An Amazonian macerated spirit made with cane aguardiente, toasted siquisapa ants, and a touch of honey. It drinks earthy and savory, with gentle sweetness rounding the edges. Unusual, direct, and deeply rooted in jungle tradition.
Check that the siquisapa ants are food-grade, clean, and dry. Toast them in a dry pan over low heat for 3 minutes, stirring often, until they smell nutty and earthy; do not burn them.
Transfer the toasted siquisapa to a clean jar. Add the aguardiente and honey; stir for 30 seconds until the honey mostly dissolves and the liquid turns lightly golden.
Close the jar and let it macerate for 7 days in a cool, dark place. Shake it once a day; it should gain toasted aroma and a savory edge without becoming overly cloudy.
Strain the macerated spirit through a fine-mesh strainer into another clean jar. Do not press the siquisapa too hard: we want the liquor, not bitter sediment.
Serve in small pours, at room temperature or lightly chilled. The profile should feel dry, earthy, and gently sweet; if you want it rounder, let it rest 1 more day
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