Quinoa
Don Vicente is the first beer to use malted quinoa as its main ingredient, an ancient grain steeped in history and wisdom. In each bottle, we fuse the indigenous traditions of the Andean people with modern brewing techniques, delivering a unique and authentic experience.
WHY QUINOA?
Because it's the mother grain. Because it was an offering, food, and medicine before becoming fashionable. Because it grows at high altitudes with the same resilience with which we ferment our ideas. For us, quinoa is the new gold. Instead of throwing it into the lagoon, as in the rituals of El Dorado, we malt it with patience and a great soul. We transform grain into spirit. Just as gold was once transformed into ceremony.
Quinoa crops in La Hicotea
It was in 2013 that organic quinoa began to be planted as a seed of hope on the grounds of La Hicotea Factoría. A grain that, in addition to being native to the Andes, is resistant to cold, has a minimal water footprint, restores soils, and grows without the need for pesticides or herbicides. An efficient crop, with a market and restorative power. After two years of research and testing, La Hicotea Factoría managed to transform quinoa into malt, opening the door to new possibilities. In 2018, the dream materialized in the form of a craft beer: DON VICENTE QUINOA BEER: a tribute to tradition and innovation, with quinoa as its protagonist.
Native forest restoration
We began planting native forests in 2008. To date, we have planted more than 6,500 trees and are growing.
English 
Spanish