You might call pisco San Francisco's most iconic spirit.
The City by the Bay has had a centuries-long history with the Peruvian grape brandy. It began when explorers and gold miners traveled around the tip of South America to get here, stopping in Peru to replenish supplies and pick up some pisco while they were there.
Encanto, created by McDonnell along with sommelier Walter Moore and Peruvian master distiller Carlos Romero, is an acholado (blended) pisco distilled in Peru from aromatic and nonaromatic grapes. As a result, Encanto has both a lush body and a nuanced floral aroma.
Though the spirit hit San Francisco only last weekend, Encanto is already on the shelves in 30 bars, restaurants and liquor stores, including La Mar Cebichería Peruana, Taverna Aventine and The Jug Shop.
McDonnell notes that Encanto was designed to be cocktail-friendly, so it's an ideal base for such popular drinks as the Pisco Sour and the San Francisco-born Pisco Punch. It's also a fine substitute for vodka in drinks like the gimlet.
Or visit Cantina and have a cocktail with the guy who made it.
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