Chicha is a spontaneously fermeneted alcoholic beverage made from corn! Wikipedia tells me that sometimes the corn is chewed prior to fermentation as the enzymes in salaiva speed up the process. I didn't tell Kate that as we sat down to a foaming gourd a deux in a metal bar in Bogota's bustling student district.
Chicha has a strong, deeply unpleasant odour (dirty dishes/silage) so I was delighted with its relatively restrained flavour profile: the abundant "funk" and fizz of orange juice left unrefridgerated for an extended period tempered with a fruity mellowness reminiscent of peach stones. Unfortunatley it produced burps which smelt like Metallica B-sides mixed with hot seaweed so we just had the one.