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El pisco es el aguardiente obtenido en Perú de la destilación del mosto de uva, y el pisco acholado (mezclado), que resulta de la destilación de distintas variedades de uva (albilla, quebranta, negra corriente, moscatel). Para cada botella son necesarios 7,5 Kg de uva, y se destilan con alambiques de cobre tipo charentais, ideales para capturar las esencias de los mostos. Sin agua añadida, un destilado puro y con todos sus aromas. Demonio de los Andes es uno de los piscos más apreciados y reconocidos en el país y debe su nombre a un personaje español de la época de la conquista, Don Francisco de Carbajal, un hombre de gran valentía y malicia, a la vez que con una gran lealtad.
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Tempranillo
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