CA Spirits

BRANDY PISCO

MACCHU PISCO PERU Macchu Pisco has quickly ascended to become a must-have on cocktail menus across the globe—whether in classics or modern inventions or molecular mixology. Acclaimed restaurateurs like Nobu

PISCO SOUR INGREDIENTS 1 egg white

Matsuhisa, Jose Andres, Daniel Humm and Eric Ripert have embraced Macchu Pisco and La Diablada. Daniel Boulud, no less, even included La Diablada in “His and Her” cocktail book. We’re proud to keep such esteemed company. Macchu Pisco is our premium line made 100% from the quebranta grape. It is produced all naturally so we innately claim “all the highs without the lows.” Characterized by herbal, grassy and earthy notes, it rests for 1 year before being bottled at estate. 80PF 94pts Ultimate Spirits Challenge Macchu Pisco La Diablada Pisco Acholado LDAPSCNVC / 750ml / $35.50 Our super-premium pisco representing the “acholado” style. It is a blend from a first-class selection of quebranta, moscatel, italia and torontel grapes. La Diablada is named after an Andean dance reenacting a legendary fight between angels and demons. 80PF Macchu Pisco Pisco Quebranta MPOPSCNVC / 750ml / $19.33

3 oz Macchu Pisco 1 oz simple syrup 1 oz fresh lemon juice Bitters

DIRECTIONS In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters. —MACCHU PISCO

What exactly is Pisco, anyway?

Pisco is a type of brandy, which is to say that it’s a spirit distilled from wine or fermented fruit juice. Beyond that, it’s far removed from, and in some ways even diametrically opposed to, the type of brandy that most people conjure up in their heads, namely, well-aged Cognac. “...Cognac is made by oak, ...pisco is made by God!” ... one of the key regulations of pisco is that it cannot be aged in wood at all. — EATER.COM

Traditional botijas, or simply “piscos,” used to store pisco

CALIFORNIA SPIRITS PORTFOLIO

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