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The 18 botanical substances inidiviually infused in pure grain alcohol before being added to the blend include myrtle* leaves, flowers and berries; a very distinctive local citrus type called Pompia*; and elderflower*, chamomile*, helichrysum,* licorice*, mint*, juniper berry*, orange, and lemon. Finished alcohol 18%. Cane sugar is used for sweetness, 160 grams per liter, which is lower than most white and red vermouth on the market.
The myrtle berry (Mirto in Italian) is Sardinia’s most famous botanical, used in the famous Mirto liqueur, and it provides both color and flavor to this assertive, distinctive vermouth. Other botanicals, all individually infused in pure grain alcohol, include wormwood*, gentian root*, helichrysum*, rhubarb-root, licorice*, pompia*, cinchona, mint*, vanilla, mace, cardamom, lemon-peel, and bitter orange; the wine base is Moscato from Sardinia and the non-aromatic Cortese from Piedmont. Finished alcohol 18%. Cane sugar is used for sweetness, 150 grams per liter, which is lower than most white and red vermouth on the market.
Macchu Pisco, our premium flagship bottling, is made from the assertive Quebranta grape (10 pounds of grapes go into making each bottle of Macchu Pisco) using labor-intensive copper pot still distillation. It makes a delicious base for the iconic Pisco So...
Made with 100% pure agave and formulated using a blend of Extra-Añejo, Añejo and Reposado tequilas, this exceptional tequila is unique.
After the tequila has completed its aging process, it goes through a proprietary filtration process that allows us to selectively remove the color, while preserving the tequila’s complexity and smoothness.
