Cap Tikus has been produced for centuries by local Minahasa communities. The name stems from early 19th-century packaging (often in blue bottles with a mouse logo) sold by Chinese merchants, as mentioned in.

• Raw Ingredient: The sap is harvested from the Mayang Enau (sugar palm) tree.
• Fermentation: The sap is fermented into saguer for about 10 hours.
• Distillation: The saguer is distilled in traditional stills (locally called porno) to create high-proof ethanol.

2 PCS.

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