The coconut wine, known locally as lambanog, is a potent palm liquor distilled from coconut sap with an

alcohol content of 40% to 45% by volume. It is a popular drink during the festive season, which is widely
celebrated in the Philippines.

Lambanog makes people go crazy. At least that was the image I got from reading “We Filipinos are Mild
Drinkers” back in my third year high school literature class. In the story, a Filipino downplays his affinity
for alcohol while enjoying Lambanog with his foreign guest. Our countryman casually enjoys his hooch,
while his poor friend slowly begins to experience wild hallucinations.

Lambanog, as I would later learn, comes from the fermented sap of the coconut tree. This is then
distilled to make the drink more potent. The usual alcohol content of lambanog is 80 to 90 proof (40%
and 45% alcohol, respectively). It is a clear, colorless spirit, with a neutral taste, potent kick, and a finish
with a hint of sweetness.

Support for local producers

Like most of our local agriculture, the coconut industry is in bad shape. Popularizing Lambanog can really
help out our farmers. Supporting good local products makes sense not only economically (products are
made cheaper), but also elevates the quality of the items. When consumers support local producers, we
get better products in return.

Primarily produced in the Southern Tagalog region, particularly the Quezon area, lambanog has been
called the "coconut nectar," 100% natural, 80-95 proof spirit that originates from the sap of the
unopened flower of the coconut. It has slowly flowed into alcohol's tributaries of tastes, meriting
comparisons with the other spirits of international renown, earning attributions like "Philippine tequila,"
"coconut vodka," "coconut wine," and "Philippine grappa," and starting to appear in high-end bar menus
of martinis and mixed drinks, laced with guava juice or passion fruit.