To make great pisco, one must begin with virtuous agriculture. This connection to terrior shines in Capurro’s single estate, vintage bottlings. Focused on quality over quantity, Capurro is patient each year to harvest at a high brix level, resulting in sweeter and more consistent grapes at harvest. One of the most arid regions in the world, average annual rainfall is just 4 mm in Nasca. 

Once per year, the Capurro family estate grapes are hand harvested, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof by varietal, rested & blended according to family tradition. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process. Although denomination of origin mandates a minimum 3 month resting period after distillation, Capurro Pisco is rested a minimum of 1 year. Readiness is judged by taste alone.

The hummingbird is also one of the largest and most notable images of The Nasca Lines, a group of pre-Columbian geoglyphs etched into desert sands in southern Perú. Covering an area of nearly 1,000 square kilometers, there are about 300 different figures, including animals and plants. Composed of over 10,000 lines, some of which measure 30 meters wide and stretch more than 9 kilometers, the figures are most visible from the air or nearby hilltops. 

The drop behind the hummingbird on their logo is a classic interpretation of pisco which is also found in text form on the bottle’s back label. “Mientras las uvas siguen llorando, yo me beberé sus lastimas.” While the grapes continue crying, I will drink their tears.