Deep sweetness and the fruity character of patiently macerated Borgoña grapes. Uvachado is the spirit of the San Martín rainforest, a liqueur that celebrates Amazonian abundance in every glass. Intense, mellow, and vibrant in the way only time can mature.
Stem the Borgoña grapes, discard stems and damaged grapes, and rinse gently. Let them drain for 10 minutes; they should go in clean, but not dripping wet.
Heat the water with the brown sugar for 4 to 5 minutes, until dissolved into a light syrup. Turn off the heat and stir in the honey until fluid.
Let the syrup cool for 15 minutes, until room temperature. If you mix it hot with the aguardiente, it drives off too much alcohol and makes the aroma harsh.
Place the Borgoña grapes in a clean wide-mouth jar. Add the aguardiente and cooled syrup, seal well, and move gently to combine without crushing the fruit too much.
Turn what you find into an experience you can actually bring to your kitchen.
Macerate in a cool, dark place for 14 days, moving the jar every 2 or 3 days. The liquid should look dark ruby, with fruity aroma and integrated sweetness.
Strain the uvachado without pressing the grapes too hard and bottle the liqueur. Let it rest for 1 more day if possible; serve at room temperature or chilled, in a small glass.
