I’ve just landed back in Australia after an epic adventure through Peru—still buzzing from the altitude, the hiking… and of course, the pisco.
Admittedly, I’d had pisco before—usually at Peruvian restaurants in Australia or the odd house party with my Latino friends. But this trip? It was something else entirely.
In anticipation of the altitude and my upcoming three-day hike (be warned: this was my first official hike), I decided to abstain from alcohol in the name of hydration and survival. So after hauling myself up and down mountains, questioning every life decision along the way, I treated myself to a much-deserved Pisco Sour at Caballo in Machu Picchu town.
I was celebrating not just my athletic feat, but also ticking off a lifelong dream: visiting the Machu Picchu Inca site (yes, it really is worth the hype).
After finishing my first Pisco Sour, I was tempted to order a second… and had to stop myself. Delicate and light to taste, the ABV hits hard. I stuck with one—mostly to keep myself fresh for my 5am wake-up call the next morning.
Back in Cusco, the Inca capital of Peru, I found myself in a cooking class with The Taste of Peru. First up in the 10am session? Make your own Pisco Sour. Owning a distillery, this kind of morning taste-testing felt like home turf.
Here’s the traditional recipe (and a little fun fact: the original is a 3:1 pisco-to-lime ratio, and you can ask for it that way at the right bars):
Classic Pisco Sour Cocktail Recipe
- 60ml pisco
- 30ml lime juice
- 22ml sugar syrup
- 1 egg white
- 3 dashes of bitters
Later that day, while killing some time, I wandered into Museo del Pisco in Cusco—a cocktail bar that came highly recommended and also happened to offer pisco tastings. It seemed like a chill idea at the time… until a tasting flight nearly knocked me clean off my chair.
Vic, our guide at Museo del Pisco, walked me and my new friend Monica (we met at the bar—classic travel magic) through the production process. I was genuinely surprised to learn how labor-intensive pisco is to make. It’s relatively cheap to buy, but there’s nothing “cheap” about how it’s produced.
Here’s a quick rundown of the pisco production process:
- Pisco is made using only specific grape varieties, harvested by hand.
- The grapes are crushed and fermented into wine.
- That wine is then distilled only once, in copper pot stills, with zero water or additives added.
- Aged for a minimum of 3 month, it’s never aged in wood only in vessels that won’t alter the flavour.
It was one of those “pause and appreciate” moments. In a world of overconsumption and instant gratification, we don’t often stop to think about the craftsmanship behind what’s in our glass.
In between giggles and gasps, I had a bit of a lightbulb moment. Watching how much care goes into each batch—no ageing, no gimmicks, just grape, time, and tradition—I found it seriously inspiring.
As a gin maker, it reminded me of everything I love about distilling: flavour, connection, creativity… and bringing people together (even if they’re slightly wobbly after a tasting flight).
So here’s to Peru, pisco, and a newfound appreciation for the magic that happens when passion meets a glass.
Amy
At HM Gin we have a range of awarded gins, gin gift packs and merchandise.
Click to explore our Gin store
See our comprehensive list of gin cocktails that have been thoughtfully crafted.
Click to explore cocktail recipes
Follow Us
FAQ'S
Quick Links
Be In Touch
Subscribe now for exclusive subscriber only monthly offers, early access to new releases, and so much more. Don’t miss out!
Welcome
Are you of legal drinking age in your country?
