WE DISTILL ON AN INCA
TERRACE AT 9200 FEET
ABOVE SEA LEVEL
The low boiling point of high altitude distillation produces crisp and smooth flavors. Mountain sugar cane expresses the minerality of the Andean soils and of our glacier fed rivers. We are as close to the rainforest as we are to the snow-capped mountains. We tap into the Amazon and Inca larders to create spirits that represent this land, its traditions and cultures.
WE WORK TO PRESERVE THE BEAUTY AND WISDOM OF OUR VALLEY - TO GIVE THEM THEIR RIGHTFUL PLACE IN THIS WORLD
You can visit Destilería Andina and make your own elixir of medicinal plants, learn about our work, take a stroll around our farm and taste all the sprits.
We specially recommend you try a traditional earth oven pachamanca farm-to-table meal from El Albergue and a tour of Destilería.
Head Distiller. He fosters the creative collaborations that are at the core of the distillery. He strives to create spirits that represent the richness and diversity of our region. Originally from the Canary Islands, he previously was an international lawyer working on environmental and human rights issues around the globe.
Project Director. Is the creative mind behind the El Albergue and El Balcon hotels and Chuncho (the Distillery’s bar in Ollantaytambo). He leads Valle Sagrado Verde, our sister reforestation program that’s regreening the Sacred Valley. Joaquin was born in the Sacred Valley and has been committed to its sustainable development his entire life.
Creative Director. Is one of Peru’s most accomplished contemporary artists. He is currently in galleries in cities like Lima, Mexico City, Buenos Aires, NYC, and Berlin. Ishmael’s creativity and aesthetic values underpin our work. Ishmael is also a curator, art professor and consultant to several organizations. He was born in the Sacred Valley and has a lifelong commitment to its culture and people.
Blender. In charge of assembling and approving each batch, master of recipes and local ingredients. His experience at bars such as Felix Brasserie, Mangos and Museo del Pisco, his encyclopedic knowledge and his talent are invaluable to us.
Principal Distiller. In charge of daily production, he contributes a deep knowledge of plants, agriculture and natural fermentation with ancestral methods. He has a fine palate that helps us find our way with each ingredient, each fermentation and each distillation.
Logistics. In charge of daily operations in Lima. There is no part of the operation where your work does not contribute, from the provision of materials, to compliance with regulations, to customer relations. She is our link to the world.
Hotel El Albergue Ollantaytambo,
Estacion de Tren, Ollantaytambo, Cusco, Peru