– Southeast Asia Tour 2015 –
> Bagan | Mount Popa | Myanmar <
01 Dec 2015 | Tue
Day 14 of 47
– Drive to Mount Popa – Our Car Broke Down
> Roadside Palm Sugar Demonstration Farm and Distillery Mount Popa <
– Mount Popa Bagan – Nat Spirits | Hordes of Monkeys | 777 Steps!
– Mount Popa Local Market
– Dhammayangyi Temple Bagan
– Colorful Ox Carts Bagan
– Visited Renovated Temple
– Our Second Sunset in Bagan
– Star Beam Bistro Bagan
On our trip to visit Mount Popa, we stopped off at a Palm Farm and Distillery. In a previous post here, I covered how they made make peanut oil and palm sweets/snacks. But in this post I just wanted to cover the process of how they make distilled palm wine (called “toddy” in Myanmar).
– How Distilled Palm Toddy Wine is Made in Myanmar –
The first step in making palm-based foods and wine is getting the sap from the palm tree. This requires a skilled “tapper” to climb to the tops of palm trees barefooted. They do this with the help of very simplistic bamboo pegged ladders. These toddy palm trees often grow to heights of up to 100 feet so climbing them is quite dangerous.
On the way up they carry a large knife (incased in a wooded sheath) – which is used to cut or “tap” the sap from the young coconut flower clusters. After this, they hang black pots so that the sap can drip overnight.
The next day the tapper will return to switch out the full sap pots with new empty ones. However, since palm juice naturally ferments by itself (due to natural yeasts in the air and sometimes from residual yeast left in the collecting container), the tapper can choose to leave it in the pots for a longer period, if they want a “stronger” batch. Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour, and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.
The process of making palm toddy wine requires the collected palm juice to be boiled/cooked down until it forms a dried “jaggery” – small concentrated chunks of brown palm sugar.
Up next is the fermentation process, which takes place in large ceramic containers. These are prepared by adding fermented sticky rice (on the bottom of the container) with jaggery and water. The fermentation process takes place when the sugary jaggery activates the yeast in the sticky rice.
After a couple of days, the distillation process begins with the ceramic containers being emptied into a series of clay pots that are placed over a charcoal fire. Each clay pot has a flat metal funnel (center of the pot) that connects into a tube that exits out the side (of the pot).
Large metal pots/woks are filled with cold water and placed on top of the pots filled with fermented jaggery/sticky rice mash.
The distillation process takes place when the top water-filled pot creates condensation (underneath), that drips onto the metal flat metal funnel, continuing through the pipe and into the glass bottle. The distillation process usually takes a few hours.
This roadside Palm Sugar Demonstration Farm and Distillery is set up to cater to tourists, with several sitting areas for eating, sampling, and drinking their various food and alcoholic beverages.