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Alcoholic drinks from Mexico

Zarzaparrilla bark wine (Mexico)

Zarzaparrilla bark wine is a Mexican alcoholic drink made from maize beer with zarzaparrilla bark. The FAO survey of fermented cereals, after Wacher-Rodarte (1995), lists it in one line.

A short entry: the sources we found record only what is said here about Zarzaparrilla bark wine itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tesgüino (Rarámuri maize beer), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Zarzaparrilla bark wine.

Short entryAlcoholic drinks

Recipe

No fixed amounts recordedThe source names the two ingredients only, with no amounts.
Maize beer[fao138]
Zarzaparrilla bark[fao138]

Total time across the steps of Tesgüino (Rarámuri maize beer): 7.3 days – 8.5 days

Start
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Close-up: water moving into a grain

What changes: Dry maize kernels soak up water

Step 1 of 7 · steps of Tesgüino (Rarámuri maize beer)
Soak the kernels
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria

Soaked for several days, then drained. Output: swollen kernels.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Zarzaparrilla bark wine is a Mexican alcoholic drink made from maize beer with zarzaparrilla bark. The FAO survey of fermented cereals, after Wacher-Rodarte (1995), lists it in one line.

What makes this one different

It starts from a finished maize beer and adds bark, where most Mexican maize drinks in the same FAO table are made straight from the grain.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [fao138] Haard N.F. et al. 1999, Fermented cereals: a global perspective, FAO Agricultural Services Bulletin 138, chapter 4, Table 1 (adapted from Wacher-Rodarte 1995)gov