KNOWN as the wine of the Subanen tribe, an indigenous group in Zamboanga, pangase wine is looking into the possibility of bringing this unique product into the market.
Pangase is a fermented wine present in the tribe’s ritual ceremonies and special occasions, including weddings, birthdays and even death anniversaries. It has become one of their identities and plays a major role in their culture.
As of now, pangase wines are reaching selected areas in Luzon, the Visayas and Mindanao. Coming in small, medium and large jars, pangase wine is priced at P1,000, P1,500 and P2,000, respectively. Plans to put the wines in bottles are also underway. These wines, along with other adlay champion products from the other regions, were showcased during the Grand Adlay Field Day held in Dinas, Zamboanga del Sur.
“Currently, there are two types of this wine being produced. One is rice-based and the other is adlay-based,” said Joy Murayao Chua, manager of the Buug Subanen Workers Association (BSWA) which engages in the production and selling of pangase wine and coco-water vinegar. She describes the pangase adlay wine as sweeterand tastier than the pangase rice wine.
The Subanens are known to cultivate the adlay for a long time now and have been consuming it as one of their staple foods. This food crop is being promoted widely by the Department of Agriculture and Bureau of Agricultural Research as an alternative crop to rice and corn in support to achieving national food security and sufficiency.
“Pangase adlay wine is made of tapay powder—a concoction of different organically grown herbal plants, roots, leaves, ginger, hot chili, rice hull, and cooked adlay. Fermentation occurs in ceramic jars that ranges from three months up to one year. The longer the fermentation, the stronger the taste of the wine becomes,” Chua added.
With these ingredients, the Subanens believe of the health benefits one can gain after drinking it.
“Adlay is organically grown, we plant them without using chemical fertilizers. Aside from that, some of those who were able to try the wine said that upon drinking, they felt na nawawala ang lamig sa katawan nila, which make them perspire afterward,” Chua said.
Anne Camille B. Brion