Our sea­son­al cel­e­bra­tion of the Spring Equinox includes the annu­al release Tùpac Amaru III, our flag­ship bar­rel-aged “Impe­r­i­al” Chicha. Named for the last emper­or of the Inca (and his ances­tor, who led an ear­ly rev­o­lu­tion against the Span­ish), it rep­re­sents a cel­e­bra­tion of the pos­si­bil­i­ties of corn, just as Spring is a cel­e­bra­tion of the pos­si­bil­i­ties of Sum­mer. This year’s vin­tage is a BLACK impe­r­i­al chichi, made from roast­ed malt­ed blue corn, aged in Ris­ing Sun Dis­tillery Peach Brandy bar­rels, with Palo San­to wood staves. The cof­fee and camp­fire fla­vors of the roast­ed corn malts are mel­lowed by the wood and peach to cre­ate a smooth and rich brew with sub­tle notes of anise and vanil­la. 11% ABV, Gluten-Free. Avail­able in large for­mat bottles.

Our sea­son­al cel­e­bra­tion of Inti Ray­mi (Win­ter Sol­stice in Peru) this year includ­ed the release of Peach Tùpac Amaru III, a vari­a­tion on our bar­rel-aged “Impe­r­i­al” Chicha.  Aged in Ris­ing Sun Dis­tillery Peach Brandy bar­rels, with Palo San­to wood staves, it has a mel­low sweet­ness con­trast­ed by the sharp fla­vors of the wood. Made from malt­ed blue corn, peach, and clove, 11% ABV, Gluten-Free.  Avail­able on draft and in large for­mat bottles.