Curiously, people even learned to make drinks from the juice of palm trees. True, most of them are alcoholic: for example, palm beer and vodka, made in an artisanal way.
Instructions
Step 1
Tuak (aka - toddy, palm wine, palm beer) is a traditional alcoholic beverage widespread in Asia and Africa. There are many varieties of it. The classic version is made from the juice of coconut, palm, sugar, wine palms. For its preparation, palm inflorescences (usually "female") are cut off, or the bark is simply incised and a vessel is attached to the cut. The sweet juice of the palm tree, of course, does not initially contain alcohol. But when it is placed in a container, the juice begins to ferment - either naturally (in the heat), or thanks to fungal additives. After 6-7 hours, the juice becomes wine - many people prefer to drink it fresh so that it does not lose its taste. The share of alcohol in it is small - most often no more than 5% alcohol (for which Tuak has earned the name of palm beer). Due to its low alcohol content, palm alcohol was popular with women in some regions. In some places, on the contrary, it is only allowed for men.
Step 2
However, if there is a desire to increase the strength, the juice is allowed to ferment for 2-3 days, after which the palm "moonshine" with a fruity flavor is considered ready. In some regions, tuak is a very important part of holidays and even religious ceremonies. Its production is not prohibited, not kept secret, and even to a certain extent are proud of it as a local landmark. Tourists can taste it in local taverns. In some regions, Tuak is considered a marginal drink, its permissible strength is strictly limited, and even police raids are organized to identify violators of sanitary and hygienic standards.
Step 3
Sometimes the tuak itself serves as the basis for stronger alcoholic beverages - then it is distilled. In this case, the alcohol content in it increases to 20%, sometimes up to 35%. This is done, for example, in Tunisia - here palm alcohol is called bukha. Fermented figs are simply distilled and drunk chilled as an aperitif. Sometimes bukha is added to cocktails or even fruit salads.
Step 4
In Bali, Bangladesh, Sri Lanka and India, arak is prepared from fermented rye wort and sugar palm juice - here already 50-58% alcohol. This is real vodka.
Step 5
It is curious that palm alcohol is highly intoxicating, but it is not forbidden to Muslims, so arak is quite common in the East. In some regions, rice and spices are used instead of palm juice.
