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Agua-Ardiente reads as one word, but in reality there are two, which together or separately translate to life, tradition, family, medicine, magic, connections with the earth and with the other. That's where the term spirit comes from, because it elevates the spirit.
In the Peruvian Andes it is called cañazo, and the liquid that shines like a person's eyes captivated the Americans Robert Randall and Wendy Weeks when they set foot in the Sacred Valley - El Valle Sagrado in 1974, when it was not yet an area , which was so visited by tourists. That fascination was passed on to their sons Ishmael and Joaquín, who absorbed it with the same intensity and took it a step further when they teamed up with Haresh Bhojwani to create Destilería Andina.
Cañazo is an artisan brandy made from sugar cane, in French it is called Rhum agricole. Unlike rum, the juice is fermented from fresh sugar cane, not from sugar or processed molasses, it expresses the complex vegetal character of freshly harvested sugar cane. Cañazo is closely related to rhum agricole in the French-speaking Caribbean and to cachaça from Brazil.
In the Andes, it has a cultural, historical and religious value. The sugarcane is grown under variable and extreme conditions until 2100 m.s.n.m.
Cañazo has suffered for years from a bad reputation, but in reality it is a jewel of Peruvian distillation that has recently found its redeemers in the hands of Destilería Andina. Its creators have set out to restore its splendor and expand its possibilities in cocktails and at the table.
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