Tuak is a traditional alcoholic drink found across parts of Borneo, especially Sarawak. In Sarawak it is strongly associated with rice-based fermentation, gatherings and longhouse hospitality.
What exactly is Tuak?
For many people in Sarawak, Tuak is not simply a bottle brought to the table. It is tied to hospitality, celebration, family, harvests and the act of sharing.
Tuak is a traditional Sarawak rice wine — fermented, shared, and closely connected to celebration and hospitality.
How is Tuak made?
There is no single universal recipe. Methods can differ between communities and families, but rice, a fermentation starter and time are central to many traditional versions.
What does Tuak taste like?
Some versions are softly sweet and aromatic; others are cleaner, drier or more assertive. Fermentation technique and ingredients can change the experience dramatically.
Why it matters in Sarawak
Tuak has long been associated with gatherings, celebrations and hospitality. For Drunken Paddy, “Welcome to our longhouse” is the idea that a drink becomes meaningful when it brings people together.
ROOTED IN SARAWAK · MADE TO BE SHAREDHow should you drink Tuak?
Keep it simple: chill it, pour it, share it. Depending on the style, Tuak can be enjoyed neat, over ice, or used in an easy cocktail.
Quick questions
Is Tuak the same as toddy?
No. Sarawak Tuak is commonly associated with rice fermentation, while toddy usually refers to fermented palm sap.
Is Tuak a rice wine?
“Sarawak rice wine” is one of the clearest ways to explain traditional rice-based Tuak.
Should Tuak be served cold?
We recommend serving Drunken Paddy pleasantly chilled.
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Curious enough to taste it?
Explore the Drunken Paddy collection — rooted in Sarawak, made to be shared.