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Chicha (fermented rye) at Tinku on Bolivian high plains

The New York Times, 13 Feb. 07, reports about the fighting and the drinking (chicha from fermented rye) at what is called Tinku on the Bolivian high plains. For more, see here.

Posted by David Fahey on February 13, 2007 at 09:41 AM in Bolivia, Whiskey | Permalink