Could we make a pisco true to the traditional full-bodied spirit, but not so obliged to the 400-year-old expectations of the Pisquero establishment? We envisioned a blend that leaned towards refined scotches or mezcals: a noteworthy bite; dry, with plenty of persistence. Maybe some funk. Four blind tastings later, Patrimonio was born.
We refined our production parameters while staying true to our flavor profile, blending rested pisco from our 2020 batch. Our second batch was integrated into tasting flights and top-shelf cocktails at Museo del Pisco and confirmed our success; we couldn’t keep enough in stock.
Building on the boldness of our original blend, we’ve refined our formula with delicate floral notes and ripe stone fruit, creating a fresher, more vibrant Patrimonio. Our 2024 batch marks our debut in the US market, proudly introducing this Peruvian legacy to a select few. Try our signature Patrimonio Sour or Patrimonio Manhattan for an unforgettable experience.
When pisqueros debate the complexity of pisco’s character—its viscosity, transparency, roundness of flavor—we’re often describing its terroir. As with great wines around the world, much of pisco’s spirit is derived from its soil and climatic conditions. And while both wine and pisco are made from fermented grapes, pisco grapes are further distilled, creating the unique beverage that is the Peruvian national spirit.
Pisco is a drink that brings people together. It brought us together as friends, then as partners in bringing our passion to life and sharing it with you as Patrimonio. Our dream is to bring pisco to the world and continue exploring its unique qualities and possibilities, year after year.
