Tilático

Tilático refers to a type of fermented beverage historically produced in certain regions of South America, particularly in parts of the Andes. It is traditionally made from a base of starchy roots or grains, such as potatoes or corn. The fermentation process is often initiated by masticating the raw ingredients, where saliva, containing amylase enzymes, begins the conversion of starches into sugars. These sugars are then consumed by wild yeasts and bacteria present in the environment, leading to alcoholic fermentation.

The production of tilático is a labor-intensive process that relies on traditional knowledge passed down through generations. The specific ingredients and fermentation techniques can vary significantly from one community to another, resulting in a wide range of flavors and alcohol content. The beverage is typically consumed fresh, shortly after fermentation, to avoid spoilage. It plays a significant role in cultural practices and social gatherings, often being shared during festivals and ceremonies. While its production is less common in modern times due to the availability of commercial beverages, it remains an important cultural heritage for some indigenous communities. The exact etymology of the term "tilático" is not definitively established, but it is believed to derive from indigenous languages of the region.