A native gin popularly called kai-kai or ogogoro, mainly produced near riverine communities like Bayelsa and Delta States of southern Nigeria. The production process involves setting up collecting vessels high up on palm tree by making small incision in the back of the palm to collect sap.
The palm wine is stored in large drums for days to undergo fermentation before the distillation process to produce ogogoro. This process involves heating the already fermented palm wine in a metal drum and provided the required heat from firewood. The actual ogogoro is collected through condensed pipes passing through a cooling system supplied by constant water.