Puna Bitter
| Type | Amaro |
|---|---|
| Subtype | Herbal digestif |
| Country of origin |
 Wechua Nation |
| Introduced | 1711 AN |
| Manufacturer | Destilería Altiplano S.A. |
| Color | Deep amber |
| Flavor | Bitter, herbaceous, menthol, citrus peel |
| Ingredients |
|
| Alcohol by volume | 32% |
| Serving temperature | Chilled or room temperature |
| Standard drinkware | Small stemmed glass, rocks glass |
Puna Bitter (Wechua: Puna Jayaq) is a herbal digestif liqueur produced in the highlands of the Wechua Nation. First distilled in 1711 AN by the Mamani family of Rimarima, the recipe incorporates 36 botanicals native to the puna grasslands above 3,500 metres elevation, including muña (Lacaran mint), gentian root, chinchona bark, and wormwood. The liqueur is macerated for 60 days before filtering and bottling at 32 percent alcohol by volume. Traditionally consumed as a digestif following heavy meals, Puna Bitter gained popularity throughout Nouvelle Alexandrie during the 1740s AN as a cocktail ingredient, particularly in the Puna Sour, which combines the bitter with pisco, lime juice, and egg white. Destilería Altiplano S.A., which acquired the Mamani family recipe in 1738 AN, produces approximately 1.2 million bottles annually from its facility outside Rimarima, with exports to Constancia and Natopia comprising 18 percent of sales.
