Macchu Pisco is made from the assertive Quebranta grape (10 pounds of grapes
go into making each bottle of Macchu Pisco) using labor-intensive copper pot
still distillation. It makes a delicious base for the iconic Pisco Sour, though
it’s smooth and subtly flavorful when served on ice.
Light vanilla, lime peel, and white pepper make up a very light nose. On the
palate, white pepper, vanilla sugar, wet cement, lime, yuzu, and cinnamon make
up a fairly straightforward presentation. There is a nice peppery bite at the
end and a bit of earthiness present as well. The finish is quick and leaves the
palate ready for another sip.