It all started 50 years ago at El Albergue Hotel in Ollantaytambo, in Peru’s Sacred Valley, when Wendy Weeks created the Matacuy recipe using botanicals from her garden, inspired by the local tradition of extracting herbs in sugarcane spirits. Years later, we wanted to share that knowledge beyond our home by building a distillery rooted in care and craftmanship.In 2011, Wendy’s sons, Joaquín and Ishmael Randall-Weeks, together with their friend Haresh Bhojwani, founded Destilería Andina. In 2016, we brought our first spirits to market.