Esmeris Lambanog Distillery entrance with coconut trees

Crafting Pure Lambanog: A Day at Esmeris Distillery

Where tradition meets terroir in Liliw, Laguna

From Coconut Grove to Glass

The humid air carries a faint sweetness as we approach the 5-hectare coconut plantation surrounding Esmeris Lambanog Distillery. Owner Victor Esmeris, third-generation lambanog maker, greets us with a cluster of fresh coconuts. "This is where every drop begins," he says, machete in hand. "No additives, no shortcuts - just 100% coconut sap transformed through patience."

"Modern distilleries use sulfites, but we keep it pure. The coconut's natural yeast is all we need."
Worker climbing coconut tree to collect sap

Tappers risk heights daily to collect fresh sap before sunrise

The Art of Natural Fermentation

The process starts with freshly harvest sap that ferments and distills into a distinction of Liliw's traditional spirit:


  • Fresh sap ferments for 24-48 hours
  • Natural wild yeast activation from the coconut sap
  • Single distillation
Victor Esmeris showing the coconut trees from where the lambanog begins

Century-old fermentation techniques preserved

Tasting Notes

  1. Clear Spirit: Crisp initial note of young coconut
  2. Aged Variants: Bottle aged up to 7 years creates a much smoother finish
  3. Fruit Blends: Infused with flavors like mango
"You taste Liliw's soil in every sip - that's terroir you can't replicate with additives."