ABOUT PISCO
Pisco is a grape distillate with Denomination of Origin (D.O) produced in Peru. It can be elaborated from a total of 8 different grape varieties. A pisco can either be “Puro”, which means distilled from a single grape variety, or “Acholado”, which means elaborated from 2 or more grape varieties. Pisco alcohol strength ranges from 38% to 42%. It is completely transparent as it is rested after distillation, not aged. It’s one of the purest distillates as it contains no water nor sugar!
It’s very simple. 100% from grapes. That’s it. No sugar. No water. No sulfites.
Pisco can be elaborated from eight types of grapes, classified as either “aromatic” grapes or “non-aromatic” grapes. The aromatic grapes have richer and full tastes with very pronounced aromas. They include the following varieties: 1) Italia, 2) Torontel, 3) Moscatel, and 4) Uvina.
That’s a long debate. We prefer to stay out of it. But as far as we are concerned, we care about producing a liquor that is hand-crafted and working with master distillers whose knowledge has been passed on from generation to generation.
Pisco from Peru cannot be aged nor can it be cut with water. It is distilled to proof. Furthermore, it is classified by type of grape, unlike Chilean pisco which is classified according to alcohol strength.
Unlike its Chilean counterpart, pisco produced in Peru cannot be aged. Rather, it is rested for a minimum period of 3 months.
Pisco has an alcoholic content ranging from 38% to 42%. For such a reason, it cannot go bad and can be stored outside of the refrigerator without any issue. We recommend keeping it in a cool place such as a wine cellar for optimal taste.
For the same reason as the one mentioned above, pisco cannot freeze if you put it in the freezer. It will simply get very cold. If you wish to drink it that way, that’s fine. Just know that, when you cool a drink down to such low temperatures, the aromas and scent will be diminished, and you will hence not detect as many of the flavours and notes contained in the pisco.
For optimal taste, we recommend drinking it at room temperature. This enables all the aromas and scents to be released properly and give you the proper, full-taste pisco has to offer. It should be drunk in a sherry glass or can even be drunk in a wine glass. It should, as a wine, be properly oxygenated before being drunk.
DRINKING IT
Rompe Mar pisco is very versatile. There are many ways to enjoy it. However, if you ask us, the best way is by drinking our perfect serve. Here’s how to make it: neat with an ice cube and a few drops of angostura bitters.
Rompe Mar Pisco is a very versatile distillate and can be enjoyed in a multitude of ways. Pure, on Ice, Shaken, or in a cocktail … Whatever floats your boat, Rompe Mar Pisco will certainly be the added sparkle you didn’t know you needed in your life! Rompe Mar cocktail options range from pisco classic cocktails to our own creations. Pisco classics include the Pisco Sour, the Chilcano, the Capitán, and the Pisco Punch.
The Pisco Sour is a traditional pisco cocktail made with egg white, lime and sugar. There is also a vegan alternative that uses aquafaba.
Pisco Sour was invented by a man going by the name of Victor Morris. Here’s the little story: In 1904, Cerro de Pasco was a small ore-mining town perched up the Peruvian Andes. For the inauguration of its first railway, Victor Morris, an American engineer who had supervised its construction, was commissioned to set up the whiskey sours for the 5,000 guests attending (the finest dignitaries from around the country & beyond). But he couldn’t get enough whiskey delivered to the remote location. Luckily, there was an abundance of pisco in town, which the clever man substituted for the whiskey.
International pisco sour day is every first Saturday of February and is celebrated since 2004.
The Chilcano is actually the most consumed pisco cocktail in Peru. It’s very fresh and perfect for a day out at the beach or on a sunny terrace. It’s made with ginger ale and lemon and served in a highball glass.
Unlike for the Pisco Sour, we cannot pinpoint a particular inventor. But it is believed that the Chilcano was invented by Italian immigrants to Peru. Here’s the little story..
Italian immigrants in Peru all had one thing in common: they enjoyed lively nights out. Back in Italy, they had the habit of drinking grappa mixed with ginger ale and a slice of lemon to revitalise the body the next morning. They called it the Buongiorno. In the absence of grappa, pisco emerged as a best substitute. A Peruvian Buongiorno was thus born and named “Chilcano”.
There is no international Chilcano day as such, but something much better: a whole Chilcano week! It changes year-to-year but is usually celebrated in mid-January.
Pisco is very versatile. It can thus be paired with an infinite quantity of dishes. However, it is best paired with seafood, especially Peruvian cuisine, such as ceviche. Personally, we love pairing Rompe Mar with a fresh plate of oysters.
At the heart of our distillation process lies our 400 litre copper still, a classic piece of equipment revered for its superior heat conductivity and catalytic ability to enhance the purification of our pisco. Copper plays a pivotal role in removing sulfur compounds and other impurities, ensuring a smooth and refined end product. However, it’s this intimate interaction between the copper and the distillate that leads to one of the most intriguing aspects of our pisco: the presence of copper deposits .
During distillation, the copper still reacts with certain “fat bodies’ naturally contained within the pisco, and the spirit is subtly infused with a trace amount of copper. This is a normal consequence of our traditional distillation methods. With drops in temperature, these copper particles can become more visible, precipitating towards the bottom of the bottle.
The levels of copper that migrate into the spirit are miniscule and well within the safety standards for consumption. Similar to how trace minerals in water can contribute ton flavour and health benefits, the copper in our pisco is part of its unique character, without compromising the safety or quality of the product.
We have run analysis with laboratories across three different countries to ensure the levels of copper which are found in our pisco do not bear any prejudice to our consumer’s safety. Should you wish to examine such results, you may solicit them by sending us an email at guillaume@rompemar.com
ABOUT ROMPE MAR
Rompe Mar Pisco is an Acholado (blend) pisco, resulting from the blending of two emblematic Peruvian pisco grape varieties: Quebranta grapes and Italia grapes. It is produced in Peru in the Lunahuaná region.
Divine. It has a fresh scent & light touches of citruses (especially lemon & lime) and banana. Long-lasting aftertaste.
Our sole ingredient is grapes. This makes Rompe Mar pisco one of the purest distillates in the world. We use a blend of 2 grape varieties: Quebranta grapes & Italia grapes.
Rompe Mar does not contain sulfites. This doesn’t mean you won’t be guaranteed to avoid a hangover, but it will sure help to reduce the likelihood it happens.
Rompe Mar means to “Break the sea”. This name emerges because our distillery is located near the Pacific Ocean (35 km), and at the same time at the foothill of the Andes Cordillera. It’s located at a unique place in which the sea encounters the mountains, where the sea is “broken”.
During a dive off the Peruvian coast following our first visit to the distillery, we encountered a jellyfish. Fascinating and alluring, jellyfish can also be potentially enchanting, much like our pisco. Although delightful, if consumed excessively, it can stingas much as a jellyfish.
Rompe Mar is transparent because it is one of the purest liquors in the world. This is because our pisco is produced in Peru, where it is not allowed to age the product (wood barrels give liquor their amber, or whiskey-like colour). Unlike its Chilean counterpart, Peruvian pisco is not aged but rested. This explains its completely transparent appearance.
We are available in Mexico & Belgium. Soon we will also be available in Switzerland & Italy. Stay tuned for the next markets to open up!
We are often seeking fun would-be pisco ambassadors who want to join our ranks. Send us your CV : guillaume@rompemar.com
Absolutely. If you’re a distributor or importer, don’t be shy, reach out to us! If you know a distributor, make sure you put us both in touch. We’ll be very thankful for the gesture.
ABOUT THE TERROIR
Rompe Mar is produced in a region of Peru called Lunahuaná which is in the Cañete province, part of the Lima region.
The production process can be summarised in 5 steps:
1) Cultivation & harvest: The grape harvest is carried out in March every year.
2) De-stemming: The stalk is separated, the peel and the juice are taken to the tanks.
3) Maceration & Fermentation: The stalk is separated, the peel and the juice are taken to the tanks.
4) Distillation: The liquid obtained after fermentation is distilled once and directly in a copper still, a material that does not alter the properties of the liquid. Only the finest part of the liquid, called the body, is kept.
5) Rest: Our pisco is then filtered and bottled. Minimum duration of rest is 3 months.
It took us 3 years to develop the perfect pisco blend. And for each batch, we take care of a few, crucial details.
Pisco is 100% produced from grapes. This means that, for us, we take our grapes, very, very seriously. We only source grapes from local producers that our distillery has worked with for generations. This ensures two things: 1) We know the quality and 2) The path from the vineyard to the distillery is kept as short as possible. We pick our grapes in the early hours of the morning, when temperatures are still cool.
We add an extra step to our production process: Maceration. Although this step is not strictly necessary and not all producers do it, it ensures a richer flavour, thanks to the grape marks transmitting rich nutrients to the must that then goes to the fermentation phase.
Strict temperature control during fermentation ensures we obtain the best quality of must (the liquid we obtain prior to the distillation) after the fermentation phase
We distill through a small-batch copper still. Distillation in small batches ensures that the liquid distilled is more homogeneous and smooth.
Our pisco is rested in an adequate mid-sun, mid-shade setting, with cool natural ventilation to ensure appropriate temperature control.
Rompe Mar means to “Break the sea”. This name emerges because our distillery is located near the Pacific Ocean (35 km), and at the same time at the foothill of the Andes Cordillera. It’s located at a unique place in which the sea encounters the mountains, where the sea is “broken”.
The Italia grapes are sourced from vineyards located less than 10 kmfrom the Pacific Ocean. The Humboldt Current brings a saline freshness and slow maturation to our grapes, enhancing the balance and expressiveness of our pisco. The Quebranta grapes are cultivated in Lunahuaná, one of the three valleys in the world that possesses and cultivates all eight varieties of pisco. Perched at 800 meters in the Andes, this valley benefits from a thermal amplitude that enhances aromas and tannins. The rocky and alluvial soil imparts a pronounced mineral profile to the vineyards irrigated with nutrient-rich glacier water. The omnipresent sun adds character to the grapes, distinguished by their thick skins and intense colours. These aromas and flavours are then preserved in our pisco.