Written by:
peru.travel
Thursday, July 9, 2020
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Can you imagine a drink that is over 500 years old? No, it is not a globally recognized transnational brand. It is the Chicha de jora, a Peruvian soft drink that was born during the Inca Empire.
During the Inca Tupac Yupanqui's mandate (between 1456 and 1461, approximately), the winter was more intense. Heavy downpours hit the inca and there were many losses, both materials (destruction of the houses) and supplies: the rain seeped into the silos where they stored the corn, which ruined the stored crop.
By combining the rain with the corn, the corn kernels were fermented. As a coincidence, they discovered corn malt. Initially, they were going to distribute this new drink to the people. But when perceiving its scent, they thought that it had been spoiled and decided to discard it. However, in a new coincidence, a hungry indigenous man found this drink among the rubbish and decided to drink it. The result? He quenched his thirst ... and got drunk. This is how the famous Chicha de jora originated.
The chicha de jora is required by Peruvians and foreigners who try it. Credit: PromPerú.
His new status
The rumor spread quickly and it didn't take long for Chicha de jora to be adopted by the Inca nobility. After perfecting its preparation, it became the favorite drink of the high Inca ranks. And the fascination with macerated corn was so great that it began to be served and used in rituals and ceremonies in honor of the wacas (sacred places) and apus (gods).
For example, during the Inti Raymi, a celebration originating in Cusco, the Inca bowed to the god Inti (Sun) and toasted Chicha de Jora. Also, this drink was offered as payment to the land during Pachamama, so that good harvests abound. Even after the arrival of the Spanish Empire, the Inca Atahualpa offered the Dominican priest Vicente de Valverde a glass made of gold with Chicha de Jora, with the intention of starting a conversation (this was a tradition among the ancient Peruvians). The cleric thought they were trying to poison him and discarded the content.
The chicha de jora these days
Almost 600 years have passed since its creation. Many of the Peruvian customs and traditions have changed, but the Chicha de Jora is still in force to this day. This Peruvian drink is not only a luxury accompaniment -and even an ingredient- for our varied gastronomy, but also served for many Peruvians to progress: there are the 'chicheros', people who are exclusively dedicated to the preparation and sale of this mash of the Incas.
Chicha de Jora is most commonly served in rural areas, in the highlands, central and northern Peru. Even in these places, the drink is presented in ornamental vases, called ‘potos’ or ‘cojuditos’. However, in every corner of the country you find this ancient drink, with some slight variations, considered as the nectar of the Incas. Cheers for it.
The 'chicheros' are people who are dedicated to the manufacture and sale of chicha de jora.
Credit: Juan Puelles / PromPerú.
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