Made with a typically Peruvian non–aromatic “Quebranta” grape.
It is clean, clear, colorless, and bright on sight. Its scent has dry fruit aromas and subtle wooden notes. On the palate, it tastes extremely round, and like grape raisins and apricots.
Maridaje
Enjoy it pure as an aperitif, an after dinner liqueur or with desserts such as Turrón de Doña Pepa [traditional Peruvian dessert related to the Señor de los Milagros [the Lord of Miracles]] or chocolates.
Recipes
PISCO SOUR RECIPE
ingredients:
3 ounces of Edición Limitada Quebranta Pisco TABERNERO
1 ounce of sugar syrup
1 ounce of fresh lemon juice
A few drops of Angostura bitters
Fresh egg white from one egg
Ice
Preparation:
Place all ingredients except for the Angostura bitters in a shaker and pour into a kero [an ancient Incan drinking vessel used to drink liquids like alcohol, or more specifically, chicha]. Afterwards, garnish with a few drops of Angostura bitters.
CHILCANO DE PISCO RECIPE
ingredients:
2 ounces of Edición Limitada Quebranta Pisco TABERNERO
A few drops of Angostura Bitters
A few drops of lemon juice
½ ounce of sugar syrup
6 ounces of Ginger Ale
Ice
Preparation:
Put ice in a long glass. Then add ingredients one by one. Add the Ginger Ale last.
Preparation:
Preparation:
