Today, one of my husband's relatives paid us a visit and she eventually kept talking about tuba. We then asked her to buy half a gallon and pretty soon, I was immersed in this native drink's rich history (at least its history in their clan) --
So I sipped a tenth of a glass just for academic purposes (Jose Rizal once tried hashish for the same reason). It was sweet and my upper body immediately felt warm. They laughed at me because what I drank was just a three-day old beverage. Older coconut wines, those that have been fermented for over a month or more, are referred to as bahalina.
In Luzon, on the other hand, this native drink is referred to as lambanog. But I've been told that tuba is processed differently than lambanog. The former is fermented while the latter is distilled.
Going back to their tuba story, they said that the elderly, back in the day, would drink tuba every after meal and more so when they had to work in the fields. This was, according to my mother-in-law, a sort of energy drink for the farmers. These farmers were never intoxicated, just energized as they perspired and worked hard throughout the rest of the day.
That was an amazing thought for me. It's so cool.
Here is a home video on YouTube showing how tuba is harvested. Hope you enjoy it. --
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E.S. Villamor has made a career in writing for a decade now. Her online business - GIML (Gabriela Isabel & Miguel Lucas) Publishing started in 2014. She advocated for women's rights and was once enamored with imparting financial literacy through training and blogs but she is now focused on propagating all things Filipino. This site is also being groomed as a rich homeschooling resource.