The result of research by both French distillers and Bolivian farmers. Quinoa is a grain that has been farmed for over 5000 years by the Incas. It grows at over 13000 ft in elevation in the Andes mountains, in volcanic soils. Once the quinoa arrives in Cognac, it is brewed by a micro-brewer. The 5.5% quinoa mash is then distilled in a single column still together with an organic and non-gmo corn alcohol. This is a full and delicate vodka with cereals and citrus fruit on the nose with a mineral finish. The palate is balanced between green and fruit notes with a hot and lasting finish and distinct almond taste.