# Exploring the Unique Fine Spirits of Maranhão, Brazil: Tequila

In Brazil, there is a little-known yet distinctive spirit called Tiquira. For thousands of years, Brazilian indigenous peoples have fermented cassava root to create beer-like beverages such as Cauim, Caxiri, and Tarubá. Fermentation is a crucial step in cassava processing because the chemical compounds in the root can convert to cyanide in the human body. Indigenous peoples discovered that a small amount of human saliva and natural yeast could eliminate these toxins and enhance the nutritional value of the tubers. After distillation techniques were introduced to the Munin River region (present-day Maranhão State), locals began distilling fermented cassava beverages, and Tiquira was born.

The name Tiquira likely derives from the Tupi word "tykyre," meaning "to drip." Curiously, this spirit is only popular in Maranhão State and remains virtually unknown even within Brazil. Guaaja Tiquira, founded in 2016, is the first modern brand to produce this drink. Its founder Margot Stingvagner states that only those who have visited Maranhão State are likely to have heard of it. In September 2023, the state designated it as a cultural and intangible heritage.

One reason Tiquira remains relatively niche is that Brazilian cachaça—made from sugarcane—is much easier to produce. Cachaça naturally contains the sugars needed for fermentation, whereas cassava must first have its carbohydrates converted to sugar before fermentation and distillation can occur. Guaaja Tiquira uses food enzymes rather than traditional human saliva for conversion and uses whole cassava roots, unlike most distillers who rely on cassava flour.

Additionally, most Tiquira is produced illegally, especially outside urban centers. Distillers often fail to separate the "heads" (containing methanol and other harsh spirits and volatile flavor compounds) from the "tails" (low alcohol content with bitter notes), resulting in stronger spirits that may contain more toxins and impurities. Some have even soaked cannabis in it to create illegal "Tiquira Canha."

People from Maranhão State believe that after drinking Tiquira, one cannot touch water or bathe, otherwise they will become dizzy. Folklore recorder Zelinda Machado de Castro Lima documented other related traditions, such as piercing cashew nuts with toothpicks, soaking them in the spirit, and then sucking on them like flavored lollipops, as well as avoiding Tiquira when drinking coffee.

As a distinctive spirit of Maranhão State in Brazil, Tiquira carries the region's history and culture. Although it currently has limited recognition and faces some production challenges, its unique brewing techniques and cultural traditions behind it deserve greater exploration and appreciation. With its designation as cultural heritage, perhaps more people will come to know and love this distinctive spirit in the future.

This article is auto-translated by AI.