Campo de Encanto

Campo de Encanto was established by bartender Duggan McDonnell and sommelier Walter Moore, two enthusiasts dedicated to reviving interest in pisco, a spirit that had historically been overshadowed by its more globally recognized cousins. Their journey began in the early 2000s when they recognized the potential of pisco to be introduced to a wider audience, particularly in the San Francisco region, with an approach focused on quality and traditional ingredients. The distillery began its operations with a commitment to producing high-quality pisco that respects the artisanal heritage of the spirit. Their debut product quickly garnered attention, winning several awards, which assisted in establishing brand recognition both locally and internationally. Significant milestones in their history include the development of the Grand & Noble Acholado, which highlighted the unique flavor profiles of grapes sourced from old vineyards, and the Distiller's Reserve series, which emphasized single vineyard productions. Throughout its growth, Campo de Encanto has focused not just on crafting exceptional spirits but also on educating consumers about the nuances of pisco and how to incorporate it into cocktails. Its narrative intertwines the past with the present, showcasing the evolution of a storied spirit that has its roots deeply embedded in Peruvian culture.

Campo de Encanto is located in Peru, a country known for its diverse geography which significantly influences the production of pisco. The distillery sources its grapes from the Pampa de Villacuri region, characterized by its unique soil composition and ideal climate for grape cultivation. The elevation of the area, which includes the highlands, contributes to the production of grapes with rich flavors and balanced acidity – key attributes for crafting high-quality pisco. Importantly, the region's sun-drenched vineyards benefit from cool breezes from nearby rivers and mountains, which help to maintain the quality of the grapes and allow for optimal ripening. The climate in this area is predominantly arid, with a distinct dry season that enhances the sugar content in the grapes, resulting in a more flavorful distillate. These geographical advantages are maximized through meticulous vineyard management, starting from cultivation and extending through the fermentation and distillation processes. As a result, each batch of Campo de Encanto pisco reflects not only the skill of its distillers but also the rich agricultural tapestry of the Peruvian landscape, encapsulating the essence of its homeland in every bottle.