This ceramic jar known as buhi/pan-ay in Ifugao serves as a container for fermented tapuy (rice wine) which is specifically brewed for rituals associated with birth, death, weddings, and expressions of gratitude for a bountiful harvest. Tapuey, an alcoholic sweet-acidic beverage, is produced through the simultaneous saccharification and fermentation of glutinous white rice (Sanchez, 2008). Ceramic jars are the preferred vessels for rice and sugarcane wines due to their ability to maintain a cool temperature, even in hot weather and dry seasons.
Rice wine holds significant cultural importance among the Cordilleran people and is often consumed during festivities and traditional ceremonial occasions. As Barton (1938) notes, prestige rites in the Cordillera commence with elaborate preliminary rituals, including the preparation of rice wine and the butchering of sacrificial animals.