Guaro is a distilled liquor popular in several Central American countries, particularly Costa Rica. Made from sugar cane juice, guaro has a high alcohol content and a slightly sweet taste. Most people mix guaro with juice or soda, because its flavor can sometimes be harsh. In fact, guaro is often called “aguardiente,” a word that combines “agua” with “ardiente,” an adjective that means “burning.”

Like moonshine in the United States, guaro was once purely a product of homemade stills, a rural kitchen-sink alcohol. Guaro was a well-loved part of Costa Rican popular culture. One folksong warmly praises guaro as a wonderful by-product of Costa Rica’s beloved sugar cane. The song also alludes to guaro’s unpleasant side-effects, and it was these side-effects and the dangers of homemade distilleries that caused the Costa Rican government to take over guaro production.

Guaro is now bottled by Costa Rica’s National Liquor Factory (la Fábrica Nacional de Licores) under the name of Cacique. Homemade guaro production is severely frowned upon, and bottles of Cacique line the shelves of Costa Rican grocery stores and bars.

One odd fact about guaro is the similarity of pronunciation between “guaro” and “water.” Recently, a thirsty American tourist asked his waiter, in English, for a glass of water. The waiter, who did not speak English, thought that the tourist had asked for water. Pleased that a visitor would embrace his country’s own alcohol, the waiter returned from the kitchen with a glass of the clear alcoholic beverage. The tourist took a big gulp and had a hair-raising experience in thirst-quenching.

Writing and editing by Beaumont Hardy Editing.

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