Hello fellow drinkers, i just wanted to share our best local liqour here in philippines! This alcohols are very common to us especially when we have occasions

 here's some of our best local liqour in philippines

Lambanog (coconut vodka)

wine made from coconut. 

Lambanog is mostly produced in Quezon Province, Philippines this is the place where i born😊

The proces involves collecting the sap from the coconut flower, then cooked and fermented to become tuba,  then distilled to make lambanog.

The best thing about lambanog is u can add flavors of your choice such as cherry, jack fruit, apple, orange.

When i was in high school we mix lambanog in softdrink - mountain dew or powdered juice. It taste so good!

Tourist be like! We are offering free drinks! Free taste of lambanog. Mostly free drink is offers during fiestas

 

Tuba (coconut toddy)

 a stinging sweet and bittersweet taste.

The process involves extracting the sap of an unopened coconut bud. The tip of the bud is lopped and the pale juice allowed trickles into bamboo containers. 

From the coconut water comes a syrup concentrate for tuba. Tuba is a sweet, fresh or mildly fermented sap taken from tapping the young expanded flowers of the coconut.

We also called tuba as a type of a hard drink. (Mens drink)

the only difference between tuba and lambanog is the lambanog is made from the native green coconut and the tuba is from the orange one. And lambanog is distilled but both of them is made from coconut sap.

Laksoy (nipa palam wine)

liquor distilled from the sap of a nipa palm. 

The process involved in making laksoy is tedious and time-consuming. 

Nipa palms that abundantly grow along riverbanks are selected based on the maturity of their bough and fruit. This will determine the quality and grade of the sap that will be collected. Mud is applied to the bough and fruit of the nipa palm once palm once every three days for a succession of six weeks. 

The mud will be later be scraped off before cutting the bough. After cutting the bough, a salhod (bamboo container) is attached to whet the sap. The sap is thoroughly drained by slicing two to three millimeters off the cut-bough in the next five days. The tree will then be left untouched for the next three to four months to produce more sap for the next collection. Fermentation will require the sap to be stored in a jar in filipino we called it (banga,)

This the finished product of laksoy in a bottle.

Basi (sugarcane wine)

made by fermenting boiled, freshly extracted sugar cane juice. then boiled in vats and stored in earthen jars. Once it has been cooled, flavorings made of ground glutinous rice MALAGKIT NA BIGAS and Duhat (java plum) bark or other fruits or barks is added. A dried powdered starter is used to start the fermentation. 

The mixture is left for up to three months to ferment and up to one year to age. The final product is a light brown color and has a sweet and a sour flavor.  made by fermenting boiled, freshly extracted, sugar cane juice.

Ganern dapat light brown ang finish product nya kpag sobrang kulay pa kailangan pa nyang maperment hanggang sa maging lightbrown ang kulay.

The juice is boiled in vats ( parang banga pero iba ang hugis parang patusok) and stored in earthen jars(banga na gawa sa putik o clay). Once it has been cooled, flavorings made of ground glutinous rice MALAGKIT NA BIGAS and Duhat (java plum) bark or other fruits or barks is added. A dried powdered starter is used to start the fermentation. 

Thats why its really cost some money😊

The best local liqour for me is LAMBANOG beacause firstly i lived in quezon province. we called THE POOR MAN'S DRINK sa tagalog pag walang perang pambili ng empe lambanog na lng mas mura pa😂

And its very cheap it cost only 45 cents per 1bottle.

Drink responsibly

Photo sources

lambanog.org

pompgen.gov

SUPER-PAKGANERN⬅