An anise-scented sugarcane spirit from around Guaranda in Bolívar province, macerated with fruit and — distinctively — chicken fat, which softens it. It is drunk hard during the town’s famous carnival.
The base is a distilled spirit, illegal to make without a licence, and the traditional maceration includes an animal fat held at ambient temperature for weeks.
What goes into it
- sugarcane aguardiente
- aniseed
- orange and other fruit
- chicken fat
How it is made
Cane spirit distilled locally is macerated with aniseed, fruit and a quantity of chicken fat, which carries fat-soluble aromatics and rounds the spirit’s edges. The mixture is rested and strained. Every producer around Guaranda claims a different maceration.
How long it takes: weeks of maceration on a distilled base
How it is eaten
In small glasses through the Guaranda carnival, neat.
History
Distilled around Guaranda in Bolívar province and drunk hard during the town’s famous carnival.
Frequently asked questions
What is Pájaro Azul?
Pájaro Azul is a wine & spirit from Ecuador: anise-scented sugarcane spirit macerated with fruit and chicken fat. Distilled around Guaranda in Bolívar province and drunk hard during the town’s famous carnival.
How is Pájaro Azul made?
Cane spirit distilled locally is macerated with aniseed, fruit and a quantity of chicken fat, which carries fat-soluble aromatics and rounds the spirit’s edges. The mixture is rested and strained. Every producer around Guaranda claims a different maceration. It takes weeks of maceration on a distilled base.
Can I make Pájaro Azul at home?
No, and the atlas gives no method for it. The base is a distilled spirit, illegal to make without a licence, and the traditional maceration includes an animal fat held at ambient temperature for weeks.
What goes into Pájaro Azul?
Sugarcane aguardiente, aniseed, orange and other fruit, chicken fat.
How is Pájaro Azul eaten?
In small glasses through the Guaranda carnival, neat.
