Yes, visitors are welcome! We work across three locations in and around Ollantaytambo, each with a different role in production and visitor experience.

The main distillery has a full bar and restaurant and offers tours, immersive experiences, and classes. It’s located on the banks of the Vilcanota River between Urubamaba and Ollantaytambo.

Our Herbolario is the original distillery site, located on the Albergue Hotel farm in Ollantaytambo. It offers tours, tastings, and the opportunity to explore Andean botanicals. Visits can be combined with a stop at the Mayu coffee roastery or a meal at the hotel. 

You can also visit our shop at Chuncho in the Plaza de Armas in Ollantaytambo for tastings and to buy our products and merchandise.

Matacuy is one of Destilería Andina’s signature spirits. It is a dry, aromatic spirit inspired by Andean botanicals and our regional landscapes. Distinctive and versatile, it works beautifully neat, in long drinks, or in cocktails. Matacuy is a “compuesto andino,” a traditional medicinal spirit made from family recipes common in the Sacred Valley. Wendy Weeks developed the original recipe at the Albergue Hotel in the 1980s.

For us, Matacuy evokes the world of herbs and wild plants, and the relationship between people, place, and flavor in the Andes. The name reflects both the spirit’s identity and the landscape that inspires it. Traditionally, Matacuy is the drink that ends a dinner and begins a celebration.

Salqa is the word Quechua meaning “indomitable”—that which cannot be tamed or domesticated. It refers to landscapes, plants, and natural energies beyond the controlled and cultivated.

Salqa reflects a central aspect of our work: a deep connection to the Andes, its biodiversity, and the untamed elements of nature. It reflects the idea that character and flavor come from place, raw materials, and careful stewardship of the land. It also connects to our reforestation work in the Sacred Valley.

Matacuy is highly versatile. You can enjoy it neat, over ice, with tonic or soda, or in cocktails. Its dry, herbal profile makes it desirable wherever you want aromatic botanical character. Visit our recipe section for ideas.

The image comes from an oil painting by Wendy Weeks that hangs in the Albergue Hotel. No one knows what the creature is—some say it’s a hairless Peruvian dog, others a dragon, and others an angry guinea pig.

In Peru, Salqa is classified as an aguardiente de caña, known in different regions as shaqta, yonque, cañazo, and other names. Internationally, Salqa is categorized as a rum. 

However, Salqa differs from most rums in that it’s not made from fermented molasses (a byproduct of sugar production). Instead, Salqa is made from fresh, cold-pressed sugarcane that’s naturally fermented and twice-distilled.

Yes. Our products are available in Lima through selected shops. Availability varies by product.  See our list of shops, organized by Lima neighborhood, and check directly with retailers to confirm availability. 

Yes. Our products are available in Cusco and throughout the Sacred Valley through selected partners. Availability may vary. See our list of shops, organized by Cusco district, and check directly with retailers to confirm availability.

In some cases, yes. Availability outside Peru depends on the country and on our current import and distribution arrangements. We recommend searching online or contacting us, and we’ll help direct you to a vendor when possible.