Nestled in the Ica Valley of Peru, in the middle of the foothills of the Andes, is the oldest distillery in America in continuous operation: Hacienda La Caravedo, established in 1684. From here, Piscos are made by hand in small lots with the same quality, authenticity and distinctive heritage of Hacienda La Caravedo. Resulting in the most exquisite expression of the national spirit of Peru, pisco.
How do we do it
PISCO
CLIMATE AND GEOGRAPHY
WESTWARD
The Humboldt Current, a cold, low-salinity current that runs through the ocean and provides a cooling influence on the climate and blocks precipitation.
TO THE EAST
The Andes mountains block the flow of clouds from the jungle regions.
DESERT MICROCLIMATE
There is less than an inch of rain per year and 365 days of sunshine. Days are hot (average 84ºF) and nights are cool (average 68ºF)
SOIL QUALITY
The soil is sandy loam or sandy loam that remains warm and very dry. Its high salinity allows the grapes to have deep roots.
EXCEPTIONAL GRAPES
Geography and soil conditions work together to create excellent pisco grapes that are high in sugar and natural acids, ensuring the best flavor and aroma. Its degree of Brix, a measure of sugar, is 23 (table grapes are less than 20). With little rain to remove the natural yeast that grows on the skin, the grapes can ferment naturally.
PRODUCTION
FERMENTATION TANKS
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Number of tanks: 43
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Capacity: 20,000 - 30,000 liters each
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Material: stainless steel
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Duration: 5-14 days to ferment
POT STILLS
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Traditional falcas over 100 years old
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Number of falcas: 3
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Capacity: 1,300 liters per falca
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Material: 100% copper
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Duration: one distillation
GUARD TANKS (REST TANKS)
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Number of guard tanks: 24
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Capacity: 40,000 liters each
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Material: glass lined concrete
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Duration: 6 months to 1 year
Hacienda La Caravedo comprises approximately 80 hectares of its own vineyards that supply the grapes used to make our piscos. It is also placed in a dry river bed, providing the best soil for growing grapes. We control the pisco production process at every step, from the vine to the bottle, and we ensure the highest quality in each batch.
CULTURE AND TRADITION
PERUVIAN
DISTILL, REST, BOTTLE
Hacienda La Caravedo is located on the bed of a dry river, providing the best soil for growing grapes. All our grapes are grown on farms and in fields specially adapted to each variety. We maintain total quality control from the vine to the bottle.
The distillation rests in non-reactive vessels called guard tanks to allow the flavor and aroma to fully evolve. Our guard vats are glass lined concrete containers and we rest our pisco for 6 months to a year. After the rest period, the pisco was traditionally stored in clay jars or stackable jars.
Then our piscos are bottled and enjoyed in countries around the world. We are the # 1 pisco exported from Peru to the United States.
At Hacienda La Caravedo, we proudly honor the centuries of craftsmanship behind this traditional spirit.
JOHNNY SCHULER
Considered the premier pisco authority, Johnny Schuler has dedicated his life to excellence in the pisco industry. As an ambassador for pisco, he has traveled the world to educate professionals in the spirits industry and the public alike about the culture, heritage and crafts of pisco.
