Cocktailians Rejoice as Pisco Returns to San Francisco

Share Article

The Pisco of Campo de Encanto amends the error of Prohibition, reconnecting Peru's unique white brandy with the city that made it famous, mysterious, and exquisite: the Barbary Coast of San Francisco.

Mind-blowing stuff, absolutely the best Pisco I've ever tasted.

Wouldn’t it be great if bartenders actually made the spirits they pour down people’s throats with abandon? Would the world be a more honest place, and wouldn’t we fall in love with drinking just a little bit more?! Today, after a conspicuous absence from the North American cocktail scene, Pisco, a grape brandy of Peruvian appellation, is returning to the Barbary Coast to continue its lore-filled history. Campo de Encanto Pisco: for bartenders, by bartenders.

Peruvian Pisco is the direct descendant of Old World distillation; Campo de Encanto is the passage between the Valle de Ica in Peru, home to nearly 500 years of viticultural tradition, and San Francisco beginning before the Gold Rush of 1849, when Pisco found a foothold and gave birth to the infamous Pisco Punch--the cocktail that made Mark Twain lose his cynicism and Rudyard Kipling seek poetic words to match the lyric in the liquid. What followed was the Pisco Sour, the National Cocktail of Peru. Every quaff of Campo de Encanto Pisco brings it all together: Peru and San Francisco, staid old-vine grapes and the boom of the gold rush, the refinement of a superior spirit sipped quietly and the kick-in-the-teeth euphoria of a Barbary Coast saloon.

Or, as Paul Clarke of Cocktail Chronicles quipped, Encanto is “Mind-blowing stuff, absolutely the best Pisco I’ve ever tasted.” It is "Rich and robust, the Pisco was designed to have the kind of assertive flavor that many craft bartenders seek out.”

Encanto is indeed better. Brilliantly conceived and carefully handcrafted, its superior flavor and richness are immediately apparent, whether shaken or gently poured. This quality is the result of a wholly unique partnership: Duggan McDonnell, a San Franciscan Master Mixologist, Walter Moore, a Sommelier, and Carlos Romero, a Peruvian Master Distiller.

Save the date:
Campo de Encanto Pisco Press Conference
with Special Guest Speaker
Ambassador, Consul General of Peru
Nicolas Roncagliolo
Five O’Clock – Monday, July 26th 2010
The Rex Hotel, 562 Sutter Street, San Francisco
with a reception immediately following

About the Pisco of Campo de Encanto
Encanto is a clean, white spirit harvested from old vines, fermented, distilled, and blended entirely by hand. It is a Pisco distilled only once: nothing added, no sugar, no preservatives. Not even a drop of water. Three vineyards, three grapes: one distillation, one blend. Encanto is a return to purity in spirits, a vital ingredient in cocktails during this rebirth of the cocktail. It is a spirit that sommeliers and disc-jockeys demand equally, calling for its smooth yet complex flavor profile of chocolate mint, jasmine, peach and white pepper and, of course, its unique and iconic status. Encanto Pisco is more pure than vodka, with more kick than tequila. Its refinement and complexity take Pisco out of the blender while its depth recalls forgotten recipes and new variations, always bridging the past and future in Peru and San Francisco.

Campo de Encanto Pisco is imported by Haas Brothers of San Francisco, and available through Southern Wine & Spirits of California. For further information, please contact Duggan McDonnell.

Press Kit Available upon request.

http://www.encantopisco.com/

Duggan McDonnell
drinkencanto(at)gmail(dot)com

###

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Duggan McDonnell
Visit website