Potato vodka and others: Four UFRO-supported ventures will have international showcases.

The 2023 version of Corfo's Transforma Alimentos Catalog added four ventures, supported by IncubatecUFRO —the Business Enhancer of the University of La Frontera—that transform local raw materials into innovative products, with a distinctive seal of belonging to the territories from which the products originate.

Transforma Alimentos is a program that empowers various food and beverage businesses, recognized as the most innovative of their kind in the country. The catalog includes 50 products from the culinary world .

“Chile has historically demonstrated innovation in the culinary field, and today, having a catalog and four highly innovative businesses in this new guide fills us with pride,” says Cristian Campomanes, General Director of this institution .

“This year, the catalog has the support of ProChile, ensuring its distribution to the 56 offices that this institution has around the world. Without a doubt, having these four businesses as their Business Booster makes us proud by being present in this Corfo Strategic Program,” emphasizes Cristian Campomanes, general director of IncubatecUFRO .

Potato-based vodka

Kawesqar Spirit is a vodka made from potatoes planted and harvested in the heart of Patagonia . Its creator is entrepreneur Yuliyan Popov , a Bulgarian engineer who has lived in Patagonia with his family since 2001. He created this alcoholic beverage using ancestral knowledge passed down from his parents in his native country.

“Kawesqar is a clean, clear vodka with a touch of sweetness and a long finish that is felt on the palate. At sub-zero temperatures, it achieves a viscosity that makes it excellent for drinking in the European style: neat and cold, like a shot. It can also be used for cocktails with character, such as Vodka Martini, Dirty Martini, Bloody Mary , among many others,” Popov emphasized.

The production process begins with the selection of the raw materials, their cleaning, grinding, and boiling to create a mash. Then, some ingredients are added for fermentation for one or two weeks, and the initial distillation of the ferment is performed. The process is repeated, and the best alcohol, which is between 93 and 95% pure , is separated.

This alcohol, which also transforms production waste into compost—for fertilizer intended for potato suppliers' own Patagonian farms—is sold individually or in packs of six 750 ml glass bottles.