SUYO x Andean Explorer
Discover the process behind the bottle you now enjoy onboard the Andean Explorer
Step 1
Harvest
It all starts in the vineyard. Grapes are handpicked in March during vendimia (harvest) and carried to the distillery for pressing.
Step 2
Pressing
Grapes are macerated for 1-3 days to extract flavors and are then gently pressed to ensure the highest quality grape must.
Step 3
Fermentation
After pressing, the freshly crushed grape juice is transferred to small tanks, where it spontaneously ferments until it becomes a natural wine.
Step 4
Distillation
The freshly fermented wine is transferred to copper stills, where it is distilled once. Single distillation allows us to highlight the delicate tasting notes of each grape.
Step 5
Resting
We rest our pisco in small tanks for a minimum of one year to round up all of the final flavors and capture its finest expression.
Step 6
Bottling
Finally, we manually fill, seal and label every bottle to ensure that what you taste at home is what we taste at the distillery.