Colombian Winemaker Creates Wine From Santander’s Famous Big-Ass Ants

Sao Moro, the creator of El Cacaotal in San Vicente de Chucuri, Santander, Colombia, has developed a wine made from hormiga culona, the large-bodied ants traditionally eaten in the region. The new wine took about a year to develop and was presented publicly in Zapatoca in January 2026. The venture began in 2021 with an artisanal ice-cream business, which later evolved into wines made from local ingredients such as avocado, cacao, and coffee.

Hormiga culona, also known as "big-bottomed ant," has been part of Santander's food traditions for generations. The ants are winged reproductive females of leaf-cutter ants, collected during a seasonal reproductive flight. Moro spent a year developing the wine before its public launch, testing its stability and evolution during storage.

The wine has an alcohol content of about 11.2%. In addition to wine, El Cacaotal also produces creams, chocolates, ice cream, milkshakes, and beers, incorporating local agricultural products into various formats. The chocolate products include pieces made with 70% cacao and filled with hormiga culona. The venture aims to bring El Cacaotal's products from San Vicente de Chucurí to a wider audience in Bucaramanga during BucaraFest, organized by the Bucaramanga Institute of Culture and Tourism.