Pangasi, also known aspangase orgasi, are various traditionalFilipinorice wines from theVisayas Islands andMindanao.[1] They could also be made from other native cereals likemillet andjob's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively 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 early Spanish explorers as being common in the Visayas, though it has largely disappeared throughout most of its range in modern times. It survives in some areas of Visayas and Mindanao.[3][4]
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 was introduced by the Spanish to the Philippines.[7][8]
