TABLE OF CONTENTS
Best Lima Region Beverages
Don Michael Single Barrel Selection Black Corn Whiskey Cask No. 393 is a Peruvian corn whiskey with an alcohol content of 63.6%. It presents a medium amber color and offers aromas and flavors of spiced orange, chocolate caramel drizzle on sweet corn, clove, nutmeg, and cinnamon on corn pudding, complemented by brown sugar and blackberry syrup.
The whiskey has a glycerous, lively, dry medium-to-full body with a hot, complex, long finish, featuring notes of corn pudding drizzled in a cinnamon-forward chocolate mole sauce, vanilla and mocha, allspice, caramel malt syrup, chicory, and elote.
This expression is noted for its whirlwind of spices and corn on the nose and palate, creating a fascinating profile that, while hot and daunting, is sweet and delicious.
AWARDS
NYWSC - New York World Spirits Competition - Gold
2024
London Spirits Competition - Gold
2024
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024
De Cajón Vodka is a premium vodka made exclusively from native Peruvian potatoes, which lend a uniquely smooth and earthy flavor to the spirit. Distilled to highlight the purity of its ingredients, this vodka offers subtle notes of minerality with a clean finish, making it ideal for sipping or cocktails.
With its commitment to showcasing Peru’s rich agricultural diversity, De Cajón Vodka brings an authentic taste of Peru to every glass, distinguishing itself as both a high-quality and culturally significant spirit.
AWARDS
NYWSC - New York World Spirits Competition - Double Gold
2024
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2020
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2019
AWARDS
IWSC- International wine & spirit competition - Silver
2024
TABLE OF CONTENTS
Best Lima Region Beverage Types
MAIN INGREDIENTS
Pisco Sour is a Peruvian cocktail made with a combination of Pisco brandy, lime juice, sugar syrup, and egg whites. The ingredients are shaken with ice and then strained into an old-fashioned glass. The cocktail is traditionally garnished with Amargo Chancho bitters, but Angostura bitters are widely used today.
The first Pisco Sour was made in the early 1920s in Lima by an American bartender Victor Vaughn Morris. Today, there is still an ongoing debate about Pisco Sour’s origin, with Peru and Chile both claiming that their nation is the home of the first Pisco.
MAIN INGREDIENTS
Don Alfredo is a popular Peruvian cocktail made with a combination of pisco, elderflower liqueur, lime juice, and soda water. To prepare it, the first three ingredients should be poured into a glass filled with ice, then topped with a splash of soda.
If desired, the cocktail can be garnished with basil, mint, or lime peel. Although this refreshing drink was invented in Lima in 2008, it only gained popularity by the end of 2012, and nowadays it is enjoyed in most countries which have access to pisco and elderflower liqueur.
Amargo Chuncho bitters, also known simply as Chuncho Bitters, is a Peruvian bitters product traditionally used to prepare a pisco sour cocktail. It is produced in Lima, Peru, from 30 various peels, herbs, roots, barks, and flowers from the Peruvian forest – including Quina and Sarrapia leaves, and aged for six months in barrels, allowing the flavors to meld and develop, contributing to the distinctive taste of the cocktails they are used in.
It is noted for its complex flavor profile, which includes cinnamon, allspice, and nutmeg, and has a floral base with hints of cherry and cola. The rich and varied flavors of Amargo Chuncho bitters complement the sharpness of the lime and the sweetness of the syrup in a pisco sour.
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