What is the name of the fermented beverage made from palm sap?

The fermented beverage made from palm sap is called palm wine.

Palm wine is produced by collecting sap from several kinds of palm, including coconut, date, palmyra and raffia palms. Tappers commonly cut or puncture the palm’s flowering stalk and attach a container to collect the sweet liquid. The fresh sap is generally non-alcoholic, but natural yeasts begin fermenting it soon after collection.

Fermentation can produce a lightly alcoholic drink with a sweet, sour or mildly fizzy character. The process may begin within hours, and palm wine commonly reaches about 4–8% alcohol by volume, depending on the palm, climate and fermentation time. If fermentation continues too long, bacteria can convert the alcohol into acetic acid, turning the drink into vinegar.

Palm wine is enjoyed across Africa, Asia, the Caribbean, South America and parts of the Pacific. It has many regional names, including toddy, tubâ and tuak. It should not be confused with distilled drinks such as lambanog or arrack, which can be made from palm wine but have much higher alcohol levels.