Initially tapped in the form of palm sap, the spirit is consumed not only throughout Nigeria but across the entire West and Central African region (as well as in the diaspora). Since prior to colonial times, ‘palm wine tappers’ have continued to refine their techniques converting the fermented palm sap into its more potent form, known as ‘ogogoro’, ‘kaikai’, etc. Today, there is a misconception that Ogogoro can be ethanol, but traditionally, it had to come from the palm tree and then be distilled from this source.