How Cambodian Palm Wine is Made

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In today's video, we're going to see how palm wine is harvested here in Phnom Sampov Battambang...
Although palm wine has a long history, the window to enjoy it is short.
The clock starts ticking when someone taps palm wine’s only ingredient: sap from a palm tree. In just hours, the sap becomes wine with an alcohol percentage of 4 percent, about the level of a weak beer. Within a day, the wine turns into mouth-puckering vinegar.
To tap tree sap, harvesters climb enormous palms or set up ladders. They make careful cuts at the crown of the tree-sometimes cutting and draining entire trees-and place plastic containers at the base to catch dripping sap. The wine immediately begins fermenting, both from yeasts in the air and from the remnants of wine left in the containers to add flavor. Raffia palms, coconut palms, date palms, and oil palms all produce the sugary liquid that turns into palm wine.
Fans describe palm wine’s taste as milky and powerfully sweet, growing more sour and yeasty with time. But unlike a merlot, the taste changes in minutes rather than years.
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