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{{Short description|Fermented beverage made from sugarcane}}
{{other uses}}
{{Distinguish|Bais (wine)|Byais}}
{{Use mdy dates|date=November 2022}}
{{Use Philippine English|date=November 2022}}
{{Infobox beverage
| name = Basí
| image = File:FvfNaguilanLaUnion0260 16.JPG
| image_size = 200
| caption = A [[Float (parade)|float]] in the Basi Festival in [[Naguilian, La Union]] depicting a giant basi ''[[burnay jar|burnay]]''
| type = Alcoholic drink
| origin = [[Philippines|The Philippines]]
| region = [[Ilocos Region]]
| 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>
| flavor = Sweet, tangy, and earthy flavors
| ingredients = [[Sugarcane juice]], water, samac bark or leaves and [[glutinous rice]]
| variants = [[Cachaça]], [[rhum agricole]]
| related = 
| website = 
}}

'''Basí''' is a traditional [[Ilocano people|Ilocano]] fermented alcoholic beverage made from [[sugarcane juice]], predominantly produced in [[Northern Luzon]], [[Philippines]] particularly in the [[Ilocos Region]]. It is fermented in ''[[Burnay jar|burnáy]]'' (earthen jars) and flavored with ''gamú'' or natural additives such as [[Macaranga tanarius|''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.<ref name=":7">{{Cite journal |last=Galano |first=Marvin M. |last2=Sanidad |first2=Remely A. |last3=Liberato |first3=Milagros O. |date=July 2022 |title=The Effects of Tree Barks in the Fermentation of Sugarcane |journal=International Journal of Natural Sciences: Current and Future Research Trends |volume=14 |issue=1 |pages=70 |via=International Scientific Research and Researchers Association (ISRRA) |url=https://ijnscfrtjournal.isrra.org/index.php/Natural_Sciences_Journal/article/download/1112/48/422}}</ref>

==Description==
[[File:Cut sugarcane.jpg|left|thumb|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.<ref name=":7" /><ref>{{Cite web |date=2017-11-02 |title=samak |url=https://pinoyfoodillustrated.blogspot.com/2017/11/samak.html |access-date=2024-12-26 |website=Philippine Food Illustrated}}</ref> 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, ''[[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.<ref name=":6">National Museum of the Philippines–Ilocos. (2020, October). ''How does “bennal” (raw sugarcane juice) become the wine “basi”?'' National Museum of the Philippines–Ilocos. Retrieved from https://www.facebook.com/share/p/9Kq8YDhfcGLbp6kY/</ref>[[File:Macaranga tanarius Tree 1.jpg|thumb|258x258px|[[Macaranga tanarius|Samak]] or Parasol Leaf Tree]]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 [[Ilocos Region|Ilocos region]] since before the [[Spanish conquest of the Philippines|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 (province)|Abra]], and [[Pangasinan]], have developed distinct methods for producing basí, reflecting local traditions and preferences.<ref>{{Cite web |date=2011-02-10 |title=basi |url=https://pinoyfoodillustrated.blogspot.com/2011/02/basi.html |access-date=2024-12-25 |website=Philippine Food Illustrated}}</ref><ref>{{Cite book |last=Jákl |first=Jiří |chapter=Fruit Wines and Sugar Cane Wine |date=2021-09-23 |title=Alcohol in Early Java |pages=72–87 |publisher=Brill |language=en |doi=10.1163/9789004417038_006 |isbn=978-90-04-41703-8}}</ref>

=== Preparation ===
{{Multiple images
| image1            = Dadapilan.jpg
| caption1          = Sugarcane presser, used to extract sugarcane juice
| image2            = Pots and Shades.JPG
| caption2          = Burnáy earthen jar
| direction         = vertical
| align             = left
| total_width       = 225
| caption_align     = center
}}
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 [[carabao]], known as the ''[[Sugarcane mill|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 (''[[Burnay jar|burnáy]]''), sealed with [[Banana leaf|banana leaves]], and left to cool for 24 hours.<ref name=":1">{{Cite journal |last1=Mura |first1=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 ''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.<ref name=":0" /><ref name=":2">{{Cite journal |last1=Ursulom |first1=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>

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.<ref name=":0" />

==== Ilocos ====
[[File:Leucaena leucocephala Leucena białogłówkowa 2019-07-20 01.jpg|thumb|237x237px|Kariskís or [[Leucaena leucocephala|Ipil-ipil]] fruits]]
In the Ilocos provinces, particularly in towns including [[Laoag]], [[Sarrat]], [[Piddig]], [[Vintar]], and [[Vigan]], basi is an integral part of local traditions. The Ilocano method involves using ''[[Macaranga tanarius|samak]]'' fruits and leaves, ''[[Pigeon pea|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 ''[[Leucaena leucocephala|kariskís]]'' tree bark or [[blackberry]] tree bark.<ref name=":2" /> 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.<ref name=":0" />

==== La Union ====
[[File:Jaam tree1.JPG|left|thumb|241x241px|Lumbóy ([[Java plum]]) tree]]
[[La Union]], particularly the town of [[Naguilian, La Union|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 ''[[Ceriops tagal|tangal]]'' 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 ====
[[File:血桐 Macaranga tanarius 20210430093427 02.jpg|thumb|[[Macaranga tanarius|Samak tree]] leaf and fruits|221x221px]]
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''.<ref name=":0" />

== Production ==
Basí production has historically been concentrated in the [[Ilocos Region]] of the Philippines, as well as parts of the [[Cagayan Valley]], [[Cordillera Administrative Region|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, Ilocos Sur|San Ildefonso]], [[Bantay]] and the city of [[Vigan]]; and La Union, notably in [[Naguilian, La Union|Naguilian]] and [[Bacnotan]], 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>
[[File:9513Naguilian Road Bauang 57.jpg|thumb|Basi statue in Nagulian, La Union]]
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" />

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 (Philippines)|One Town, One Product]] 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 |website=Province of la Union :: Official Website |url=http://www.launion.gov.ph/page.php?115 |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}}</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       = 200
}}

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.<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><ref>{{Cite web |last=Tayag |first=Claude |date=December 9, 2007 |title=For the love of basi |url=https://www.philstar.com/lifestyle/travel-and-tourism/2007/12/09/32206/love-basi |access-date=2024-12-26 |website=Philstar.com}}</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 [[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 people|Ilocano]] of [[Itneg people|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.<ref name=":5" /> 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, Ilocos Sur|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.<ref name=":4" />
[[File:Basi Revolt Monument 02.JPG|thumb|upright|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)|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.<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 ==
''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 Philippines|pre-colonial times.]]

As a staple in many Ilocano celebrations, ''basi'' is commonly used in events such as [[festival|fiestas]], [[wedding]]s, [[baptism|christenings]], [[birthday]]s, and [[funeral]]s. 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 (food offering)|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.<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|doi-access=free }}</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 |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 |url=https://journals.ala.org/index.php/rusq/article/view/3570}}</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.

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> The 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.<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>

==See also==
{{div col|colwidth=15em}}
*[[Intus]]
*[[Palek]]
*[[Palm wine]]
*[[Tapai]]
*[[Tapayan]]
*[[Tapuy]]{{div col end}}

==References==
{{Reflist}}

{{Alcoholic beverages}}
{{Filipino cuisine}}

[[Category:Fermented drinks]]
[[Category:Philippine alcoholic drinks]]
[[Category:Sugar-based alcoholic drinks]]