The coconut nectar when collected is pearly white in color, frothy and quite gritty in texture with a bitter sweet taste of fresh coconut. Upon collection, the coconut nectar has undergone the first initial stage of alcohol fermentation. At this point, some sugars have already been converted into alcohol. The coconut nectar undergoes fermentation in large drums for about 3 days to over a week. Infanta Lambanog retains the traditional methods of distillation through the use of copper pot stills and using rice hulls and wood as the source of heat.