TERROIR

In this section we explore everything linked to the craft production of our small batch pisco produced in Peru made 100% from grapes from Quebranta and Italia varieties. We look at the different phases involved in production : grape harvest, destemming, maceration, fermentation, distillation, rest and then bottling. We look at what makes a great terroir for the vineyards, how the glaciers water and ocean breeze influences the minerals that are contained in the soil. We also showcase the particularities of pisco, the fact it is made from pure grapes and distilled to proof and that no water, sulfites, or enzymes are added to the process.

The essence of tradition: understanding copper deposits in our pisco

In the world of spirits, the pursuit of flavor complexity and authenticity often takes one down the path of traditional methodologies. Such is the case with our pisco, a testament to heritage and craftsmanship, where even the minute presence of copper deposits speaks volumes of our commitment to quality and traditional practices. In this article, we’ll delve into why these copper elements are not just normal but integral to our distillation process and the unique profile of our pisco.

The perfect pisco vineyard: key elements to success in Lunahuaná

At Rompe Mar, we take pride in producing one of the finest and most versatile piscos out there. Versatility means that our pisco can just as easily be part of an elaborate cocktail (e.g. the pisco punch) as it can be used to create something simple yet powerful. For instance, the Pisco Lychee.

The art of pisco making: from the grape to the glass with Rompe Mar

What is pisco?

Pisco Quebranta grapes baskets in Rompe Mar's vineyard

Are you curious about the hidden gem of the liquor world? We’re of course talking about Pisco. The centuries-old spirit is still relatively unknown outside of South America, however, this does not detract from the fact that Pisco’s rich history…