Woody intensity shaped by the deep bitterness of Amazonian barks and the balanced sweetness of honey. This jungle maceration is bold, aromatic, and rooted in regional tradition. Powerful, mysterious, and meant for small, respectful pours.
Check the chuchuhuasi, clavo huasca, cumaceba, fierro caspi, and cat’s claw. Remove dust, loose splinters, or overly broken pieces; the barks should go in clean, not powdered.
Warm the water with the honey for 3 to 4 minutes, just until dissolved and fluid. Cool completely before mixing; hot syrup and cane spirit together are a bad idea.
Place the barks in a clean glass jar. Add the cold syrup and the
Turn what you find into an experience you can actually bring to your kitchen.
Macerate for 8 to 15 days in a cool, dark place. Shake the jar every 2 or 3 days; the liquid should turn dark amber, with woody aroma and noticeable bitterness, without odd smells.
Strain the maceration through a fine strainer and transfer it to a clean bottle. Serve in small pours, chilled or at room temperature; it should taste bittersweet, warm, and clearly woody.
