Chicha is a traditional drink made by the indigenous people in Columbia. Derived from maize it can be made in either a fermented or a non-fermented version. We first encountered this beverage whilst on a walking tour of Bogota as our local guide insisted we buy some to try. It is sold by Chicheros in half litre glass bottles and we bought 2 for our group of 12.
The main ingredients for the drink are corn and panela which are traditionally combined in a clay pot. Panela is a hard brown sugar cane which is very popular throughout Columbia. Cinnamon and water is added to the pot and the mixture is brought to the boil and then simmered for an hour. After that it is allowed to cool then placed in a fridge.
The longer the drink is allowed to ferment the stronger the alcohol content will be. Ours had only been fermenting a few days so was about 2% alcohol. Unfortunately Karl’s allergy to maize meant he was unable to try it but he did have a smell.
It is strongly advised not to smell the drink before drinking it as it smells like rotten fruits.
The drink has a thick consistency, slowly edging its way into the glass rather than pouring in. Our group does the compulsory “salud” then we all begin to taste. There wasn’t any immediate sounds of delight. Once you get over the strange consistency there is very little taste then the minute you gulp it down you are hit with the tartness from the fermentation which hits you at the back of your teeth. In my opinion this isn’t very pleasant. Some people in the group think it is alright and others don’t like it at all. I’m unsure so go for a second glass but on finishing it I don’t go rushing for another.
Overall, it is an interesting local drink that should be tried at least once when passing through Columbia but it won’t be one I will be making back at home.
