@Gwenie 6 October 2020

Tapuy *Tapuy*, also spelled as *tapey* or *tapuey*, is the famous alcoholic beverage of the Igorots. The term is derived from the word *tapay*, which means fermented food. Traditionally, *tapuy* is served during important occasions such as weddings, fiestas, cultural affairs, and it also plays a major role in religious ceremonies. https://read.cash/@Gwenie/the-igorots-introduction-0a0e2d75 The characteristics of *tapuy* depend on the process and ingredients used by each producer. However, in general, *tapuy* is a clear wine with a strong alcoholic flavor but moderately sweet. But unlike *lambanóg*, its alcohol content is just 28 proof or around 14 percent. https://read.cash/@Gwenie/tuba-and-lambanog-492060b9 Making a tapuy only requires 2 ingredients and it also do not need too much time. Here's how. **What we need** 1kg of *diket* (glutinous rice). Igorots prefer the *kintuman*–a violet red variety of glutinous rice.

½ pound of *bubod* – a white to brown hardened starch powder that contains yeast.

Banana leaf or *bilao* (circular winnowing basket), or any clean flat surface that can be used to spread the rice for cooling and curing. A *gusi* (clay jar) or any closed container that can be used for storing and fermentation. Except for plastic containers, because they might add a plasticky flavor. A ladle. Rice cooker or cooking container. **Preparation** In the preparation and curing of *tapuy*, some old folks chose the time between midnight and dusk to start it. They said there should be no distraction in order not to disturb the spirit of *tapuy*. Of course, there must also be lesser chance of spreading other bacteria on the *tapuy* when the *tapuy* maker is alone. **Steps** Cooking. Wash the rice and cook with 1L of water. Then wait for the rice to be half-cooked. When the boiling water or bubbles are gone, it means the rice is now ready to be made *tapuy*. Curing. Using a ladle, lay the newly-cooked rice on the banana leaf or *bilao* and spread until it is about an inch thick. Then let it cool. After cooling, crush and crumb the *bubod* all over the top of the rice.

Brewing. After putting the *bubod*, use the ladle to put the rice into the *gusi*. Cover it with two to three plies of banana leaf or use a clean cloth. Seal using a rubber band or a garter. Do not seal the container airtight because the cap or container might break as the fermentation goes and air is also needed during the fermentation. Store or hide the *gusi* in a warm and safe place. Most of the time, is is placed near the *dalikan* – a traditional cooking place. The *tapuy* can already be consumed on the 4th to 6th day of brewing, when it is still sweet. The *tapuy* now have two parts, the liquid which is called the rice wine, and the solid part called wine rice. Both can be consumed, but you can also extract the rice wine and discard the solid mass.

You can now enjoy the *tapuy* but of course, drink moderately.