Macchu Pisco Quebranta

Macchu Pisco Quebranta offers a vibrant tasting experience that showcases the essence of the Quebranta grape. It opens with delicate floral notes accompanied by a subtle hint of vanilla. As the spirit breathes, the aroma develops layers of fresh lime peel and white pepper, creating an inviting and complex nose. On the palate, it engages with a medium-bodied texture, revealing flavors of ripe white grapes, nuances of yuzu, and light cinnamon, all intertwined with a whisper of wet cement that adds an intriguing minerality. The balance of sweetness and acidity is harmonious, making for a refreshing finish that lingers pleasantly, leaving a lasting impression of its exquisite craftsmanship and fresh fruit character.

The origins of pisco date back to the arrival of Spanish conquistadors in the 16th century, who brought with them viticulture traditions that would flourish in the South American climate. It is believed that the Conquistadors introduced wine-making techniques that would evolve into the distinctive spirit we know today. Pisco was initially made as a form of aguardiente, but over time, it began taking on its own identity as a high-quality spirit. The legal framework surrounding pisco production in Peru was established in the late 20th century, resulting in strict regulations to protect the integrity of the spirit. Macchu Pisco, founded by Melanie Asher, emphasizes these traditional practices while infusing modern attention to detail, allowing pisco to be appreciated in all its complexity. As Asher’s venture into creating an ultra-premium pisco, Macchu Pisco Quebranta stands as a testament to both the history and evolution of this remarkable spirit.

Macchu Pisco Quebranta undergoes a meticulous production process that highlights its artisanal roots. Sourced from the Ica Valley, the process begins with the careful selection of ripe Quebranta grapes, with approximately ten pounds of fruit used to produce a single bottle. After harvesting, the grapes are gently crushed to release their juice without breaking the seeds, which could impart bitterness. The juice is then fermented in stainless steel tanks without any added sugars or artificial ingredients, allowing the natural flavors of the grapes to develop fully. Once fermentation is complete, the mash is distilled in traditional copper pot stills, with only a single distillation process allowed, ensuring the purity of the spirit. This distillation method is key to preserving the aromatic compounds of the grapes. Following distillation, the pisco is stored in glass containers to maintain its clarity and freshness, as aging in wood is prohibited under Peruvian regulations, thereby ensuring that all its fresh fruit characteristics shine through untouched.