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The typical characteristics of this variety is immediately sensed. On the palate, it is very round and slightly fruity with aromas of vegetables.
This Pisco’s fineness is the result of a rigorous selection of grapes and a winemaking that combines tradition and high technology. Slow distillation with French copper stills carefully ends the process.
Ideal for cocktails as it gives the Pisco body and structure to achieve spectacular mixtures. A good option is serving it pure. It is the ideal pairing to go with spicy food and it has very good results as an after dinner liqueur or pousse café to help you digest your food well.
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.
Put ice in a long glass. Then add ingredients one by one. Add the Ginger Ale last.
