California Style Pisquita – Single Bottle (CA Residents Only)







Farmhouse Pisquita

Pisquita is our nod to pisco, traditionally the national spirit of Peru and Chile. We decided to make our own because of the special connection of pisco to San Francisco, where it was the drink of choice for generations of miners and sailors. Smooth and aromatic, Marian Farms’ distillate captures the essence of the grapes that were used to make it. The proof is in the pisquita, which was the key ingredient in two different cocktails voted the “Best of 2010.” 80 proof, 750 ml, certified Biodynamic® by Demeter USA.

“it’s the cleanest of all the piscos I’ve tasted” – Wine & Spirits Magazine, February 2014

“While the Chileans and Peruvians argue about the right way to make Pisco, over in the California Central Valley, a Biodynamic farm is riffing on the spirit using Muscat and Thompson seedless grapes. Distilled in a traditional copper pot still, it’s the cleanest of all the piscos I’ve tasted, with dark fruit aromas and a slightly sweet violet flavor. It’s terrifically versatile, sippable on its own and harmonious in a Pisco Sour.”

This article first appeared in Wine & Spirits, February 2014.

Recipes to Try

from San Francisco, CA
1.5 oz Pisquita
.75 oz fresh lime juice
.75 oz simple syrup
.5 oz orange juice
1 egg white

Mix all ingredients together without ice and shake to emulsify ingredients.
Add ice and shake vigorously.
Strain into a cocktail glass.

from San Francisco, CA
1.5 oz Pisquita – 1 bottle
.75 oz lemon Juice – 12 oz
1 oz pineapple gum syrup – 16 oz
.5 oz Dolin dry vermouth – 8 oz
Stir all ingredients together. Pour over ice.





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