Vigan Basi Sugarcane Wine is a premium cane wine that pays homage to the region’s rich history of basi drinking. The result is a sweet, slightly sour drink that is usually consumed with rice or served as pulutan. It is also believed to have aphrodisiac properties. The wine is produced in two locations. Vigan is the provincial capital and 408 kilometers from Manila. The northern province was once the scene of the Basi Revolt of 1807. Because of its history, the industry has been revitalized there. Today, its products are packaged for sale in Vigan and Laoag, and are distributed locally. In fact, the province is also home to the Philippines’ largest winery.
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Do you know what Sugarcane Wine is? Sugarcane juice is pressed from crushed sugarcanes in the Philippines and used for making Basi, a natural drink with a touch of alcohol. This juice can also be re-used as vinegar. Read on to find out more about Basi. Here are the basic steps to make it. Then, try it for yourself! You’ll be glad you did!
The Filipinos have been drinking basi for centuries, going back to the time of the Spanish colonization. Traditionally, basi is made by crushing sugar cane and extracting the juice. This juice is then boiled in vats and stored in traditional Earth jars. Added flavorings include duhat and java plum. Once fermented, basi can age for years before it turns into vinegar.
The process of making sugarcane wine begins with the harvesting of fresh sugarcane juice, which is then stored in earthen pots for about 24 hours. After this time, the juice is then distilled into a liquor that has higher alcohol by volume than light rum. Sugarcane wine is a light version of rum and is usually enjoyed on the rocks or in mixed drinks. It is also used in popular tropical drinks, such as mojitos and pina coladas.
It is possible to use sugarcane juice to produce sugarcane vinegar. The sugarcane juice is extracted without any additives, and it is then strained through cheesecloth. The fermentation can take about 30 days if you leave the mother on. After the fermentation, you can add chickpeas to the vinegar to give it a unique flavor. You can then store the vinegar for a few days, and then bottle it for reuse.
The Philippines has an abundance of different fruit varieties, including the popular Tapuy, a naturally sweet, slightly-alcohol drink. The Filipinos are known for their creativity when it comes to preparing drinks, including the Amadeo Coffee Liqueur, a mix of rum and local coffee. It has a strong flavor reminiscent of coffee-flavored candies. Tapuey is a traditional rice wine liquor from the highlands of Northern Luzon. It comes from Adams, Ilocos Norte.
Basi is a native Ilocano wine that is made from fermented sugarcane. Its popularity among Ilocanos began during the Spanish colonial period, when the Spanish government imposed oppressive taxes on basi. Poor farmers were forced to sell their wine to a government agency and then bought it back at exorbitant prices. Today, only a few villagers in the province produce basi.
Basi, a traditional Filipino beverage, is a sweet natural drink with a hint of alcohol. Although the Philippines is not known for its rum, sugar cane products are available in the country in other forms. Basi and rum are both made from sugar cane juice. The latter is considered the most popular among locals. Basi is a fermented alcoholic drink derived from sugarcane juice, and is traditionally brewed in Ilocos region.