Lambanog, the coconut wine that originated in Quezon Province, is among the world’s best spirits, according to the lifestyle website TasteAtlas.
Produced from the fermented sap of coconut palm, lambanog placed 10th in the Top 50 list, notching a score of 4.3 out of 5.
The drink is traditionally enjoyed by farmers in the province, but its unique heavy spirit, masked with a hint of sweetness, has since branched out to different regions of the country.
“It is a clear, colorless spirit that is quite strong, with the usual alcohol content at around 40% ABV (alcohol by volume)... Apart from the classic version, modern varieties are often tinted, sweetened, and flavored,” TasteAtlas said.
On par with what the world offers
Lambanog surpassed popular spirits like soju, XO cognac, vodka, schnapps, tequila, Scotch whisky, mezcal, whisky, Japanese whisky, bourbon, Plymouth gin, and white rum.
The Quezon-native drink was the lone Filipino drink to appear on the list.
Lambanog only trailed Islay scotch, gin, cognac, London dry gin, Armagnac, Highland scotch, and the regarded number one drink Reposado Tequila of Mexico.
The bloom of the coconut tree yields the sap needed to make lambanog, and its blossoms can create as much as a liter of the potent spirit.
The Makings of Lambanog
It is thought that the technique of producing the coconut spirit dates back hundreds of years, even before the Spanish colonial occupation of the region, which started in 1565. For years, farmers on coconut plantations have been crafting their lambanog without an established recipe.
Lambanog has to undergo different levels of fermentation. Before being poured into a plastic vat for fermenting, the coconut sap must be crystal clear, flavorful, and smell like coconut. The liquid is first made into tuba or coconut wine and then distilled to create lambanog.
It takes experience to determine how much heat is appropriate for the liquid because if it is exposed to too much heat, the tuba can turn into vinegar.
The northern Philippine province of Quezon produces the majority of the lambanog sold today, and the distribution of the spirit is a significant source of revenue for the communities that make it.
To ensure the highest standards, the Department of Agriculture and the Food and Drug Administration control the manufacture of lambanog.
