The enormous potential of Peruvian spirits
Placeres magazine edition 33, grateful for the opportunity
In 2015 there was talk of a potential of 160,000 tons of fruit that could be allocated to the production of quality distillates (Agencia Andina © Editora Perú). Today we can speak of approximately 840,000 tons that could be directed toward the same purpose. Already in the National Program Destilados del Perú of Sierra Exportadora, in which I participated in the sensory analysis of several distillates, we witnessed the great potential we have in this field.
There is a map of more than 20 regions that, in principle, can be promoted by proposing the production of liqueurs based on neutral alcohols, wine alcohols, cane alcohols, etc. Both in Lambayeque and in La Libertad we can speak of the two rum-producing regions; we also have a winner of medals in international competitions: Ron Millonario. Not to mention Cascas, capital of the province of Gran Chimú, where wines and mistelas are produced. They make seven varieties of wines: red, white, mistela, dry, semi-dry, abocado, and perfecto amor. They celebrate their harvest festival every year, from July 24 to 29.
In Áncash we have Morino (collective brand), a distillate made from negra criolla, quebranta, and Italia grapes that has
been produced since the 17th century in Moro, province of Santa. It has its Morino Festival on July 29, 30, and 31 of each year. Likewise, in Caraz we have an agave distillate that is produced at 2,256 meters above sea level, between the Cordillera Blanca and the Cordillera Negra.
In the Cajamarca region, what we call yonque or cañazo is produced from the natural juice of sugarcane. Cane alcohol is used to prepare calientito or gloriado (aguardiente, sugar, lemon, and hot water). With the same alcohol, artisanal macerations are also made: infusions of aguardiente with regional fruits such as aguaymanto, blueberries, passion fruit, cacao, or pineapple, among others.
In the Amazonas region, cañazo is also produced from the fresh juice of sugarcane (called guarapo) and, from it, a series of macerated products made from roots and barks. One of the best known is siete raíces (seven roots): a maceration prepared with medicinal and invigorating roots and barks. Another is chuchuhuasi, made with the bark of the tree of the same name. Of course, I would add many more macerations, liqueurs, and creams made with fruits from the region.
Another distillate that is spreading from the San Martín region is cacao distillate: an alcoholic beverage obtained from the fermentation and distillation of cacao mucilage (the white, juicy pulp that surrounds the beans in the pod), a
by-product that used to be discarded.
In Junín we find distillates of orange, sugarcane, potato, ginger, pineapple, granadilla, coffee, and citrus fruits.
In Huánuco,
shacta or cañazo, another widely distributed distillate from sugarcane juice. In Huancavelica, vodka, potato beer,
and ayrampo liqueur (a type of Andean cactus) are made from its native potatoes. There are other varieties of tubers that
are beginning to be used to make vodka; I have had the opportunity to taste them. They are grown in the northern highlands of
Peru: one is arracacha (Arracacia xanthorrhiza) and the other is pituca (scientifically Colocasia esculenta). The latter is a tuber originally from Asia that is cultivated in the Peruvian Amazon.
In the pisco-producing regions, apart from pisco, we have apple, peach, and prickly pear distillates in Lima; in Ica, creams, liqueurs, macerations, brandies, and mistelas; in Arequipa, anise, wines, mistelas, pomace distillate, quebranta grape distillate, and chicha de guiñapo (ideal for accompanying cuy chactado). In Cusco: wine, potato vodka, anise, the herb elixir of the Sacred Valley, and high-altitude sugarcane distillate with Andean botanicals. In Moquegua: wines, mistelas, brandies, and “leche de monja,” a traditional liqueur based on pisco, eggs, sugar, vanilla, and lemon. In Tacna, the best known is the apricot liqueur or maceration, (licor de damasco), made with the emblematic fruit, and the Tacna Sour, the signature cocktail created in
1981 by bartender Juan Soto Saico, ideal for accompanying picante a la tacneña with marraqueta bread.
As you can see, we have a great variety of beverages to accompany regional dishes. Let’s get to work.
Enjoy your favorite drink responsibly.
Til next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Placeres magazine No. 33 november 06, 2026
Pisco & music
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #vino #vinosdelperu #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica #piscopunch #piscosour #piscotonic #capitan #chilcanodepisco
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It was an excellent opportunity to share with friends, tasters, and producers, as well as to taste high-quality spirits. Remember to drink pisco responsibly.