The beverage, named “Ocho punto ocho” (8.8), combines the characteristic flavor of the terremoto with a different nutritional profile, standing out for its lower sugar content and half the calories compared to the homemade version.
Cider is a fermented beverage made from apples, with a long and rich history intertwined with the introduction of apple trees (Malus domestica) to the Americas by the Spanish.
Learn how to pair traditional Chilean dishes with different beer styles to enhance their flavors and textures, enjoying a unique gastronomic experience.
With over 25 years of history, Kunstmann Torobayo wasn’t just the first Craft beer produced domestically – it became a milestone in Chile’s brewing industry.
They are leaders, innovators, and visionaries who have left an indelible mark on the Chilean and Latin American beer industry, influencing not only those who brew it but also how it is perceived and enjoyed worldwide.
The history of Chilean Pisco is not easy to recount. Many original documents from the 16th and 17th centuries were lost due to the frequent natural disasters that have struck the country.
