You can hang with the pack and sip the spirit in Denver this Saturday.
A few years ago, Eliot Logan-Hines was selling an esoteric mezcal out of his garage in Quito, Ecuador. Now he's parading a small herd of alpacas around the American West.
There are big plans for this small startup. The path to Chawar began on a five-acre farm in Costa Rica that Logan-Hines bought when he was 21 and had little money and no Spanish-language skills. He explains that his time working with local coffee growers for several years and analyzing the agricultural and economic struggles they face was a life-changing experience.
While Logan-Hines may be presenting new concepts on a conservation level, the spirit of miske itself has deep cultural roots in Ecuador. Miske is made from sap collected from the heart of the agave Americana, which grows in the highlands of Ecuador and takes up to fifteen years before reaching maturity. In the native Quechua language, this sap is called chawarmishki, which means “raw” and “sweet,” and lends Chawar its name.
Logan-Hines says that commoditizing a crop in a sustainable way is one objective, but organizing a cooperative that directly benefits the producers as the brand grows is a main priority with Chawar. “I really wanted [the women] to be organized so that in the future, they’re going to be solid enough to make sure that they don’t get taken advantage of and that they can make money off of their knowledge and their plans," he explains.
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