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. Kabarawan tree bark is also used to flavor other types of native wines, like intus and basi, which are both made from sugarcane juice.
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| - Kabarawan (es)
- Kabarawan (en)
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| - El kabarawan fue una bebida alcohólica similar a la hidromiel típica de algunas culturas de la Filipinas prehispánica. Se elaboraba hirviendo cortezas molidas de un árbol aromático llamado también kabarawan (Neolitsea villosa) hasta reducir el líquido en una pasta espesa. Luego se mezclaba con una cantidad igual de miel y se fermentaba. Tradicionalmente se consumía en frascos con cañitas (pajitas) de bambú. Este «vino» fue mencionado por los primeros españoles que pisaron las islas Bisayas. Sin embargo, la tradición se ha perdido en los tiempos modernos. La corteza del árbol de kabarawan también se utiliza para dar sabor a otros tipos de vinos autóctonos, como el intus y el basi, ambos elaborados con jugo de caña de azúcar. (es)
- 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. Kabarawan tree bark is also used to flavor other types of native wines, like intus and basi, which are both made from sugarcane juice. (en)
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| - El kabarawan fue una bebida alcohólica similar a la hidromiel típica de algunas culturas de la Filipinas prehispánica. Se elaboraba hirviendo cortezas molidas de un árbol aromático llamado también kabarawan (Neolitsea villosa) hasta reducir el líquido en una pasta espesa. Luego se mezclaba con una cantidad igual de miel y se fermentaba. Tradicionalmente se consumía en frascos con cañitas (pajitas) de bambú. Este «vino» fue mencionado por los primeros españoles que pisaron las islas Bisayas. Sin embargo, la tradición se ha perdido en los tiempos modernos. La corteza del árbol de kabarawan también se utiliza para dar sabor a otros tipos de vinos autóctonos, como el intus y el basi, ambos elaborados con jugo de caña de azúcar. (es)
- 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. Kabarawan tree bark is also used to flavor other types of native wines, like intus and basi, which are both made from sugarcane juice. (en)
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