The entire upper part of the apparatus was usually connected to a lever that allowed them to be swung aside to refill or clean the lower pan.

[4][7] During the Spanish colonial period of the Philippines, lambanog was inaccurately called vino de coco ("coconut wine").

From around 1569, it was introduced via the Manila galleons to Nueva Galicia (present-day Colima, Jalisco, and Nayarit), Mexico by Filipino immigrants who established coconut planations.

The prohibition of vino de coco and the introduced distillation technologies from the Philippines led to the development of mezcal and tequila by the indigenous peoples of Mexico.

"During the American colonial period, the Food and Drugs Board of the Philippine Islands set up regulated distilleries for lambanóg with modern equipment.

This was due to the fact that they were distilled (and thus not wines); as well as concerns about the local prejudice against "native drinks" (which are generally known as vino or bino) which could affect their marketability.

Modern lambanóg has recently been marketed in several flavours such as mango, blueberry, pineapple, bubblegum and cinnamon in an effort to appeal to all age groups.

The current main producing areas are the provinces of Quezon, Laguna, and Batangas, where coconuts are a dominant agricultural crop.

Lambanóg is also used as a generic term mostly in Southern Luzon, specifically in Quezon, for all alcoholic drinks from palm trees—whether they are from kaong, coconut, or nipa.

[16][17][18] Unregistered lambanóg production is illegal in the Philippines under regulations by the Food and Drug Administration and the Department of Agriculture.

Consumers are warned to only purchase lambanóg that is properly sealed and made by companies registered with the FDA.

[19][20] In December 2019, at least 11 people died and more than 300 were treated after drinking moonshine lambanog in Laguna and Quezon, two provinces south of Manila.