Barely fermented grape must drunk young during the Ica harvest, sold in the vineyards before it can turn into wine. It is sweet, cloudy and only a few percent alcohol.
It is an alcoholic product sold direct from a licensed press house in the weeks after the harvest; there is nothing about it that happens in a kitchen.
What goes into it
- freshly pressed grape must
- nothing else
How it is made
Must from the harvest is left to begin fermenting and is sold while it is still working — somewhere between juice and wine, cloudy with yeast. It cannot be stabilised or stopped, which is why it is sold in the weeks after the vintage and drunk within days.
How long it takes: days; it keeps fermenting in the bottle
How it is eaten
Cold from a jug at the Ica vendimia, or with picarones and chicharrón.
History
Made in the vineyards of Ica in autumn and sold before it can turn into wine.
Frequently asked questions
What is Cachina?
Cachina is a wine & spirit from Peru: barely fermented grape must drunk young during the Ica harvest. Made in the vineyards of Ica in autumn and sold before it can turn into wine.
How is Cachina made?
Must from the harvest is left to begin fermenting and is sold while it is still working — somewhere between juice and wine, cloudy with yeast. It cannot be stabilised or stopped, which is why it is sold in the weeks after the vintage and drunk within days. It takes days; it keeps fermenting in the bottle.
Can I make Cachina at home?
No, and the atlas gives no method for it. It is an alcoholic product sold direct from a licensed press house in the weeks after the harvest; there is nothing about it that happens in a kitchen.
What goes into Cachina?
Freshly pressed grape must, nothing else.
How is Cachina eaten?
Cold from a jug at the Ica vendimia, or with picarones and chicharrón.
