Lemon-verbena-flavored neon-yellow soda invented 1935 in Lima. The only soda that outsold Coca-Cola in its home market — until Coke bought it.
1935 Lima, on the 400th anniversary of the city's Spanish founding — British immigrant Joseph Robinson Lindley and his family launched it from their Rímac-district bottling company, which the Lindley family had founded in 1910. The flavor base is lemon verbena (Aloysia citrodora, hierba luisa in Peru). Coca-Cola Company bought 50% of Inca Kola Corporation in 1999 for $200 million, a tacit admission they couldn't beat it.
Inca Kola holds 26% of Peru's soft drink market vs Coca-Cola's 25% (2018 Euromonitor data) — still narrowly Peru's #1 even after Coke acquired it. The Lindley family negotiated a clause that Inca Kola can never be discontinued or rebranded by Coca-Cola without Peruvian government consent.
Glow-stick yellow, almost radioactive-looking. Tastes like bubble gum crossed with lemongrass and pineapple — sweeter than Coke, lower acid. Pairs with chifa (Peruvian-Chinese) food and pollo a la brasa identically; locals insist nothing else works with chicha-roasted chicken.
The yellow comes from tartrazine (E102) — Inca Kola is one of the few major sodas that hasn't switched to natural coloring, citing brand identity. The 'verbena' note actually comes from a proprietary mix dominated by lemon verbena oil. Sweeter than Coke at ~13g sugar/100mL vs Coke's 10.6g.
Variations
Inca Kola Zero (sucralose, launched 2008); Inca Kola Light (aspartame); Sublime Inca Kola chocolate bar (Nestlé Peru collab, yellow-cream filling that tastes like the soda); Chicha morada Inca Kola (limited 2018 edition with purple corn flavoring).
On the Palate
Where Inca Kola sits in the Peruvian flavor cloud
Ingredients
Serves 1How it's made
3 steps · 1 min active + 40 min waiting
- 11 min
Note: commercial soda; home version uses lemon verbena syrup mixed with sparkling water.
- 210 min
Simmer 30 g dried lemon verbena leaves + 200 g sugar + 200 ml water 10 min; strain.
Watch outSimmer the verbena gently and pull it at 10 minutes — push it longer and the bright lemony top note cooks off into something flat and grassy.
- 330 min
Cool the syrup; mix 30 ml syrup with 240 ml chilled sparkling water per glass.
Watch outCool the syrup fully before mixing, and add the sparkling water last with a gentle stir — pour it into hot syrup and you knock all the fizz out.
