The tubâ typically ferment first for a week or so in the bamboo gathering tubes left on the coconut tree.
They are collected by the mananguete or manananggot (tubâ-gatherers) and immediately sealed tightly in traditional glass jugs or carboys, carefully ensuring no air pockets remain.
After this process, the jug is then buried underground at least 1 ft (0.30 m) deep or stored in cool cellars for at least two more months before it can be ready for consumption.
[5] Bahalina is commonly drunk mixed with carbonated softdrinks which gives a sweeter dimension to the flavor, reminiscent of red wine.
[5][6] Bahalina, along with tubâ, bahal, and other traditional Filipino alcoholic drinks are celebrated annually in the Eastern Visayas in a wine-tasting event dubbed as the "Oktubafest".