Cusha is an ancestral artisanal distilled drink, originally from Joyabaj, Quiché, traditionally made from fermented corn or sugarcane and then distilled.
It’s an artisanally and informally produced drink, not commercially regulated, whose production is part of the region’s cultural tradition rather than large-scale sale.
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Guatemalan Cusha
- Prep Time: 2 hours
- Cook Time: 72 hours
- Total Time: 74 hours
- Yield: 10 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 2 kg of corn or sugarcane (about 4.4 lb)
- 1 kg of panela (unrefined cane sugar), grated (about 2.2 lb)
- 8 liters of water (about 34 cups)
Instructions
- Make the base, mix the corn or sugarcane with the panela and water in a large container.
- Ferment, cover with a cloth and let ferment in a warm place for several days, until it develops an alcoholic flavor and aroma.
- Distill, the fermented liquid is traditionally distilled in an artisanal still to concentrate the alcohol, a step that requires specialized equipment and knowledge.
- Collect, the distillate is collected drop by drop, separating the first and last fractions, which are usually discarded for quality reasons.
- Serve, it’s served in small portions, according to local custom.
Tips for getting it right
- Distilling alcoholic drinks requires specialized equipment and technical knowledge to be done safely.
- Cusha is traditionally an artisanal, informal production in Joyabaj, Quiché, not a formally regulated commercial product.
- It’s recommended to check local regulations on producing and consuming distilled drinks before attempting any homemade preparation.
- It’s a high-proof alcoholic drink, so responsible, moderate consumption is recommended.
Traditional variations
- It’s an ancestral drink originally from Joyabaj, in the department of Quiché.
- Its production and sale are not commercially regulated, being part of local cultural tradition rather than a formal market.
How to serve
Cusha is served in small portions, traditionally in local Joyabaj settings.
It’s a drink with strong cultural roots in the Quiché region of Guatemala.
Recommended sides
- None, enjoyed on its own
Did you know?
Cusha is an ancestral drink from Joyabaj, Quiché, with a distillation process passed down from generation to generation.
Being an artisanally and informally produced drink, not commercially regulated, its consumption and production are tied mainly to the local, cultural context.
Frequently Asked Questions
It's an ancestral artisanal distilled drink, originally from Joyabaj, Quiché, made from fermented corn or sugarcane.
No, it's traditionally an artisanal, informal production, not a formally regulated commercial product.
Distilling alcohol requires specialized equipment and technical knowledge; it's recommended to check local regulations before attempting it.
It originates from Joyabaj, in the department of Quiché, Guatemala.
