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Alcoholic drinks from Quezon, Luzon, Philippines
Lambanog is a clear Philippine spirit distilled from coconut toddy, which is coconut sap left to ferment on its own. The fermentation is the atlas part; the distilling that follows is a boundary step. Methanol contamination of lambanog is the main cause of lambanog-related deaths.
| Coconut sap | From the cut, unopened flower stalk; left to ferment into pearly white toddy[fernandez1979] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days
What changes: Sap drips from the cut, unopened coconut flower stalk
Output: fresh coconut sap.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lambanog is a clear Philippine spirit distilled from coconut toddy, which is coconut sap left to ferment on its own. The fermentation is the atlas part; the distilling that follows is a boundary step. Methanol contamination of lambanog is the main cause of lambanog-related deaths. Made in 3 steps over 3 days. The longest step, let the sap ferment, takes 3 days (Velasco R.M. 2013). Saccharomyces cerevisiae, the dominant yeast in naturally fermenting nipa palm sap at Mauban, Quezon, a lambanog-making site; Pichia kudriavzevii was also isolated does most of the fermenting.
| Main step | 3 daysReported[velasco2013] | Let the sap ferment |
|---|---|---|
| Acidity | pH 3.6–4Measured[fernandez1979] | Let the sap ferment |
Lambanog starts as the same kind of sap as tubâ, but its toddy is pearly white, where tanbark makes tubâ reddish to orange, and it is distilled rather than drunk. Its toddy has less alcohol (4.25 to 6.6 %) and a lower pH (3.6 to 4) than fresh tubâ (5.77 to 9.26 %, pH 4.35 to 5).
Methanol contamination is the major cause of lambanog-related deaths in the Philippines, so strict testing of methanol and ethanol is advised. Methanol can blind and kill. Symptoms usually start within 12–24 hours of drinking, but can come much later when ethanol is drunk with it, as in any spirit, so feeling well after a day does not rule it out. Setting aside the first drops does not make a spirit safe. A review of fruit spirits in general says that in a pot still methanol stays at almost the same level through most of the run and builds up at the end, not in the first drops. In a lab trial with fermented coconut water, not coconut sap, methanol in every distillation stage, head fraction included, stayed within the legal limit, and removing the head fraction lowered the ethanol and ethyl acetate of the distillate. That one trial does not clear any other batch. Only a lab test shows what a given spirit holds.
Every number is labelled with how it is known. How this atlas is made
A 1926 account by E. M. Gross quotes a Spanish-era document of 1571 that reports brandy made from palm wine, from the coconut palm and from the wild nipa palm. Gross writes that distillation seems to have been taught to the natives by the Chinese, with pot stills. He gives 1862 as the year the alcohol monopoly ended, and about 68 recognised distilleries in 1910, alongside many illicit stills.
