THE PISCO:
pure grapes distilled

While most pisco cocktails are made with “single varietal” pisco, we wanted a more expressive pisco. To achieve this, we traveled through Peru and Chile and met with over 29 producers.

After two years of development, we have found the perfect blend and created a versatile yet expressive pisco.

ABOUT
ROMPE MAR

Type of pisco : BLEND of 55% italia & 45% quebranta grapes
ALC. CONT. : 40%
contains sulffites? : NO
PLACE OF PRODUCTION : LUNAHUANÁ, PERU

distilled to proof
RESTED, NOT AGED.

ORGANOLEPTIC DESCRIPTORS

Lemon

Banana

Orange Blossom

Black Raisin

Peach

THE BLEND

The Italia grape, grown just 10 kilometers from the Pacific Ocean, adds refreshing vibrancy and a hint of salinity.

Paired with the Quebranta grape, Peru’s iconic pisco variety known for its depth and texture, and distilled in the heart of the Lunahuaná Valley, they create a blend that is both refined and deeply rooted in its terroir.

Rompe Mar combines the versatility of vodka with the personality of gin.

HOW THE PISCO IS MADE

Local viticulturists, located within 25 km of our third-generation distillery, hand-pick our grapes. Harvesting takes place at dawn to preserve the fruit’s freshness. Macerated and fermented with precision, our pisco is then distilled in a custom-made copper still designed specifically for our pisco.

To preserve the full aromatic spectrum, our pisco is not filtered. No water, sugar or sulfites are added during production.

1. Grape harvest (February - March)

In the picturesque Lunahuaná Valley, Rompe Mar's journey begins with exceptional grapes grown in a unique microclimate. As late summer arrives, we hand-pick the finest Quebranta and Italia grapes, sun-kissed and ready to become exquisite Pisco.

2. Destemming

After harvest, our grapes arrive at the Rompe Mar distillery, where they are carefully separated from marcs and stalks. This precision ensures only the purest essence becomes Rompe Mar Pisco.

3. Maceration & Fermentation

At Rompe Mar, grapes and marcs macerate for 10 hours in fermentation tanks, allowing the grape skins to enhance the liquid's flavor and aroma. After removing the marcs, the liquid ferments for 12 to 15 days, transforming natural sugars into alcohol and capturing the essence of Lunahuaná.

4. Distillation

Rompe Mar Pisco is distilled in traditional copper stills and crafted to proof, without any water added. Only the "heart" of the distillate—the purest and most flavorful essence—is retained, making it one of the purest spirits in the world.

5. Rest

After distillation, Rompe Mar Pisco rests for a minimum of three months, allowing it to evolve to its full potential. During this time, flavors and aromas mature and harmonize, while aggressive notes soften, giving Rompe Mar its distinctive character.