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Alcoholic drinks from Visayas and Mindanao, Philippines
Intus is a sugarcane wine of eastern Mindanao. Crushed cane juice is boiled down in a pot with pounded langkawas or pal-la roots piled around a slatted bamboo cylinder, then left to ferment in jars or pots. It is drinkable after five days but is usually kept longer; a few months turns it amber and rum-scented. The account comes from Garvan's fieldwork of 1907–1910 and his 1931 memoir.
| Sugarcane, peeled and cut into pieces about 30 cm long, crushed for juice | [garvan1912] |
| Langkawas (Manobo) or pal-la (Mandaya and Mangguangan) roots, sliced thin and pounded | Garvan calls the pounded root the ferment. His 1931 memoir calls the plant a gingerlike one and names Cordyline terminalis; Wikipedia gives langkawas as Alpinia galanga and pal-la as Cordyline fruticosa[garvan1912][garvan1931][WP:Philippine wine] |
| Starter | plant roots (langkawas or pal-la), pounded and boiled with the juice; Garvan calls them the ferment |
Total time across the recorded steps: 5 days
What changes: A rolling palm log crushes cane pieces and the juice runs out
Output: sugarcane juice.
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
Intus is a sugarcane wine of eastern Mindanao. Crushed cane juice is boiled down in a pot with pounded langkawas or pal-la roots piled around a slatted bamboo cylinder, then left to ferment in jars or pots. It is drinkable after five days but is usually kept longer; a few months turns it amber and rum-scented. The account comes from Garvan's fieldwork of 1907–1910 and his 1931 memoir. Made in 4 steps over 5 days. The longest step, ferment in jars or bamboo joints, takes at least 5 days (Garvan J.M. 1912).
| Main step | at least 5 daysReported[garvan1912][garvan1931] | Ferment in jars or bamboo joints |
|---|
Intus is cane juice boiled down with pounded langkawas or pal-la roots before it ferments, so it is cooked and spiced, unlike fresh palm-sap tuba. Garvan found it much stronger than coconut tuba.
Garvan reports that the milky intus of the mountain Mandaya, with only a quarter of the juice boiled off, has a harmful effect on people not used to it. He says the drink of the Manobos of the Upper Agusan, boiled down by half, does not produce such unpleasant results.
Every number is labelled with how it is known. How this atlas is made
Garvan recorded intus on trading trips to the Upper Agusan in 1907–1908 and a 1909–1910 survey for the Bureau of Science. It was drunk at religious and social feasts, for visitors, to seal bargains and when meat or fish was plentiful. In his 1931 memoir he calls it the most common and popular Manobo drink, offered to the spirits at sacrifices. Wikipedia says it is now largely gone, surviving among some Lumad peoples.
