Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos.
[2] Aside from being consumed recreationally, pangasi figured prominently in the rituals of the babaylan 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.
[3][4] In Panay Island in the Western Visayas, pangasi is traditionally fermented with various leaves as well as sugarcane juice among the Suludnon people.
Traditional pangase is made either from rice or job's tears (adlay) fermented with a starter culture (tapay) and typically spiced with ginger (in modern times, hot peppers are also used).