The original Peruvian bitters, made in Lima, Peru by Dos Castillos of Pachacamac — named for the Chuncho, the Amazonian people who resisted the Spanish conquistadors. More than 30 botanicals from the Peruvian forest — peels, herbs, roots, barks, and natural aromatic flowers, including cinnamon, allspice, nutmeg, quina leaves, and sarrapia — are macerated together, then rested in oak barrels for six months before bottling.
Aroma: Intensely fragrant — herbal and complex, with roasted-plantain warmth.
Palate: A concentrated bitter backbone with layered spice — cinnamon and sweet baking spice over resinous, gently citrusy herbs.
Use: The essential dash in an authentic Pisco Sour — and the traditional bitters of the Chilcano. Works like "adding an herb to a sauce": structure and complexity without overpowering bitterness.
ABV: 40% (80 Proof)
