beatrice Te Seng
Alyssa Gwyneth King
Social Media:
/ featrmedia
/ featrmedia
/ featrmedia
/ erwan
/ erwanheussaff
Thank you for shedding some light on these beverages! I'm from La Trinidad, Benguet and I've had my fair share of Tapuy growing up. It's, and other local beverages' too, potential to be well-renowned really can be at the scale of culturally relevant beverages like sake. Like you said, we only need the innovation and desire to take it there as a country. I hope the government pays more attention and provide resources for continuity initiatives before the know-how fades from the older generation. I applaud everyone in the video trying their best to keep the culture alive and modernizing the process and the products. This change in optics might be just what we need and thank you FEATR for supporting that change in viewpoint by creating videos like this!
Thanks for the words of encouragement! We couldn't have done this without the help and support of the community.
@@featrmedia You're welcome! I think everyone watching will agree that what sets you apart from other content creators is exactly that: you actually IMMERSE yourselves in the community. Thanks again and cheers (with Tapuy) to many more pieces like this!👏
Eto dapat yung minamarket dito sa Pilipinas. Ngayon kasi unti unti ng soju yung hinahanap ng mga tao. Tsaka ako as manginginom Tuba lang yung alam ko. Hahahaha. Gusto ko rin makainom ng Tapuey. Super worth it panuorin👌
Thanks for watching! We hope more people enjoy a good bottle of Tapuy every now and then!
Will surely find a way on that😊❤
i'm an igorot and i've never tried tapuy because it smells like rotten rice..... damn i've been living in manila my whole life the only culture know is the language LOL! i did not even wear those traditional clothes
NA SOJU TAYO AGAD KESA MAPROMOTE SA LOCAL YUNG VERSION NATIN NG RICE WINE NAKAKALUNGKOT
@@overbored617 SO WHAT ARE YOU TRYIN TO SAY NA IGNORANTE KA SA SARILI MONG KULTURA ?? OK
"Not interested in by the younger generation" is such a problem everywhere. My family in Germany owned a restaurant for literal centuries. By the time I was a born, only old people were still eating there, and as they slowly died off there was just no one left and it had to shut down. The younger people would rather just get some McDonalds or other quick meals instead of sitting down with friends and family at a locally owned business. Or they just straight up weren't interested in traditional German cuisine. It's very sad. I have some recipes of my great grandmother's that my mom saved and I try to learn them so I can keep it alive.
I agree with u, this is so sad.
As a frequent traveler who taste most of the Cordilleras local wines and foods, I can say that these are one of the best things we can offer to the world.
Featr content is definitely on par with munchies, bon apettit, etc. Thank youu for this!
More to come!
😊😊😊😊
Tapuey is a very nice sweet wine. I always remember my mother making rice wine during those good old days
Gustong gusto ko yang tapuey lalo na yung gawa sa red rice.
Sana mas mapromote ang mga local product na ganito dahil parte ng cultura natin
HELL YEAH RED RICE TAPUEY IS GREAT
sarap ka nyan. naalala ko si lolo gumagawa nyan. mas matapang pa yan kaysa sa gin
Madik maasideggan banga ti tapuey ni apong lakay. . .😅 karne alingo ti kasukat na😂
Sarap niyan dapat May factory’s tayo ng sariling alak natin tapuey
@@romeomercado2938 meron noon sa Baguio City nakaboteng tapuey. . .ewan ngayon.
We made fruit wine back in college. Our flavor was Pineapple-ampalaya using lactic acid bacteria isolated from puto. Thanks FEATR for documenting artisan Filo products. Food Technology grad here from UP Mindanao
I've had Tapuey and Bugnay before, when I went to Sagada & Ilocos. I wish they're easily available as the usual wines we have in the supermarkets. Kudos to the Featr team for this great episode!
Love watching different cultures of the world it’s very interesting. Would love to try this when I go to the Philippines.
I love all of the content...
The government must do something about it.. because it's really hard to call us Filipinos nowadays, even our religion is imported, everything is imported, because most crab minded pinoys would think themselves low if they stay local, and feel rich if they buy imported stuff. And the foreign countries who own the businesses are the ones making a huge amount of profits.
Imagine those thousands of pinoys who spend thousands of pesos to watch foreign artists, shows, concerts etc. Imagine if those expenses that they spend will be put to support our local farmers and products, then the future if Filipinos will be brighter.
Thanks CZcams for recommending a cultural wine of the country I lived in
@@airey8731 fixing my sentence...
1:06 earliest written documentation of rice wine in the Philippines was most likely the 'pangasi' by Antonio Pigafetta, 1521. That is more than a century before.
Tapuy is known all around the Philippines, Indonesia, and Malaysia. It basically means, fermented. Everything can be tapuy/tape/tapay/tapei/tapuey/tapiai: rice, millet, cassava, nira, sago, soy, etc.
You nailed it in explaining about the different rice wine making. That in essence is the advantage (and disadvantage) of living in a tropical rainforest weather, the abundant of diverse microorganism. Thats why, a tapuy in Banaue might be so different than the tape from West Sumatra or basi in Ilocos.
correction tapuy is not known by the whole philippines, I could argue majority of filipinos who aren't born near where tapuy is made doesn't even know tapuy, in rizal and ncr we only know tuba and lambanog
its not only banue who makes tapuy , the whole cordillerans are making it
I'm saddened by the fact that getting tapuy outside of the Philippines is almost impossible for those interested. Even if it has trouble expanding domestically, I'm sure fanning out and exporting this exotic drink to foreign markets would help keep it alive. Like mentioned in the video, so many countries have a universally recognized drink associated with them: tequila for Mexico, scotch for Scotland, soju for Korea, sake for Japan, etc. It's a shame a country so full of culture like the Philippines misses out on this avenue to share it.
Ph have por bay por and to bay to
Tapuy kase is a drink when there is celebration, is not commercialized na naka display sa mga tindahan o inuman and mga artek (drunkard) na mga igorots mas type nila gaya ng sinabi cut cutss yng 2 x 2 and 4 x 4
My favorite video as of yet.❤
Rice (and adlay) wine used to be much more prevalent throughout the islands, known under many names. And like tuba it had a distilled version (dalisay). They died out during the colonial era because of the rise of sugarcane and coconut plantations, which were easier to ferment and distill (since sugarcane water and coconut sap had higher sugar content). If you can, please record and publish the exact manufacturing method of these disappearing traditional drinks. So that at least, even if we lose them today, our descendants can still remake them someday. There are records in Spanish and American textbooks of drinks that no longer exist. Which we can't replicate because how they were made were never, or only partially, written down.
I love Tuba. I am hoping that they can keep and preserve the freshness and sweetness and smell of the tuba.
We call it tapuy also in Isabela. Its a common site of old people drinking tapuy in the public market of San Mateo, Isabela
The narrator/host was really great! 💯
FEATR has really given us quality content. Thank you guys for this one. Authentic and heart warming
Thanks for a great documentary! All Tapuy makers have their own secret formulas; they range from "smooth-and-sweet"(for connoisseurs) to "harsh-with-a-kick" (for tired folks wanting to sleep asap). Me? I prefer it smooth. But Tapuy is hard to FIND in Manila. Sana, FEATR could tell us WHERE to buy Pedronan Tapuey in Manila.
Tapuey actually tastes like good bahalina but more potent. My cousin brought me old tapuey which has started to taste sour, but I got a taste of a newer batch in Nueva Vizcaya. I love it
As the "tapey/tapuy" gets old its taste become bitter and it kicks like crazy 😅
Thank you Jesicca for taking time to advertise locally made product particularly this Tapeuy. I hope you like the taste of it. I love tapeuy too. It kicks!!!
I grew up in Mountain Province, Mainit Bontoc specifically and I can say that eating and drinking Tapuey during harvest seasons is one of my favorites which I always look forward to and watching this video brought a lot of memories. A fun fact is that when you eat or drink tapuey under the scorching heat, in the rice paddies is the best but will also make you lazy. If you want to taste the bitterness and get drunk you can let your tapuey ferment in longer months. But if you want your tapuey to be sweet leave it 2 to 3 days on hot weather.
ahh! Ito yung last video about sa Ilocos Norte, or parang ganun. Inaabangan ko ito. Ang galing naman! Dios ti Agngina FEATR! 🙂🙂
Love it how you added a comparison of tapuey, makgeolli and sake. I've seen a lot of quality locally produced documentaries re makgeolli and sake, but we have very few for tapuey -- or even lambanog (as compared with soju), just to feature another local alcohol, here in the Philippines - Kudos to FEATR for producing one 🙌👏👍. Tapuey can definitely compete in the international market. IF only we can love and promote our local tapuey like Korea and Japan does with makgeolli and sake, tapuey would be as popular and desired - same with other local products.
that's my beautiful niece 👏🏻👏🏻👏🏻
Just like soju being very visible in a lot of kdramas, I think the PH should do the same with tapuey to showcase it to local beverage consumers
I’m from Ifugao thank you for featuring our culture. Happy Cordillera day :)
I'm 69 and believe me was blown away with this video. I have heard of tapoy/tapuy before but never knew it was rice wine.. and such exotic yeast! I am no stranger to making spirits and Indonesia where I reside has plenty of plants to experiment on... thanks kabayan.. 🙏🙏
I really love watching your videos its fun, interesting, and eye-opening.
I hope more people would invest on this kind of things and with a purpose of improving the community. I also hope this would paveway for locals like Master Tapouy to showcase their skills.
Awesome work Jess and FEATR team! Look forward to having cultural tours in the highlands someday focus on tastings of tapuey and more :D
ate irene, what a great guide and story teller!
GALING NA ITO TALAGA ANG SARAP NA SARAP ITONG PRESENTATION!
Sonbrang salamat!
Nice for sharing this traditional wine rice
Thank you for creating this documentary.
Another great documentary!! Very enlightening especially for the newer generation.
Wow.! GREAT Documentary! Great show.! I love the music accompaniment. .
Thank for sharing more information about other local wine here in the phils.
we use to drink tapuy when we graduated in high school in Bangaan Sagada,we visited each house of our batches and drink tapuy..No tapuy here in Spain
i love these episodes
This is really good to see. I love Tuba and Lambanog. But never heard of this beverage. Thank you for sharing.
This is the 1st time to learn about filpinos' rice wine. Thanks for this video
Oh wow! It has been years since I last met Dra Biel in her store in Adams! Those were the days! I miss Ilocos Norte!
31:11 it's good we bought the same hair clip design hehe! mine got destroyed already but i love brown so i bought it... i am eternally grateful to you and your team for featuring this traditional rice wine practice in our country. Most people tend to forget these kinds of traditions we have had because most would be very busy living and surviving in cities and our old folks are left in the countryside and when they die, they bury with them their priced ancient knowledge..
This feature is just in time for the nearing festival here in Banaue, thank you FEATR 🙆🏻♀️❤
thanks for featuring this special product of YCORDILLERAS God bless! stay amazing!
Thank you very much for lot of infos about rice wine; I'll use it in preparing cayenne tincture.
This channel is amazing.....so much heart👌❤️
Can we appreciate the host? Gaddamn she's pretty. BTW awesome content, keep it up FEATR!
Lots of people on the net are pretty, but she's smart, articulate and down to earth. Not a lot of pretty pinays would want to sit down with natives and drink tapuy and be earnest and sincere doing so.
Thank you for sharing and hope to reach those places once we visit the phil. I like to taste all of the wines and bring some home. Good job Jessica.
Thanks for sharing. Hopefully, it will be more developed and put into production of Filipino trademark wine. We have lots of potential to put it in production, we had lots of different local wines as our local products.
I hope these traditional wine making will not fade away.
I love tapuey! I always order a bottle or two whenever I am home.
I don't know if we have an unspoken rule about the drinking age or maybe it's more modern. But because of this, I have the idea of getting drunk first with real local alcoholic beverages (not san mig beer).
Love this content ❤
Thanks for feat. our own tapuy!!!!! intay ag inomen!!!!!!
Salamat po. Can't wait to make a trip up there from Cebu 😊
Adams!!! Love that place😍😍😍😍😍
Tapuey/Bayah/ Tapey are widely known in the Cordillera particularly in Ifugao, Province and Kalinga. I hope some would tap the locals on those areas where it originated too.
Thanks for the video. My wife and I found bugnay when visiting Baguio in 2019. I was surprised at how tasty it was. At the time I couldn’t find any information on the wine. Now I know.
Tapuy is different from bugnay wine i think.
I haven't taste this wine yet.. Never knew we have this Tapuey. I wanted to try this! 😋❤ Very traditional and well preserved product of ours, Filipinos. Worth the watch, nice video FEATR.
Thank you!
My Lola (Grandmother) from ilagan, isabela knows how to make tapuey, she fermenta it for 4-5days before drinking. She uses Balantinao Rice that gives the tapuey somewhat reddish purple color..
♡♡♡ more of this please
i miss our cordillera mountains! never got to see mountains full of trees here in the city!
Oohhh... I miss the taste of delicious rice wine It sparkled in my mouth then after that you know already what will happen next. Makapa ulaw
Super like!!!!
This is a great feature!! I want to try one. I hope the wine makers would use something non plastic when they're fermenting(I saw most of them use the plastic gallons in the video)
Let's page DOST and other concerned agencies about wine R and D to find a tree to replace oak to make wooden wine barrels. Or earthen jars specially designed for fermentation.and aging.
Sa amin sa mt province banga ginagamit, pero kasi pang family lang, cguro dahil gusto nila ng mass production kaya gumamit sila ng plastic container, pero pwede naman sila magpagawa ng banga cguro
plastic is fine in this case. it's non-reactive, reusable, easily sanitized, no high temps are used in the process.
Ni lolak naimas ti araramiden na nga tapey, makapalagip ti childhood days isu ti pagsasanguan mi nga agkakasinsin.
Naimas ngem maulaw ka nga talaga😂😁
Salamat daytoy nga documentary u FEATR
PS Taga Ahin, Tinoc, Ifugao ti lolo ken lolak
Kudos to FEATR team!👏
The color of tapey depends on what kind of rice it is made and it can be red if it is made of what we call "red rice" violet if the malagkit is mixed with "balatinaw" a kind of malagkit rice white if pure white malagkit rice and any kind of rice .
Top tier content FEATR!
oohh i wanna learn that
Drinking Tapuey and Bugnay wine while watching this hahahhaha, thank you FEAT.!
Yes I like the taste of the video
Mayat mayat ay padli..hehe...taga benguet mi..nice nice po...pigsa sa lang hangover na ngem mayat.
go lng ate. taste lng ng taste,di mo alam lasing na ikaw. hahhaha..
so nice na may content na ganito.. nakaka proud as cordilleran.
I'm proud of anything Philippines 🇵🇭 I would like to try our own rice wine 💜 let's be proud of our own and let their names live on and correct our foreign friends how to say it correctly not to lose its identity 🆔
The host turned the bottle Yan tuloy may Na-Tapuy 😮
if they want this to be export material they need to be able to tighten the lid to make it transportable to other Philippine Islands 🇵🇭
Don't stop making wine contents. Kudos po sa team niyo ☺️ I am also new to wine making and still experimenting. Na inspire ako sa video niyo and I wanted to learn more about our culture in wine beverages also looking forward to taste Tapuy someday 🙏
Cheers 🙂 ❤️
You can do it! Thanks for the kind words and the support.
@@featrmedia thank you so much.
Have a safe trip always guys 🙏
Well Done!!!
It's good for cooking..some Chinese wine made from rice..maybe our tapuey can promote all over the world too
we have to preserve & celebrate our culture.
Wow
msrap tlga yan,
kumakain din ako ng tapuey
solid! kudos to team FEATR!
nakakamis uminom nang tapuey
Oh how I love my culture ❤❤❤
❤ this rice wine,,from.upland Ilocos sur,Tapuy festival
Tapat yan itangkilik natin sariling ating gawa mas mabuti ipag mamalaki natin hindi lang ibsng lugar kayang gumawa ng alak kong hindi tayu din
Sana makatikim din kami nyan dito sa Cebu 😊
I love how the owner honor manang arnani by naming the wine after their family name 💛
naalala ko lola ko..
Sa totoo lang pde sa tv itong featr. Mas babagay kung sa cnn philippines. 🤞😊
gusto mo nang tapuuuyyy... brokoli... peanut brittle... pinekpekan...
Hi FEATR, you might wanna feature "Rosas Pandan" music, it's fun and interesting, originated from Philippines. Nice video.
In the sea of unoriginal and iterative Pinoy content, I just like to commend your work FEATR. It''s like watching a local version of Vox, DW Documentary or Bussiness Insider :>
Keep up the amazing work!
Thank you so much 😀
More like GREAT BIG STORY channel
i wish to see "Basi" (Sugarcane Wine)also to be featured❤❤
Interesting, in Sabah Malaysia they also have a rice wine called "Tapai"
Same in Indonesia po.. it is called tape...
How ironic because in one local dialect in cordillera,we call it tapay too.
@@ryananselmo-nv8yi .. oh I missed this bro.. north of Philippines and north of Kalimantan is a lot of distance.. seems a lot of travellers then were wine lovers.. 😅😅
1:11 older than that was Pigafetta it was what's served to them by the Rajah of Butuan and what the Tagbanwa people of Palawan relished as 'Arak'.
JESS 👏🏼👏🏼👏🏼