World's Strangest Liquors
Description: Once consumed in Incan ritual sacrifices and festivals, chicha (corn beer) is still prepared in the traditional way: women in remote Andean villages chew maize and spit the pulp into earthenware jars of warm water, where it’s left to ferment. The resulting milky yellow liquid is then served in hollowed-out gourds called pilche. Yucca, plantains, and pineapples are just a few of the regional variations.
Where to Find It: In chicherias in Cuzco and Lima, especially near the central markets and off backstreets, and in rural villages in the Andes; look for houses with a red or white flag hung above the doorway—the sign that a fresh batch of chicha is for sale.