Macchu Pisco was founded in 2006 by Melanie Asher and her sister Lizzie. Together the two have crafted an entirely new experience for discerning drinkers when they introduced this sublime spirit from Peru. Being Peruvian examples their piscos are distilled to bottling strength, which is highly unique. Nothing is added except the pure eau de vies is which are rested for between 1 and 3 years, making these liquids some of the most natural distillates in the world.
Melanie has recently had the accolade of an appointment on Peru’s Global Council of Gastronomy, the first pisco producer to have this honour. All the grapes are supplied through an all female farming cooperative in the Ica Valley, making these piscos truly sustainable. Macchu Pisco achieves regular global awards for being the best base for making a pisco sour but this spirit is one of the most versatile in the world so go wild!
Macchu Pisco is a “puro” style using the quebranta grape, the first varietal taken by the Spanish to Peru. This is a bold, earthy & herbaceous spirit where all the sweetness arrives naturally by choosing late harvest grapes. There simply is not a better pisco to make a sour with.
Ñusta, named in Quechua for the “Incan Princess, this pisco is the royalty of the Macchu Pisco family. Only 100 bottles were released in the initial launch of this premium pisco, which is a mosto verde made from the Italia grape & rested for 3 years. It’s presented in a hand-crafted, artifact-esque beautiful ceramic bottle, each of which was made from a whopping 30 pounds of grapes via a true gravity-press system. Ñusta is one to be savoured for the most discerning of connoisseurs.