Philippine alcoholic beverages

250px|right|thumb|Marie Brizard et Roger International|Marie Brizard brand anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label.

Basí is a traditional Ilocano fermented alcoholic beverage made from sugarcane juice, predominantly produced in Northern Luzon, Philippines particularly in the Ilocos Region. It is fermented in burnáy (earthen jars) and flavored with gamú or natural additives such as samak bark. Basí has been an integral part of Ilocano culture for centuries, commonly featured in various rituals and celebrations, with distinct regional variations in its production methods and flavor profiles.

Tubâ () is a traditional Filipino palm wine made from the naturally fermented sap of various species of palm trees. During the Spanish colonial period, tubâ was introduced to Guam, the Marianas, and Mexico via the Manila galleons. It remains popular in Mexico, especially in the states of Colima, Jalisco, Michoacán, Nayarit, and Guerrero. Tubâ was also introduced to the Torres Strait Islands of Australia in the mid-19th century by Filipino immigrant workers in the pearling industry.

Philippine brewery

Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage and originated from Banaue and Mountain Province, where it is used for important occasions like weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with '' roots, ginger extract, and a powdered starter culture locally known as bubod. Tapuy is an Ilocano name. The wine is more commonly called baya or bayah'' in Igorot languages.

Lambanóg is a traditional Filipino distilled palm liquor. It is an alcoholic liquor made from the distillation of naturally fermented sap (tubâ) from palm trees such as sugar palm, coconut, or nipa. The most popular variety is produced from the distilled coconut sap which is commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content. It originates from Luzon and the Visayas Islands (where it was historically known as dalisay de coco, among other names). During the Spanish colonial period, it was also known as vino de coco in Spanish (despite being dist

Filipino fruit wine

alcohol beverage company in the Philippines

subsidiary of San Miguel Corporation