I grew up in a place where anything from a coconut tree has countless functions. It’s a haven, that I remember my “Acharing”, our yaya uses variety of “walis ting-tings” for our front and backyard, our “kural” (pig pen) and our “kamalig”(barn). “Bunot” (husk) is used to bring our narra tablon flooring to a shine. In our living room, we have a coconut husk sculpture of a monkey smoking a pipe. In the kitchen, we use bunot to wash the plates and “uling na bao” ( coconut shell charcoal) at our “kalan” (stove). At a young age of 14, I’m proud to say that I personally make our “uling na bao”. While making the “uling” I was joyfully playing “pusoy” with a neighbour in their house far from my charcoal pit. And between each game, while cards are being shuffled I run fast to the pit to add a batch of coconut shells. Honestly, I was not always successful making good “uling na bao” while playing pusoy. Good thing though, my tatay would not know until after 1-2 weeks when my “Acharing” 
starts using the uling in the kitchen and finds out later that my uling were all in tiny pieces! Lagot...!
starts using the uling in the kitchen and finds out later that my uling were all in tiny pieces! Lagot...!During the summer we always go to a nearby river named “Talahibing”. We have an exclusive-secluded area that we in a way developed for picnics, campings etc. “Ilog-batis” a special name we call this hideaway where we could bathe and wash our clothes and let them dry in the sun as we delight ourselves even more playing pusoy. Sometimes, when pusoy is not the mood of everyone......it’s barikan ng lambanog naman!
Lambanog is our version of Mexican tequila. Other’s said its more like a local vodka. Whatever it is, we never care to know but just enjoy it’s goodness for its taste and price. Mura lang kasi because it came from coconut. Real value for our money!
We buy lambanog by the “gatang” (size of a pale pilsen bottle). We bring our own bottle when buying. We have a lambanog “dama juana” container in our house with lots of raisins inside for added flavour. My tatay always buy lambanog during the summer when all lambanogs being made are of higher quality than those made during the rainy reason. As much as possible, my tatay keep our lambanog and use it only on special occasions or when we have out of town visitors who eagerly would like to try it.
We drink lambanog with a “pulutan”, be it a dish or an appetizer that goes very well with it. Anyone can be fancy on preparing a pulutan for the lambanog. It can be as grand as “kalderetang kambing”, as simple as fried cornik or just plain “sipol” (whistle) after a “tagay” (shot). Either which, drinking lambanog is an exciting experience that each “tagay” is worth waiting.
We are fortunate that we still have good lambanogs these days. Like lambanog, we still have “tuba” (coconut tree nectar) and sukang puti (vinegar) at our barrios. We still patronize and enjoy drinking the lambanog with or without a “pulutan” even at the brim of its endless popular bottled competitors. You can still buy them by the gatang, just don’t forget to bring your own bottle when buying.
Lambanog is still here and its here to stay .....................at least in my lifetime.
