“Discover the Exotic Flavors of Maya Wine and Beer in Quintana Roo”

Jorge Ricardo Peña, a chemical engineering graduate from the Superior Technological Institute of Felipe Carrillo Puerto, has crafted a wine that is 100% local to Quintana Roo. Now, this unique product is available for purchase throughout the region.

Peña's journey began seven years ago with a theoretical project on creating a wine entirely from Quintana Roo resources. The project was entered into a national contest by a university team and won. Despite his classmates' reluctance to participate in the practical application, they encouraged Peña to continue his work.

Peña's business, "Vinos Yu’um Ich," translates to Fruit God in Maya, a name chosen to reflect the abundance of fruit in the Maya Zone. The grapes used for fermentation and wine production come from the northern part of the country, and their selection significantly influences the taste, aroma, color, and texture of the wines.

Peña's wines are unique due to their handcrafted, preservative-free nature. He uses fruits that share similar chemical and physical properties with grapes, such as star fruit, dragon fruit, hibiscus, nance fruit, tamarind, and guava. Availability of these fruits depends on the season, but Peña is working towards offering all flavors year-round. He and his business partner, Jorge Eduardo Guzmán, have invested in freezers to preserve seasonal fruits.

The wines, sold through a family member's small store and shipped via parcel service, are priced at 230 pesos per bottle. Each bottle takes between one and a half to two months to reach optimum quality, with a current production capacity of 1,500 units.

Six months ago, Peña and Guzmán expanded their business to include craft beer production. The light beer, a Pale Ale, is priced at 50 pesos, while the dark beer, named Happy Bunny, is 60 pesos. Currently, the beer is only sold locally due to its recent introduction, but it has been well-received, selling 15 to 20 boxes every month and a half.

Peña and Guzmán are now working to complete necessary paperwork and explore programs to position their products in Riviera Maya restaurants. They plan to expand to other states to build more trust and solidity for their products. Peña encourages customers to buy local, preservative-free goods in support of small producers.