Desarrollo y caracterización de una bebida espirituosa artesanal Miske a base del Agave americana L. y Agave sisalana Perrine, con adición de hierbas aromáticas locales de Tungurahua, respetando los lineamientos de la denominación de origen

Abstract

The production of artisanal spirits represents a key opportunity to boost the local economy and revalue Ecuador’s endemic resources. In this project, the use of Andean agave and aromatic herbs native to Tungurahua offers a sustainable alternative, with territorial identity and high sensory potential, bringing innovation to the national liquor market. Thus, this research proposes a distinctive beverage aligned with the requirements of the Protected Designation of Origin of Miske (D.O.P.M.), thereby contributing to the strengthening of traditional production practices and the cultural recognition of the region. An experimental methodology based on a 2² factorial design was applied, using Agave americana L. and Agave sisalana Perrine combined with Mentha spicata L. (spearmint) and Melissa officinalis L. (lemon balm). The physicochemical properties of the raw materials were characterized according to AOAC standards, and the treatments were sensorially evaluated by a panel of semi-trained tasters through tests of acceptability, aroma, flavor, and color. Additionally, a production protocol was developed, covering everything from the collection and fermentation of the aguamiel to maceration with herbs, distillation, and bottling. The results showed that Agave sisalana Perrine performed better in sensory parameters such as acceptability and color, while the addition of lemon balm enhanced the aroma without negatively affecting the flavor. The final proposal is an artisanal spirit that meets technical, sensory, and designation of origin standards, offering a viable high-value-added alternative that integrates sustainability, cultural identity, and competitive potential in specialized markets.