Heritage

The history of the Capurro Family & The Nasca Pisco Distillery spans over 100 years and six generations.

Isidoro Castro Capurro began making pisco as a pastime in 1890 with his brothers. Long the spirit of choice among Peruvians, the brothers learned the craft from their father, who had learned from his father many years before.

After forty years perfecting his recipe, Isidro began to teach his youngest son, Eduardo, the art of fine pisco in Lunahuana, Peru. As years passed, Eduardo grew to become a successful merchant running several businesses.

In 1945, Eduardo met and married the love of his life, Ruth Carmen Canelo. To start their family, Eduardo and Ruth settled in a small town in the desert of southern Peru in the district of Nazca, Ica. There, Eduardo discovered a climate perfect for the cultivation of grapes for his pisco.

As Eduardo’s businesses grew, so grew his vineyard and pisco production. Settling for nothing less than perfection, Eduardo sought after the finest raw materials, the best distilling equipment, and he skillfully monitored every part of production. As previous generations had done before him, he began to amass an incredible family reserve of the finest pisco. Solely by word of mouth, his pisco began to sell throughout Peru.

For years, Eduardo’s Pisco remained a limited family reserve as a premium brand sold only in Peru. In 2008, Eduardo’s eldest granddaughter, Romina Puente-Arnao, entered the pisco into the San Francisco World Spirits Competition, winning the highest honor, a double gold medal for taste. With this recognition, the family began to prepare for distribution outside Peru.

As each generation continues to lead the brand to new heights, the reputation of excellence is strengthened by their dedication and passion for the production of true, quality pisco. The family has an unwavering commitment to craftsmanship and is dedicated to their heritage. Their continued use of the family’s secret recipe is what makes Nasca Pisco the best pisco on the market today.