So the story goes, two sisters walk into a bar… err correction two sisters decide to share their love of Pisco with the world and form Macchu Pisco.
According to Elizabeth(Lizzie) da Trindade-Asher it all started with her sister Melanie’s first taste of Pisco around the age of twelve. With that first sip of a Pisco Sour, Melanie was hooked. Peru apparently lacked a drinking age, and it was common place for children to partake in the joys of Pisco. It also didn’t hurt that the secret ingredient in Lizzie and Melanie’s favorite aunt’s apple pie was also Pisco.
After this first experience with Pisco, Melanie continued to think about the spirit, and began to wonder why it hadn’t received the exposure that other imported spirits such as Cognac and Tequila had received. Flash forward to the year 2004, Melanie received a degree from Harvard Business school, the inception of Macchu Pisco soon followed. After dipping into her savings, and with some assistance from Lizzie and their parents, a brand was born.
Staying true to that first sip of that inspired a brand, Macchu Pisco is a true artisanal with Melanie personally overseeing the entire process from harvesting to the bottling. The unaged Quebranta based Puro De Quebranta, results in a limited 3,000 cases a year.
Each bottle of aged La Diablada is made up of a blend of Moscatel, Italia, and Quebranta grapes that have been aged for a period of two years. La Diablada was created by Melanie’s desire to have a product representative of all the different Pisco varieties one would find if they were traveling around Peru. This unique blending of three grape varietals along with adding some age creates a Pisco, unlike anything else I’ve yet to come across.
I found La Diablada to be a very clean forward spirit that hits the palate with flavors reminiscent of what one might come across spending a summers day in a winery. Light touches of grass, followed by nuances of sweetness, pepper rhubarb, and the minute presence of oranges.
Final Score: 9.5/10
The Pink Ranger
1 Â¾ oz Macchu Pisco La Diablada
Â¼ oz Lime Juice
3 bar spoons Green Chartreuse
2 dashes Rhubarb Bitters
Â¾ oz Cinnamon Syrup
The Peruvian Rose
2oz RoseAngel Tequila
1oz Macchu Pisco La Diablada
Â½ oz Simple Syrup
Â½ oz Lemon Juice
Top with Champagne or Prosecco
Drizzle Cherry Bitters on top