palm wine
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The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. An alternative method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to facilitate the collection of sap.
The sap is extracted and collected by a tapper. The sap is usually collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. Another method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to help the collection of sap.
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour, and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.[5]
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often helped by yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, for a stronger, more sour, and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.[4]
Distilled
Distilled
Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (e.g., arrack, palm feni (liquor), sopi, village gin, charayam, and country whiskey).
Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (e.g., arrack, palm feni (liquor), sopi, village gin, charayam, and country whiskey).
In Nigeria, this is commonly called palm wine. In southwestern Nigeria and some parts of Cameroon, it is also known as Emu or "Matango". In both Congos, it is called nsámbá. In parts of southern Ghana, distilled palm wine is called akpeteshi or burukutu. In Togo and Benin, it is called sodabe, while in Tunisia it is called lagmi. In coastal parts of Kenya, it is known as "mnazi". In India, it is called "toddy". In Ivory Coast, it is called "koutoukou".
In Nigeria, this is commonly called palm wine. In southwestern Nigeria and some parts of Cameroon, it is also known as Emu or "Matango". In both Congos, it is called nsámbá. In parts of southern Ghana, distilled palm wine is called akpeteshi or burukutu. In Togo and Benin, it is called sodabe. In Tunisia it is called lagmi. In coastal parts of Kenya, it is known as "mnazi". In India, it is called "toddy". In Ivory Coast, it is called "koutoukou".
In the Philippines, the most common distilled palm liquor is lambanog which is made from aged tubâ. It has very high alcohol by volume, at 40 to 45% abv (80 to 90 proof).[6]
In the Philippines, the most common distilled palm liquor is lambanog which is made from aged tubâ. It has very high alcohol by volume, at 40 to 45% abv (80 to 90 proof).