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Known as "Sodabi" in Togo, a traditional brandy produced from palm wine is widely consumed in West Africa, but its production, composition and consumption have been little studied. Careful monitoring of production in the field was carried out and samples of Sodabi were subjected to physico-chemical analysis. A descriptive cross-sectional study was also conducted from 9 June 2013 to 9 March 2014. The investigations made it possible to identify the actors, the different production methods, the equipment and the ingredients used.