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There, he tends to make a macerado de hoja de coca—pisco infused with coca leaves—for their signature cocktails. Museo del Pisco sources dry coca leaves from a modest artisanal producer in Lares, which Choque adds to a big bottle with pisco. The sacred practice of chewing coca leaves—called “chacchar” in Quechua—is usually carried out all day extended throughout the Andes. To Americans, the leaf is a symbol of unhealthy habits, but in the Peruvian Andes, it is a source of…