On the eve of hiking Guatemala’s third highest peak, Acatenango, I found myself at a bar asking some backpackers for advice. The group laughed, their advice was not to go to the bar the night before a hike, but one woman earnestly warned, “Bring a hat and wear layers. It’s cold up there.”
I had chosen, like many backpackers, to forgo a comfortable night in one of Antigua’s affordable hostels to sleep on the side of this nearby volcano. The attraction is not so much the hike up the black, igneous slopes, but the view. At night, you can look across the valley at Volcán de Fuego, an active volcano, and watch glowing, red lava spew into the black Guatemalan sky. Fireworks.
Twenty-four hours later, I am huddled around a fire with five other backpackers shivering with regret at not having packed more clothes, warmer clothes, anything to keep my blood hot through the night. The wind whips across the tree-bare slope drowning out conversation as we glance from our sputtering campfire over to the distant hell of Fuego’s bursting red peak. Echoes of eruptions reverberate across the valley like a thunderous belly laugh—Fuego mocking the gringo for his stupidity.
One of my fellow hikers, an Austrian, breaks the ice. He holds a bottle the size of his hand. We recognize it immediately. Quetzalteca.
Anyone who has traveled in Guatemala knows Quetzalteca. It is ubiquitous, cheap, and strong. With a traditionally dressed indigenous woman welcoming you on its logo, Quetzalteca acts as Guatemala’s unofficial national drink.
The largest distillery in Guatemala (owner of Zacapa and Botran Rum for those familiar with Guatemalan rums) distills Quetzalteca from cane sugar and bottles it at 36 ABV. In Latin America, this proof distinguishes Quetzalteca as aguardiente, a general term in Spanish for liquor distilled from fruit or cane sugar, which translates as agua-water and ardiente-burning. At less than 2 USD a bottle, my backpacker’s budget had familiarized me with the sharp, sweet burning and the head-swimming warmth that makes Quetzalteca famous.
We pass the bottle around the fire, swigging happily and reveling in the burning sensation that the liquor gives the throat. Soon, we are laughing at the wind and our bodies warm up to the idea of sleeping on the side of this volcano. We look from the fiery peak of Fuego to the clear bottle glimmering red in our campfire. Between the six of us, we finish two little bottles. I turn my back to the eruptions of Fuego. My head pulsating from aguardiente, fire water, I crawl into my tent.
If you ever hike Acatenango, or any mountain in Guatemala, pack a hat—and a little bottle of Quetzalteca.
Chui Niu or Da Hua Shai is a staple at Chinese karaoke bars and drinking parties. The game, called Liar’s Dice in English is all about lying and calling your opponents bluff. Learn how to play!
In ancient Aztec times, the Fifth Pulque was considered taboo. If you drunk exceedingly. you could be severely punished. Pulque, called octli in Aztec times, is still alive and well as a traditional beverage in Mexico. But drinking five pulques can be challenging, especially because the beverage continues to ferment inside your stomach. Often, Mexicans attribute gastrointestinal cleansing properties to the drink.
One of the most popular ways to consume beer in Mexico is out of a bottle containing 940 milliliters called a caguama. The name actually comes from a term for a loggerhead turtle. The bottles received their name in the 1960s thanks to a brewery’s marketing campaign, but there may be deeper seated cultural reasons that it stuck.
Nearly all traditional Asian alcohols start with a moldy concoction that helps to jump start fermentation. These starters help to convert starch in rice, barley, and other foods into sugar so yeast can perform fermentation. In China, this is qu, in Japan, koji, and in Korea nuruk.
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