The name of the town itself is allegedly from Tagalog bumbóng ("bamboo tube"), the main equipment in gathering nipa sap before plastic or glass containers became prevalent.

The stalk of the nipa palm is cut and a container (traditionally bumbóng, bamboo tubes) is placed underneath to collect sap.

The harvesters traditionally shake or kick the base of the leaves as they collect the containers to induce the sap the flow.

The length of time it takes to produce nipa palm vinegar ranges from two to three weeks, though it is faster if a starter culture of yeast is used.

It is also slightly salty due to sodium content of the sap from the habitat of nipa palms.

Due to the high iron content of the sap, the vinegar tends to turn orange to dark red as it ages.

[9] The production of nipa palm vinegar is usually associated with the town of Paombong in the province of Bulacan, where it is a prevalent local industry.

The production of nipa palm vinegar is labor-intensive and it is predominantly only sold in local markets.