This potent Filipino drink is made from the fermented sap of the coconut palm. It is a clear, colorless spirit that is quite strong, with the usual alcohol content at around 40% ABV. Apart from the classic version, modern varieties are often tinted, sweetened, and flavored. Lambanog is traditionally enjoyed neat, usually as a shot, but it also blends well in cocktails and mixed drinks.

In the past, it was frequently produced by farmers, similar to a local version of moonshine, but recently it has mostly shifted to factory production, and its quality has significantly improved. The drink is traditionally produced and enjoyed in the Quezon province.

Arrack is a generic term used for a variety of distilled spirits that are often unrelated and can be made from different ingredients. They are found throughout East Indies—predominantly India, Sri Lanka, Indonesia, and the Philippines.

The two dominant varieties include Ceylon arrack that is distilled from fermented juice of the coconut palm and Batavian arrack that is made from molasses. The origin of arrack is vague, and though it cannot be precisely stated when and where it was exactly invented, some of the oldest references date back to the 15th century. 

Mekhong was the first domestically produced Thai spirit that was introduced in 1941. Named after the Mekong River, it is distilled from molasses and rice, as well as a secret combination of herbs and spices. Before it is blended and bottled at 35% ABV, it is enriched with caramel to achieve its distinctive golden color.

Mekhong comes off as herbal and aromatic, with sweet and spicy aromas. It can be enjoyed on its own, usually served over ice, but it works best when incorporated into cocktails and long drinks, out of which the most notable is Sabai Sabai that also includes lemon juice and soda.

Lao Lao is a spirit distilled from fermented glutinous (sticky) rice. The drink has a long tradition and hails from rural Lao regions. Often wrongly labeled as Lao whiskey, the production of this clear spirit is unregulated, and there are many regional varieties that often significantly vary in flavor, color, and quality.

Most examples are clear, colorless, and quite potent. Bottles containing snakes, insects, or scorpions are also available but are mainly sold as souvenirs. Lao Lao is still mainly produced as a home-brew, and it is traditionally served with meals.

Batavia arrack hails from Java, and it is produced from sugarcane molasses, red rice cakes, and occasionally small amounts of toddy—fermented palm juice. Often compared to rum, the drink is quite potent with herbaceous, nutty, smoky, and subtly spicy flavors and aromas.

The exact time when Batavia arrack originated is not known, but it has long been in existence before the Dutch settled East India Company on Java—which makes arrack one of the oldest distillates in the world, and a predecessor to all new world spirits such as gin, whisky, or brandy. 

Although it translates as white spirit, lao khao is a clear and colorless Thai spirit that is distilled from fermented rice. It is not known when lao khao exactly originated, but it is assumed that it has been produced and enjoyed for centuries, though the market and the legal production was only regulated in the 1950s.

This spirit is still mainly associated with rural areas. Because of its accessibility and low price, it is one of the most popular drinks in the country, and it is especially favored by the working class. Lao khao is a strong spirit with a sharp flavor, though the alcohol content typically reaches around 30% ABV. 

Sopi is a traditional distilled alcoholic beverage from East Nusa Tenggara (NTT), Indonesia, particularly popular among the Timorese and other indigenous communities in the region. It is made from the fermented sap of the lontar palm tree (Borassus flabellifer), similar to other palm-based liquors found across Southeast Asia.

The process of making sopi starts with tapping the sap from the lontar palm, which is collected in bamboo containers. The fresh sap, known as nira, naturally ferments due to the presence of wild yeast, creating a mild alcoholic beverage. To increase its potency, the fermented liquid undergoes distillation, resulting in a strong, clear liquor with an alcohol content that can range between 30% and 50% ABV, depending on the distillation process. 

Tua Sabu is a traditional alcoholic beverage from Sabu Island, located in East Nusa Tenggara, Indonesia. It is a type of palm wine made from the fermented sap of the lontar palm tree (Borassus flabellifer). The drink is deeply embedded in the culture of the Sabu-Raijua people, often consumed during social gatherings, traditional ceremonies, and religious rituals.

The production process begins by tapping the sap from the lontar palm tree, which is collected in bamboo containers. The fresh sap, known as "nira", has a naturally sweet taste and a low alcohol content. However, after fermentation, it becomes tua Sabu, developing a stronger, slightly sour, and mildly effervescent character.