Before the Spanish colonial period, Ilocanos were already making basi, a traditional wine from sugarcane.
Its importance became especially clear in 1807, when Ilocanos revolted against Spanish attempts to monopolize its production and sale, an event remembered today as the Basi Revolt.
But basi is only part of Ilocos’ long relationship with sugarcane and fermentation. The region is also known for sukang Iloko, a sugarcane vinegar valued in the Ilocano kitchen for dishes like adobo and as a condiment. Today, as fewer people continue these traditional methods, preserving basi and sukang Iloko means preserving the knowledge behind them.
