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Which palm species provide sugar or alcohol through tapped flower stalks?

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Dense grove of acai palm trees (Euterpe oleracea) with slender trunks and abundant green fronds growing on Combu Island in Belem, Para, Brazil. — Palm Wild acai palms (*Euterpe oleracea*) growing on Combu Island in Belem, state of Para in Brazil.

Many palm species are tapped for their sap, which is used to produce sugar, alcohol, and vinegar. The sap is collected by tapping the inflorescence, or flower stalk, of the tree.1

The following palm species are known for this practice:

Coconut: The sap from its flower stalk can be consumed unfermented or fermented into toddy, and it serves as a source of sugar and alcohol.1
Sugar palm (Arenga pinnata)1
Palmyra palm (Borassus flabellifer)1
Wild date (Phoenix sylvestris)1
Toddy palm (Caryota urens)1
Nipa palm1
Gebang palm (Corypha elata)1
Talipot palm (Corypha umbraculifera)1

Additionally, wine is produced from the sap of various raffia palm species in Africa, as well as from the gru gru palm (Acrocomia) and the coquito palm (Jubaea) in the Americas. The resulting palm sugar is typically a moist brown sugar, such as jaggery.12