This is the classic! Combine 60ml of Quebranta, 30ml of fresh lime juice, 30ml of sugar syrup and an egg white in a shaker. Shake without ice for about fifteen seconds, to give it its famous frothy mousse, then add ice and shake again. Strain into a coupe glass and let the foam settle. Once it’s formed a layer on top, finish with a few drops of Angostura bitters in the middle of the foam, as artistically as possible.Back to shop
When you smell Quebranta, it will have a light, clean, fresh aroma, with notes of apple, almond, bosc pear, and grass.
When you taste Quebranta, you will experience an intense, smooth palate with a light viscosity. Notes of dry orchard fruits, hay, and banana will come through, with a hint of chocolate at the end.
Ica Valley, Peru
The Ica Valley is one of the five valley regions in Peru which are permitted to produce pisco, the other four being Lima, Arequipa, Moquegua and Tacna. Formed of coastal plains and protected by the foothills of the Andes, its sunny, dry climate is ideal for grape production. The Hacienda la Caravedo’s location on the dried-up banks of a river is even more fortuitous, as the high salinity of the soil helps the vines grow deep roots. The combination of geography, climate, and soil quality produces excellent pisco grapes which are high in sugar and acidity.
This Peruvian pisco is the model of purity. Single-distilled to 40%, no additives of any kind go into Quebranta: no water, no colour, no sugar, no wood-flavouring. From the hand-harvested grapes, through the single distillation in a 100% copper still, to the six-month resting process in a non-reactive container, no outside forces change the structure or character of the pisco itself. The natural flavours and aromas are allowed to evolve and expand, and the outcome is a flawlessly, exceptional, clear pisco.
The “macho” grapes
Quebranta is made from a single grape variety: quebranta grapes, which are known as the “macho” grapes, as they’re the strongest of all the pisco grape varietals. About three kilograms of quebranta grapes go into each 750ml bottle of Quebranta. The strength and purity of the grapes and production methods result in a highly intense flavour experience when tasting, showcasing the elegant, intense, complex palate of the quebranta variety.
The Brains Behind It
Although the Hacienda la Caravedo has actually been distilling since 1684, making it the oldest distillery in the Americas, the story of Caravedo as a brand is slightly more modern. Founders Bill and Brent Kallup called upon the expertise of legendary pisco guru, Johnny Schuler, to start producing Caravedo piscos for exportation. Johnny’s deep knowledge of all things pisco was the perfect addition to the Kallups’ technology and painstakingly precise production process.More on the Brand