Inspired by the tradition of taking “Curados”, a practice that consists of drinking botanical remedies infused in brandy offered by the wise men of the towns, Cuna De Piedra has created a mixture that highlights some of the flavor notes that are reminiscent of this heritage.

From this mixture, they highlight the bitter nature of three ingredients: Cocoa Shell from the agroforestry systems of Soconusco (Chiapas), Cachichín, a wild nut from Veracruz dried in the sun and peeled by hand, and Ramón Seeds harvested by the Women's Cooperative RUEZ from Chetumal. They balance these bitters with the floral fragrance of Rosita de Cacao, a small flower of a species of tree that grows next to cocoa. They obtain these flowers from Doña Dionisia García in La Chinantla (northeast of Oaxaca), ambassador of Chinantec cuisine and cocoa grower.

They recommend these bitters to add a different latitude of flavor to any cocktails and low alcohol drinks. Gives extra depth to your Espresso Martini, Manhattan and Old Fashioned. Transform your Bourbon, Rye Whiskey or Rum with a few drops.