Happy TravellerWelcome to Basi, a small town in the Ilocos Region of the Philippines. Known for its native Ilocano fermented alcoholic beverage, also called Basi, this charming town offers a unique cultural experience for travelers. Discover the rich history, traditional preparation methods, and the infamous Basi Revolt that shaped the town’s identity. Join us as we explore the fascinating world of Basi and uncover the hidden gems of this enchanting destination.
Basi is a native Ilocano fermented alcoholic beverage or wine made with sugarcane juice, particularly those produced in Northern Luzon, particularly in Ilocos Region. This wine is processed in burnay (Ilocano earthen jar) or tapayan.
Basi is the local beverage of Ilocos in northern Luzon in San Ildefonso where it has been consumed since before the Spanish conquest. 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 (tapayan). Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks are added. The jars are then sealed with banana 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.
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 carabao 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.
Basi wines are produced in the province of Ilocos Norte, specifically in Laoag and the towns of Vintar, Sarrat, Piddig, and Batac, and in the province of Ilocos Sur, specifically in Bantay, San Ildefonso, and Vigan. The Ilocos method differs from the La Union method in terms of the starter or inoculum used, as well as the additives used. The La Union method is used specifically in the town of Naguilian. 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 lomboy (duhat) bark, tangal bark, and green guava leaves. Pangasinans basi industry is not as well-known as those in La Union and Ilocos. The majority of those involved live in the town of Binalonan.
The 1807 Basi Revolt in Piddig, Ilocos Norte, occurred when the Philippines Spanish rulers effectively banned private manufacture of the beverage. Led by Pedro Mateo and Saralogo Ambaristo, the revolt aimed to protest against the abuses of the Spanish colonial government. The revolt lasted for 13 days, resulting in the deaths of hundreds of Ilocano forces. The series of unrest also led the colonial government to divide the province into the present-day Ilocos Norte and Ilocos Sur.
To celebrate the basi, a Basi Festival is held annually in Naguilian, La Union. The festival promotes Basi as a local product and showcases various activities such as street dancing, sport events, agri-trade fair, and other amusement games. In San Ildefonso, September 16 is declared a non-working holiday, and the old road in Gongogong is named Ambaristo street in honor of Pedro Ambaristo, the leader of the Basi Revolt.
Experience the taste of Basi by trying the renowned brands in the region. Basi del Diablo Wines of the Salucop Group, Inc. has been producing Basi since 1906, offering the Ambaristo wine named after the Basi Revolt hero. Nagguilian Basi is another reputable brand produced in Naguilian, La Union.
Basi is not just a drink, but a cultural symbol of the Ilocanos. Explore the rich heritage, taste the flavors of tradition, and immerse yourself in the captivating history of Basi, Philippines. Plan your visit today and embark on a journey of discovery in this fascinating destination.
