(NEW YORK, June 17, 2013) – Macchu Pisco LLC, in conjunction with PromPeru, has announced the “Become Shaman” La Diablada Pisco Bartender Competition. In celebration of Macchu Pisco’s 10th year anniversary, 10 of the top pisco bartenders in the U.S. will travel to Lima in September to compete, “Iron Chef” style, for the chance to win the ultimate spiritual journey – traveling into the Peruvian jungle to learn from a real shaman. The finalists will be named on August 19, 2013.
Winner of the Concurso Nacional’s gold medal in 2005, La Diablada from the producers of Macchu Pisco, reflects the highest sophisticated style of “acholado” pisco. While Macchu Pisco, is a Peruvian brandy created from the Quebranta grape, La Diablada is a luxurious blend made for pisco connoisseurs from a first-grape pressing of Quebranta, Moscatel Italia and Torontel grapes, and is the only vintage pisco produced in Peru. Distilled through a discontinuous copper pot still and rested for almost two years, the limited-production La Diablada is named for the legendary ceremonial dance between angels and demons fighting for perfect balance; each bottle contains 18 lbs. of grape – the grape-content equivalent of eight bottles of wine.
“The essence of La Diablada Pisco is finding the perfect balance within the blend of grape varietals so that every vintage has the spiciness of the devil and sweetness of an angel,” explains Macchu Pisco founder and CEO Melanie Asher, who is also the spirit’s master distiller and blender. “We are excited to celebrate this special pisco and the spiritual journey with America’s top bartenders in our home country.”
To earn a spot amongst the 10 finalists, bartenders in New York, Boston, Washington, DC, Chicago, Las Vegas, San Francisco and Los Angeles must feature a La Diablada Pisco cocktail at his/her establishment this summer; the top-selling bartender in each market will be invited to attend the trip to Peru. In addition to participating in the “Iron Chef” style finale – which will be judged by a distinguished panel of Peruvian culinary professionals – the bartenders will participate in Latin America’s 50 Best Restaurants presented by San Pellegrino, the first-ever list focused on Latin America on September 4, will join Asher in blending the 2012 vintage of La Diablada, as well as experience Peru’s Mistura, the largest culinary festival in South America. La Diablada is currently featured in America’s finest dining and drinking establishments such as New York’s Eleven Madison Park, PDT and Daniel; Chicago’s The Aviary; The Cosmopolitan in Las Vegas, and The Bazaar by José Andres in Los Angeles.
In addition to announcing the La Diablada Pisco cocktails being served at bars and restaurants across the country, Macchu Pisco will announce the 10 finalists in the “Become Shaman” La Diablada Pisco Bartender Competition on August 19. To learn more about Macchu Pisco and La Diablada, go to www.macchupisco.com.
About Macchu Pisco LLC
Founded in 2003 by sisters Melanie and Lizzie Asher, Macchu Pisco (40% ABV; $18.99) was the first super-premium Peruvian pisco to enter the U.S. market. The traditional Peruvian brandy is made from 10 pounds of Quebranta grape per bottle and rested for nine months, resulting in earthy, smoky, herbal notes that have earned Macchu Pisco 94 points (“Excellent”) at the Ultimate Spirits Challenge and 95 points (“Exceptional”) from the Ultimate Cocktail Challenge, which designated it “the” pisco for Pisco Sours. First introduced in the U.S. in 2006, La Diablada (40% ABV; $29.99) is the “acholado” expression of Macchu Pisco and the only vintage pisco in Peru. Food & Wine Magazine has named it best pisco for pisco sours. Floral, jasmine and orange blossom notes have earned La Diablada the Gold Medal from Concurso Nacional in 2005 and from the Beverage Testing Institute in 2011.