Tapuy is a traditional alcoholic drink popular from the mountains of northern Philippines, where drinking
tapuyis a part of Cooked glutenous rice is inocculated with rice yeast, called bubod, and allowed
to ferment in a jar in a cool place
for 2 weeks. It is then pasteurized for 30 min and stored for a minimum of 6 weeks before the clear liquor
is decanted. Before bottling it is pasteurized again.
