PREMIUM ARTISANAL AGAVE SPIRIT

We distill wild agave pineapples with freshly fused water

from the snow of the Blanca mountain ranges, Peru.

At 2,256 meters high.

Aqará_Agave_Color.png
Plateado.png
 

By preserving the balance of nature our "jimadores" carefully select wild ripe agave pineapples, then chop them by hand, cooked in mash tuns with steam jackets and passed by double distillation.

Feel the strength and the flavor of the Peruvian Andes right from the very first sip.

For each agave we harvest, we sow three

"AQARÁ Plateado is fresh, seductive on the nose, with flowers, tropical fruits, peach pits, herbaceous and ripe fruit aromas at its end. Friendly and round on the palate with a good, long finish, which makes clear the quality of its alcohol. It has no edges, is passes like silk."

Tasting Notes

Cristina Vallarino

AQARÁ

PLATEADO

 Gold Medal

Other Agave Spirits Category

AQARÁ

PLATEADO

 Silver Medal

Other Agave Spirits

Category

Reposado.png
 

"AQARÁ Reposado is more robust in the mouth, very broad, where smoked and toasted notes are interwoven with the distillate, making each sip a pleasure. On the nose, it expresses toffee butterscotch, notes of vanilla. You can rescue a little coffee and feel the stone fruit. However, its real character is in the mouth. Very complex, long and noble. A gastronomic distillate by any standard."

 

Tasting Notes

John Santa Cruz

After the distillation is put to rest for four months in American oak barrels, time in which the angels work and take their part, we obtain the Reposado version.

Feel the flavor of the perfect balance between wild and sophistication.

Experience an old flavor mixed with new scents and new sensations that your palate will detect.

AQARÁ

REPOSADO

 Gold Medal

Other Agave Spirits

Category

TECHNO-ARTISAN

PROCESS

 

A UNIQUE TECHNIQUE FOR A UNIQUE RESULT

We traveled the world knowing the full spectrum of distillation processes. We did dozens of tests, adapting and merging them, making artisan and technology coexist in our own technique.

AQARÁ, Agave de los Andes, unique where you can see it.

"Drinking AQARÁ gives you a lucid feeling, exclusive to the spirit. We don't feel the blushing stun of the wines, nor the glow nor the immersion of the whisky or the gin. We fly, so to speak. With AQARÁ you go straight up, it's stimulating, energizing and, at times, subtly hallucinogenic. It feels like you want to chew it , and you can't"

Rodrigo Soto

1. "JIMA"

We select each agave plant with responsibility and care, calculating its ages an brim degrees. We harvest and chop them by hand. 

For each agave plant we harvest we plant three.

2. COOKING

Cooked for seven hours in the head of the steam, without direct contact with the fire, the pieces of agave release their essence and begin the transformation. 

3. FERMENTATION

We wait seventy two hours, patiently, for the magic of the yeast inside our fermenters.

The previous step to the agave rebirth.

4. DISTILLATION

We distill doubly, sacrificing head and tails to obtain a high quality alcohols. In each drop, we preserve flavors and aromas.

We rest,

filter

and bottle up.

Plazuela de la Merced, Barrio Yanachaca 

Casona Lara

Caraz, Huaraz, Perú  

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