Laksoy
Laksoy, is a traditional Filipino distilled nipa palm liquor. It is derived from tubâ made from nipa palm sap which has been aged for at least 48 hours. It originates from Eastern Mindanao, the Visayas Islands,, the Bicol Region, and Southern Luzon . During the Spanish colonial period, it was also known as vino de nipa' in Spanish. It has a typical alcohol content of 70 to 100 proof after a single distillation.
History
, a variety of palm wine, existed in the Philippines before colonisation. They were widely consumed for recreation and important in various religious rituals. Heavy consumption of alcohol in the Philippine islands was described in several Spanish accounts. Social drinking was and continues to be an important aspect of Filipino social interactions.Laksoy is pre-colonial in origin. Despite being distilled, laksoy and lambanog were inaccurately called vino de nipa and vino de coco, respectively, in Spanish. In Historia de Las Islas E Indios de Bisayas, the Spanish missionary Francisco Ignacio Alcina described "dalisay" as vino de la nipa, el primero que se extrae y más fuerte. In the Vocabulario de la lengua Tagala, primera, y segunda parte by Domingo de los Santos, he defines dalisay as a type of alac that is muy fuerte y bueno.
In Historia general sacro-profana, política y natural de las islas del poniente, llamadas Filipinas by Juan José Delgado, native liquor is described as being distinguished into three types: vino ordinario, dalisay, and mistela. In contrast to Alcina and other authors, Delgado applies the terms to both nipa and coconut liquor, distinguishing them as dalisay de nipa and dalisay de coco.