Coconut, "the tree of life", figures prominently in the life of the city.  So much so that we have an annual Coconut Festival which is different from the annual fiesta.  In both occassions, lambanog is often served and enjoyed.  Sometimes, even when we don't have anything to celebrate and there is no special occassion, we still drink this wonderful organic wine.

Making lambanog begins with the coconut tree.  Just like most fruit-bearing trees, coconut flowers turn into coconut fruit.  Lambanog making trees never produce fruit, because it is the sap from the coconut flower that is the crucial ingredient for this unique coconut wine.  

Plantation workers called mangangarit climb the coconut trees every afternoon to prune the flowers so that their sap drips into bamboo receptacles called tukil. (This process is analogous to tapping rubber trees.)  The following morning, the mangangarit returns to collect the sap from these receptacles.  The sap is then cooked and fermented, this produces a popular coconut drink called tuba.  The tuba is further distilled to produce lambanog.

Until recently, lambanog was primarily a local drink, much like home-made apple cider or backwoods moonshine.  Lambanog is widely enjoyed by the locals and festive occasions are incomplete without the traditional "tagayan" or wine-drinking.  While the "tagayan" can take on different forms, the most common kind involves taking turns drinking out of a single glass set in the middle of the group. 

(loc. cit. http://batangrizal.blogspot.com)