It was not until I arrived, got my bearings, and took a long, thought filled walk to the gorgeous Gocta waterfall, a four to five hour round trip spent traipsing past trapiches for the production of sugarcane based panela, guarapo, and cañazo, that the mission presented itself to me, to distill hyper local ingredients using a distiller built from local pottery.

Understanding how to process the yacon with the materials we had on hand, opening up a dialogue between us, the agricultural products, and their potential to become viable spirits, while establishing initial production methods for their transformation.