It takes two to Tango, but four to Acha-cha-cha
The Achacha (Achachairú) is a highly prized exotic fruit from Bolivia, where it is traditionally enjoyed as a Christmas treat. It’s been cultivated in Australia since 2003 by Bruce and Helen at the Palm Creek Plantation in Giru, Queensland, where it was certified organic in 2018. It’s refreshing, tangy and effervescent and the last 45 kilos of this year’s harvest went into this collaborative brew by the four 2018 AIBA Champion Breweries.
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