An Amazonian-style macerated spirit made by steeping barks and roots in cane aguardiente, then balancing it with honey. Deep amber in color, woody on the nose, and bittersweet on the palate. This one is about time and extraction, not speed.
Clean the chuchuhuasi, clavo huasca, and uña de gato with a dry cloth. Cut the huito into small pieces. Do not wash the barks with water: we only want to remove dust, not strip away aroma.
Place the chuchuhuasi, clavo huasca, uña de gato, huito, cinnamon sticks, and cloves in a clean glass jar. Leave enough room so the liquid can move later.
Turn what you find into an experience you can actually bring to your kitchen.
Cover everything with the aguardiente, seal the jar, and shake for 20 seconds. Store in a dark place for 14 days, shaking the jar once a day. The liquid should gradually turn dark amber and smell woody.
Strain the maceration through a fine strainer and discard the roots, barks, and spices. Add the honey and mix for 1 minute, until fully dissolved and glossy.
Bottle it and let it rest for 24 hours before serving so the honey can settle in. Serve in small pours, at room temperature or lightly chilled; it should taste woody, bittersweet, and strong, not syrupy.
