[9] Like the lambanog (made from coconut sap), it is particularly potent, having a typical alcohol content of 70 to 100 proof (40 to 45% abv) after a single distillation.
[1] Laksoy is more difficult to produce than lambanog because the nipa palm must be covered in mud for six weeks to several months in advance.
The sap that flows out of the cut branch is then collected in attached bamboo containers (salhod or salod).
The bamboo containers are collected every day and the inflorescence is sliced again by a few millimeters to renew the flow of the sap.
The sweet sap is fermented in banga (earthen jars) to make tubâ, which is then distilled into laksoy.