The tradition of distilling sugar cane into cañazo goes back centuries in Peru, created in backyards and gardens across the country and consumed at home, or with chicha in town plazas. Like many home brews, the recipes lived in the minds of each family, varying slightly from region to region, farm to farm. In the 1980s, hotel-founder and local legend Wendy Weeks began distilling and macerating her own compuestos, experimenting by mixing cañazo with local herbs and plants. In that tradition, her sons Joaquín and Ishmael and dear friend Haresh founded Destilería Andina in 2015, working with their own stills to develop new distilling techniques and products exported across the country (and soon the world).
Aula is proud to partner with the distillery to offer a custom one-day workshop exploring the distilling and maceration methods based in Peruvian history and the ingenuity and innovation of Wendy, Joaquín, Ishmael, Haresh and the Destilería Andina team.
