traditional cultural
estate
Ilocos Region Basi — Traditional Fermented Sugarcane
Ilocos Region — Basi, Philippines
About this product
Traditional Ilocano Basi; fermented sugarcane wine with Duhat (java plum) bark and native herb additions. Medium-bodied, deep garnet, with dried fig, bark tannin, brown sugar and a complex bitter-sweet finish. Pre-colonial in heritage.
Not yet carried in CA-BC
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Pairings
bridge
Basi's complex fermented sweetness and tannin bridge bagoong's funk and the vegetables' bitterness; a culturally specific pairing that reflects Ilocano culinary identity.
classic
main
complement
The defining Ilocano pairing: basi's tannic, slightly sweet fermented character matches bagnet's deep pork richness; native vinegar bridges the wine's acidity.
classic
main
complement
meat
Bark tannin in Basi bridges the vinegar acidity of adobo; tamarind note echoes the marinade's sour depth; dried fig sweetness contrasts the soy saltiness.
classic
main
complement
Basi's fermented character and moderate tannin stand up to the strong flavours of dinakdakan; vinegar bridges the wine's acidity while the offal's richness integrates the tannin.
established
casual
complement
Basi's sweet-tart profile complements the caramelised char on calamansi-marinated pork; garlic rice softens the wine's tannin and the soy's umami amplifies its depth.
established
main
complement
meat
Dark fruit and bark tannin in Basi bridge the deep savoury richness of dinuguan; brown sugar and tamarind echo the stew's sweet-sour pork character; herbal bitter cleanses the fat.
adventurous
main
complement
cheese
Brown sugar sweetness in Basi bridges the lactic freshness of Kesong Puti; bark tannin provides structural contrast; herbal bitter lifts the pairing.
adventurous
casual