CONTENTS
MAZ: Expressing Peruvian food culture A new relationship between gastronomy and cocktails. <Part 2>.

INTERVIEW

MAZ: Expressing Peruvian food culture A new relationship between gastronomy and cocktails. .

#Interview

Santiago Fernandez／サンティアゴ・フェルナンデス by「MAZ」

MAZ opened in Tokyo in July 2022 as a sister restaurant to the famous Central restaurant in Lima, Peru. In the second part, we spoke to head chef Santiago Fernandez about the original liquors and food pairings!

writer：Drink Planet　撮影：Daisuke Akita

From left to right: 'Amazonian Spirit', 'Q'AQE' (herbal wine), 'Coastal Hills' and 'CANA MATER' (canyasso).

A food research institute that is more than a restaurant.

The base spirits used in MAZ cocktails are developed independently by Mater Iniciativa, a general food research institute in Peru, and MIL, a restaurant and research institute in the suburbs of Cusco.

For example, the herbal liquor 'Q'AQE' was developed by Manuel Contreras, head of the beverage programme at 'MIL'.

'MAZ' head chef Santiago Fernandez explained it this way.

Manuel's father was a kind of shaman who practised folk medicine using herbs and wild plants native to the Andes. Manuel himself is an authority and researcher of native Peruvian botanicals.

Manuel used his knowledge and connections to collect 28 botanicals with the hill tribes near MIL, which were then used to make Q'AQE, a herbal liquor produced using traditional methods."

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