some 100% natural sources. Such examples of natural sources of lambanog
are sugar cane, coconut, rice, and “sasa”, a member of the family of
palm similar to coconut tree but commonly grow in areas near rivers and
swamps.
The lambanog from Infanta and Polilio Area came from the juice of “sasa”
which is called “tuba
contain small amount of alcohol such that a 30 gallons of it can produce
5 gallons of more or less 30% alcohol of wine or lambanog. The fist few
liters of “Tuba” which came from “sasa” tastes sweet and can be cooked
to produce a honey. “Tuba” can also be fermented such that it became a
vinegar. But the main product of tuba is wine or lambanog.
How to Make Lambanog
Lambanog can be produce using the process of distillation similar to the
fractioning in oil refinery. In the distillation factory, where the
people of Infanta, Quezon called them “putuhan”, around 30 gallons of
“tuba” is pour in a big container where it is heated to a certain degree
such that the alcohol content of “tuba” will boil and evaporate. The
evaporated alcohol will then be condensed using flowing water at the top
of the distillation chamber to liquefy the alcohol in gaseous phase.
This liquefied alcohol is already the wine that is extracted from “tuba”.
The distillation process usually takes one to two hours to collect 5
gallons of wine and it depends on the amount of heat applied. “Putuhan”
is usually made of clay and commonly situated in areas near to river and
some bodies of water where there is a sufficient amount of water to be
use in distillation process. Here is a video of the actual lambanog
making . A 5 gallons of lambanog
usually cost 200 to 500 pesos depending on the amount of supply and
demand. lambanog is 100% natural and does not contain harmful chemicals
just like other commercially produced wine and alcohol.
Source: Pinoysites
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