 | |
| Type | Palmliquor |
|---|---|
| Other name(s) | Coconut vodka, Philippine palm brandy, Vino de coco, Dalisay de coco |
| Origin | The Philippines,Luzon,Visayas |
| Alcohol by volume | 40–45%[1][2] |
| Ingredients | Palm sap |
| Related products | Laksoy,Tubâ |
Lambanóg is a traditionalFilipinodistilledpalmliquor. It is an alcoholic liquor made from the distillation of naturally fermented sap (tubâ) from palm trees such as sugar palm, coconut, or nipa.[3][4] The most popular variety is produced from the distilled coconut sap which is commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content.[citation needed] It originates fromLuzon and theVisayas Islands (where it was historically known asdalisay de coco, among other names). During theSpanish colonial period, it was also known asvino de coco inSpanish (despite being distilled and thus not awine). In the international market, it is commonly sold as "coconutvodka" or "palmbrandy."
Lambanóg usually has a clear to milky white color. It has a final alcohol content of 80 to 90proof (40 to 45%abv), which is similar towhiskey orvodka.[1] Lambanóg is used as a base liquor for various flavored spirits and cocktail creations.[5] Its smoothness has been compared to that of Japanesesake and Europeanschnapps.[2]
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Tubâ, a kind ofpalm wine, existed in the Philippines before colonisation. They were widely consumed for recreation and played an important role in various religious rituals. Heavy consumption of alcohol in the Philippine islands was described in several Spanish accounts.Social drinking (tagayan orinuman inTagalog andVisayan languages) was and continues to be an important aspect of Filipino social interactions.[6][7][8]
Tubâ could be further distilled in distinctive indigenous stills, resulting to the lambanóg, a palmliquor derived from tubâ. There were hundreds of local distilleries for lambanóg production, largely improvised. They varied from portable stills with around 20 L (0.020 m3) capacity, to large stills which can process 750 L (0.75 m3). They usually consist of two large pans (kawa orkaraha), a hollowed out log, and a bamboo tube. One pan was filled with the tubâ and set on the fire. The hollowed out log was placed in between, acting as the walls of thestill. The second pan was then placed on top of the wooden cylinder and constantly filled with cold water to induce condensation. A bamboo tube was attached to the wooden cylinder to collect the distillate to containers. Larger stills were barrel-like and made from planks reinforced withrattan hoops. The joints of the still were sealed with clay or rags. The entire upper part of the apparatus was usually connected to a lever that allowed them to be swung aside to refill or clean the lower pan.[6][9]
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The first historical mention of coconut liquor in the Philippines was in 1521, inAntonio Pigafetta's chronicles of theMagellan expedition. It was among the first gifts received byFerdinand Magellan's crew from the natives ofSuluan, after they anchored off the island ofHomonhon (the first landfall of the expedition in thePhilippine islands). Pigafetta recorded its name asuraca.[10]: 132–135
During theSpanish colonial period of the Philippines, lambanog was inaccurately calledvino de coco ("coconut wine"). From around 1569, it was introduced viaManila galleons toNueva Galicia (present-dayColima,Jalisco, andNayarit),Mexico byFilipino immigrants who established coconut planations. It quickly became highly popular in the region. It competed with the sales of imported spirits fromSpain, leading Spanish colonial authorities and the Royal Audience in Spain to ban the production ofvino de coco and issue an order for the destruction of coconut plantations. By the mid-1700s,vino de coco production in Mexico had ceased (though non-alcoholic variants oftubâ persisted). The prohibition ofvino de coco and the introduced distillation technologies from the Philippines led to the development ofmezcal andtequila by the indigenous peoples of Mexico.[11][12][13][14]
"There are in Nueva España so many of those Indians who come from the Filipinas Islands who have engaged in making palm wine along the other seacoast, that of the South Sea, and which they make with stills, as in Filipinas, that it ill in time become a part reason for the natives of Nueva España, who now use the wine that comes from Castilla, to drink none except what the Filipinos make. For since the natives of Nueva España are a race inclined to drink and intoxication, and the wine made by the Filipinos is distilled and as strong as brandy, they crave it rather than the wine from España. ... so great is the traffic in this [palm wine] at present on the coast at Navidad, among the Apusabalcos, and throughout Colima, that they load beasts of burden with this wine in the same way as in España. By postponing the speedy remedy that this demands, the same thing might also happen to the vineyards of Piru. It can be averted, provided all the Indian natives of the said Filipinas Islands are shipped and returned to them, that the palm groves and vessels with which that wine is made be burnt, the palm-trees felled, and severe penalties imposed on whomever remains or returns to make that wine."
— Sebastian de Piñeda, letter to KingPhilip III of Spain (1619),[11][15]
During theAmerican colonial period, the Food and Drugs Board of the Philippine Islands set up regulated distilleries for lambanóg with modern equipment. Home production of lambanóg was made illegal, as unregulated production can result in the retention of toxic levels ofmethanol due to improper procedures. They also standardized the trade name of lambanóg to "Philippine palm brandy" (also "Philippine coco palm brandy"). This was due to the fact that they were distilled (and thus notwines); as well as concerns about the local prejudice against "native drinks" (which are generally known asvino orbino) which could affect their marketability.[6]
TasteAtlas in the "Top 79 Spirits in the World" March 15, 2024 list ranked Lambanog as No. 2 with 4.4 star rating from a possible 5. It described Lambanog "the clear, colorless, and strong Lambanog originating from the fermented sap of coconut palm, with a usual alcohol content around 40% ABV."[16]
Lambanóg has a very high alcohol content of 40%-45%abv (80 to 90proof), in comparison tobahalina (10%-13% abv) andtubâ (2% - 4% abv).[2] Lambanóg is usually served pure, though it can also be traditionally flavored with raisins. Modern lambanóg has recently been marketed in several flavours such as mango, blueberry, pineapple, bubblegum and cinnamon in an effort to appeal to all age groups.[17]
Lambanóg production was traditionally centered in theSouthern Tagalog region. The current main producing areas are the provinces ofQuezon,Laguna, andBatangas, where coconuts are a dominant agricultural crop. Not all lambanóg variants are from coconut. Lambanóg is also used as a generic term mostly in SouthernLuzon, specifically in Quezon, for all alcoholic drinks from palm trees—whether they are from kaong, coconut, or nipa. Lambanóg distilled from nipa sap is also locally known by other names such asnipanog oralak sa sasa.[18] Most lambanóg producers are small-scalecottage industries with only around 4 to 25 employees. Quezon is the leading producer of lambanóg, hosting the three largest lambanóg distillers of the country: Mallari Distillery, Buncayo Distillery, and Capistrano Distillery.[19] Lambanóg (asdalisay ordalisay de coco) was also produced in theVisayas Islands in theSpanish colonial period of the Philippines.[20][21][22]
Unregistered lambanóg production is illegal in thePhilippines under regulations by theFood and Drug Administration and theDepartment of Agriculture. Consumers are warned to only purchase lambanóg that is properly sealed and made by companies registered with the FDA. Several deaths still occur each year frommethanol poisoning after drinking lambanógmoonshine or adulterated lambanóg from retailers.[23][24]
In December 2019, at least 11 people died and more than 300 were treated after drinking moonshine lambanog in Laguna and Quezon, two provinces south of Manila.[25]
Media related toLambanog at Wikimedia Commons
