Tuak
  | |
| Type | Palm wine and rice wine |
|---|---|
| Other name | too-ack |
| Origin | Brunei, Indonesia, and Malaysia, (Borneo, Java, Lesser Sunda Islands, Maluku Islands, Sumatra, and Sulawesi) |
| Alcohol by volume | 4% to 5% (palm tuak) 11% to 18% (rice tuak) |
| Colour | From milky white or cloudy to clear, golden yellow, amber, and deep red or brown |
| Flavour | Sweet, fizzy, and tangy (palm tuak) Sweet, tangy, and rice-forward (rice tuak) |
| Ingredients | Fresh palm sap (either aren (arenga pinnata), nipah (nypa fruticans) or siwalan (borassus flabellifer), natural wild yeasts, enhanced with raru bark (dipterocarpaceae) or local roots (palm tuak) Glutinous rice, ragi (a traditional starter base that contains bacterial enzymes and yeast), water and sugar (optional) (rice tuak) |
| Related products | bahar, lihing, and tapai (Sabah), saguer (Maluku Islands and New Guinea) |
Tuak refers to two types of a fermented sugars-based alcoholic beverage: either made of palm sap and sugar in parts of islands Java, Borneo, Lesser Sunda Islands, Moluccas, Sumatra, and Sulawesi across Maritime Southeast Asia; or made of glutinous rice, ragi, water and sugar in parts of inland Borneo including East Malaysia, as well as Brunei. The palm tuak is a popular drink among the Bataks of North Sumatra, while the rice tuak is popular among the Ibans and other Dayaks of Kalimantan and Sarawak, especially during the Gawai Dayak festivals, weddings, hosting of guests and other special occasions.
In 2012, it was listed as an intangible cultural heritage of Malaysia in the category of National Heritage Drink under the Department of National Heritage. In 2025, it was gazetted among the 117 local Malaysian food and drinks of national heritage under the Declaration of Heritage Objects.