Palm wines are widely consumed in the Philippines and are part of the traditional palm vinegar industry. They are gathered mostly from coconuts, nipa palms, or kaong palms. Palm wines fermented for a few days to a few weeks are generally referred to as tubâ. There are two notable traditional derivations of tubâ with higher alcohol contents. The first is the "lambanog" of Luzon island in the northern Philippines that distilled and is milky white to clear in colour. The second, is the "bahalina" of the Visayas and Mindanao islands which is typically deep brown-orange in colour due to the use of bark extracts from the mangrove "Ceriops tagal".