Tacama Demonio de los Andes Pisco (750ml)

Ica Valley, PERU
$42. 99
$515.88 Dozen
ABV: 44%

Tacama Pisco is made by distilling fresh grape juice (grape "must") into grape brandy following traditional production methods strictly dictated by Peruvian law. There are only six zones which produce it in the country: Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina.

The grapes used in many Pisco’s or grape brandies are of the Moscatel family – particulary those Piscos produced in Chile. The Peruvians, however, in search of a richer, more complex flavour select other grape varieties. Most commonly used is the Quebranta (indigenous to Peru) and in lesser quantities, Negra Corriente and Mollar. The Peruvian distillation process differs too in that copper vats are employed and distillation occurs in single batches only – in much the same way as Single Malt Whisky is produced. Cheaper grape brandies use the more economical continuous process which tends to reduce the delicacy and aroma of the spirit. Tacama Pisco contains no additives and water is never added during production.

Pisco Demonio de los Andes is a classic Peruvian Pisco, resulting from a harmonious mix of aromatic grape varieties. Its scent and taste are as distinctive as its smoothness.

Pisco Daikiri
  • 2 oz. of TACAMA Pisco Demonio de los Andes
  • 1⁄2 slice of syruped peach
  • 1⁄4 oz.of lemon juice
  • 1 cup of crushed ice
  • Method: Whipped in coctail shaker
  • Glass: Medium sized cognac glass
  • Garnishment: A strawberry and 2 straws.
  • Other forms: This can also be prepared with mango, lemon or strawberry.
  • For more recipes visit www.tacama.com