Chicha de jora

Chicha de jora is an ancient Peruvian alcoholic drink that is made from fermented jora—a type of yellow maize. The discovery of pottery mills near Machu Picchu suggests that the Incas have made chicha de jora, and it is belived that it was mostly likely enjoyed and used as a ritual drink.

The drink is produced by germinating maize and extracting the malt sugars. The wort is then left to ferment, traditionally in large earthenware pots. Depending on the length of fermentation, chicha de jora can vary in flavor, but it is usually pale yellow and murky with a subtly sour aftertaste.

It has a fairly low alcohol content, typically 1-3% ABV. The drink is still produced in Peru, mainly in the south of the country, and it is usually found in chicherias—informal establishments that have a small flag at the door as the sign that they sell chicha de jora.