Intus Explained
Intus was a traditional pre-colonial Filipino alcoholic drink from the Visayas Islands and Mindanao. It was made by boiling sugarcane juice until it reduces to a thick syrup. It was then allowed to cool and mixed with the bark of the kabarawan tree (Neolitsea villosa) and fermented. The word intus (or initus) means "reduced" or "liquid thickened by boiling", from the Old Visayan verb itus ("to reduce"). Like the kabarawan drink, intus is extinct. The tradition was lost during the Spanish colonial period of the Philippines.[1] [2] [3] Among the Lumad people of Mindanao, intus was flavored with langkawas (Alpinia galanga) or pal-la (Cordyline fruticosa) roots.[4]
See also
Notes and References
- Demetrio . Feorillo Petronilo A. III . Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte . Malay . 2012 . 25 . 1 . 1–18 .
- Web site: Feraren . John Mychal . Ten Proofs We Inherited Our Love for Drinking from Pre-Colonial Filipinos . Claire Delfin Media . 5 May 2019 . 9 May 2019 . https://web.archive.org/web/20190509151353/http://clairedelfinmedia.com/ten-proofs-we-inherited-our-love-for-drinking-from-pre-colonial-filipinos/ .
- Book: Aranas . Jennifer . Tropical Island Cooking: Traditional Recipes, Contemporary Flavors . 2015 . Tuttle Publishing . 978-1-4629-1689-4 . 11 .
- Garvan . John M. . Report on the drinks and drinking among the Mandaya, Manobo, and Mangguangan Tribes . The Philippine Journal of Science: Section A . 1912 . 7 . 106–114 .
