A potent home-distilled spirit made from fermented maize or cassava. It was long prohibited in Malawi, is made in rural stills, and is drunk very strong.
Unlicensed distilling is illegal in Malawi, and the reason for the prohibition is exactly this: uncut runs leave methanol in the bottle, and cassava mash additionally has to be processed correctly before it is fermented at all.
What goes into it
- maize or cassava mash
- sometimes sugar
- water
How it is made
A grain or cassava mash is fermented for several days in drums, then distilled in an improvised still — a drum, a pipe and a water bath. Nothing is cut away from the run, so the volatile first fraction is bottled along with the rest, and the strength varies wildly between producers.
How long it takes: days to ferment, then a day to distil
How it is eaten
Neat in small measures, in informal bars.
History
Spirit distilled at home from fermented maize or cassava; long prohibited, it is made in rural stills and drunk very strong.
Frequently asked questions
What is Kachasu?
Kachasu is a wine & spirit from Malawi: potent home-distilled spirit from maize or sugarcane. Spirit distilled at home from fermented maize or cassava; long prohibited, it is made in rural stills and drunk very strong.
How is Kachasu made?
A grain or cassava mash is fermented for several days in drums, then distilled in an improvised still — a drum, a pipe and a water bath. Nothing is cut away from the run, so the volatile first fraction is bottled along with the rest, and the strength varies wildly between producers. It takes days to ferment, then a day to distil.
Can I make Kachasu at home?
No, and the atlas gives no method for it. Unlicensed distilling is illegal in Malawi, and the reason for the prohibition is exactly this: uncut runs leave methanol in the bottle, and cassava mash additionally has to be processed correctly before it is fermented at all.
What goes into Kachasu?
Maize or cassava mash, sometimes sugar, water.
How is Kachasu eaten?
Neat in small measures, in informal bars.
