The Spirit of the Inkas
Distilled to degree, made from Quinoa (38%vol)
If it’s from Quinoa, it has to be good !!!
It´s not whisky, not vodka, not a rum nor pisco. It is WASQUI
(“Washku” = liquor in Quechua language + Quinoa)
by Gerardo Garland G.
“CHASQUI”
Comic (because drinking makes you forget problems)
How do you do, guy?
Fine lord, and you?
I´ll keep walking
Cool…
but
running is better!
CHASQUI
If it’s from Quinoa, it has to be good !!!
WASQUI
The Spirit of the Inkas
WASQUI: Chasqui – wayno – don garland
Quinoa Residues Upcycling
Utilizing a valuable, often wasted, resource (damaged grains) to take advantage of carbohydrates.
Clean Process
Direct distilling
No water added, no additives.
New Liquor Category
Really original
R & D
Product & Technology
Innovative Process IP
New liquor category
It’s original, from the Andes, like a Pisco but it’s from quinoa
High-Quality Output
Alcohol: 38%vol
Clear, no taste, no odor. You can create your own cocktails
Circular Economy
Transforming quinoa residues into high-value products.
Product: WASQUI
Product & Technology
Innovative Product IP
A substitute for the barley malt
ALMIGAR-SE is quinoa flakes without germ
High-Quality Output
Makes beer with same color than using barley
You can save more than 25% replacing barley as ingredient
Circular Economy
Transforming quinoa residues into high-value products.
Product: ALMIGAR-SE
Benckmarketing:
What liquor is better to make cocktails?
Targeting a 250M L. of alcohol (100%) at Peru, with a SOM of 20K bottles (year 5)
Whisky -
WASQUI -
Vodka -
Rum -
Gin -
Pisco
No color
No odor
No water added
From Andes/Peru
Mysticism
Traction & Validation
Validation
50+ Entrepreneurs Contest (Peru-2023): 2nd place
Focus group with Asociación de Catadores del Peru
Same yield than using barley
You can replace up to 70% of barley malt as ingredient in your beer recipe.
No different flavor, color or odor using quinoa (ALMIGAR-CSE)
Strategic Partnerships
Collaborating with a key quinoa processor in Arequipa for raw material access.
Business Model: B2B2C w/Circular Economy
WASQUI creates value by transforming quinoa residues into a spirit. ALMIGAR-SE is a substitute for barley malt to produce beer (Quinoa beer with 70% quinoa flakes or Pale/Ale beer with 25-50% quinoa flakes).
Our Team
Gerardo Garland Ghio
CEO, more than 15 years of experience in quinoa.
Jiwra’s founder, he wrote the book “QUINOA:
Is it a profitable business?”
Augusto Garland Ghio
I+D Director, Industrial engineer.
Jiwra’s co-founder, he develops the dry
fractioning method for quinoa.
Gerardo Garland Guerra
CFO, economist.
BCRP passant.
Financial analyst.
Proposal: $120K Seed Round
25%
1.- MVP & Pilot
Build minimum viable product and scale initial pilot batch.
30%
3.- Supply Chain
Secure reliable raw material supply from quinoa partners.
35%
2.- Machinery
Acquire specialized equipment for distilling & flakes.
10%
4.- Early Sales
Generate initial sales and market traction in B2C and B2B channels.
Running with us!
MVP
IDEA
PRE-SEED ROUND $120K
PRODUCT MARKET FIT
x
x
x
x
x
months
6m.
EARLY SALES
6m.
SEED ROUND $700K
x
12m.
DRINKING STORES: MAKE YOUR OWN COCKTAIL WITH WASQUI
TODAY