Brinkman

Made from the blending of di erent grape variants. The term “acholado” comes from the colloquial de nition of the word “cholo” which expresses the mixture of races in Peru’s Andean region. This kind of pisco combines a great structure of an aromatic pisco with the palate of a non-aromatic pisco.

Acholado (Red Cap)

This pisco is made with the finest grape varieties grown in the TACAMA vineyard (Albilla, Muscat, Italia, Common Black and Quebranta). Named after one of the most famous conquistadors of Peru, Don Francisco de Carvajal, the spirit represents his character known to be picturesque and tumultous.

Strong and pleasant on the nose as well as on the palate, this pisco is beautifully representative of the grapes it is made from. It is ideal for making cocktails and is the most modern variety of Pisco to create a “Pisco Sour”.

ABV: 44% Vol.

Acholado (Red Cap)

ABV: 44% Vol.

Quebranta is a mutation of black grapes brought by the Spaniards during the Conquest period. It has a violet-like color and the size of
the berries is small. Produced mainly in the Ica region. A pisco with strong avor and character can be made from this kind of grape.

Quebranta (Blue Cap)

This pisco is made with the finest and most exclusive selection of Quebranta grapes from the TACAMA vineyard. Named after one of the most famous conquistadors of Peru, Don Francisco de Carvajal, the spirit represents his character known to be picturesque and tumultous.

The grape variety used to make this pisco is the original variety to be used in a Pisco Sour.

ABV: 44% Vol.

Quebranta (Blue Cap)

The grape variety used to make this pisco is the original variety to be used in a Pisco Sour.

ABV: 44% Vol.

Pisco Sour

Ingredients:

50ml Pisco Demonio De Los Andes
20ml Fresh lemon juice
20ml Sugar cane syrup
1 Whole egg white
3 Dashes of The Bitter Truth Aromatic Bitter

Preparation:

Mix the Pisco, Fresh lemon juice, sugar syrup, and fresh egg white in a shaker, add ice and shake for 1 minute to create a thick egg white foam. Serve strained in a rock glass with ice and garnish with 3 dashes of aromatic Bitter.

Pro Tip:

For more visual impact, serve in Champagne glass. To ensure thicker layer of foam, first dry shake vigorously with a spring and then shake with ice.

Pisco Sour

Ingredients:

50ml Pisco Demonio De Los Andes
20ml Fresh lemon juice
20ml Sugar cane syrup
1 Whole egg white
3 Dashes of The Bitter Truth Aromatic Bitter

Preparation:

Pro Tip:

For more visual impact, serve in Champagne glass. To ensure thicker layer of foam, first dry shake vigorously with a spring and then shake with ice.

Pisco Sour

Ingredients:

50ml Pisco Demonio De Los Andes
20ml Fresh lemon juice
20ml Sugar cane syrup
1 Whole egg white
3 Dashes of The Bitter Truth Aromatic Bitter

Preparation:

Pro Tip:

For more visual impact, serve in Champagne glass. To ensure thicker layer of foam, first dry shake vigorously with a spring and then shake with ice.

Mango Pisco Sour

Ingredients:

50ml Demonio de los Andes Pisco Blue Cap (Quebranta)
20ml Finest Call Mango Puree
20ml fresh lemon juice
1 egg white

Preparation:

Mix the pisco, fresh lemon juice, mango puree and fresh egg white in a shaker, add ice and shake for 1 minute to create a thick white foam. Serve strained in a martini glass and garnish with 3 dashes of Bitter Truth Old Time Aromatic bitter.

Pro Tip:

For more visual impact, serve in Champagne glass. To ensure thicker layer of foam, first dry shake vigorously with a spring and then shake with ice.

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