The deep sweetness of plum captured in the purity of pisco. It is a tribute to patience and time: a ruby essence for warm after-dinner moments, celebrations, and slow toasts. Sophisticated, mellow, and alive with the strength of Peru’s pisco tradition.
Wash the plums, dry them very well, and remove stems or bruised parts. Cut them in half and remove the pits; the fruit should go in clean, ripe, and with no water on the surface.
Place the plums in a very clean glass jar. Add the brown sugar and cinnamon if using it; mix gently so the fruit begins to release aroma without breaking down.
Pour in the Quebranta pisco until the fruit is completely covered. Close the jar and shake for 10 seconds, just to dissolve some of the sugar and settle everything in.
Let it macerate in a cool, dark place for 14 days. Each day, gently move the jar for 5 seconds; do not open it unless you see fruit above the liquid. If mold or a strange smell appears, discard it without debate.
Turn what you find into an experience you can actually bring to your kitchen.
Strain the maceration through a fine mesh and transfer it to a clean jar using a funnel. Serve chilled or at room temperature; it should look ruby, smell like ripe plum, and finish with a clean pisco kick.
