Exploratory Series

This Moscatel comes from a high altitude vineyard at over 1,700m above sea level, with clay loam soil, and from grape vines that are more than 30 years old. The grapes were stomped traditionally by foot, and naturally fermented using spontaneous fermentation in clay jars. The pisco was distilled in a copper alembic, and rested for 5 years.

Crafted from 100% Italia grapes harvested just 3km from Peru's coastline, this Mosto Verde pisco is created using partial fermentation with wild yeast before being distilled to proof in copper alembic stills and rested for 8 years without additives or wood contact.

Crafted from 100% Italia grapes harvested just 3km from Peru's coastline, this Mosto Verde pisco is created using partial fermentation with wild yeast before being distilled to proof in copper alembic stills and rested for 8.5 years without additives or wood contact.

Our interpretation of what pisco tasted like 500 years ago. This pisco was made from a 2015 harvest of Negra Criolla, the first grape varietal to ever arrive in Peru, sourced from a high altitude vineyard and produced using ancestral practices.

A Quebranta pisco that was then aged for 4 years in ex-whiskey American oak barrels. Bottled at cask-strength and non-chill filtered to maintain as much flavor as possible, this full-bodied brandy comes from hand-harvested grapes grown in one of the most iconic pisco producing regions in Peru.