Deutsch: Tapey / Español: Tapey / Português: Tapey / Français: Tapey / Italiano: Tapey

Tapey (also spelled "tapuy" or "tapuy") is a traditional fermented rice wine or rice paste from the mountainous regions of the Philippines, particularly among the indigenous Igorot people of the Cordillera region in Northern Luzon. Made from glutinous rice (sticky rice) and a natural fermentation starter called bubod (rice wine yeast), tapey is known for its mildly sweet, tangy flavour and can be consumed as either a thick, semi-solid fermented rice or a clear alcoholic drink.

General Description

Tapey is a culturally significant food and beverage in the Cordillera region, often prepared for special occasions, celebrations, and rituals. The preparation of tapey involves steaming glutinous rice, cooling it down, and then mixing it with a fermentation starter (bubod), which consists of rice flour and various local herbs or roots that contain natural yeasts and microorganisms. The mixture is placed in clay jars or earthenware containers, covered, and left to ferment for several days to weeks, depending on the desired consistency and taste.

Tapey can be enjoyed in two forms:

1. Rice Paste: The semi-solid form of tapey is often eaten with a spoon. It has a chewy texture with a distinct sweet and sour taste that results from the fermentation process.
2. Rice Wine: The liquid extracted from the fermented rice is a clear, slightly sweet alcoholic beverage with a low to moderate alcohol content, similar to Japanese sake. It is often strained and consumed during community events, feasts, or ceremonies.

The production of tapey is considered an art, and recipes and methods are typically passed down through generations. It plays a crucial role in social and cultural practices, serving as a symbol of hospitality and unity among communities.

Application Areas

• Festivals and Celebrations: Tapey is traditionally prepared and served during cultural festivities, weddings, and community gatherings.
• Rituals and Ceremonies: Often used in indigenous rituals and spiritual ceremonies to honour ancestors and deities.
• Daily Consumption: Consumed casually in smaller amounts as a local delicacy or alcoholic beverage.
• Gastronomy and Tourism: Increasingly featured in regional Filipino restaurants, food festivals, and as a unique offering for culinary tourism.

Well-Known Examples

• Igorot Tapey: The classic version made by the Igorot people of the Cordillera, known for its deep cultural roots and traditional preparation methods.
• Bontoc Tapey: A variant from the Bontoc community, which may use different local herbs or roots in the fermentation starter to create distinct flavours.
• Tapey-based Cocktails: Modern adaptations using tapey as a base ingredient in cocktails to create a fusion of traditional and contemporary flavours.

Treatment and Risks

• Fermentation Process: Requires careful monitoring to avoid contamination and ensure proper fermentation, as improper handling can lead to spoilage or unwanted bacterial growth.
• Alcohol Content: The alcoholic content of tapey can vary, so consumption should be moderated, especially by those sensitive to alcohol.
• Allergies: Some individuals may be sensitive to the fermentation starter (bubod) or the specific ingredients used in its preparation.

Similar Terms

• Sake: A Japanese rice wine made from fermented rice, similar to tapey in its production method and use of a fermentation starter.
• Makgeolli: A traditional Korean rice wine, which is also slightly sweet and tangy, with a milky appearance.
• Basi: A Filipino sugarcane wine from the Ilocos region, also used in traditional rituals and celebrations.

Summary

Tapey is a traditional fermented rice wine or paste from the Cordillera region of the Philippines, known for its mildly sweet and tangy taste. It holds cultural significance among the indigenous communities, symbolising unity and hospitality, and is enjoyed in various forms—from thick, chewy rice paste to a clear alcoholic beverage—during festivals, ceremonies, and daily life.

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