A few months ago, we brought to you our review of Black Whiskey, a whiskey made of Peruvian black corn. Here, we get to learn more about the INIA 601 Corn that is the main ingredient of Black Whiskey, chicha morada, and other Peruvian favorites.
Black Whiskey, the only whiskey made with Andean corn
Don Michael SAC has been in the market for more than six years with Black Whiskey, the only whiskey made with Andean corn that stands out for its properties and improvements for health that captivates the world.
Turning a great idea into a successful product goes beyond theory and good luck. It must be accompanied by differential qualities and values that make it unique and powerful. Michael Kuryla, CEO of Don Michael SAC had the vision of creating the first 100% Peruvian Whiskey made from Andean corn as a distinctive feature and calling it “Black Whiskey”. Its great recognition and its presence in the bars of the best restaurants in Lima and the most important markets in the world have one factor in common: El Maíz INIA 601.
What is INIA 601 Corn?
What is INIA 601 Corn and where does it come from? An investigation carried out by prestigious Peruvian and foreign scientists revealed that Peru is the world cradle of corn, surpassing Mexico, with more than 50 existing types; genetically pure varieties, highlighting Cajamarca and INIA 601 corn, discovered by Alicia Medina, Cajamarcan scientist of this super food; that stands out for its high content of anthocyanins and antioxidants that help prevent various types of cancer and captivates markets such as Europe and the US.
Cajamarca is now experiencing the purple corn boom, thanks to the INIA 601 variety and in a short time it has surpassed the other varieties due to its high production and great profitability. This year the producers expect to export more than 10 tons of grain and 5 tons of tusa (coronta) and bract (panca). Productive bonanza merited by the hard work of Alicia Medina Hoyos, an agricultural engineer recognized as a “Bicentennial Character” by that region and who has worked for 30 years at the National Institute of Agrarian Innovation (INIA) as a specialist in the national corn program.
Black Whiskey uses this ancestral Andean grain from these privileged crops in Cajamarca, the essence of the concept of this prestigious Whiskey that raises the name of Peru, competing with the best whiskeys in the world. The most awarded whiskey in South America is Peruvian and is called Black Whiskey.
Health benefits of purple corn
This variety of purple corn stands out for its properties and health benefits that prevent various types of cancer and help lower high blood pressure and cholesterol. The content of natural pigment or anthocyanin, the most important in purple corn, is normally concentrated in the crown; while the grain contains anthocyanin only in the second layer and the rest is starch (white). In the INIA 601 variety, the entire product, from the gopher or panca, the grain, the beard, is purple; that is, it allows you to use the entire product. The discovery of this new variety of purple corn has revolutionized agriculture in Cajamarca. Now, in 12 of the 13 provinces of the region, this product is already grown, which has a high commercial potential, and several tons have even been shipped to various world markets.
Increase in production
The production of INIA 601 purple corn will increase this year in Cajamarca, in the May and June campaign (one harvest per year), and it is expected to market 10 tons of grain and more than 5 tons of coarse and minced bract (panca) , copied by national and transnational companies for the European and American markets. Last year, Cajamarca sold around 7 tons of coarse flour to the company Don Michael SAC for the production of its renowned Andean whiskey “Black Whiskey” that revolutionized Lima and the countries with a high demand for this premium craft distillate.
It is important to note that this variety is also grown in Áncash, Lambayeque, La Libertad, Arequipa and Ayacucho. Medina invokes local governments to promote the production of this product in their localities and the great challenge is to create the Denomination of Origin of Black Andean Corn and thus promote this important initiative with more support. The next step would be to achieve the Designation of Origin of Black Whiskey as a distillate flag of Peru.
It has been finally announced that on May 5, on the occasion of the celebration of the National Day of purple corn, corn corn and canchero corn, a great event will be organized in Cajamarca; and from June 15 to 17, the XXIV Latin American Maize Meeting has been scheduled in this city, with 12 countries confirming their participation so far.
Read our review of Black Whiskey here and make sure to pick up a bottle at any supermarket in Peru.
All photos provided by Paola Suarez Rey
