Light amber, gently sweet, with earthy depth: an Amazonian maceration of sugar cane spirit with suri. Honey rounds the drink and softens the edge without hiding its character. It is tradition in a bottle: patience, rest, and a clean filter.
Check that the suri is food-grade, clean, and free of off smells. Toast it in a dry pan over low heat for 4 minutes, moving it carefully, until it smells nutty and turns lightly golden; do not burn it.
Transfer the toasted suri to a clean jar. Add the aguardiente and honey; stir for 30 seconds, until the honey starts dissolving and the liquid looks 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 an amber tone and earthy aroma without becoming overly cloudy.
Strain the surichado through a fine-mesh strainer into another clean jar. Do not press the suri too hard: we want clear liquor, not bitter sediment.
Serve in small pours, at room temperature or lightly chilled. It should feel strong, amber, earthy, and gently sweet; if you want it rounder, let it rest
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