Farmers climb mature coconut trees and tap the flower buds. The sap (called tuba) is collected in bamboo containers or plastic bottles over several hours, usually during early morning and late afternoon. This fresh sap is sweet and naturally ferments within a few hours.

The collected tuba is left to ferment naturally for 24 to 48 hours. During this time, wild yeasts in the air convert sugars into alcohol. The result is a naturally fermented wine with low alcohol content.

The fermented tuba is poured into a traditional distillation apparatus, usually a steel or copper still. It’s heated over a wood fire, and the alcohol is vaporized, condensed, and collected. The first distillation usually produces a strong, clear spirit. A second distillation is done for purity and strength.

Traditional Lambanog is clear and unaged, but to make Bahala, aged in wooden barrels (typically oak) for months to years, allowing it to absorb flavors and mellow. The spirit gains color, complexity, and smoothness similar to traditional brandy. The aging process also reduces the strong “kick” Lambanog is known for.

Some producers blend aged Lambanog with flavorings (e.g., fruit essences, herbs, or sugar) to create flavored variants. Others infuse it with local fruits (mango, pineapple, etc.) or spices. The final blend may be filtered and diluted to desired ABV.

The finished product is bottled, labeled, and sealed. Proper labeling includes alcohol content, brand name, and origin. Some premium bottles are packaged in decorative bottles for export.