Spirits · Ica, Peru
Capurro Pisco
Five generations of single-distilled pisco from the desert of Nasca.
- Based in
- Ica, Peru
Their story
The Capurro family has made pisco for five generations and more than 100 years. Their vineyards are in Nasca, in the Ica region, where days run long and hot and the area sees only a few millimeters of rain a year. Water reaches the vines from the Andes through ancient underground aqueducts.
The family has deep roots in pisco culture. In 1938 Juan Enrique Alejandro Capurro, the son of Italian immigrants and mayor of Surco, organized a harvest festival and pisco competition there, and his grandson Eduardo Castro Capurro later consulted on Peru's pisco appellation rules. Fifth-generation Romina Scheufele now brings the family's pisco to the United States.
How it's made
Grapes such as Quebranta, Torontel and Moscatel are picked by hand, pressed once and fermented naturally. Each variety is distilled a single time in a copper pot still, straight to proof, with no water or additives. The pisco then rests at least a year, longer than the rules require.
Our featured pick
Quebranta Pisco (750ML)
$38.99
Hand harvested single estate grapes, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof, and rested according to family tradition until ready for botting.
Shop Capurro Pisco
1 in stock
Why we carry them
We like Capurro for a pisco sour with real grape character. The single-variety bottlings are a fun way to compare grapes side by side.
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