Kabarawan
| Type | Mead |
|---|---|
| Origin | Philippines, Visayas |
Kabarawan was a traditional pre-colonial Filipino mead-like alcoholic drink. It was made from boiling the ground up aromatic bark of the kabarawan tree (Neolitsea villosa) until it was reduced to a thick paste. It was then mixed with an equal amount of honey and fermented. It was traditionally consumed from jars with reed or bamboo straws. The wine was mentioned by early Spanish colonists as being made by the Visayan people. However, the tradition has been lost in modern times.[1][2][3] Kabarawan tree bark is also used to flavor other types of native wines, like intus and basi, which are both made from sugarcane juice.[4][5]
See also
[edit]References
[edit]- ↑ Scott, William Henry (1990). "Sixteenth-Century Visayan Food and Farming". Philippine Quarterly of Culture and Society. 18 (4): 291–311. JSTOR 29792029.
- ↑ Fenix, Micky (2013-07-03). "Filipinos are the world's biggest consumers of gin, but…". Philippine Daily Inquirer. Retrieved 5 May 2019.
- ↑ Demetrio, Feorillo Petronilo A. III (2012). "Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte". Malay. 25 (1): 1–18.
- ↑ Feraren, John Mychal (2017-12-28). "Ten Proofs We Inherited Our Love for Drinking from Pre-Colonial Filipinos". Claire Delfin Media. Archived from the original on 2019-05-09. Retrieved 5 May 2019.
- ↑ Aranas, Jennifer (2015). Tropical Island Cooking: Traditional Recipes, Contemporary Flavors. Tuttle Publishing. p. 11. ISBN 978-1-4629-1689-4.
