A Glimpse of the town san ildefonso

The Town of San Ildefonso, Ilocos Sur and Its Pride: Basi Vinegar

San Ildefonso is a small yet remarkable town located in the province of Ilocos Sur, Philippines. Though quiet and simple, this town holds a deep sense of pride in its culture, history, and most especially, its traditional product — the basi vinegar. Known for its distinct flavor and historical importance, basi is not only a local product but also a symbol of Ilocano identity and craftsmanship.

A Brief History of San Ildefonso

San Ildefonso was once part of the nearby municipalities of Bantay and Santo Domingo before it became an independent town. The town was named after Saint Ildephonsus, its patron saint, who is celebrated every January in a grand town fiesta filled with religious processions, dances, and community gatherings. Like many towns in Ilocos Sur, San Ildefonso reflects the traditional values of the Ilocano people — hardworking, disciplined, and deeply devoted to faith and family.

Throughout history, agriculture has been the lifeblood of the community. Farmers have long cultivated rice, corn, and sugarcane, which became the foundation for the production of basi, the town’s most famous product.

The Pride of San Ildefonso: Basi Vinegar

Basi is a type of vinegar or fermented sugarcane wine that has been produced by Ilocanos for centuries. It is made from sugarcane juice that is cooked, fermented, and aged in earthen jars called burnay. The process takes months or even years, and the result is a rich, aromatic vinegar that is both flavorful and natural.

San Ildefonso is one of the towns in Ilocos Sur that continues to produce authentic basi vinegar using traditional methods passed down from generation to generation. For the locals, making basi is not just a business it is a cultural heritage that connects them to their ancestors.

The Process of Making Basi

The production of basi begins with harvesting sugarcane. The juice is extracted, boiled, and then placed in earthen jars along with natural fermenting agents like samak (bark of a local tree) or other native ingredients. The jars are sealed tightly and stored for fermentation, which can last from several months to a few years depending on the desired taste.

The final product is a vinegar with a natural sweetness and tang, often darker in color and more aromatic than commercial vinegar. It is used for cooking traditional Ilocano dishes like paksiw, dinardaraan, and adobo, and it is also sold as a local delicacy and souvenir for visitors.