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Alcoholic drinks from Leyte, Philippines
Bahalina is tuba, coconut sap fermented with chopped mangrove bark (barok or tungog), that has been racked off its sediment week by week and then aged for a year or more. The bark turns the sap red and astringent, and with time the wine grows stronger, from about 8 % alcohol fresh to about 10–14 % once aged with bark.
| Coconut sap | Dripped from the sliced tip of an unopened coconut spathe into small containers[agaton2022][fernandez1979] |
| Barok or tungog bark (Ceriops tagal), dried and choppedto the maker's judgement | Too much makes the tuba very bitter; too little gives an imperfect mixture[agaton2022][fernandez1979] |
Total time across the recorded steps: 12 months
What changes: Sap drips from the sliced coconut flower spathe into a tied-on container
The containers are tied on early in the morning and the sap is gathered at the end of the day. Output: fresh coconut sap.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bahalina is tuba, coconut sap fermented with chopped mangrove bark (barok or tungog), that has been racked off its sediment week by week and then aged for a year or more. The bark turns the sap red and astringent, and with time the wine grows stronger, from about 8 % alcohol fresh to about 10–14 % once aged with bark. Made in 5 steps over 12 months. The longest step, age into bahal and bahalina, takes at least 12 months (Agaton S.I.G. 2022). Yeasts, which outnumbered bacteria in fresh tuba does most of the fermenting.
| Main step | at least 12 monthsReported[agaton2022] | Age into bahal and bahalina |
|---|---|---|
| Temperature | 27 °CMeasured[fernandez1980] | Fresh tuba ferments |
| Acidity | pH 4.4–5Measured[fernandez1979] | Fresh tuba ferments |
Plain palm wine is drunk within a day or two and soon sours. Bahalina adds tannin-rich mangrove bark, is racked clear and is aged in full containers for a year or more, so it grows stronger with age.
Insects such as lizards and cockroaches can contaminate the sap if the container on the spathe is not tied on securely. In ageing, direct sunlight or a container that is not filled full can turn the tuba to vinegar.
Every number is labelled with how it is known. How this atlas is made
Tuba gathering is a daily trade in Leyte. Gatherers (mananggiti) tie on containers in the morning and sell the sap in the afternoon. Agaton's informants expect new generations of gatherers to keep the trade going. In the past buyers aged tuba in glass demijohns (dama juana); many now use plastic jugs, which break less in transport.
