The Story

Demonio de los Andes is produced by Viña Tacama in the Ica region of southern Peru — the heartland of Peruvian Pisco. Ica is the country's premier viticultural zone for the grape varieties used in Pisco production, with the climate, river-fed irrigation and old-vine plantings that the appellation depends on.

The style is Pisco Acholado — a blend of multiple grape varieties, as distinct from a single-variety "Puro" Pisco. Demonio de los Andes is built from a traditional five-grape blend: Quebranta (the structural backbone), Albilla, Torontel, Moscatel and Italia (the aromatic top notes). That spread covers both the non-aromatic and aromatic grape families recognised in the Pisco appellation, which is why an Acholado tends to read as more complete in cocktails than a single-grape Puro.

Demonio de los Andes won a Gold medal at the Vinalies Internationales in 2017. 3Two1 Drinks distributes Pisco, including Demonio de los Andes, across Australia.

What Makes It Different

The Peruvian Pisco rules are strict — and Demonio de los Andes follows them. The grapes must come from one of the designated regions (Ica is one of the five). The must has to be distilled only once to its final proof, with no rectification and no water added afterwards to adjust strength. There is no ageing in wood for Pisco; the spirit is rested in inert vessels before bottling.

That regulatory frame produces a very specific kind of spirit. Demonio de los Andes is 40% ABV, distilled to proof in a copper pot still and bottled without dilution. The traditional method means the alcohol level on the label is the alcohol level off the still — not a number arrived at by cutting a higher-proof distillate with water.

For bartenders, that translates into a Pisco with genuine grape character intact: the floral lift of Italia and Moscatel, the structural body of Quebranta, the subtle muscat note of Torontel. It is the build a Pisco Sour was originally designed around.

The Range

Demonio de los Andes is a focused single-expression release within the Pisco category.

How Bartenders Use It

Pisco Sour

Demonio de los Andes, fresh lime, simple syrup, egg white, three drops Angostura on the foam. Dry shake, wet shake, fine strain into a coupe. The drink Pisco was made for.

Chilcano

Demonio de los Andes over ice with fresh lime, ginger ale and two dashes Angostura. The Peruvian long drink — light, crisp, all grape and ginger.

Pisco Punch

Demonio de los Andes, fresh pineapple, lemon, sugar, gum syrup. Shake, strain. A San Francisco classic with the original Peruvian base.

Acholado Spritz

Demonio de los Andes, dry vermouth, soda, grapefruit twist. The aromatic grapes lift cleanly into a lower-ABV aperitivo build.

Frequently Asked Questions