Page "Aguardiente" Paragraph 12

In Ecuador, aguardiente is also derived from sugarcane, but unlike Colombia, it is left largely unflavoured.

It is then taken straight as shots, mulled with cinnamon ( canela in Spanish ) and fruit juices to make the hot cocktail canelazo, or mixed with the juice of agave masts and Grenadine syrup for the hot cocktail draquita.

Locally or artisanally made aguardiente is commonly called punta, and alcohol content can vary widely, from " mild " puntas of about 10 % to " strong " of about 40 % or higher.

The traditional distillation process produces aguardiente as strong as 60GL.

Every Ecuadorian province has a slightly different flavour to the aguardiente produced there, and equally each province has a different recipe for canelazo.

In Ecuador, aguardiente is the most commonly consumed strong alcohol.