Native Filipino alcoholic drink
Agkud is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. "Agkud" specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and or (the yeast starter culture, also known as "bubud" or "tapay" in Tagalog and Visayan languages). The rice wine "pangasi" is made from "agkud" except fermented longer for at least one month. Modern versions of the "agkud" can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. "Agkud" is drunk during celebrations, rituals, and various social events.
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