lambanog

lambanog , sometimes called lamba or alak (“alcohol”), is a distilled spirit from the Philippines, traditionally made from the sap of nipa or coconut palms. See arrack, coconut; nipa; and Philippines.

It is made primarily in Quezon, a province on Luzon Island southeast of Manila. Though referred to as “coconut vodka” or “coconut wine,” lambanog is neither. Rather, it is closer to Goan arrack—and American moonshine. To make lambanog, plantation workers called tuba, which they may sell as-is, or distill into lambanog in direct-fire pot stills, which are often fueled by scrap wood or coconut husks. See still, pot.

Commercial brands have existed since the late nineteenth century, but much lambanog continues to be illicitly distilled for domestic markets. Customers often bring their own containers when buying lamba. While coconut flower sap is the traditional substrate, licit and illicit distillers alike may use cane sugar to make their wash.

As with American bootleggers who adulterate moonshine to stretch product and profit, roadside vendors are notorious for cutting and spiking the product, especially the farther they operate from its source. Most production occurs in February and May (the dry season). Its consumption is year-round but rises greatly during fiestas, birthdays, and other special occasions. It may be consumed new, aged, or flavored with spices and seasonal fruits such as mango, jackfruit, grapes, raisins, chico (sapodilla), and mangosteen.

See also arrack and moonshine.

Sanchez, P. C. Philippine Fermented Foods: Principles and Technology. Honolulu: University of Hawai’i Press, 2008.

Velasco, R. M. “Gender Responsive Value Chain Analysis of the Lambanog Industry in the Philippines.” International Journal of Business and Economic Development 1. no. 2 (2013).

By: Matthew Rowley