Peru is one of the most beautiful countries in South America. Peru is located at the foot of Andes Mountains which are over 7000 feet high. There are many different types of plants found in Peru, but they all have one thing in common: They’re beautiful! The country’s climate varies from hot and dry to cold and wet. The climate of Peru is very humid year round, so it’s not uncommon to see the sun shining through the trees during the day. During rainy season, rainwater pools up in puddles along roadsides or in streams. These puddles create a perfect environment for growing flowers like lilies and other tropical plants.
The Peruvians love their flowers and have been cultivating them since prehistoric times. Some of these plants were used as medicine before they became popular in modern culture. Many of these plants are still grown today, and some even produce edible fruits.
The Peruvians have developed a unique way of preserving these flowers using a special type of vinegar called cachaça (pronounced kah-kah-SHAH). Cachaça is made from fermented plant juices. When mixed with water, it creates a thick paste that is then strained out and stored in jars.
Lilacs are among the most popular flowers in Peru. They grow in large bunches and can be either white or purple. In the old days, they were used as a type of natural medicine to help soothe aches and pains.
These days, they’re most often dried and preserved in jars to create cachaça.
Other popular flowers that are grown and harvested for cachaça are orchids. There are over 20 different types of orchids found throughout Peru, many of which can only be grown at higher altitudes. They’re often used as natural decorations for special events such as weddings or religious celebrations.
After they’ve fully bloomed, the flowers are picked off the stem and dried using a special drying process. This process takes about a week, at which point they’re ready to make into cachaça.
Making cachaça is a long and tedious process, but the Peruvians have perfected their method through the years. Of course, there are laws in place to make sure everyone is following proper procedures. You need a license in order to make and bottle the cachaça.
This license can only be acquired if you’ve attended the right school (they have classes just for this!) and have previous experience in bottling or making alcohol.
Making cachaça isn’t as easy as pouring some mashed up flowers into a bottle of vodka. The first step in the process is to take all the flowers and grind them up. The ground up flowers are then mixed with water and other ingredients to create a mash.
The mixture is then filtered, stirred and heated up. Yeast is added to the mixture and left to “brew” for about a week. It’s then passed through a filter again and transferred into barrels where it’s left to age for at least one year.
Peru has many different varieties of cachaça, each with their own unique flavor and color. The most common form of cachaça is unaged and clear, much like vodka. This type is often mixed with other drinks or even served on the rocks.
Aged cachaças have become quite popular recently. These types can be found in a variety of colors, including yellow, gold, bronze and dark brown. These types of cachaças are often served in a glass, much like you would with scotch or other types of whiskey.
Cachaça is very popular among the youth here in Brazil. It’s very inexpensive and comes in a variety of interesting flavors. Some people mix it with soda and fruit juice to give it more of a fruity flavor.
There are even some who drink it straight. I’ve never been a big fan myself, but Yana seems to enjoy drinking it on the rocks.
On the other hand, the Peruvians tend to take their cachaça straight or on the rocks. A lot of them enjoy drinking it in a shot glass. I tried some once when I went to visit Peru and it took me completely by surprise.
It has a very strong flavor and burns all the way down! It almost made me want to throw up. I’ve tried a couple of times since then, but I just can’t seem to get past that initial burn.
Cachaça is also used in cooking, much like you would use wine or other types of alcohol. There are some foods that taste horrible when cooked with anything else, but taste just right when cooked with cachaça! There are even some desserts made with cachaça, which is quite surprising.
I can’t imagine eating sweets with the strong taste of alcohol.
Many chefs here in Brazil have become very creative with their dishes by using cachaça as an ingredient. I’ve heard the food here is absolutely delicious, but it’s just too expensive for me to ever try.
It’s funny how a little bottle of alcohol can make such a big impact in society. Of course, this is hardly the strangest thing I’ve seen in my travels. I’ve seen plenty of odd things in my time, but hey, that’s a story for another time!
In any case, I think it’s about time I wrap this letter up. It’s been nice chatting with you, but I need to go now. Happy birthday again!
Give my love to the rest of the family.
Sources & references used in this article:
Taylor’s Guide to Bulbs: How to Select and Grow 480 Species of Spring and Summer Bulbs by BW Ellis – 2001 – books.google.com
Growing cut flowers for market by B Laschkewitsch, R Smith – 2000 – library.ndsu.edu
Orchids and how to grow them in India and other tropical climates by S Jennings – 1875 – books.google.com