Pangasi (Filipino rice wine) : The pangasi, also known as pangase or gasi, are different rice wines traditional island Filipinos visayas et Mindanao Asked Philippines.
They could also be made from other cereals native such as mil and tears of Job. The pangasi and the others alcoholic beverages of Filipino origin based on cereals were collectively referred to by the Spanish (*) as pitarillos.
(*) The Spaniards remained Philippines of 1521 1935 to.
In addition to being consommé For recreational purposes, pangasi featured prominently in the rituals of Babaylan shamans of various Filipino ethnic groups. Pangasi was mentioned by early Spanish explorers as being common in the visayas, although it has largely disappeared across most of its range in modern times. It survives in some regions of visayas and Mindanao.
In the island of Panay in the visayas Western countries, pangasi is traditionally fermented with various leaves and the jus de sugar cane among the Suludnons. This is very similar to the pangasi (also called agkud) of the Lumad people of Mindanao.
In the peninsula of zamboanga, pangasi (more commonly spelled as "pangase") refers to types de wines different among the Subanen of the peninsula of zamboanga.
The pangase traditional is made from rice and adlay (coix) fermented with some yeast (called tapay) and generally spicy with some Ginger (in modern times, peppers - are also used).
He's fermented in jars called bandi or tibod for two weeks to three years.
However, modern pangases are increasingly made with tubers de cassava, which were introduced by the Spanish to Philippines.
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