The pisco sour was born in the early 1900s in the Andean town of Cerro de Pasco. An American engineer going by the name of Victor Morris had been tasked with preparing whisky sours for the inauguration of a new railway line connecting the town with the capital, Lima. He was faced with a problem: whisky was in short supply.

Thankfuly, pisco was plentiful. Mr Morris improvised and substituted whisky with pisco. His drink became an instant success, and still is to this day.


Rompe Mar was particularly designed for the pisco sour. Our blend includes Italia grapes, which bring a bright citrus character to our spirit.

A great pisco sour is all about balance between acidity, sweetness, and a distinct bitterness finish brought by the bitters. The citrus notes that characterise our blend are thus perfectly to make the iconic cocktail really come alive.