Pairing Aguardiente with Colombian Coastal-Inspired Dishes
Aguardiente — a clear, aniseed-flavoured spirit distilled from sugarcane — is Antioquia's default toast, and it shows up on almost every table in the region, ours included.
Why anise works with citrus
The anise note in aguardiente echoes the brightness of lime and tumbo used to cure our ceviche, while its sweetness offsets the acidity rather than competing with it. Served well chilled, in small pours, it acts almost like a palate cleanser between bites.
Where it works less well
It struggles next to heavier, coconut-based dishes like our seafood rice — the sweetness stacks rather than balances. We'd point you toward a citrusy local beer or simply water there instead.
A note on moderation
Aguardiente is traditionally served in small shots called 'shots' or 'pomos' shared around a table, and it's strong — typically 24–29% alcohol. We're glad to pour a taste alongside a dish, and equally glad to bring water and pace things however suits your evening.
