# Basi

Basí is a traditional Ilocano fermented alcoholic beverage made from sugarcane juice, predominantly produced in Northern Luzon, Philippines particularly in the Ilocos Region. It is fermented in burnáy (earthen jars) and flavored with gamú or natural additives such as samak 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

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 kariskís (Leucaena leucocephala) and lumbóy (Syzygium cumini); the bark and leaves of bayábas (guava, Psidium guajava); the branches and leaves of kardís (pigeon pea, Cajanus cajan); pan-áw (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 provinces, including Ilocos Norte, Ilocos Sur, La Union, Abra, and Pangasinan, have developed distinct methods for producing basí, reflecting local traditions and preferences.

### Preparation

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 samak 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.
Two types of basí are produced: the sweet variety, known as "babáe" (for women), and the dry, bitter variety called "laláke" (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 samak fruits and leaves, kardís seeds, and rice grains to introduce the microorganisms needed for fermentation. These additives, including samak 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 kariskís tree bark or blackberry tree bark. This method results in a fermentation period of approximately 1.5 months, yielding a basí 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

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 (yeast), 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 tangal 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 samak 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 samak.

## 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, Bantay and the city of Vigan; 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 the One Town, One Product of the town.

## History
### Basi Revolt 1807

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.
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.