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CHECK OUTOUR PISCOCLASSIFICATIONS
PURO QUEBRANTA - ACHOLADO MOSTO VERDE
ABOUT US
Monteluna's Pisco is produced by La Pirca SAC Industry through a rigorous craft process with appropiate agricultural processes of grapevines in distinctive lands of warming weather in San Antonio Valley, near the southern city of Lima; in Perú. The process utilises strict traditional standards established by passionate Peruvians whose principal aim is to diffuse our glorious tradition which dates back to the end of the sixteenth century.
MISSION:
Gladden the celebrities of the world.
VISSION:
By 2020, to be globally recognized for our high-quality production.
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PISCO'S PROCESS

CROP

It all started with a good CROP of pisqueras grapes sourced from an original climate of ground and weather.

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PISCO'S PROCESS

GATHERING

The gathering of the best grapes is done by hand, after verifying its content of sugar this process is carried out full of joy and compromise to guarantee its maximun quality of pisco.

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PISCO'S PROCESS

PRESSING

This process contributes the technological note separating the stalks of grain grapes that will provide the emblematic pisco juices.

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PISCO'S PROCESS

COLD SETTLING

It is a process that consists in the balance between the aroma and fresh flavour from grape skins. At the same time it brings out different and beneficial aspects of the grapes in order to form the essence of pisco.

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PISCO'S PROCESS

FERMENTATION

This part of the process occurs after many hours, with the conversion into a pleasant wine which is decanted with greatest care to separate it from the dregs.

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PISCO'S PROCESS

DISTILLATION

In short, DISTILLATION is a craft process using hand-made stills of copper that brings together the majesty centred in the pisco's heart.

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PISCO'S PROCESS

RESTING

Good things take time, which is why the pisco rests at least 3 months in order to mature and obtain the soft and superb flavour.

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PISCO'S PROCESS

BOTTLING

Finally, after filtrating the pisco it is bottled with passion and pride in becoming the Pisco MONTELUNA.

GRAN
PISCO QUEBRANTA
This pisco is obtained from original strains variety Quebrant, it gives a tempting sensation for every palate with dry and soft hints of fruit; is essential to develop the most representative and creative mixology.
SPECIAL
PISCO ACHOLADO
This pisco is obtained from original valley strains, that incorporates varieties Quebranta and Italia mixed in proportion; it shows a passionate, intense and well-balanced taste tempting for every palate with senses of fresh and powerful fruits; is the perfect combination for food with high levels of fat and at the same time to develop a demanding mixology.
PREMIUN
PISCO MOSTO VERDE, ACHOLADO
A luscious blend which is obtained from three original strains varieties Quebrante, Italia y Torontel mixed in proportion, thought a differentiated process of distillation that consists in interrupting fermentation as a way to avoid ripening, its name comes from that process, which is achieved with great nobility and exquisite fragrancy, as well as, it has an intense and well-balanced palate with exciting nuances of citrus and recognized fruits. It is best enjoyed "pure" as an appetizer, accompanied by ice or with the most demanding mixology.
MIXOLOGY
Check out and surprise yourself with these new cocktails.

CHILCADO
PISCO FRUTADO

(PASSION FRUIT, POMEGRANATE, AGUAYMANTO)

  • 1 ½ Ounce of Pisco Monte Luna Quebranta or Acholado
  • ½ Ounce of fruit puree (Passion fruit, Mango, Aguaymanto, Pomegranate)
  • Ginger Ale
  • Consistent cubes of ice
  • Slices of lemon or orange

First add ice to taste, then the Pisco Monte Luna and the fruit puree, finish with ginger ale. Garnish with a slice of lemon or orange. Mix everything gently.

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PISCO ACHILCANADO
WITH RASPBERRY

  • 1 ½ Ounce of Pisco Monte Luna Acholado
  • ½ Ounce of raspberry puree
  • Tonic Water
  • Consistent cubes of ice
  • Slices of orange

First add ice to taste, then the Pisco Monte Luna and the raspberry puree, finish with tonic water. Include the slide of orange and as the final step mix everything gently. To make it more appealing garnish with a strawberry or a raspberry.

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TRADITIONAL
PISCO SOUR

  • 14 ice cubs
  • 8 ounces of puro de quebranta
  • 2 ounces of sugar syrup
  • 2 ounces of lemon juice
  • 7 drops of Angostura bitters
  • 1/2 egg white

Fill the cocktail shaker with six ice cubes and let cool it cool for around a minute. Remove the ice and add the pisco, the sugar syrup, the lemon juice, the egg white and the remaining ice. Whip for 8 to 10 seconds and serve straining it into two different cool glasses. Garnish each glass with two drops of Angostura bitters.

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PISCO IN THE
DAIQUIRI STYLE

  • 2 ½ Ounces of Pisco Monte Luna Acholado
  • ½ Ounce of lemon juice
  • ½ Ounce of sweet syrup
  • 16 consistent cubes of ice
  • A slice or skin of lemon or orange

Add 4 ice cubes in the glass to cool, then full cocktail shaker with Pisco Monte Luna, lemon juice, sweet syrup and the remaining ice. Shake quickly for around 12 seconds. Garnish with a skin of lemon.

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PISCO EN LAS
ROCAS PICANTE

  • 2 Ounces of Pisco Monte Luna Acholado
  • ¼ Ounce of lemon juice
  • Ginger Beer
  • Consistent cubes of ice
  • Slices of lemon or orange
  • Mint leaves

First add ice to taste, then the Pisco Monte Luna and the lemon juice, finish with ginger beer. Include the slice of lemon and mix everything gently. To make it more appealing garnish with mint leaves.

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CONTACT US
+ 511 910 714 284
informes@piscomonteluna.com
Cl. Mama Ocllo 471 Piso 1 – Callao 04 – Perú