Matacuy Elixir Andino is a compuesto, a traditional Andean digestif made of freshly harvested herbs from the Sacred Valley of the Incas. Its name means “kill the guinea pig“, in reference to the Andean tradition of drinking a digestif to revive yourself after eating too much. The natural liqueur is produced by Destilería Andina, following a family recipe by Wendy Weeks, who in the 1980s combined 12 different botanicals. The spirit is made from sugar cane grown in the highlands of Cusco and Apurimac, Peru. Matacuy is distilled at 2,800 meters altitude, which gives a low boiling point that extracts the essence and oils of the plants without burning them.