Clear maize and cane moonshine distilled in Nicaraguan rural backyards. It is the country’s clandestine spirit, made in improvised stills and drunk at village fiestas despite long-standing state liquor monopolies.
Unlicensed distilling is illegal in Nicaragua, and running a still without discarding the volatile head is what leaves methanol in the bottle.
What goes into it
- maize, or sugarcane, or both
- panela
- water
How it is made
A maize or cane mash is fermented in barrels for several days and then run through an improvised still. Nothing is cut away from the run, so strength and quality vary from producer to producer and batch to batch.
How long it takes: days to ferment, then a day to distil
How it is eaten
Neat in small glasses at fiestas and in rural cantinas.
History
Nicaragua’s clandestine country spirit, made in improvised stills and drunk at village fiestas despite long-standing state liquor monopolies.
Frequently asked questions
What is Cususa?
Cususa is a wine & spirit from Nicaragua: clear maize and cane moonshine distilled in rural backyards. Nicaragua’s clandestine country spirit, made in improvised stills and drunk at village fiestas despite long-standing state liquor monopolies.
How is Cususa made?
A maize or cane mash is fermented in barrels for several days and then run through an improvised still. Nothing is cut away from the run, so strength and quality vary from producer to producer and batch to batch. It takes days to ferment, then a day to distil.
Can I make Cususa at home?
No, and the atlas gives no method for it. Unlicensed distilling is illegal in Nicaragua, and running a still without discarding the volatile head is what leaves methanol in the bottle.
What goes into Cususa?
Maize, or sugarcane, or both, panela, water.
How is Cususa eaten?
Neat in small glasses at fiestas and in rural cantinas.
