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Matacuy
Salqa Añejo
Salqa Reposado
Salqa Verde
Salqa Azul
Salqa Botanizado
Salqa Cosecha
Salqa Licor de Café
Matacuy
Families in the Sacred Valley have prepared medicinal elixirs for generations. Matacuy was born from that tradition.Its recipe was created by Wendy Weeks at El Albergue, who used botanicals from her garden.
Salqa Añejo
Apurímac Valley (Curahuasi) sugarcane. Aged for three years in second and third use oak barrels - bourbon, rye and stout - with a light contribution of Andean and Amazonian woods: capulí and copaiba.
Salqa Reposado
Combines Pachachaca and Curahuasi, and is aged for nine months mainly in French oak barrels with native woods.
Salqa Verde
From the temperate and fertile valley of Pachachaca, at 1,750 meters above sea level, it expresses vegetal and organic flavors. These sugarcanes grow near the Stone Bridge, and this spirit has been crafted for centuries by the families of this valley.
Salqa Azul
It captures the character of the arid and sandy lands of the Curahuasi Valley (Apurímac), located at altitudes above 2,100 meters above sea level.
Salqa Botanizado
A botanical spirit crafted from aromatics from the kitchen, forest, and farm, offering notes of cypress, spices, and fruit. Inspired by Andean and South Asian cuisine and developed in collaboration with Peruvian chef Francesca Ferreyros.
Salqa Cosecha
Infusion of wheat and barley straw with corn husks and aged in the same toasted elements. Smoky and roasted grain notes.
Salqa Licor de Café
In this edition of SALQA Collaborations we worked with the high-altitude coffee from CICLOS and the cocoa from El Cacaotal.
Distillation process
We’re a diverse team of farmers and distillers who love this place and want to share it with you. We distill in copper stills, using local botanicals and highland sugarcane grown by the same families for generations. At high altitude, everything boils at a lower temperature, resulting in spirits that are smoother and more complex. We keep only the finest heart of each distillation.
