It is a traditional beverage originated from Banaue and Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs.

Derived cognates has come to refer to a wide variety of fermented food throughout Austronesia, including yeasted bread (Tagalog: tinapay) and rice wine.

Cognates in modern Austronesian languages include tapayan (Tagalog), tepayan (Iban), and tempayan (Javanese and Malay).

However, in general, tapuy is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste.

The one whole day of merrymaking is filled with wood-carving contests, art exhibits, and large cook-outs that aim to feed hundreds of people.