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{{Use Philippine English|date=November 2022}} {{Use Philippine English|date=November 2022}}
{{Infobox beverage {{Infobox beverage
| name = Basi | name = Basí
| image = File:FvfNaguilanLaUnion0260 16.JPG | image = File:FvfNaguilanLaUnion0260 16.JPG
| image_size = 200
| caption =A ] in the ] depicting a giant basi '']'' | caption = A ] in the Basi Festival in ] depicting a giant basi '']''
| type = Alcoholic drink | type = Alcoholic drink
| origin = ]
|region=] | origin = ]
| region = ]
| color = | color = pale red
| abv = 10%-16%<ref>{{cite web |title=Wine Wednesday: Three Wines to Try in the Pillippines |url=https://www.jayatravel.com/wine-wednesday-three-phillippine-wines/ |website=Jaya Travel & Tours |access-date=May 6, 2019}}</ref> | abv = 10%-16%<ref>{{cite web |title=Wine Wednesday: Three Wines to Try in the Pillippines |url=https://www.jayatravel.com/wine-wednesday-three-phillippine-wines/ |website=Jaya Travel & Tours |access-date=May 6, 2019}}</ref>
| flavor =
| flavor = sweet, tangy, and earthy flavors
| ingredients = ]
| ingredients = ], water, samac bark or leaves and ]
| variants =
| variants = ], ]
| related =
| website = | related =
| website =
}} }}
]]]


'''''Basi''''' is a native ] ] ] or wine made with ], particularly those produced in ] particularly in ]. This wine is processed in "burnay" (Ilocano earthen jar) or "]". '''Basí''' is a traditional ] fermented alcoholic beverage made from ], predominantly produced in ], particularly in the ]. It is fermented in '']'' (earthen jars) and flavored with natural additives such as ] bark. Basí has been an integral part of Ilocano culture for centuries, commonly featured in various rituals and celebrations, with distinct regional variations in its production methods and flavor profiles.


==Description== ==Description==
] stalks]]
Basi is the local beverage of ] in northern ] in ] where it has been consumed since before the ]. In the Philippines, commercial basi is produced by first crushing sugarcane and extracting the juice. The juice is boiled in vats and then stored in earthen jars ('']''). Once the juice has cooled, flavorings made of ground ] and ] (java plum) bark or other fruits or barks is added. The jars are then sealed with ] leaves and allowed to ferment for several years. The resulting drink is pale red in color. If fermented longer, it turns into ''suka'' or vinegar.
Basí is a traditional fermented alcoholic beverage with 10-16% alcoholic by volume produced by the Ilocano people in Northern Luzon, Philippines. It is made from ''unás'' (]), specifically ''bennál'' (]), combined with natural additives and a ] starter called ''gamú'', a plant ingredients that make for fermenting as well as coloring agents in basi production. The selection of plants used in basi-making varies according to the traditions of specific communities. The Samac tree ('']'') is widely utilized by most basi makers, with its dried leaves, bark, fruits, and especially its flowers considered effective fermenting agents. Other ingredients used for ''gamú'' include the bark of ''Ipil-ipil'' ('']'') and lumboy ('']''); the bark and leaves of bayabas (guava, '']''); the branches and leaves of ''kardis'' (pigeon pea, '']''); ''pan-aw'' (cogon grass, '']''); and ''bubod'', a locally produced yeast associated primarily with the southern towns of the region.<ref name=":6">'''National Museum of the Philippines–Ilocos.''' (2020, October). ''How does “bennal” (raw sugarcane juice) become the wine “basi”?'' National Museum Ilocos Regional Museum. Retrieved from https://www.facebook.com/share/p/9Kq8YDhfcGLbp6kY/</ref>

The resulting drink can be either sweet or dry.<ref name=":0">{{Cite journal |last=Sanchez |first=Priscilla C. |date=1981 |title=Studies on the Traditional Sugarcane Wine (Basi) Production in the Philippines |url=https://www.cabidigitallibrary.org/doi/pdf/10.5555/20093019566 |journal=Philippine Journal of Crop Science |volume=6 |issue=3-4 |pages=108-111 |via=CABI Digital Library}}</ref> Basí has been consumed in the ] since before the ] and holds cultural and societal significance. It is integral to rituals related to childbirth, marriage, and death and continues to be a key element in many Ilocano celebrations, making it an important part of their heritage. Different regions, including ], ], and ], have developed distinct methods for producing basí, reflecting local traditions and preferences.<ref>{{Cite web |date=2011-02-10 |title=Philippine Food Illustrated: basi |url=https://pinoyfoodillustrated.blogspot.com/2011/02/basi.html |access-date=2024-12-25 |website=Philippine Food Illustrated}}</ref><ref>{{Citation |last=Jákl |first=Jiří |title=Fruit Wines and Sugar Cane Wine |date=2021-09-23 |work=Alcohol in Early Java |pages=72–87 |url=https://brill.com/display/book/9789004417038/BP000013.xml |access-date=2024-12-25 |publisher=Brill |language=en |doi=10.1163/9789004417038_006 |isbn=978-90-04-41703-8}}</ref>


=== Preparation === === Preparation ===
{{Multiple images
There are three general methods for preparing basi, which are the Ilocos Method, the La Union Method, and the Pangasinan Method. All of these methods make use of sugarcane juice, which is obtained by crushing one-year-old sugar cane stalks between wooden or iron rollers attached to a ] with a long pole. Two types of basi are produced: the basing babae taste sweet and has lesser alcohol content and the basing lalaki taste dry, bitter, potently strong, and has high content of alcohol. Their difference lies in the concentration of sugarcane juice (babae, 29 to 33° Brix and lalaki, 27 to 28° Brix) and the additives added such as tangal ('']'' (''Perr. C.B. Rob.'') bark, green guava (''].'') leaves, ] ('']'') bark, and fruits, bark and leaves of samac (''].'' or ''M. grandifolia Linn.''),
| image1 = Dadapilan.jpg
| caption1 = sugarcane presser, use to extract the sugarcane juice
| image2 = Pots and Shades.JPG
| caption2 = Burnáy earthen jar
| direction = vertical
| align = left
| total_width = 200
| width = 200
}}
The traditional process of manufacturing basí is not uniform, as ''mammasi'' (basí makers) typically do not aim to produce basí identical to that made by others, especially outside their own families.<ref name=":6" /> The preparation of basí involves a detailed process. Mature, disease-free sugarcane stalks are crushed using a wooden or iron roller, operated by a long pole tied to a ], known as the ''dadapilan'' (sugarcane presser), to extract the juice. The juice is then boiled to concentrate its sweetness. To enhance flavor and aid fermentation, ground and dried ''gamú'' plant ingredients are added. After boiling, the juice is poured into earthen jars (''burnáy''), sealed with ], and left to cool for 24 hours.<ref name=":1">{{Cite journal |last=Mura |first=Kiyoshi |last2=Sanchez |first2=Priscilla C. |last3=Tanimura |first3=Wahachiro |date=2003 |title=Influences of Barks Addition on the Growth of Microorganisms and the Ingredients of Basi in Basi Fermentation |url=https://www.jstage.jst.go.jp/article/jafps1997/29/3/29_3_147/_article |journal=Food Preservation Science |volume=29 |issue=3 |pages=147–152 |doi=10.5891/jafps.29.147}}</ref> Depending on the region, fermentation agents such as ''bubod'' (rice yeast) or ''samac'' are used, with the fermentation process lasting anywhere from 1.5 to 12 months. The jars are then sealed with clean paper, earthen covers, and occasionally carabao dung mixed with ashes, and stored in a shed or beneath a house.<ref name=":0" /><ref name=":2">{{Cite journal |last=Ursulom |first=Florida U. |last2=Verzosa |first2=Angelina Q. |last3=Raboy |first3=Maritess R. |date=2007 |title=Status and Prospects of the Basi Industry in Ilocos Sur |url=https://vector.unp.edu.ph/index.php/1/article/download/203/190/958 |journal=University of Northern Philippines Research Journal |volume=16 |pages=130-132 |via=UNP Research Journal}}</ref>
{{Multiple images
| image1 = Macaranga tanarius Tree 1.jpg
| caption1 = Samak or parasol tree
| image2 = Macaranga tanarius foliage and flowers.jpg
| caption2 = Samak leaf and flower
| direction = vertical
| align = right
| total_width = 190
| width = 100
}}
Two types of basí are produced: the sweet variety, known as ''"babae"'' (for women), and the dry, bitter variety called ''"lalake"'' (for men). The primary difference between the two lies in the concentration of sugarcane juice. The preparation of basí, practiced throughout Ilocos, La Union, and Pangasinan, results in varying alcohol content and flavor profiles.<ref name=":0" />


==== Ilocos ==== ==== Ilocos ====
In the Ilocos provinces, particularly in towns such as ], ], ], ], and ], basi is an integral part of local traditions. The Ilocano method involves using '']'' fruits and leaves, '']'', and ''rice'' ''grains'' to introduce the microorganisms needed for fermentation. These additives, including ''samac'' bark and leaves, are added after the sugarcane juice has cooled to allow their flavors to meld into the brew. In Ilocos Sur, some producers also use ''kariskis'' tree bark or ] tree bark.<ref name=":2" /> This method results in a fermentation period of approximately 1.5 months, yielding a basi with an alcohol content of 10-13% and a product yield of 68%. The final product typically has a rich, earthy taste with a balance of sweetness and bitterness.<ref name=":0" />
Basi wines are produced in the province of ], specifically in ] and the towns of ], ], ], and ], and in the province of ], specifically in ], ] and ]. The Ilocos method differs from the La Union method in terms of the starter or inoculum used, as well as the additives used.


==== La Union ==== ==== La Union ====
]) tree]]
The ] method is used specifically in the town of ]. It consists of the preparation of bubod or starter, as well as the 24-hour binubudan (steamed rice plus starter), boiling sugarcane juice, and additives such as one year old ] (duhat) bark, tangal bark, and green guava leaves.
], particularly the town of ], is renowned as the "Basí Capital" due to its long-standing tradition of producing this beverage. The La Union method involves preparing ''bubod, binubudan'' or '']'' a starter made from fermented rice, which is activated for 24 hours before being mixed with the boiled sugarcane juice. During the boiling stage, additives such as green ] leaves, one year old ''lumbóy'' (]) bark, and '']'' bark are incorporated, giving the basí a distinct flavor profile.<ref name=":1" /> The fermentation process in La Union lasts approximately two months, resulting in a higher alcohol content of 12-15% and a product yield of 70%. La Union's basí is celebrated for its robust, full-bodied flavor and is a staple in local festivities, making it a symbol of regional pride.<ref name=":0" />


==== Pangasinan ==== ==== Pangasinan ====
Basí production in ] is less prevalent but remains culturally significant, particularly in the town of ]. The preparation method is similar to that of the Ilocos provinces, with ''samac'' fruits serving as the fermentation agent. Unlike in La Union, additives are introduced only after the sugarcane juice has cooled. The fermentation process lasts approximately 1.5 months, producing a basí with an alcohol content of 12-13% and a yield of 65%. Pangasinan’s basi has a slightly milder taste compared to its Ilocos and La Union counterparts, with a subtle sweetness balanced by the natural flavors of ''samac''.<ref name=":0" />
]'s basi industry is not as well known as those in La Union and Ilocos. The majority of those involved live in the town of ].


==Basi Revolt== == Production ==
Basí production has historically been concentrated in the ] of the Philippines, as well as parts of the ], ] and ] regions, in predominantly Ilocano-speaking areas. Presently, major production hubs for basí are located in the provinces of Ilocos Norte, particularly in the cities of ] and ]; Ilocos Sur, especially in the municipalities of ], ] and ]; and La Union, notably in ] and ], where sugarcane continues to be a primary agricultural crop.<ref name=":3">{{Cite web |last=Oyson |first=Nikki |date=2018-06-05 |title=The Beginner’s Guide to Basi Wine |url=https://basideldiablo.com/2018/06/05/the-beginners-guide-to-basi-wine/ |access-date=2024-12-25 |language=en}}</ref>
{{Main|Basi Revolt}}
The 1807 ] in ], ], occurred when the Philippines' ] rulers effectively banned private manufacture of the beverage.


Unbranded basí is widely available in Ilocano-speaking provinces and is often sold in public or local markets. Typically stored in plastic water containers, it is commonly purchased by the gallon. While unbranded basí is often of acceptable quality, it does not represent the full range or standards of branded basí products.<ref name=":3" />
The ], also known as the Ambaristo Revolt, erupted on September 16, 1807, in the present-day town of ]. Led by Pedro Mateo, a ] of Piddig, and Saralogo Ambaristo, an Ilocano and ], and composed of townspeople from Piddig, ], ], ], ], ], ] and other towns of Ilocos, they marched under their own flag of yellow and red horizontal bands and made their way southward towards the provincial capital of ] to protest against the abuses of the Spanish colonial government.

Several private enterprises are involved in the production of branded basi. Notable brands include ''Don Domingo Basi'' from Bantay, Ilocos Sur; ''Cormel Basi'' from Laoag City, Ilocos Norte; ''Casa Blanca'' from Bacnotan, La Union; and ''Basi del Diablo'' Wines from Batac, Ilocos Norte which started making basi in the year 1906, 99 years after the ]<nowiki/>t. Additionally, some local government cooperatives produce basi, including Basi Revolt (''Gongogong Basi'') from San Ildefonso, Ilocos Sur, and Naguilian Basi from Naguilian, La Union which is a ] of the town.<ref>{{cite web |date=May 7, 2014 |title=OUR STORY |url=https://basideldiablo.com/our-story/}}</ref><ref>{{Cite web |title=LGU - Naguilian - Profile - Province of la Union :: Official Website |url=http://www.launion.gov.ph/page.php?115 |url-status=dead |archive-url=https://web.archive.org/web/20141201205340/http://www.launion.gov.ph/page.php?115 |archive-date=December 1, 2014 |access-date=November 12, 2014}}</ref>

==History==

=== Basi Revolt 1807 ===
{{Main|Basi Revolt}}{{Multiple images
| image1 = Basi Revolt.jpg
| caption1 = A bloody war between the Ilocanos and the local Spanish army breaks out in Bantaoay
| image2 = Flag of the Basi Revolt.svg
| caption2 = Basi Revolt Flag
| direction = vertical
| align = left
| total_width = 190
}}
Historical accounts reveal that in 1786, widespread dissatisfaction emerged among the populace due to a ] imposed by the Spanish colonial government on ''basi'', a sugarcane-based alcoholic beverage. This monopoly strictly regulated the production and consumption of ''basi'' and compelled local producers to sell it at a low official price. For the Ilocanos, ''basi'' held profound cultural and social significance, serving as a central element in rituals associated with childbirth, marriage, and death. Moreover, the ''basi'' industry played a crucial role in the economy of the Ilocos region, making the Spanish-enforced monopoly both a cultural and economic burden.<ref name=":4">{{Cite web |date=2011-09-16 |title=The Basi Revolt of Piddig, Ilocos Norte |url=https://kahimyang.com/kauswagan/articles/612/today-in-philippine-history-september-16-1807-the-basi-revolt-broke-out-in-piddig-ilocos-norte |access-date=2024-12-25 |website=The Kahimyang Project |language=en}}</ref>


The oppressive policies of the colonial authorities eventually led to the ''Basi Revolt'', also referred to as the ''Ambaristo Revolt'', which began on September 16, 1807, in what is now ]. The uprising soon spread across the province and was spearheaded by ''Pedro Mateo'', a '']'' from Piddig, and ''Saralogo Ambaristo'', an ] of ] descent. The revolt drew participants from various towns in Ilocos Norte and Ilocos Sur, including Piddig, ], Sarrat, Laoag, ], ], and ], among others.<ref name=":5" /> Marching under a flag with yellow and red horizontal stripes, the rebels advanced southward toward the provincial capital of ] to protest against the injustices perpetrated by the colonial government. In response, the alcalde-mayor, ''Juan Ybañez'', mobilized town mayors and Vigan-based troops to suppress the uprising. On September 28, as the rebels attempted to cross the ''Bantaoay River'' in ] on their way to Vigan, they were ambushed by Spanish forces. The confrontation resulted in the deaths of hundreds of rebels, with the survivors captured, executed, or publicly paraded as a deterrent to future resistance.<ref name=":4" />
According to historical accounts, in 1786, people's frustration grew over the basi (the local beverage of the Ilocos) wine monopoly imposed by the Spanish colonial government that prohibited the private manufacture of basi, forcing Ilocanos to buy from government stores.
], Piddig, Ilocos Norte]]
The ''Basi Revolt'' lasted 13 days and prompted significant measures from the colonial government, including the division of Ilocos into Ilocos Norte and Ilocos Sur. While the rebellion failed to achieve its primary goal of liberation, it served as a catalyst for subsequent movements advocating justice and freedom in ]. The partition of ] into two distinct regions underscored the colonial government's attempts to manage and suppress the increasing discontent among the Ilocano people. Despite its short duration, the ''Basi Revolt'' remains a pivotal moment in the history of resistance against Spanish colonial rule, laying the foundation for future struggles for justice and self-determination.<ref name=":4" /><ref name=":5">{{Cite web |title=National Museum launches virtual edition of 'The Basi Revolt' |url=https://mb.com.ph/2020/09/17/national-museum-launches-virtual-edition-of-the-basi-revolt/ |access-date=April 24, 2022 |website=Manila Bulletin |date=September 17, 2020 |language=en-US}}</ref>


== Cultural Significance ==
Even before the arrival of the Spaniards, basi was an important part of the Ilocanos' society and culture. Drinking basi played such a great importance in Ilocano culture; from marriage to childbirth and to death, it was a part of their ritual, tradition, and daily life. Basi was a major industry in the Ilocos region at the time, therefore in addition to the grief of Ilocanos had also lost their livelihood, in other words, they had been robbed of their happiness as well as an essential part of their culture and heritage.
''Basi'' is a traditional Filipino sugarcane wine that holds significant cultural and spiritual importance, particularly in Ilocano culture. It has been deeply ingrained in various rituals and customs surrounding childbirth, marriage, and death since ]


As a staple in many Ilocano celebrations, ''basi'' is commonly used in events such as ], ], ], ], and ]. It serves not only as a symbol of unity but also as an essential component in communal gatherings.
Fueled by these abuses, people were prompted to start the uprising in Piddig town and later spread in the northern and southern towns of Ilocos province. On September 28, 1807, Ilocano forces on their way to the capital Vigan were assassinated by Spanish forces while crossing the Bantaoay River in ], resulting in the deaths of hundreds of Ilocano forces. Those who survived the battle were hanged and their heads pierced with wooden poles and flagged by the Spaniards as a warning to anyone who wanted to strike and fight against the Spaniards.


In traditional rituals, ''basi'' is used in '']'', a ritual offering of food and drink dedicated to the spirits of the deceased. Ilocanos believe that during the wake, the soul of the departed has not yet fully left the world of the living and still requires sustenance to aid its journey to the afterlife.<ref>{{Cite web |title=Undas 2021 (Atang) – National Museum |url=https://www.nationalmuseum.gov.ph/2021/11/02/undas/ |access-date=2024-12-25 |language=en-US}}</ref> Offerings of ''basi'' and food are made as a form of spiritual support. Additionally, ''basi'' is believed to pacify and honor various spirits, including ''kaibáan'' (spirits of the forest undergrowth) and ''mangmangkik'' (spirits of trees), and is also thought to ward off malevolent spirits through the recitation of prayers and chants.<ref>{{Cite journal |last=Corpuz |first=Jeff Clyde G. |date=2020-06-30 |title=Death and Food Offering: The Ilocano “Atang” Ritual from a Contextual Theology |url=https://rmrj.usjr.edu.ph/rmrj/index.php/RMRJ/article/view/586 |journal=Recoletos Multidisciplinary Research Journal |language=en |volume=8 |issue=1 |pages=113–126 |doi=10.32871/rmrj2008.01.08 |issn=2408-3755}}</ref>
The Basi Revolt lasted for 13 days. The series of unrest also led the colonial government to divide the province into the now ] and ].<ref>{{Cite web |title=National Museum launches virtual edition of 'The Basi Revolt' |url=https://mb.com.ph/2020/09/17/national-museum-launches-virtual-edition-of-the-basi-revolt/ |access-date=April 24, 2022 |website=Manila Bulletin |date=September 17, 2020 |language=en-US}}</ref>


The practice of ''pitik'', which involves offering the first taste of ''basi'' to deceased relatives before anyone else partakes, is a vital component of these rituals.<ref>{{Cite journal |last=Coder |first=Megan |date=2011-09-13 |title=Sources: Encyclopedia of Asian American Folklore and Folklife |url=https://journals.ala.org/index.php/rusq/article/view/3570 |journal=RUSQ: A Journal of Reference and User Experience |language=en-US |volume=51 |issue=1 |pages=74–75 |doi=10.5860/rusq.51n1.74 |issn=1094-9054}}</ref> This is done by pouring a small amount of the wine into a separate glass or onto the ground, often accompanied by phrases such as ''"bagi yo, Apo"'' ("for you, Apo") or ''"bari-bari Apo"''. The term ''Apo'' may refer to God, ancestors, or spirits, and the offering signifies reverence, a request for blessings, and protection from harm or illness.
A Basi Festival is held annually in ]. Basi Festival is held every first week of May in the town of Naguilian, La Union to celebrate the "basi". The festival mainly promotes Basi as a local product also Naguilian's one town, one product and the usual activities include street dancing, sport events, agri-trade fair & other amusement games.


In funeral rites, ''basi'' plays an important role in ''gulgol'', a cleansing ritual performed the morning after a burial. This ritual is aimed at dispelling grief, bad luck, and the lingering presence of the deceased's spirit. The cleansing involves pouring water mixed with ''basi'' or vinegar over the heads of family members, burning ''arútang'' (rice stalks), and offering ''gawéd'' (betel pepper leaf) and ''pinádis'' (rolled tobacco). Led by a ''manglualo'' (prayer leader), the ritual seeks to cleanse the family of sorrow and misfortune while ensuring the peaceful transition of the deceased to the afterlife.<ref>{{Cite web |date=2019-01-30 |title=Ilocano Culture: Golgol: A living tradition of the Ilocanos |url=https://tawidnewsmag.com/cache-golgol-tradition-ilocanos/ |access-date=2024-12-25 |website=Tawid News Magazine |language=en-US}}</ref>
Recently, the ] of San Ildefonso approved a ] declaring September 16 as a non-working ] and named the old road in Gongogong as Ambaristo street in honor of ], leader of the ]. Mayor Christian Purisima enrolled basi as their entry into the "One Town; One Product" (OTOP) program of Ilocos Sur First District Representative ].<ref>{{cite web|url=http://www.abs-cbnnews.com/storypage.aspx?StoryId=94222|title=Abs-Cbn Interactive, Ilocanos mark 200 yrs. of Basi Revolt}}</ref>


These practices highlight the enduring cultural significance of ''basi'' in Ilocano tradition—not only as a beverage for celebration but also as a symbol of spiritual connection, reverence, and purification.
==Commercial production==
Basi del Diablo Wines of the Salucop Group, Inc. started making basi in the year 1906, 99 years after the Basi Revolt. The light fermented sugarcane winemaker's most prominent product is the Ambaristo, named after the Basi Revolt hero Pedro Ambaristo.<ref>{{cite web|url=https://basideldiablo.com/our-story/|title=OUR STORY|date=May 7, 2014}}</ref>


A Basi Festival is held annually in ] and ]. In Naguilian, Basi Festival is held every first week of May in the town of Naguilian, La Union to celebrate the "basi". The festival mainly promotes Basi as a local product also Naguilian's one town, one product and the usual activities include street dancing, sport events, agri-trade fair & other amusement games. <ref>{{Cite web |title=Naguilian shines with first nighttime competition |url=https://www.gmanetwork.com/regionaltv/community/100588/naguilian-shines-with-first-nighttime-competition/story/ |access-date=2024-12-25 |website=www.gmanetwork.com |language=en}}</ref>
Nagguilian Basi is another basi brand in the northern part of the Philippines. It is produced in Naguilian, La Union.<ref>{{Cite web |url=http://www.launion.gov.ph/page.php?115 |title=LGU - Naguilian - Profile - Province of la Union :: Official Website |access-date=November 12, 2014 |archive-url=https://web.archive.org/web/20141201205340/http://www.launion.gov.ph/page.php?115 |archive-date=December 1, 2014 |url-status=dead }}</ref>


==See also== ==See also==

Revision as of 09:45, 25 December 2024

Fermented beverage made from sugarcane For other uses, see Basi (disambiguation). Not to be confused with Bais (wine) or Byais.

Basí
A float in the Basi Festival in Naguilian, La Union depicting a giant basi burnay
TypeAlcoholic drink
Country of origin Philippines
Region of originIlocos Region
Alcohol by volume 10%-16%
Colorpale red
Flavorsweet, tangy, and earthy flavors
Ingredientssugarcane juice, water, samac bark or leaves and glutinous rice
VariantsCachaça, Rhum agricole

Basí is a traditional Ilocano fermented alcoholic beverage made from sugarcane juice, predominantly produced in Northern Luzon, particularly in the Ilocos Region. It is fermented in burnáy (earthen jars) and flavored with natural additives such as samac bark. Basí has been an integral part of Ilocano culture for centuries, commonly featured in various rituals and celebrations, with distinct regional variations in its production methods and flavor profiles.

Description

unás or sugarcane stalks

Basí is a traditional fermented alcoholic beverage with 10-16% alcoholic by volume produced by the Ilocano people in Northern Luzon, Philippines. It is made from unás (sugarcane), specifically bennál (sugarcane juice), combined with natural additives and a fermentation starter called gamú, a plant ingredients that make for fermenting as well as coloring agents in basi production. The selection of plants used in basi-making varies according to the traditions of specific communities. The Samac tree (Macaranga tanarius) is widely utilized by most basi makers, with its dried leaves, bark, fruits, and especially its flowers considered effective fermenting agents. Other ingredients used for gamú include the bark of Ipil-ipil (Leucaena leucocephala) and lumboy (Syzygium cumini); the bark and leaves of bayabas (guava, Psidium guajava); the branches and leaves of kardis (pigeon pea, Cajanus cajan); pan-aw (cogon grass, Imperata cylindrica); and bubod, a locally produced yeast associated primarily with the southern towns of the region.

The resulting drink can be either sweet or dry. Basí has been consumed in the Ilocos region since before the Spanish conquest and holds cultural and societal significance. It is integral to rituals related to childbirth, marriage, and death and continues to be a key element in many Ilocano celebrations, making it an important part of their heritage. Different regions, including La Union, Ilocos, and Pangasinan, have developed distinct methods for producing basí, reflecting local traditions and preferences.

Preparation

sugarcane presser, use to extract the sugarcane juiceBurnáy earthen jar

The traditional process of manufacturing basí is not uniform, as mammasi (basí makers) typically do not aim to produce basí identical to that made by others, especially outside their own families. The preparation of basí involves a detailed process. Mature, disease-free sugarcane stalks are crushed using a wooden or iron roller, operated by a long pole tied to a carabao, known as the dadapilan (sugarcane presser), to extract the juice. The juice is then boiled to concentrate its sweetness. To enhance flavor and aid fermentation, ground and dried gamú plant ingredients are added. After boiling, the juice is poured into earthen jars (burnáy), sealed with banana leaves, and left to cool for 24 hours. Depending on the region, fermentation agents such as bubod (rice yeast) or samac are used, with the fermentation process lasting anywhere from 1.5 to 12 months. The jars are then sealed with clean paper, earthen covers, and occasionally carabao dung mixed with ashes, and stored in a shed or beneath a house.

Samak or parasol treeSamak leaf and flower

Two types of basí are produced: the sweet variety, known as "babae" (for women), and the dry, bitter variety called "lalake" (for men). The primary difference between the two lies in the concentration of sugarcane juice. The preparation of basí, practiced throughout Ilocos, La Union, and Pangasinan, results in varying alcohol content and flavor profiles.

Ilocos

In the Ilocos provinces, particularly in towns such as Laoag, Sarrat, Piddig, Vintar, and Vigan, basi is an integral part of local traditions. The Ilocano method involves using samac fruits and leaves, cardis seeds, and rice grains to introduce the microorganisms needed for fermentation. These additives, including samac bark and leaves, are added after the sugarcane juice has cooled to allow their flavors to meld into the brew. In Ilocos Sur, some producers also use kariskis tree bark or blackberry tree bark. This method results in a fermentation period of approximately 1.5 months, yielding a basi with an alcohol content of 10-13% and a product yield of 68%. The final product typically has a rich, earthy taste with a balance of sweetness and bitterness.

La Union

Lumbóy (Java plum) tree

La Union, particularly the town of Naguilian, is renowned as the "Basí Capital" due to its long-standing tradition of producing this beverage. The La Union method involves preparing bubod, binubudan or tapuy a starter made from fermented rice, which is activated for 24 hours before being mixed with the boiled sugarcane juice. During the boiling stage, additives such as green guava leaves, one year old lumbóy (java plum) bark, and tañgal bark are incorporated, giving the basí a distinct flavor profile. The fermentation process in La Union lasts approximately two months, resulting in a higher alcohol content of 12-15% and a product yield of 70%. La Union's basí is celebrated for its robust, full-bodied flavor and is a staple in local festivities, making it a symbol of regional pride.

Pangasinan

Basí production in Pangasinan is less prevalent but remains culturally significant, particularly in the town of Binalonan. The preparation method is similar to that of the Ilocos provinces, with samac fruits serving as the fermentation agent. Unlike in La Union, additives are introduced only after the sugarcane juice has cooled. The fermentation process lasts approximately 1.5 months, producing a basí with an alcohol content of 12-13% and a yield of 65%. Pangasinan’s basi has a slightly milder taste compared to its Ilocos and La Union counterparts, with a subtle sweetness balanced by the natural flavors of samac.

Production

Basí production has historically been concentrated in the Ilocos Region of the Philippines, as well as parts of the Cagayan Valley, Cordillera and Central Luzon regions, in predominantly Ilocano-speaking areas. Presently, major production hubs for basí are located in the provinces of Ilocos Norte, particularly in the cities of Batac and Laoag; Ilocos Sur, especially in the municipalities of San Ildefonso, Vigan and Bantay; and La Union, notably in Naguilian and Bacnotan, where sugarcane continues to be a primary agricultural crop.

Unbranded basí is widely available in Ilocano-speaking provinces and is often sold in public or local markets. Typically stored in plastic water containers, it is commonly purchased by the gallon. While unbranded basí is often of acceptable quality, it does not represent the full range or standards of branded basí products.

Several private enterprises are involved in the production of branded basi. Notable brands include Don Domingo Basi from Bantay, Ilocos Sur; Cormel Basi from Laoag City, Ilocos Norte; Casa Blanca from Bacnotan, La Union; and Basi del Diablo Wines from Batac, Ilocos Norte which started making basi in the year 1906, 99 years after the Basi Revolt. Additionally, some local government cooperatives produce basi, including Basi Revolt (Gongogong Basi) from San Ildefonso, Ilocos Sur, and Naguilian Basi from Naguilian, La Union which is a One Town, One Product of the town.

History

Basi Revolt 1807

Main article: Basi RevoltA bloody war between the Ilocanos and the local Spanish army breaks out in BantaoayBasi Revolt Flag

Historical accounts reveal that in 1786, widespread dissatisfaction emerged among the populace due to a monopoly imposed by the Spanish colonial government on basi, a sugarcane-based alcoholic beverage. This monopoly strictly regulated the production and consumption of basi and compelled local producers to sell it at a low official price. For the Ilocanos, basi held profound cultural and social significance, serving as a central element in rituals associated with childbirth, marriage, and death. Moreover, the basi industry played a crucial role in the economy of the Ilocos region, making the Spanish-enforced monopoly both a cultural and economic burden.

The oppressive policies of the colonial authorities eventually led to the Basi Revolt, also referred to as the Ambaristo Revolt, which began on September 16, 1807, in what is now Piddig. The uprising soon spread across the province and was spearheaded by Pedro Mateo, a cabeza de barangay from Piddig, and Saralogo Ambaristo, an Ilocano of Tinguian descent. The revolt drew participants from various towns in Ilocos Norte and Ilocos Sur, including Piddig, Badoc, Sarrat, Laoag, Sinait, Cabugao, and Magsingal, among others. Marching under a flag with yellow and red horizontal stripes, the rebels advanced southward toward the provincial capital of Vigan to protest against the injustices perpetrated by the colonial government. In response, the alcalde-mayor, Juan Ybañez, mobilized town mayors and Vigan-based troops to suppress the uprising. On September 28, as the rebels attempted to cross the Bantaoay River in San Ildefonso on their way to Vigan, they were ambushed by Spanish forces. The confrontation resulted in the deaths of hundreds of rebels, with the survivors captured, executed, or publicly paraded as a deterrent to future resistance.

Monument to the Basi Revolt, Piddig, Ilocos Norte

The Basi Revolt lasted 13 days and prompted significant measures from the colonial government, including the division of Ilocos into Ilocos Norte and Ilocos Sur. While the rebellion failed to achieve its primary goal of liberation, it served as a catalyst for subsequent movements advocating justice and freedom in Northern Luzon. The partition of Ilocos Province into two distinct regions underscored the colonial government's attempts to manage and suppress the increasing discontent among the Ilocano people. Despite its short duration, the Basi Revolt remains a pivotal moment in the history of resistance against Spanish colonial rule, laying the foundation for future struggles for justice and self-determination.

Cultural Significance

Basi is a traditional Filipino sugarcane wine that holds significant cultural and spiritual importance, particularly in Ilocano culture. It has been deeply ingrained in various rituals and customs surrounding childbirth, marriage, and death since pre-colonial times.

As a staple in many Ilocano celebrations, basi is commonly used in events such as fiestas, weddings, christenings, birthdays, and funerals. It serves not only as a symbol of unity but also as an essential component in communal gatherings.

In traditional rituals, basi is used in atang, a ritual offering of food and drink dedicated to the spirits of the deceased. Ilocanos believe that during the wake, the soul of the departed has not yet fully left the world of the living and still requires sustenance to aid its journey to the afterlife. Offerings of basi and food are made as a form of spiritual support. Additionally, basi is believed to pacify and honor various spirits, including kaibáan (spirits of the forest undergrowth) and mangmangkik (spirits of trees), and is also thought to ward off malevolent spirits through the recitation of prayers and chants.

The practice of pitik, which involves offering the first taste of basi to deceased relatives before anyone else partakes, is a vital component of these rituals. This is done by pouring a small amount of the wine into a separate glass or onto the ground, often accompanied by phrases such as "bagi yo, Apo" ("for you, Apo") or "bari-bari Apo". The term Apo may refer to God, ancestors, or spirits, and the offering signifies reverence, a request for blessings, and protection from harm or illness.

In funeral rites, basi plays an important role in gulgol, a cleansing ritual performed the morning after a burial. This ritual is aimed at dispelling grief, bad luck, and the lingering presence of the deceased's spirit. The cleansing involves pouring water mixed with basi or vinegar over the heads of family members, burning arútang (rice stalks), and offering gawéd (betel pepper leaf) and pinádis (rolled tobacco). Led by a manglualo (prayer leader), the ritual seeks to cleanse the family of sorrow and misfortune while ensuring the peaceful transition of the deceased to the afterlife.

These practices highlight the enduring cultural significance of basi in Ilocano tradition—not only as a beverage for celebration but also as a symbol of spiritual connection, reverence, and purification.

A Basi Festival is held annually in Naguilian, La Union and Piddig, Ilocos Norte. In Naguilian, Basi Festival is held every first week of May in the town of Naguilian, La Union to celebrate the "basi". The festival mainly promotes Basi as a local product also Naguilian's one town, one product and the usual activities include street dancing, sport events, agri-trade fair & other amusement games.

See also

References

  1. "Wine Wednesday: Three Wines to Try in the Pillippines". Jaya Travel & Tours. Retrieved May 6, 2019.
  2. ^ National Museum of the Philippines–Ilocos. (2020, October). How does “bennal” (raw sugarcane juice) become the wine “basi”? National Museum Ilocos Regional Museum. Retrieved from https://www.facebook.com/share/p/9Kq8YDhfcGLbp6kY/
  3. ^ Sanchez, Priscilla C. (1981). "Studies on the Traditional Sugarcane Wine (Basi) Production in the Philippines". Philippine Journal of Crop Science. 6 (3–4): 108–111 – via CABI Digital Library.
  4. "Philippine Food Illustrated: basi". Philippine Food Illustrated. February 10, 2011. Retrieved December 25, 2024.
  5. Jákl, Jiří (September 23, 2021), "Fruit Wines and Sugar Cane Wine", Alcohol in Early Java, Brill, pp. 72–87, doi:10.1163/9789004417038_006, ISBN 978-90-04-41703-8, retrieved December 25, 2024
  6. ^ Mura, Kiyoshi; Sanchez, Priscilla C.; Tanimura, Wahachiro (2003). "Influences of Barks Addition on the Growth of Microorganisms and the Ingredients of Basi in Basi Fermentation". Food Preservation Science. 29 (3): 147–152. doi:10.5891/jafps.29.147.
  7. ^ Ursulom, Florida U.; Verzosa, Angelina Q.; Raboy, Maritess R. (2007). "Status and Prospects of the Basi Industry in Ilocos Sur". University of Northern Philippines Research Journal. 16: 130–132 – via UNP Research Journal.
  8. ^ Oyson, Nikki (June 5, 2018). "The Beginner's Guide to Basi Wine". Retrieved December 25, 2024.
  9. "OUR STORY". May 7, 2014.
  10. "LGU - Naguilian - Profile - Province of la Union :: Official Website". Archived from the original on December 1, 2014. Retrieved November 12, 2014.
  11. ^ "The Basi Revolt of Piddig, Ilocos Norte". The Kahimyang Project. September 16, 2011. Retrieved December 25, 2024.
  12. ^ "National Museum launches virtual edition of 'The Basi Revolt'". Manila Bulletin. September 17, 2020. Retrieved April 24, 2022.
  13. "Undas 2021 (Atang) – National Museum". Retrieved December 25, 2024.
  14. Corpuz, Jeff Clyde G. (June 30, 2020). "Death and Food Offering: The Ilocano “Atang” Ritual from a Contextual Theology". Recoletos Multidisciplinary Research Journal. 8 (1): 113–126. doi:10.32871/rmrj2008.01.08. ISSN 2408-3755. {{cite journal}}: C1 control character in |title= at position 48 (help)
  15. Coder, Megan (September 13, 2011). "Sources: Encyclopedia of Asian American Folklore and Folklife". RUSQ: A Journal of Reference and User Experience. 51 (1): 74–75. doi:10.5860/rusq.51n1.74. ISSN 1094-9054.
  16. "Ilocano Culture: Golgol: A living tradition of the Ilocanos". Tawid News Magazine. January 30, 2019. Retrieved December 25, 2024.
  17. "Naguilian shines with first nighttime competition". www.gmanetwork.com. Retrieved December 25, 2024.
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