Kabarawan was a traditional pre-colonial Filipino mead-like alcoholic drink.
It was made from boiling the ground up aromatic bark of the kabarawan tree (Neolitsea villosa) until it was reduced to a thick paste.
It was traditionally consumed from jars with reed or bamboo straws.
The wine was mentioned by early Spanish colonists as being made by the Visayan people.
[1][2][3] Kabarawan tree bark is also used to flavor other types of native wines, like intus and basi, which are both made from sugarcane juice.