"El Miske, el redescubrimiento de una bebida tradicional ecuatoriana a base de agave"

Este martes 21 de marzo de 2023, Ecuador realizó la Declaratoria de la Denominación de Origen del Miske.

El Miske es una bebida alcohólica elaborada con agaves que se producen en la región andina del Ecuador. Se obtiene a través de la destilación del tzawarmishky fermentado, cuyos azúcares son 100 % provenientes de tzawar maduros. La transformación de azúcares a alcohol se lo realiza exclusivamente con microorganismos nativos de la zona, sea a través de un proceso espontáneo o cultivado.

Sus características únicas como estar plantado sobre la línea ecuatorial donde el sol incide directamente en la fotosíntesis del agave, beneficia en la producción de mayor cantidad de azúcares en la planta, esto se traduce en una mejor calidad de alcohol a la hora de destilar.

Esta bebida cuya cosecha se realiza a través de las manos de mujeres ecuatorianas, encargadas de seleccionar cuidadosamente las savias que brindan un producto que tiene diferentes aromas y sabores propios del agave, posee un tono blanco o transparente, destilado con tonos amaderados que indica que ha sido reposado con maderas nobles como el roble o el chaguarquero.

Este logro de denominación de origen implica que sólo puede ser producido en ciertas áreas específicas del país, con un proceso de elaboración particular y cumpliendo con ciertos estándares de calidad y tradición.

Para ETUR es fundamental que los viajeros aficionados o expertos conecten con experiencias innovadoras, es por ello que si luego de conocer más sobre el MISKE, te invitamos a ser parte de nuestras opciones de tours en la ciudad capital donde incluyen servicios como recorrido en el jardín botánico de esta especie, visitar su museo, la destilería y finalmente, realizar una degustación en compañía de maestros quienes te invitarán luego a continuar tu visita en la barra de agave.

Desde Guayaquil es posible conectar con este producto de denominación de origen en Quito. ¡Todo en un solo clic!


Redacción: Doménica Barahona Canales

Foto: https://thefoodtech.com

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