Peru's Ica Valley is one of the driest places on Earth, with no recorded rain or frost. Yet, Tacama has been irrigating its vines with glacial meltwater since 1540. This region is also home to the town of Pisco—settling the debate on whether Pisco is Peruvian or Chilean.
Tacama began producing Pisco in the 18th century after Spain banned wine imports. Their 'Demonio de Los Andes' Acholado is pot-distilled from premium wines. Peruvian law dictates that Pisco must be distilled only once in copper pot stills, with no dilution or aging, making it one of the most regulated spirits. Naturally low in acidity, it is bottled immediately after distillation, retaining a unique balance of youthfulness and complexity. The nose exhibits floral, pear, and banana aromas while the palate, harmonious and devilishly accessible, is led by sugar cane and tobacco notes.
,br>Tacama’s Acholado is a perfect digestif and pairs well with nuts or a mild cigar. And of course, it’s essential for a Pisco Sour!
