Family

The Capurro family has been producing pisco for five generations & over 100 years and is proud to have played an integral role in the development of Perú’s national spirit. In March of 1938, Mayor Juan Enrique Capurro and President Oscar R. Benavides together held the first Harvest Festival in Santiago de Surco, Lima, along with the first pisco tasting competition, a tradition that continues today. When the Peruvian government established the standards for the Peruvian Pisco Denomination of Origin fifty-two years later, Juan Enrique's grandson, Eduardo Castro Capurro, assisted as a consultant.


Agriculture

To make great pisco, one must begin with virtuous agriculture. This connection to terrior shines in Capurro’s single estate, vintage bottlings. Longer, hotter days separate Nasca from the rest of the Ica Valley, resulting in sweeter and more consistent grapes at harvest. One of the most arid regions in the world, average annual rainfall is just 4 mm in Nasca. The Capurro vineyard instead relies on ancient subterranean aqueducts that bring water from the Andes Mountains hundreds of miles away.


Production

Once per year, the Capurro family estate grapes are hand harvested, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof by varietal, rested & blended according to family tradition. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process. Although denomination of origin mandates a minimum 3 month resting period after distillation, Capurro Pisco is rested a minimum of 1 year. Readiness is judged by taste alone.

Available Products & Tasting Notes

Acholado
The perfect balance of aromatics and texture, we blend multiple grape varietals to make our family flagship, the recipe is a secret.


Moscatel
Roses, orange blossom, cardamom, red apple skin, bartlett pear


Quebranta (vintage sold out)

Ripe banana, hay, tea leafs, carrots, marzipan

Torontel (vintage sold out)
Herbal, jasmine flower, cucumber, candied fennel

Photos

1        Romina Scheufele, President & fifth generation of the Capurro family, at Casa Republica in Lima, Perú

2       Quebranta grapes at harvest

3       Maceration pool during production

4       Leon Eduardo Castro Capurro & Ruth Regina Castro Canelo (Los Abuelos) at the site of their (at the time) future vineyard in Nasca, Ica, Perú, circa late 1950's

5       Romina stoking the fire under the Copper Pot still during production

5       El Abuelo checking on the fire

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