Did you know that there are more than 4,000 varieties of potatoes? Not as fascinating as the perhaps 10,000+ grape varieties out there, but still, that’s several types of taters.
Most of this diversity is found down here in the Andes, especially Peru. Purple, pink, gold…all kinds of tubers. Fried, mashed, boiled…all kinds of ways to eat them. But what about drinking them? “Why not?” thought Manuel Choqque Bravo. And thus came about Miskioca, a fermented potato beverage that in Quechua means sweet oca wine.
Visually, they are gorgeous, right in line with the cloudy, colorful natural wines that have become all the rage these days. We decided to try the yellow Oca first, and in the nose, I thought, yeah ok, this definitely deserves a taste. And then the taste…it goes in ok, but lingers way too long, leaving a rooty aftertaste that makes you consider not taking another sip.
But I believe in fair chances, so I continued to ponder this Peruvian potato experiment. As it opened, it did get better. It reminded me of one of those good-looking oranges you’re excited about, getting some nice citrus aromas as you peel it, only to eat a slice and find it rather dry and bleh. It’s not an immediate NEXT, but it’s not overly pleasurable either. For now, I’ll stick to fermented grapes.
Manuel’s innovative spirit deserves recognition, however. He’s passionate about preserving the agricultural traditions of his Inkan ancestors. He experiments with hybrids not only to create colorful spuds but also sources of nutrients and delicious flavors. For more about his project, this piece published in Atlas Obscura is an excellent read.
Drinking Manuel’s wine made me think of my time spent in the very region from which his wines originate. Chinchero and the surrounding highlands are absolutely stunning. Lands rich with culture and tradition, you must visit if you get the chance.
And remember, even if it’s a fermented potato concoction that smells a bit like pizza dough and leaves the taste of roots doused in balsamic vinegar, you must try everything at least once. Build up a bank of tastes and flavors to further define what really floats your boat.
Cheers! And now, a few shots from my Peruvian adventure in the Andean highlands.
