Pangasi, also known aspangase orgasi, are various traditionalFilipinorice wines from theVisayas Islands andMindanao.[1] They also may be made from other native cereals likemillet andJob's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains have collectively been referred to by the Spanish aspitarrillos.[2]
Aside from being consumed recreationally, pangasi figured prominently in the rituals of thebabaylan shamans in various Filipino ethnic groups. Pangasi was mentioned by earlySpanish explorers as being common in theVisayas, although it has largely disappeared throughout most of its range in modern times. It survives in some areas of Visayas and Mindanao.[3][4] OnPanay Island in theWestern Visayas, pangasi is traditionally fermented with various leaves as well assugarcane juice among theSuludnon people. It is very similar to the pangasi (also calledagkud) of theLumad peoples ofMindanao.[1][5][6]
In theZamboanga Peninsula, pangasi (more commonly spelled as "pangase") refers to three different kinds of wines among theSubanen people of theZamboanga Peninsula. Traditional pangase is made either from rice orJob's tears (adlay) fermented with a starter culture (tapay) and typically spiced with ginger (in modern times, hot peppers are also used). It is fermented inside jars known asbandi ortibod for two weeks to three years. However, modern pangase are increasingly being made withcassava tubers, which were introduced by the Spanish to the Philippines.[7][8]
