The Capurro family has been producing pisco for five generations and is proud to have played an integral role in the development of Perú’s national spirit. In March of 1938, Mayor Juan Enrique Capurro and President Oscar R. Benavides together held the first Harvest Festival in Santiago de Surco, Lima, along with the first pisco tasting competition, a tradition that continues today. When the Peruvian government established the standards for the Peruvian Pisco Denomination of Origin fifty-two years later, Juan Enrique’s grandson, Eduardo Castro Capurro, assisted as a consultant.
Each element of Capurro’s branding and packaging was designed to educate about Peruvian traditions, local folklore and their family’s tradition of Pisco production. Most prominent in their design is the hummingbird, a highly revered figure throughout Peruvian myths and folklore. Throughout their estate, they find ancient relics, pottery, and mantles with hummingbird motifs.
The Pisco Acholado blend is the family flagship, their most balanced of the bottlings and the best to introduce someone to the world of pisco. The Acholado is made from a blend of both aromatic and non-aromatic grapes, creating a vast spectrum of flavors that allow for execution of a great classic cocktail like the pisco sour or pisco punch as well as a wide-ranging original cocktails.
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Pisco Acholado