Alcoholic beverages made by fermentation of the sap of coconut palms, widely produced in the Philippines and other parts of Southeast Asia. Fresh sap is collected from the flower spathe and ferments spontaneously within hours through the action of wild yeasts, yielding a mildly alcoholic, sweet-sour drink. Tuba is closely related to toddy; it may be consumed fresh, distilled into spirits such as lambanog, or allowed to sour into vinegar. Because collection vessels and ambient fermentation are open to contamination, hygienic tapping practices and rapid processing are important to keep the beverage safe and palatable.