We spent a day driving through the Sacred Valley to Ollantaytambo, which was our transfer point for the Inca Trail.

Our first stop was at a woollen textiles workshop and showroom, where they kept different species of llamas, alpacas and picunas in some farmland outdoors. We stopped off at Pisac for lunch and handicraft shopping, before continuing on to Urubamba to sample the home brewed corn beer at an Inca Bar - it was quite drinkable, particularly the corn beer blended with strawberries. The 'mama' at the bar described how the corn was dried and fermented, before being ground, brewed and filtered to produce the beverage.