Tuba: Healthy Native Wine
Tuba is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, and coconut palms. Tuba is common in various part of Asia and Africa. In Guam, Tuba refers to the freshly harvested sweetish sap and the one with the red lauan-tree tan bark colorant. The red tuba is aged for up to one to two years such that an echoing ring is made when a glass container is tapped.
Tuba is clean because it really has natural contents. It is a natural juice from the coconut, so it has nutrients and vitamins that are also found the coconut tree itself.
Tuba is clean because it really has natural contents. It is a natural juice from the coconut, so it has nutrients and vitamins that are also found the coconut tree itself.
Tuba in Guam
Filipino farmers introduced the making of tuba, or coconut sap liquor, to Guam. In tuba making, farmers cut off the coconut tree’s inflorescence tip in increments to allow the sap to drip into a bamboo container. This results in about four quarts of collected sap daily. When allowed to ferment, the sap becomes sweet tuba liqueur. Left to ferment longer, the sap turns to vinegar.
Chamorros also distilled tuba to produce aguajente (from Spanish aguardiente), described as similar to raw rum served during fiestas and other festivities. Another sweet concoction is what old Chamorros called Almibad, prepared by boiling sweet coconut juice.
Chamorros also distilled tuba to produce aguajente (from Spanish aguardiente), described as similar to raw rum served during fiestas and other festivities. Another sweet concoction is what old Chamorros called Almibad, prepared by boiling sweet coconut juice.