Macchu Pisco is a Peruvian Pisco. It is a premium Andean Pisco made from the traditional Quebranta non-aromatic grape variety.
Maccha Pisco was founded in 2006 by Melanie Asher and her sister Lizzie with the main intention if bringing quality Peruvian Pisco to the United States, Europe and elsewhere. It take 13lbs of the traditional Quebranta non-aromatic grapes to make one bottle of Macchu Pisco. After harvest, a wine is made which is then distilled in copper pot stills according to the traditional method, only the heart of the distillate is used.
Macchu Pisco is a premium Andean pisco made from the traditional Quebranta non-aromatic grape variety. It is distilled in copper pot stills according to the traditional method, only the heart of the distillate is used. The first super-premium Pisco to enter the US market, the equivalent of 13Ibs of Quebranta grapes are required to create each bottle. Free of added sugar, enzymes, yeast or water, this all natural spirit is rested for a minimum of 1 year before it is bottled.
The sisters also produce La Diablada Pisco.
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