Tapuy

Etymology

Tapuy is derived from Proto-Malayo-Polynesian *tapay ("fermented [food]"), which in turn is derived from Proto-Austronesian * ("fermented [food]"). Derived words 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).

Description

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.

Traditions

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.

References

References

1. (2012). "Handbook of Fermented Food and Beverage Technology Two Volume Set". CRC Press.
2. {{text. Onuad, an [[Ifugao language
3. ''Tapuy Cookbook & Cocktails'', Philippine Rice Research Institute (2011)
4. Polistico, Edgie. (March 2023). ["Philippine Food, Cooking, & Dining Dictionary"](https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link). Anvil Publishing, Incorporated.
5. "Austronesian Comparative Dictionary: *t".
6. (2018). "Changes in basic meanings from Proto-Austronesian to Acehnese". Studies in English Language and Education.
7. ''Rice Wine Technology Bulletin'', Philippine Rice Research Institute (2000)