Thought by archaeologists to date back to the Chavin civilization around 900 BC, Chicha is fermented from Peruvian purple corn (we sourced ours from New Growth Project Farms) and still consumed throughout Peru to this day. Daily rituals, especially in Peru’s Sacred Valley, call for the first sip to be poured out to Pacha Mama (or Mother Earth) as a thank you for the corn harvest. Light bodied with a fruit-like sweetness and soft carbonation. 
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