Intus was a traditional
pre-colonialFilipinoalcoholic drink from the
Visayas Islands and
Mindanao. It was made by boiling sugarcane juice until it reduces to a thick syrup. It was then allowed to cool and mixed with the bark of the kabarawan tree (Neolitsea villosa) and fermented. The word intus (or initus) means "
reduced" or "liquid thickened by boiling", from the Old
Visayanverbitus ("to
reduce"). Like the kabarawan drink, intus is extinct. The tradition was lost during the Spanish colonial period of the Philippines.[1][2][3] Among the
Lumad people of Mindanao, intus was flavored with langkawas (Alpinia galanga) or pal-la (Cordyline fruticosa) roots.[4]