ALCOHOLIC DRINKS AND BEER IN THE PHILIPPINES

The most common alcoholic beverage is beer, generally served cold. Local alcoholic drinks
include tuba (coconut wine, sometimes very strong) and potent moonshine-like clear liquors made
from sugar or fruit. Imported beer, wine and whiskey are available but expensive.
The most popular brand of beer is San Miguel (cheap and sometimes called San Mig by locals).
San Miguel is a light Pilsner-style made with 80 percent malt and is lagered for a month. The San
Miguel brewery also makes Cerveza nega, a black beer with a 5.2 percent alcohol content and a
roasted, malty taste, and Red Horse, a bock-style, pale-gold lager with a 6.8 percent alcohol content
and a full bodied flavor.
San Miguel is one of the top three selling brands of beer in Asia and is sold at over 250,000 outlets
throughout Asia. San Miguel was the first brewer in Southeast Asia. It was founded in 1890 as a
small brewery, called La Fabrica Cerveza de San Miguel, and was located next to the seat of the
Spanish governor general in Manila. San Miguel one person said is his favorite Filipino saint.
According to 3stars-sun.blogspot.jp: “Beer is the most preferred Alcoholic drink in the Philippines.
(Gin is a very close 2nd) The most famous and widely known brand is San Miguel Pale Pilsen. San
Mig Light, is also popular, mostly preferred by the Yuppies and the younger drinkers. Beer na Beer is
a close competitor for San Miguel. Gold Eagle Beer is more common to the Rural Areas of the
Philippines. Colt 45 and Red Horse beer is favored by hard drinkers. The local slang for Beer is
“Kalawang” which is the Tagalog word for “Rust” since beer seem to take the color of rust. Other
beer labels include Lone Star, Lone Star Light, Lone Star Ultra, Carlsberg, , San Miguel Superdry,
San Mig Strong Ice, and just recently, Coors Light. [Source:3stars-sun.blogspot.jp]

Gin and Other Hard Alcohol Drinks in the Philippines

According to 3stars-sun.blogspot.jp: If beer is “Kalawang” or rust, then Gin is called “Stainless”. The
Ginebra San Miguel brand is the most well known brand. It’s the most selling gin brand in the world,
although it is mainly sold in the Philippines. The Ginebra San Miguel brand even earned some
monikers for their Gin products. The small round bottle is called “Bilog” (round) for its shape, and the
bigger square shaped bottle is called “Kwadro Kantos” (Four Corners). GSM Blue is a variant of
Ginebra San Miguel gin which is said to be smoother in taste. Gin Kapitan and London Gin brands
are also sold in the market, but nowhere near the sales of Ginebra San Miguel. Gin has also come to
be known as “Gin-Bulag” (Bulag is Tagalog for “blind”) since it is said that drinking too much Gin
would make you go blind. [Source: 3stars-sun.blogspot.jp \^/]
Rum and Brandy: Tanduay is the most popular brand of Rum. As with the Gin, the Tanduay bottles
have also earned monikers of their own. The smaller bottle is called “Lapad” (wide) because of their
distinctive wide-bodied bottles. The tall round bottles are often called “Tore” (Tower). Emperador is a
close second to the Tanduay brand. The Tondenia Premium Rum and Anejo 65 Rum brands are
also sold but is not as commonly known as Tanduay nor Emperador. Barcelona, Genoroso, and
Gran Matador are the popular brands of brandy. \^/
Other liquors are also sold here in the Philippines, but Gin, Beer, Rum, and Brandy are the most
popular drinks. Cossack Vodka and Antonov Vodka are a local Vodka brands. Don Enrique Mixkila
is supposedly a combination of Tequila and distilled spirits. Erg is as brand of Alcotonic, which only
has 5.5 proof alcohol content. Q-Shandy and Cali are brands of NABs (Non-Alcoholic Beer). Vino
Kulafu and Siok Tong are brands of some sort of Chinese wine and is popular among the older
drinkers (55 years old and up) specially in the Rural areas. \^/

Original Filipino Alcoholic Concoctions

 According to 3stars-sun.blogspot.jp: Gin Pomelo is a cocktail made out of Gin, Pomelo Juice
Powder, and crushed ice. It became the drink of choice for the younger drinkers back in the late
1990’s when Tang introduced its “Litro Pack” line of powdered Juices.[Source: 3stars-
sun.blogspot.jp \^/]
Expired: This simple concoction is made up of two 500ml bottles of Red Horse beer mixed with one
small bottle of gin. It is then poured into a large pitcher and a big chunk of ice is added into it. Some
put two “Storck” brand menthol candies into the mix. It was called expired since drinkers say it tastes
like “expired beer”. \^/
Kagatan is the Tagalog word for “Biting”. But biting has nothing to do with this cocktail. It was called
“Kagatan” because the ingredients for this drink are KApe (kape, coffee), GAtas (gatas, milk) and
TANduay (the Tanduay brand of Rum). \^/
Boracay: So called because this drink was apparently invented in the Island of Boracay. It is the
said to be the Filipino version of Bailey’s Irish Cream. It is made up of Rum, beer, chocolate malt
powder, evaporated milk, gin, and finely ground peanuts. \^/
Calibog: This drink has made quite a stir from its name alone since “Libog” mean “Libido” in
Tagalog. Rumor has it that this drink acts like an aphrodisiac, hence the name. But the truth is that it
got the name from its ingredients: CALI for the Cali brand of non alcoholic beer, B for Beer, and OG
comes from lambanog. \^/

Drinking Customs in the Philippines

The drinking age is 21. People who drink too much are regarded as greedy. Women often don't
drink. What to do if you don't drink alcohol? This is usually not a problem, since not everyone does,
and fruit juices and soft drinks are very popular.
According to etiquettescholar.com: “Because you must never pour your own drink (be it beer or tea),
you must always be alert throughout the meal as to whether your neighbor's cup or glass needs
refilling. If it is less than half full, it needs refilling; alternately, if yours is less than half full, your
neighbor is obliged to refill it. If he or she does not, do not refill it yourself, for this will cause them to
lose face: instead, diplomatically indicate your need by pouring a little more drink into your
neighbor's glass, even if it doesn't really need it.” [Source: Mike Lininger etiquettescholar.com <*>]
If you are a guest at a gathering of people you may expected to make a toast, usually soon after the
host does or at the end of the meal, just before everyone departs. An appropriate toast is to the
health of the host and all those present, and to the prosperity of the business under discussion. <*>

Tuba
Tuba, a palm wine, is the local alcoholic drink of the barrios. Slashes are made in palm trees and
the sap that drips out of them is collected in bamboo tubes. The sap is fermented and the result is a
sweet liquor with a strong jolt. Tuba is also made from fermented coconut sap.
Wayblima.com reports: Perhaps you've heard of tuba. Cebuanos will often mention this native
alcoholic drink when in conversations with foreigners. Chances are, though, that you've never seen
it, because it's not sold in any stores or served in any restaurants or eateries.
[Source: wayblima.com /*/ ]
“That's a great pity, because tuba is the drink of the gods. Long before Western multinational
corporations invented alcopop, the Visayans were blessed with tuba. Contrary to what one expects
from the description - that tuba is a homemade alcoholic beverage found in rural villages - it ain't no
moonshine. While in the West, I frequently - a bit too frequently, I must admit - savored the delights
of the best champagne, and I can state without reservations that good tuba is more than equal to the
most expensive Dom Perignon. Now, snooty sommeliers may sneer at this suggestion, but just
because tuba comes straight from the coconut tree does not mean that it is inherently inferior to
something that comes out of a French bottle. /*/
“In fact, what tuba does is make one realize how ingenious these Europeans are. Confined by
malicious gods to a cold and infertile terrain, and consequently deprived of that wondrous nectar
which flows freely from the coconut tree, the Europeans had no recourse but to ferment grape juice
in oak barrels until, after many years and extensive labor, it - incredibly - delivered a degree of the
wealth of flavor found in tuba. But only a degree, and only in a good year. /*/
“So what does tuba actually taste like? It is sweeeeeeeeet! And naturally carbonated. At first, it is
barely alcoholic but this changes over time as the sugar is broken down into alcohol. The thing about
tuba is, it has a limited shelf life, even when refridgerated (and refridgerate it you should, for it's best
downed ice cold). It stays fresh and delectable for perhaps 24 hours; after that, it gradually turns into
vinegar. For about a fortnight it is a substance known as bahal; sour and strongly alcoholic, favored
by drunkards. After three weeks, the conversion to suka bisaya (native vinegar) is complete.” /*/

Tuba Manananggut
According to wayblima.com: “Tuba is as cheap as it is sweet. Just 20 pesos will get you a galon. But
since it's not sold in stores or restaurants, how do you get ahold of it? You have to go on a quest fit
for a National Geographic program, and find yourself a manananggut, i.e. someone who specializes
in the art of climbing up coconut trees and making tuba and suka bisaya. [Source: wayblima.com /*/]
Here's what the manananggut does. He climbs up the coconut tree, and uses twine to bend a
premature fruit stalk, called a daol, until it faces downward. This has to be done gradually; otherwise,
the stalk will snap. Next, a special curved knife known as a sanggut - the term manananggut means
"he who uses a sanggut" - is used to etch the daol. A bamboo container called a sugong is left
attached overnight, to catch the sap draining from the daol. The sugong is carefully wrapped and
covered with leaves to keep out the rain. /*/
“The next morning the gods will have rewarded the manananggut with a jar-full of fresh tuba. The
container is emptied, the stalk is shortened, and the process is repeated. Now, the sap is initially
tuba, but it becomes vinegar over the course of a few days. Sometimes a mysterious substance
called tungog is used to color the liquid red. Since tuba doesn't come in a bottle with a label
attached, I have no reliable data regarding the alcohol content, but I would guess it's about the same
as, or perhaps slightly stronger than, beer. /*/
“After accompanying the manananggut we relaxed over a quart of freshly gathered tuba while
discussing his work. The manananggut's name is Melsie, and he is a carpenter by day. He's almost
fifty and has six children, which is about average. The haul that day had not been plentiful, with three
trees yielding only about a liter. One reason was the weather; it hadn't rained in about a week. /*/
Climbing up four-storey-high palm trees without a harness is dangerous work. I personally was
surprised to discover that fear is a factor for me when I climbed up the tree to take pictures of Melsie
at work - once you realize that you are very high up and that your immunity from gravity is only as
good as your grip on the tree, you tend to climb down in a hurry, which I did. I asked Melsie if he
knew anyone who had fallen off a palm tree recently. It turns out that, yes indeed, a few years back
somebody did. "Was he a manananggut?" Yes, of course. "Did he survive?" Melsie laughs. One
doesn't survive a fall from a 20-meter high palm tree. /*/
As Melsie sheathed his sanggut which I had been admiring, I wondered whether it is a coincidence
that Melsie is one of the very few religious men in this rural village, and whether he would be
undertaking the hour-long trek to the church in the city every Sunday if it were not for his line of
work. Suddenly, every drop of tuba seemed more precious to me. /*/
Tuba Palm Rats
According to wayblima.com: “The main problem was with rats. In Bisaya, the word for "mouse" and
"rat" is the same. "Little ones or big ones?" I asked. "Rats as big cats," Melsie assured me.
[Source: wayblima.com /*/]
“The rats climb up the palm tree, gnaw a hole through the cover of the bamboo container, and lick
the tuba. Apparently, rats can hold their liquor well, for they don't get drunk on tuba - at least not
drunk enough to fall off the tree. Some palm trees have metal casings about a foot wide around their
stems, to prevent the rats from climbing up. Melsie told me that it was pointless to attach these, as
the rats can dig a furrow underneath the metal sheaths. Additionally, dead serious, he told me
"they'll put a curse on you." /*/
I squinted with incredulity. Melsie explained that not only will the rats damage a coconut tree out of
spite, they will literally put a curse on he who deprives them of their tuba. Melsie told me how his
father, who also had been a manananggut, would attribute problems in the house - whether health-
related or economic - to a curse of the rats. While wild bees also drink the tuba - sometimes
drowning in it - the number one enemy of the manananggut is, by far, the rat. Melsie's solution is to
not attach any metal sheath, and to let the rats have their share - rather like a tax.” /*/

Manila's Hobbit House Bar

John M. Glionna wrote in the Los Angeles Times: “Every night without fail, Jim Turner is there at the
far corner of the bar, chain-smoking his Marlboros and sipping ice-cold San Miguel from the bottle,
watching over the Little Ones. He considers them family, but they're not his children. They're the
dwarfs and other little people the 70-year-old Iowa native has rescued from the heartless streets of
this capital city to offer them friendship and honest work. [Source: John M. Glionna, Los Angeles
Times, August 10, 2009 <^>]
“For 35 years, the former Peace Corps volunteer has operated the Hobbit House, a bar themed on
J.R.R. Tolkien's fantasy novels, a realm marked by all things miniature. Under his care, hundreds of
dwarfs have adopted new cultural identities. They're no longer shunned or even feared as supposed
evil spirits, but have become popular characters called hobbits -- merry figures who serve drinks,
crack ribald jokes and even entertain onstage. <^>
“At Turner's bar, on a dingy block of strip clubs and speak-easies in central Manila, the dwarfs draw
a loyal crowd. They're entertainers who get the joke, always ready to use their small size for a few
good-natured laughs. The Hobbit House features what may be the world's smallest Elvis
impersonator. There have been hobbit jugglers, comics, dancers, flame-eaters and a singer who
sounded eerily like Frank Sinatra. <^>
“Many of the waiters and bartenders are the grandchildren of the dwarfs who helped Turner launch
the bar. There's now even a second location, at a tourist resort in the central Philippines. Yet critics
have accused Turner of exploiting his workers. Stubbing out a Marlboro, he frowns. "We took many
from the worst slums in Manila, where they were mocked and ridiculed," he says. "Now they're no
longer carnival freaks. They're respected entertainers and businesspeople." <^>

Peace Corp Volunteer Who Founded the Hobbit House

John M. Glionna wrote in the Los Angeles Times: “Turner arrived in the Philippines in 1961, a young
idealist out to change the world. Among the first group of Peace Corps volunteers in the country, he
taught English for two years in a rural province, then moved back to Manila. Slowly, he became
consumed by this poor, exotic and often-maddening country. He wanted to stay. After years in
Manila, Iowa seemed more like the foreign country. He did odd jobs, eventually becoming a
television station manager. That's when he was introduced to his first dwarfs. We ran a lot of variety
shows where we cast midgets, dwarfs and transvestites," says Turner, a graying man with bushy
eyebrows. "They were a staple of TV then." [Source: John M. Glionna, Los Angeles Times, August
10, 2009 <^>]
“In 1972, then-President Ferdinand Marcos declared martial law and shut down the station. Turner
needed work, so he and some friends came up with an idea for a theme bar. He'd read Tolkien's
books as a boy in Cedar Rapids and knew that little people were easy to find in Manila. His first stop
was a business called Central Casting, where he hired two dwarfs to work as doormen. Word got out
and little people from all over the country began asking for work.<^>
“Soon Turner was overrun with little people. They worked as waiters and bartenders and he built
them miniature sets of stairs that they climbed to conduct business at the towering wooden bar. But
they soon wanted more: They asked to entertain. So Turner let them have the stage for vaudeville-
type acts that featured little people as the big stars. His first performer was a woman named Little
Lucy, who ate fire and juggled, balanced on a fulcrum. "For a while," Turner recalls, "everyone
wanted to be an Elvis impersonator."<^>

Stories from Hobbit House

John M. Glionna wrote in the Los Angeles Times: “Often, life at the Hobbit House was surreal. In
one act, a dwarf dressed as a security guard patrolled with a Great Dane three times his size. On
New Year's Eve, some of the performers wear diapers and bonnets and carry rattles onstage to
become tottering symbols of the infant year. For a while, after an employee's uncle closed his pet
store, monkeys roamed the bar. There were parrots, turkeys, an eagle and even an alligator. Turner
eventually found homes for them too. [Source: John M. Glionna, Los Angeles Times, August 10,
2009 <^>]
“During martial law, the bar became the watering hole of the city's political subversives: anti-Marcos
reactionaries, U.S. spies, protesters on the run from the law. In the mid-1970s, when Francis Ford
Coppola filmed "Apocalypse Now" in the Philippines, the Hobbit House was a regular hangout for the
director, actors and crew, Turner says, doing his impersonation of Marlon Brando shouting for
another drink. <^>
“Over the years, he learned that not all of the hobbits were fairy-tale characters. He had to fire some
who stole from the till. But Turner quickly recognized the ones he could trust. They are people like
Fetalino. He started as a cashier, but when Turner heard he'd had two years of college, he sent
Fetalino for management training. He's been general manager for 15 years. "You see the hurdles
they scale," Turner says, "and you realize that no matter how many problems you have, if you're
average size in this world, you've got the game half-won."

Benefactor of the Hobbit House

John M. Glionna wrote in the Los Angeles Times: ““And Turner is their godfather. Workers tell of the
night when two drunken Australians began playing catch with terrified little people; Turner stepped
between two ruffians nearly twice his size and threw them out of the bar. He has provided many of
his workers with loans and housing and has paid tuitions. Several years ago, he gave them
something perhaps even more precious: the Hobbit House itself. He founded a corporation, naming
seven of his employees the main stockholders. Now they make the decisions and call the shots.
From his perch at the bar, Turner watches over the business as a consultant and takes only enough
salary to pay his bills. The dwarfs call him tito and kuya, "uncle" and "older brother." [Source: John
M. Glionna, Los Angeles Times, August 10, 2009 <^>]
 “Pidoy Fetalino, a 35-year veteran of the bar, likes to stroll into business meetings, raise his hand to
greet average-sized clients and proudly announce that he's the establishment's general manager.
Over drinks after the bar closes, he gets emotional about Turner, who has helped him put two
children through college and discover self-respect. "He's our protector, a big man with a big heart,"
Fetalino says. "One day he said to us: 'This Hobbit House belongs to all of you. You earned it.' A lot
of us cried that day." <^>
“One afternoon, Turner sits on the street-side patio as colorful jeepneys race past, their horns
blaring, seats filled with passengers. An elderly dwarf limps in with two small men. Naida Morehon
retired from the Hobbit House two years ago when her knees gave out. Her husband died last year
and she needed money. As always, Turner took care of things. "Hi, Naida," he says, lighting a
cigarette. "Did you get the check?" She hurries to embrace him. Seated, Turner is face to face with
Morehon, who places her small hand on his cheek. "I did, Tito," she says. "What would we do
without you?" <^>
“The Monday rush is here and the workers at the Hobbit House are ready for action. But sitting
around a table, a few quietly voice a common concern: What would they ever do without the
nurturing and guidance of Jim Turner? Although he swears he's in perfect health, they know he
drinks and smokes too much. A decade ago, when he got sick, a large group of employees went to
visit him in the hospital. An exhausted Turner had to tell nurses not to admit any visitor less than 4
feet tall. Many say it gives them comfort knowing he's there at his perch, with a green lamp by his
side so he can see bills and paperwork in the darkened bar. But they know he's getting older and
more frail. Perhaps Waiter Edward Vitto, 33, said it best: "It won't be the same place without him --
just a bunch of little people with broken hearts." <^>

Château Margaux Party in Manila

The Philippine Daily Inquirer reported: “The most interesting private dinner of late 2008 in Metro
Manila was perhaps one people didn’t know about, for it was held in utmost secrecy. Held in the
home of a business/industry titan, it gathered 30 of the country’s Who’s Who, with diverse interests
and clouts but sharing a consuming passion: fine covetable wine. They sat down to a gourmet dinner
to relish and discourse on glasses of Château Margaux, the French wine with a heritage derived
from over 400 years. [Source: Philippine Daily Inquirer, April 15, 2009 ==]
“Château Margaux officials led by director general Paul Pontallier and business development
director Aurélien Valance flew in from France, with executives of leading wine merchant Ficofi—
founding chairman and CEO Philippe Capdouze, and director/head of Asia Pacific Christophe
Bourrié. For the exclusive dinner, they brought from the Château Margaux estate bottles of vintage
years many a wine connoisseur dream to have: 1989, 1995 and 1998 Château Margaux, 2000
Pavillon Rouge du Château Margaux, 2005 Pavillon Blanc du Château Margaux. ==
“The dinner was a privilege extended by a private host to the select gathering. It wasn’t even a
selling jaunt for the wine officials. However, in an exclusive sit-down with the Philippine Daily
Inquirer, the Château Margaux executives shared interesting observations about the growing wine
investment— yes, investment—in the world, especially Asia. ==
“Stocks, derivatives, mutual funds, every financial mutant imaginable— these traditional
investments suddenly don’t seem like safe havens today. However, even long before the world
economy began to unravel, a highly select market has already been investing in wine. In the
Philippines alone, claimed a regional banker, wine investment could run to an estimated tens of
millions of pesos a year; that in Japan or another rich country in Asia could be triple that. Pontallier
said in the past two years, the Asian wine market has been fast approaching the level of Europe and
the US. His group regularly meets with Ficofi clients to be in touch with the markets of, say, Korea
and Singapore. ==
 “Why are investors lured to investing in wine? Passion. Obsession. There are people to whom fine
wine is a passion that surpasses all else (passion for wife included?), so much so that their lifestyle
revolves around it. And what fans the flames of passion in this case is the fact that mastery of wine
is a lifetime work. It’s an elusive craft, where the pursuit of excellence is like running toward a finish
line you never do reach. Pontallier notes a recent direction: “What has changed in 10 years is that
our market isn?t limited to the traditional anymore. In more and more places, people are into fine
cuisine [likewise, fine wine]—in the Philippines, Thailand, Eastern Europe.” “==

Alcohol and Cigarette Taxes in the Philippines

In January 2013. The Philippines imposed new taxes on alcohol and tobacco. Jess Diaz wrote in
the Philippine Star, “The New Year ushers in higher taxes on cigarettes, beer, liquor, wine, and other
tobacco and alcohol products. When he signed Republic Act No. 10351 on Dec. 20, President
Aquino said, “Today, we are again making history: for the past 15 years, we have been trying to
reform the tax structure of imposing excise tax on tobacco and alcohol products. After 15 long years,
we have finally succeeded.” “As the people’s servant, I shall personally ensure that this government
shall implement the Sin Tax Reform Act of 2012 in a transparent and accountable manner starting
Jan. 1, 2013,” he said. [Source: Jess Diaz, Philippine Star, January 1, 2013 ^=^]
“Starting today, the tax on cigarettes packed by hand, which comprise the bulk of tobacco products
sold in the country, is P12 per pack for those with a net retail price (excluding the excise tax and the
12-percent value added tax) of P11.50 and below. For those with a higher retail price, the tax is P25.
The rates will go up to P17 and P27 in 2014, P21 and P28 in 2015, and P25 and P29 in 2016. There
will be a single rate of P30 per pack starting 2017, rising by four percent every year. This means that
the four categories of cigarettes based on their retail prices and tax rates under the old law have
been reduced to just two, with the new law providing for a uniform tax treatment beginning in 2017.
^=^
The old levies ranged from P2 per pack for low-priced cigarettes to P28 for those classified as
premium. For fermented liquor (beer), the tax is P15 per liter if the net retail price is P50.60 and
below per liter, and P20 per liter for those with a higher price. The rates will rise to P17 and P21 in
2014, P19 and P22 in 2015, and P21 and P23 in 2016. A uniform tax of P23.50 will be imposed
starting in 2017, which will increase by four percent every year. For distilled spirits, the tax is 15
percent of net retail price plus P20 per proof liter, rising to 20 percent plus P20 in 2015. In the case
of wine, the tax is P200 per bottle of 750 ml (milliliter) if its net retail price is P500 or less, and P500
per if the wine costs more. ^=^
“According to Sen. Franklin Drilon, principal author of the Senate version of the sin tax bill,
additional sin tax collections for 2013 would amount to P33.96 billion, P42.82 billion in 2014, P50.63
billion in 2015, P56.86 billion in 2016, and P64.18 billion in 2017, for a total of P248.49 billion in five
years. Some 70 percent of such collections would come from tobacco products. The law allocates 15
percent of incremental revenues for programs that would benefit tobacco farmers. Of the remaining
85 percent, 80 percent “shall be allocated for universal health care under the national health
insurance program, the attainment of the Millennium Development Goals (MDGs) and health
awareness programs; and 20 percent shall be allocated nationwide, based on political and district
subdivisions, for medical assistance and health enhancement facilities, the annual requirements of
which shall be determined by the Department of Health.” The 20 percent for medical assistance and
hospitals to be distributed among “political and district subdivisions” is additional pork barrel funds
for members of Congress.

WTO Rules Philippines Tax on Alcohol Imports Is Illegal

In August 2011, the World Trade Organisation ruled that a tax levied in the Philippines on imports of
alcohol broke global rules on free trade. The BBC reported: “It said the tax, which supports domestic
producers who use local cane and palm sugar, gives them an unfair advantage. The US has
previously urged the Philippines to open its market to foreign alcoholic drinks.The Filipino
government argued that the tax was apt. US Trade Representative, Ron Kirk, said the decision
shows "the commitment of the US to combat trade barriers". [Source: BBC, August 16, 2011]
“The ruling could lead to more sales of imported alcoholic drinks in the country. The US and the
European Union argued that because the Filipino products were marketed as whiskey, gin, vodka,
and tequila just like the foreign products, they should be taxed at the same rate. However, the
government in Manila claimed that because the beverages are actually made from different
ingredients the excise tax was correctly applied. European companies have complained that the tax
meant foreign products managed to grab just 2.5 percent of the domestic market, giving control of
the sector to three Filipino companies. [Ibid]

Non-Alcoholic Drinks in the Philippines

Fruit drinks are plentiful and delicious. On the street they are often served in plastic bags. Fresh
coconut water are also widely available and good. Fresh coconuts are refreshing and hygienic. Drink
it with a straw straight from the coconut. Don't let the vendor pour it into a glass, which may be
unclean. Sugar cane juice is also good but sometimes unhygienic.
Coffee has become popular in recent years. Manila has its share of Starbucks. Water is usually
boiled and served at room temperature’ Soft drinks such as Coke, Pepsi, Orange Crush and Fanta
are widely available and cheap. Some coastal areas serve toddy (palm sap) drinks. Also worth trying
is buko (a cold drink made from a young coconut) and kalamansi (juice made from small lemons).
The Filipinos are not big coffee or tea drinkers.
In the early 2000s, the Philippines was the world's eighth largest consumer of carbonated soft
drinks. Pepsi has a major presence in the country and has run a popular numbers game. Coca-cola
arrived in 1924.
Tablea tsokolate is hot chocolate drink that dates back to colonial times. It is made from tablea de
cacao -- bittersweet, thick flat chocolate disks. The traditional version is available at Adarna Food
and Culture in Manila. [Source: Maida Pineda, Candice Lopez-Quimpo, CNN March 6, 2012 <>]
Consumption of carbonated soft drinks (gallons in 2000): 9.1, compared to 55.8 in the United
States. Consumption of bottled water (gallons in 2000): 2.1 compared to 9.5 in the United States.
[Source: Euromonitor International]

Filipino Civet Coffee

Civet coffee that sells for $700 a kilogram is produced in the Philippines. Reporting from Indang in
the Philippines, Oliver Teves of Associated Press wrote: “Its origins might put off some coffee
drinkers, but an exotic bean that draws top dollar from connoisseurs is plucked from animal
droppings. Not just any animal. The coffee comes from beans eaten but undigested by the palm
civet, a nocturnal, fruit-eating cousin of the mongoose that roams tropical forests. Civet coffee, which
some aficionados consider among the world's best, sells for as much as $300 a pound in the United
States. Only 550 pounds are produced worldwide each year, said Antonio Reyes, executive director
of the International Coffee Organization Certifying Agency. [Source: Oliver Teves, Associated Press,
January 02, 2005 \~/]
“Although civets normally eat sugar palm nuts, they prefer the ripest coffee cherries during harvest
season, which runs from December to March. The beans pass through their systems undigested and
are deposited as sausage-like clumps onto the forest floor. Reyes says the civet's digestive process,
particularly the enzymes in its stomach, probably gives the brew its distinctive flavor and aroma. "It's
a special type of post-harvest processing. It has been processed in a very natural way," he said. \~/
 “Civet coffee in the cup has a "chocolaty aroma and the taste is bold and nutty," said Alvira "Vie"
Reyes, a businesswoman who sells the exotic beans. Other fans describe civet coffee as full-bodied
with medium acidity and no bitter aftertaste. Reyes and her husband, Basil, who are not related to
Antonio Reyes, are trying to reheat local interest in producing civet coffee around Indang, a coffee-
and sugar palm-producing town in Cavite province south of Manila. Elders here say people used to
gather civet droppings so that their families could still have coffee even if they sold all their
conventionally harvested beans. \~/
“Reyes says her company, which mainly makes vinegar from sugar palm sap, has produced only
about 55 pounds in two years and sold nearly all of it, keeping a little for their own use. "If we can
make a systematic collection of these droppings and produce them on a more systematic basis,
maybe we can have a quantity available that we can produce for the export market," Antonio Reyes
said. He says the Philippines, a coffee-drinking nation but a small producer, should aim for "small
volume but high value" coffee. "We've been looking for types of coffee that we could sell in a niche
market abroad because we don't have the quantity," he said. "But if these are coffees that are
unique and different in taste, then we can get value for it." \~/
“Eleuterio Balidio, a farmer who gathers sugar palm saps to make into vinegar for the Reyes'
company, says he sells a kilogram of dried civet beans for or $18, about 45 times what he gets for
conventional coffee beans. A kilogram is about 2.2 pounds. The roasted beans are sold locally in
1.8- and 3.5-ounce bottles for $4.50 and $9, respectively. Balidio says he forages the forest floor and
river banks for civet droppings near his home in Indang. "It's very difficult to look for it. It's like
digging for gold." Back home, he washes the clumps, separates the beans and dries them in the
sun. "Some are smelly; others are not," he said. "If you are lucky, you can gather up to a kilo in a
day. You just have to be hardworking." \~/
Image Sources:
Text Sources: New York Times, Washington Post, Los Angeles Times, Times of London, Lonely
Planet Guides, Library of Congress, Philippines Department of Tourism, Compton’s Encyclopedia,
The Guardian, National Geographic, Smithsonian magazine, The New Yorker, Time, Newsweek,
Reuters, AP, AFP, Wall Street Journal, The Atlantic Monthly, The Economist, Foreign Policy,
Wikipedia, BBC, CNN, and various books, websites and other publications.
© 2008 Jeffrey Hays
Last updated June 2015
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Filipino Drinking Culture
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Drinking – Inuman, as what the Filipinos would call it – has always been a staple to every
celebration. May it be in a birthday party, a fiesta, or just a simple get-together, the
Filipinos would always find a reason to gather around a small table, buy cases and cases
of beer, and just chat the night away.

While drinking is a part of every country’s cultures, there is still something that sets them
apart from the others. Here are some of the things that make drinking uniquely Filipino:

1. Drinks

Images of Tuba and Basi grabbed from: Lambanog, Philippine Food Illustrated

Yes, we drink every kind of alcoholic drink that you are aware of – beer, brandy, gin, etc.
However, Filipinos, especially those who live in the rural areas, also have their own
special wines which they drink on special occasions.

a. Lambanog is made from coconuts and is famously made in the Quezon Province. While
some may tag this as the “poor man’s drink” because of its inexpensive production
process, there are some companies who market it with different flavours like cherry,
apple, and mint to cater to more people.
b. Tuba, just like the Lambanog, is also made from coconut sap. It has a bittersweet and
stinging flavour. Some people would think that only the toughest of men could drink it,
hence it is said to be a “hard drink”.

c. Basi is a type of wine made in Ilocos Norte. It is made by fermenting sugar cane juice
and storing the product in an earthen jar. This wine takes 3 months to ferment and a year
to age, producing a light brown drink with a sweet and sour flavour.

2. Pulutan

Image of roasted peanuts taken from Tasty Appetite.

No drinking session will be complete without a good pulutan, usually a good finger food
consumed while drinking a nice bottle of beer of liquor.

a. Sisig is known to be the Filipinos’ favourite pulutan. This dish from Pampanga is made
from pig’s head and liver cooked in vinegar and is seasoned with calamansi and chilli
peppers.

b. Crispy Pata (Crispy Pig’s Leg) is another Filipino-favorite, especially with its crispy skin
and tender meat. While this dish is undeniably delicious and addicting, people are advised
to eat this moderately as it is also very high in cholesterol.

c. Peanuts, may it be boiled or fried and cooked with garlic and salt, is also one of the
most common food found in every table during a drinking session.

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3. Tagayan
 Image grabbed from WillFlyForFood.

The tradition of tagayan, today, is something that shows camaraderie and friendship
among friends who are having a good time. A glass is shared by the members of the
group, and is passed for every “tanggero” to drink. The ritual started in the Quezon
Province, where people offer their visitors a shot of their famous lambanog to welcome
them to their place.

4. Karaoke/Videoke
 Image grabbed from FFE Magazine.

Filipinos love to sing, and you would always know that there’s a drinking session nearby
when you hear the loud music from your neighbours who are blasting and singing along
to Queen’s Bohemian Rhapsody or The Cranberries’ Zombie. From the belters to the
drunken singers, you would never experience any dead airs or silent moments as there
would always be someone grabbing the microphone and keying song numbers on the
large videoke machine.

5. Barkada
 Image grabbed from Philippine Star.

At the end of the day, it’s not the food, the drink, or the large karaoke machine that is the
highlight to every drinking session. It’s the group of people who gather around a table and
just exchange stories, laugh at the same jokes, and share their precious time with each
other.

Sources: Choose Philippines, Lambanog

http://primer.com.ph/blog/2016/12/11/filipino-drinking-
culture/?fbclid=IwAR26bJAccZCKu7gqKWfsJ3s1Cauuq4T_8ojRt67fuBk-cD5-NystDKBlHEI
ALAK AT MATAPANG NA INUMIN
May ilang termino sa orihinal na mga wika na kadalasa’y tumutukoy sa isang uri ng alak (ang
Hebreong ti·rohshʹ [Gen 27:28, 37; Os 2:8, 9, 22]; ang Hebreong cheʹmer [Deu 32:14;Isa 27:2] at
ang katumbas na terminong Aramaiko na chamarʹ [Dan 5:1, 2, 4, 23]; gayundin ang
Griegong gleuʹkos [Gaw 2:13]). Ngunit ang salitang Hebreo na yaʹyin ang pinakamalimit
matagpuan sa Kasulatan. Una itong lumitaw sa Genesis 9:20-24, kung saan binabanggit ang
pagtatanim ni Noe ng isang ubasan pagkaraan ng Baha at ang pagkalango niya sa alak na
nanggaling doon. Ang salitang Griego naman na oiʹnos (halos katumbas ng terminong Hebreo
na yaʹyin) ay unang lumitaw sa komento ni Jesus na hindi isang katalinuhan na gumamit ng mga
lumang sisidlang balat para sa alak na bago at hindi pa gaanong kumakasim, yamang
papuputukin ng presyon na namumuo dahil sa pagkasim ng alak ang mga lumang sisidlang
balat.—Mat 9:17; Mar 2:22; Luc 5:37, 38.
Ang iba’t ibang matatapang na inuming de-alkohol, lumilitaw na mula sa mga granada, mga
datiles, mga igos, at iba pang katulad nito, ay kadalasang tinutukoy ng terminong Hebreo
na she·kharʹ. (Bil 28:7; Deu 14:26; Aw 69:12) Sa Awit ni Solomon 8:2, ang salitang Hebreo
na ʽa·sisʹ ay tumutukoy sa “sariwang katas” ng mga granada, bagaman alak ang ipinahihiwatig
ng konteksto sa ibang mga talata. (Isa 49:26; Joe 1:5) Maaaring serbesa naman ang tinutukoy ng
salitang Hebreo na soʹveʼ.—Isa 1:22; Na 1:10.
Paggawa ng Alak. Sa Palestina, pinipitas ang mga ubas sa mga buwan ng Agosto at Setyembre,
depende sa uri ng ubas at sa klima ng rehiyon. Halos tapos na ang kapanahunan ng saganang
ani ng ubas kapag sumapit na ang panahon upang ipagdiwang ang “kapistahan ng mga kubol”
sa maagang bahagi ng taglagas. (Deu 16:13) Matapos pitasin, ang mga ubas ay inilalagay sa
batong-apog na mga tangke, o labangan, kung saan ito dinudurog ng mga lalaking nakatapak,
anupat nag-aawitan pa nga habang niyayapakan nila ang pisaan ng ubas. (Isa 16:10; Jer
25:30; 48:33) Sa pamamagitan ng gayong paraan ng pagdurog, na banayad kung ihahambing sa
ibang pamamaraan, hindi lubusang nagkakadurug-durog ang mga tangkay at mga buto, kung
kaya kaunting tannic acid lamang ang kumakatas mula sa mga balat; ang resulta naman nito ay
de-kalidad na alak na suwabe at banayad sa ngalangala. (Sol 7:9) Kung minsan, mabibigat na
bato ang ginagamit sa halip na mga paa.—Tingnan ang PISAAN.
Ang unang sariwang katas na lalabas kapag nadurog ang mga balat ng ubas, kung ihihiwalay
mula sa kalakhang bahagi ng katas na napiga sa pamamagitan ng presyon, ang nagiging
pinakamasasarap na alak. Matapos durugin ang mga ubas, nagsisimula nang kumasim ang katas
sa loob lamang ng anim na oras habang nasa mga tangke pa ito, at unti-unti at patuluyan itong
kumakasim sa loob ng ilang buwan. Nagkakaiba-iba ang antas ng alkohol ng natural na mga
alak, mula 8 hanggang 16 na porsiyento ng kabuuang dami nito, ngunit maaari pa itong
pataasin kung daragdagan ng mas matatapang na inuming de-alkohol sa bandang huli. Kung
mababa ang sangkap na asukal ng mga ubas, at masyadong tumagal ang pagkasim, o kung
hindi wastong naingatan ang alak laban sa oksidasyon, ito’y nagiging acetic acid, o sukà.—Ru
2:14.
Habang pinalalaon ang alak, pinananatili ito sa mga banga o mga sisidlang balat. (Jer 13:12)
Malamang na ang mga lalagyang ito ay may singawan upang makalabas ang gas na carbon
dioxide (na nagiging resulta kapag ang asukal ay nabago at naging alkohol dahil sa pagkasim),
ngunit kasabay nito ay huwag makapasok ang oksiheno mula sa labas upang maiwasan ang
paghahalo at kemikal na reaksiyon sa pagitan ng oksiheno at ng alak. (Job 32:19) Habang ang
alak ay pinatitining, unti-unti itong lumilinaw palibhasa’y naiipon sa ilalim ang latak nito, anupat
lalo itong bumabango at sumasarap. (Luc 5:39) Pagkatapos, ang alak ay kadalasang isinasalin sa
ibang mga sisidlan.—Isa 25:6; Jer 48:11; tingnan ang LATAK.
Mga Pinaggagamitan. Mula pa noong unang panahon, ginagamit na ang alak bilang inumin
kapag panahon ng kainan. (Gen 27:25; Ec 9:7) Madalas ay magkakasamang binabanggit ang
alak, tinapay, at iba pang mga pagkain. (1Sa 16:20; Sol 5:1; Isa 22:13;55:1) “Tinapay at alak” ang
inihain ni Melquisedec kay Abraham. (Gen 14:18-20) Kung may inihandang alak, umiinom nito si
Jesus kapag panahon ng kainan. (Mat 11:19; Luc 7:34) Hindi mawawala ang alak sa mga
handaan (Es 1:7; 5:6; 7:2, 7, 8), mga piging ng kasalan (Ju 2:2, 3, 9, 10; 4:46), at iba pang
masasayang okasyon (1Cr 12:39, 40; Job 1:13, 18). May suplay ng alak sa mga panustos na
pagkain ng hari (1Cr 27:27; 2Cr 11:11); ito ang karaniwang inumin noon ng mga hari at mga
gobernador. (Ne 2:1; 5:15, 18; Dan 1:5, 8, 16) Kadalasan, kasama ito sa mga panustos na dala-
dala ng mga manlalakbay para sa pagbibiyahe.—Jos 9:4, 13; Huk 19:19.
Dahil malawakan itong ginagamit, ang alak ay naging panindang ikinakalakal (Ne 13:15), anupat
partikular na napabantog ang “alak ng Helbon” (na mas pinipili noon ng mga hari ng Persia) at
ang “alak ng Lebanon.” (Eze 27:18; Os 14:7) Ang alak ay isa sa mga ipinambayad sa mga
manggagawang pinagtrabaho upang maglaan ng kahoy na gagamitin sa pagtatayo ng templo.
(2Cr 2:8-10, 15) Itinuring itong isang napakahusay na regalo para sa mga taong nakatataas (1Sa
25:18; 2Sa 16:1, 2) at kasama ito sa abuloy na ikapu na ibinibigay noon bilang panustos ng mga
saserdote at mga Levita. (Deu 18:3, 4;2Cr 31:4, 5; Ne 10:37, 39; 13:5, 12) Kabilang din ang alak sa
mga piling bagay na inihahandog kay Jehova sa mga paghahain na bahagi ng pagsamba sa
kaniya.—Exo 29:38, 40; Lev 23:13; Bil 15:5, 7, 10; 28:14; 1Sa 1:24; 10:3; Os 9:4.
Sa pasimula, ang alak ay hindi bahagi ng hapunan ng Paskuwa; idinagdag lamang ito nang
bandang huli, marahil ay pagkabalik mula sa pagkatapon sa Babilonya. Samakatuwid, may alak
noon sa mesa nang ipagdiwang ni Jesus ang Paskuwa sa huling pagkakataon kasama ang
kaniyang mga apostol at ginamit niya ito nang pasinayaan niya ang Memoryal ng kaniyang
kamatayan. Ang pulang “dugo ng mga ubas” ay isang angkop na larawan ng sariling haing dugo
ni Jesus. Nang pagkakataong iyon, tinukoy ni Jesus ang gayong alak bilang ang “bungang ito ng
punong ubas,” at yamang marahil ay pitong buwan na ang nakalilipas noon mula nang mag-ani
ng ubas, walang alinlangan na iyon ay pinakasim na katas ng ubas.—Gen 49:11; Mat 26:18, 27-
29.
Gaya ng ipinahiwatig ni Jesus at iniulat naman ng manggagamot na si Lucas, ang alak ay
nakapagpapagaling bilang isang antiseptiko at banayad na pandisimpekta. (Luc 10:34)
Inirerekomenda rin ito ng Bibliya bilang isang panlunas sa ilang kaso ng problema sa bituka.
Pinayuhan ni Pablo si Timoteo: “Huwag ka nang uminom ng tubig, kundi gumamit ka ng
kaunting alak dahil sa iyong sikmura at sa iyong malimit na pagkakasakit.” (1Ti 5:23) Isa itong
mahusay na payo may kaugnayan sa panggagamot. Gaya ng isinulat ni Dr. Salvatore P. Lucia,
propesor ng medisina, University of California School of Medicine: “Ang alak ang
pinakasinaunang inumin at ang pinakamahalagang sangkap na panggamot na patuloy na
ginagamit sa buong kasaysayan ng sangkatauhan. . . . Ang totoo, ang alak ay isa sa iilang
substansiyang makukuha ng tao na pinakamadalas irekomenda dahil sa kanilang bisang
magpagaling.”—Wine as Food and Medicine, 1954, p. 5; tingnan ang KARAMDAMAN AT
PANGGAGAMOT.
Salungat sa maling opinyon ng ilan, ang mga inuming de-alkohol ay hindi mga pampasigla
(stimulant) ng kaisipan kundi sa katunayan ay mga sedatibo at mga pampakalma (depressant) ng
sentral na sistema ng nerbiyo. “Magbigay kayo ng nakalalangong inumin sa isa na malapit nang
pumanaw at ng alak sa mga may mapait na kaluluwa,” hindi bilang pampasigla sa kaisipan ng
mga nasa gayong kalagayan upang lalo pa nilang maramdaman ang kanilang kahapisan, kundi
sa halip, gaya ng sinasabi ng kawikaan, upang ‘malimutan nila ang kanilang mga kabagabagan.’
(Kaw 31:6, 7) Isang sinaunang kaugalian ng mga Romano na bigyan ng alak na hinaluan ng
droga ang mga kriminal upang hindi gaanong maramdaman ng mga ito ang kirot na dulot ng
pagpatay. Marahil ito ang dahilan kung bakit nag-alok ang mga kawal na Romano kay Jesus ng
alak na hinaluan ng droga noong ibinabayubay nila siya.—Mar 15:23.
Maliwanag na ang alak ay isa sa mga pagpapalang kaloob ni Jehova sa sangkatauhan.
‘Pinasasaya ng alak ang puso ng taong mortal.’ (Aw 104:15; Es 1:10; 2Sa 13:28; Ec 2:3;10:19; Zac
10:7) Kaya naman, hindi uminom si Daniel ng alak noong nagdadalamhati siya. (Dan 10:2, 3) Ang
saganang suplay ng alak, na isinasagisag ng “punong ubas” sa malimit-uliting pananalita na
‘uupo ang isa sa ilalim ng kaniyang sariling punong ubas at puno ng igos,’ ay nagpapahiwatig
ng kasaganaan at katiwasayan sa ilalim ng matuwid na pamamahala ni Jehova. (1Ha 4:25; 2Ha
18:31; Isa 36:16; Mik 4:4; Zac 3:10) Kasama rin ang alak sa mga pagpapalang ipinangako ni
Jehova bilang bahagi ng pagsasauli.—Joe 3:18; Am 9:13, 14; Zac 9:17.
Katamtamang Paggamit. Ang pagiging katamtaman sa lahat ng bagay ay isang simulain ng
Bibliya. Kumakapit ito kahit sa pulot-pukyutan—sa katamtamang dami, ito’y nakabubuti; kapag
lumabis, ito’y nakapipinsala. (Kaw 25:27) Gayundin naman kung tungkol sa mga kaloob ni
Jehova na alak at matapang na inumin, ang mga ito ay dapat gamitin ayon sa kaniyang
tagubilin. Ang pagpapakalabis at pagwawalang-bahala sa mga simulain ng Bibliya hinggil sa
paggamit ng mga paglalaang ito ay nagdudulot ng di-pagsang-ayon ni Jehova, nauuwi sa
kabuktutan at humahantong sa kamatayan. Ipinakadiriin-diin ng Bibliya ang bagay na ito,
kapuwa sa mga panuntunan at sa mga halimbawang ibinibigay nito.—Kaw 23:29-31; tingnan
ang KALASINGAN, PAGLALASING.
Maaaring may mga kaso kung saan ang pag-inom ng inuming de-alkohol, kahit kaunti lamang,
ay hindi isang katalinuhan at makasisira sa kalusugan ng isang tao. Sa ibang mga pagkakataon
naman, baka umiwas ang isa sa pag-inom ng nakalalangong inumin upang hindi siya makatisod
sa iba at bilang pagpapakita ng pag-ibig at konsiderasyon sa iba.—Ro 14:21.
Sa ilalim ng parusang kamatayan, pinagbawalan ni Jehova ang mga saserdote at mga Levita sa
pag-inom ng anumang uri ng alak kapag naglilingkod sila sa tabernakulo o templo. (Lev
10:8, 9; Eze 44:21) Maaari silang uminom ng alak sa katamtamang dami kapag hindi sila
nakaatas na maglingkod. (1Cr 9:29) Isa ring tuntunin mula sa Diyos na ang isang Nazareo ay
hindi dapat uminom ng anumang inuming de-alkohol samantalang nasa ilalim siya ng
pantanging panatang ito. (Bil 6:2-4, 13-20; Am 2:12) Dahil si Samson ay magiging isang Nazareo
mula sa kaniyang kapanganakan, hindi pinahintulutang uminom ng alak
o nakalalangong inumin ang kaniyang ina noong ito’y nagdadalang-tao. (Huk 13:4, 5, 7, 14)
Kapag nanunungkulan, “hindi ukol sa mga hari ang uminom ng alak ni ukol man sa matataas na
opisyal ang magsabi: ‘Nasaan ang nakalalangong inumin?’ ” upang hindi nila “malimutan ang
iniutos at baluktutin ang usapin ng sinuman sa mga anak ng kapighatian.” (Kaw 31:4, 5) Ang
mga tagapangasiwa sa kongregasyong Kristiyano ay hindi dapat maging mga “lasenggong
basag-ulero,” at ang mga ministeryal na lingkod ay “dapat ding maging seryoso, . . . hindi
mahilig sa maraming alak.”—1Ti 3:3, 8.
Makalarawan. Noong ang sinaunang Babilonya ay gumaganap bilang tagapuksa ni Jehova,
‘nilasing niya sa alak’ ang lahat ng mga bansa, anupat sumagisag ito sa poot ni Jehova laban sa
mga bansa. (Jer 51:7) Gayundin, sa iba pang mga teksto, ang mga kalaban ni Jehova ay
inilalarawan bilang mga sapilitang pinaiinom ng matuwid na pagkagalit ng Diyos, na
inihalintulad naman sa “alak [na] bumubula,” “alak ng pagngangalit,” “alak ng galit ng Diyos.”
(Aw 75:8; Jer 25:15; Apo 14:10; 16:19) Ang isang mapait na timplada na walang anumang
kaugnayan sa galit ng Diyos ay ang ‘alak ng [espirituwal na] pakikiapid’ ng “Babilonyang Dakila”
na ipinaiinom nito sa lahat ng mga bansa.—Apo 14:8; 17:2; 18:3, 13.
https://wol.jw.org/tl/wol/d/r27/lp-tg/1200004614