Thirsty Thursday - Pisco & Cachaca

Barsol Torontel Pisco, 82.6 proof

Special price: $40 (Regularly $45) 

Crafted via traditional pot distillation, the Barsol Torontel is a masterclass in Peruvian artisanry. It greets you with a floral bouquet of jasmine and lavender before leaning into a lush palate of ripe stone fruits and dark berries. It wraps up with a light, peppery wink that keeps things interesting. 

Capurro Acholado Pisco, 80 proof

Special price: $35 (Regularly $39) 

The family flagship is a closely guarded secret, blending aromatic and non-aromatic grapes into a texture-driven powerhouse. It’s the ultimate chameleon, equally at home anchoring a classic Pisco Sour or headlining your most ambitious original creation.

Aguaviva Cachaca, 84 proof

Special price: $32 (Regularly $36) 

Since 1902, the Rocha family has been turning pesticide-free cane into liquid terroir. Using mills from 1871 and wild yeasts, they produce an agricultural spirit that has more in common with fine brandy than industrial molasses rum. It’s pure, biodynamic, and unapologetically Brazilian.

Avua Prata Cachaca, 84 proof

Special price: $44 (Regularly $49) 

Six months in stainless steel keeps this Prata crisp, grassy, and floral. While it’s the undisputed soul of a Caipirinha, its surprising silkiness makes it a fascinating disruptor in a Negroni or a complex Tiki build.

Avua Amburana Cachaca, 80 proof

Special price: $49 (Regularly $55) 

Aged in towering 15-foot barrels of indigenous wood, this is Cachaça’s savory, sophisticated side. It ditches the oak playbook for warm, unique notes that demand to be sipped neat, though it’s not above fixing up a world-class Hot Toddy.

Cocktails

Pina Burro

1 ½ oz Pisco

3 oz Fresh Victor Pineapple & Ginger Root Cocktail mixer

½ oz lime juice

2 dashes Angostura bitters

Combine all ingredients with ice, stir well, and strain into an ‘up’ glass

Sao Paolo Southside

1 oz Cachaca

3 oz CAnE Grilled Peach Southside

2 oz Club Soda

2 dashes Peychaud bitters

Combine all ingredients with ice, stir well, and strain into an ‘up’ glass