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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. 
The “non-aromatic” grapes have a more balanced taste profile that tends to be more discrete. They include the following grape varieties : 1) Quebranta, 2) Negra Criolla, 3) Mollar, and 4) Albilla. 
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: 
Ingredients: 60 ml of Rompe Mar Pisco,  a few black olives, brown sugar 
Preparation: Pour the pisco into a flute glass. Serve some black olives on a tray and sprinkle them with the brown sugar. 
The story behind our perfect serve: Today there are 8 official grape varieties that can be used to elaborate pisco. This was not always the case, however. There used to just be 7. The eight one, called “Uvina” (which literally means “tiny grape”, an initially despective name), was not approved and considered the little black swan of the grapes, despite many calls from Uvina producers to include it among the official pisco grapes. 
When, finally, it was approved by the regulatory council, a huge party was thrown in its honour. In homage to this variety, heritage of our valley, we have decided to include olives in our Perfect Serve, because the characteristic note of this grape is a distinctive black olive taste. We add brown sugar to round the aromas and reinforce the flavour.
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. 
You can also drink reinvented classics, by converting your favourite Gin & Tonic into a Pisco & Tonic (way better in our view, but of course we’re biassed), or by making yourself a Pisco Negroni. 
If you want to check out our recipes, check out our “Cocktails” section. 
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.. 
The 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 Buon giorno. In the absence of grappa, pisco emerged as the best substitute. A Peruvian Buon giorno 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. 

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. Now, of course you need to try it out for yourself. Nevertheless, for now we”ll provide you with a short description. 
Rompe Mar smell (scent): Fresh scent, light touches of citruses (especially lemon & lime) and banana. 
Rompe Mar taste: Balanced & sweet, with pronounced notes of yellow lemon (eureka) & other citruses (especially lime). Notes of banana also very present. Secondary fruity notes can also be perceived, especially black raisins. Long-lasting aftertaste. 
“No, thank you Turkey; I’m sweet enough” (Snatch, Guy Richie).
Our sole ingredient is grapes. This makes Rompe Mar pisco one of the purest liquors in the world. We use a blend of 2 varieties: Quebranta grapes and 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”. 
The jellyfish, or méduse d’or as we call her, is a result of a diving expedition our founder Guillaume undertook in the Sea of Cortés off the coast of Baja California Sur, Mexico. As he was diving, he was suddenly surrounded by a large number of jellyfish, which fascinated him. Since the brand is inspired by the ocean, he decided the jellyfish should be on each of our bottles. 
The jellyfish symbolises beauty, but also danger. For us, it’s a philosophy… When you stay stuck in your day-to-day routine, you won’t come across these types of enchanting and rather bizarre and fascinating creatures. It’s only when you get out of your comfort zone, for instance by diving under the surface of the sea, that you come across such beautiful creatures. But they’re also dangerous and can sting, as many of us have unfortunately experienced. That’s the price to pay for choosing the path less travelled : you encounter beauty, but it also contains danger, and a dark side… 
Rompe Mar is just like the jellyfish. It’s enchanting but it can also be dangerous and sting if you have too many drinks. It’s as versatile as the jellyfish and can be mixed in an infinite number of cocktails… 
It adapts to all situations, and follows our strongest mantra : go with the flow. 
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. 
For sure not as much as we’d like. But we want to start somewhere. For each case of Rompe Mar sold, we donate 1$ to Wings of the Ocean, an NGO that removes plastic waste from the ocean. 
We are currently available throughout Mexico and plan on embarking on a new European Journey in the upcoming months! Stay tuned, it will soon be available in Europe! 
We are often seeking fun would-be pisco-ambassadors who want to join our ranks. Send us your CV in the Contact section. At the very least, you’ll get a reply from our friendly HR department. At the very best, you’ll come work with us.  
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 and 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 and fermentation: The must is entered still with the skins of the grapes to be macerated in stainless steel tanks for 10 hours. Then we remove the shells and ferment the must for 12-15 days.
(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 best part of this liquid, called the body, is kept.
(5) Rest: The pisco is then filtered and bottled. Minimum duration of rest 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% made of 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 where the grapes are picked to our distillery is short, and ensures that the grapes do not overheat during transportation. Furthermore, we pick our grapes in the early hours of the morning, when temperatures are still cool. 
We add an extra step to our production: 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. This is paramount to obtaining a quality must after the fermentation phase. 
Use of small-batch copper stills for distillation. Distillation in small batches (<1,000 L) ensures that the liquid coming out is more homogeneous in flavour profile and smooth in taste. This is because the “transit” time from must (the liquid that comes out of the fermentation tank) to distillate is quicker, ensuring that the must does not lie around for hours before being transformed. Finally, the experience and expertise of our master distiller is crucial. He needs to determine the perfect “cut” of the three parts that leave the still, known as the “head” (the part that contains the highest alcohol concentration), the “body” (the part that will be kept and bottled after the rest phase) and the “tail” (the part that contains the lowest alcohol concentration). 
Rest under the right conditions. Resting is a simple process but ensuring adequate mid-sun / mid-shade setting and cool ventilation is paramount. 
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”. 
The privileged location of our distillery means our vineyards get a fresh ocean breeze from the Pacific Ocean rich in sea-minerals.
At the same time, the vineyards are watered by glacier-water (also rich in other mountain minerals) from the top of the Andes mountain range. 
Our distillery has been making exceptional pisco for 3 generations, combining the best of craftsmanship with modern technology.
Year-long sunshine and low humidity: it means we don’t have to treat our vineyards against mushrooms, which means we obtain a much more organic grape coming out of the vineyard.