CENTRAL ANDES CHICHA DE JORA RECIPE VS. NORTH COAST CHICHA DE JORA RECIPE
Virgilio and the team share a philosophy looking at identifying products that highlight our country biodiversity. Regarding beverages, we seek to work with Peruvian liquors and rescue traditional techniques and drinks.
Mater Iniciativa and Lio Porras have been working on research about “chicha de jora”, one of the most representative Andean drinks. In search to include Peruvian ingredients in his cocktails, Lio began looking for a historical alcoholic record and found chicha de jora. He studied the fermentation process and the differences between Andean and Northern Coast types. He was fascinated by both their complexity and potential.
Through research, correlation and understanding of the recipe, this project seeks to enhance the value of an ancestral drink. We also wanted to research on its origin, types of corn used, and the environment, as well as classifying chichas from different places.