Drinking in Sarawak

The local firewater, served up in prodigious quantities if you stay in a longhouse, is known as tuak and is distilled from rice, sago or any other convenient source of fermentable sugar. For those who want a stronger dose, langkau or Iban whisky can be sourced from longhouses in the interior. Read More »

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Drinking in Sarawak is based on Sarawak by Claus Hansen, Backpackersfreak, Ryan Holliday, Bryony, David Higham, David Tellett, Anwarul Adzizi, iGuide and others. Travel guides are available under Creative Commons Attribution-ShareAlike 3.0. See background image credits.