In the Sacred Valley of the Incas, families prepare elixirs to strengthen the body and spirit. Our recipe comes from our mother, Wendy Weeks, who in the 198Os combined 12 botanicals from our valley to make her own ‘compuesto.’ We cultivate and distill on an Inca terrace in Ollantaytambo. Our farm is ecological - we tend it by hand and without chemicals as we have worked in the high Andes for thousands of years.
The complexity and smoothness of Matacuy are born from our process. We use freshly harvested plants, making slow extractions in environments exposed to large daily temperature changes. We distill in copper at 28OO meters, this elevation gives us a low boiling point that extracts the essences and oils from the plants without bruising them. All our processes are slow and natural, we do not add sugar, colors or flavorings. The sweetness and flavor of Matacuy come from the heart of our botanicals.
Matacuy is the spirit of the Andes that blesses the end of the meal and brings the revelry. Sugar cane from the heights of Cusco and Apurimac gives us our spirit. The cane develops exposed to the extreme climate of the mountains, these are old, slow growing crops, watered by glacial waters in sunny and arid lands. They give mineral notes to our Matacuy.
The complexity and smoothness of Matacuy are born from our process. We use freshly harvested plants, making slow extractions in environments exposed to large daily temperature changes. We distill in copper at 28OO meters, this elevation gives us a low boiling point that extracts the essences and oils from the plants without bruising them. All our processes are slow and natural, we do not add sugar, colors or flavorings. The sweetness and flavor of Matacuy come from the heart of our botanicals.
Matacuy is the spirit of the Andes that blesses the end of the meal and brings the revelry. Sugar cane from the heights of Cusco and Apurimac gives us our spirit. The cane develops exposed to the extreme climate of the mountains, these are old, slow growing crops, watered by glacial waters in sunny and arid lands. They give mineral notes to our Matacuy.
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MATACUY Ingredients: high Andean sugar cane, fresh herbs, fruits and spices. Alc. 43% Method: the sugar cane is cold pressed and fermented at harvest, infused with over 50 botanicals from the Amazon and Andes and twice distilled in copper pot stills at over 9000 feet altitude. No sugar, color, flavor or stabilizing additives. MATACUY is handcrafted one small batch at a time in the Sacred Valley of the Incas, Cusco, Peru. |