Lambanóg (Filipino drink): Lambanóg is a liqueur de webbed distilled traditional Filipino made of coconut or sap de palm nipa (Botanical name: Nypa fruticans).
It is derived from tubâ (palm toddy) which has aged at least 48 hours. He is from the island of Luzon north of Philippines. It is commonly referred to as " vodka to the coconut "because of his color blanche clear à milky and its strong alcohol content. It is particularly powerful, having a alcohol content typical 80 to 90 degrees after a single distillation ; it can go up to around 93% after the second distillation.
Sa flavor has more smoothly. which was compared to that of sake Japanese and schnapps European.
History: The tubâ (indigenous palm wine) exists in Philippines since pre-colonial times, that is to say before the XNUMXth century.
They were widely consumed for recreation and play an important role in animist religious rituals presided over by babaylan shamans. A strong consumption tuba and others alcoholic beverages Asked Philippines was reported by the first Spanish colonizers. The consumption ofalcohol social (Tagayan or inuman in Tagalog and Visayan) was and continues to be an important aspect of Filipino social interactions.
During the Spanish colonial period, the technologies of distillation were adopted by native Filipinos as early as 1574, resulting in lambanóg (previously known in Filipino Spanish as vino de coco or vino de nipa), a liqueur of palm derived from tubâ. There were hundreds of local distilleries for the production of lambanóg, largely improvised. They were going from stills portables with a capacity of around 20 liters to large stills that can handle 750 litres. They usually consisted of two large pans (called kawa), a hollow log and a tube bamboo. A saucepan was filled and set on fire. The hollowed out log was placed between the two, acting as the walls of thealembic. The second pan was then placed on top of the wooden cylinder and constantly filled withwater Cold to induce the condensation. A bamboo tube was attached to the wooden cylinder to collect the distillate in containers. Larger stills were shaped like tonneau and made of boards reinforced with rattan circles. The joints of the still were sealed withclay or rags. The entire top of the device was usually connected to a lever which allowed them to be swung to the side for fill ou nettoyer the lower tray.
During the American colonial period, the Food and Drugs Board of Philippines has set up distilleries regulated for lambanóg with modern equipment. Domestic production of lambanóg has been made illegal, as unregulated production can lead to retention of levels toxiques de methanol due to improper procedures. They also standardized the trade name of lambanóg to " calvados de palm Filipino" (also "Filipino palm brandy" or "Filipino nipa palm brandy"). This was because they were distilled (and therefore no wines); as well as concerns about bias producers against the " drinks native ».
Description: Lambanóg has a alcohol content very high of 40%-45%, in comparison with bahalina (10% -13%) and tubâ (2% – 4% approx.). Lambanóg is usually served pure, although it can also be traditionally perfumed with raisins. Modern lambanóg has recently been marketed in several flavors such as the mango, blueberry,ananas, chewing gum and cannelle to appeal to all age groups.
Production: Lambanóg production was traditionally centered in the southern region of Tagalog. The main current production areas are the provinces of Quezon, Lagoon et Batangas, where the coconut is a dominant agricultural crop. Most lambanóg producers are industries artisanal on a small scale with only about 4 to 25 employees.
Quezon is the main producer of lambanóg, hosting the three largest distillers lambanóg of the country: the Mallari Distillery, the Buncayo distillery and the Capistrano distillery.
Product Safety: Unregistered production of lambanóg is illegal in the Philippines under the regulations of Food and Drugs Board of Philippines. Consumers are warned to only purchase lambanóg that is properly sealed and manufactured by companies registered with the FDB. Several deaths still occur each year from methanol poisoning after drinking lambanóg moonshine or lambanóg adulterated at retailers.
In December 2019, at least 11 people died and more than 300 treated after drinking Lambanog coconut wine brewed maison à Lagoon et Quezon, two provinces south of Manila.
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