Categories Food&DrinkPosted on

London Welcomes the ‘Masters of Pisco’ to Pachamama

Pachamama Group (Pachamama and Chicama restaurants), in collaboration with BarSol, are bringing the ‘Masters of Pisco’ to London. The ‘Masters of Pisco’ are some of the best bartenders from Peru and the rest of Latin America. Over the next ten months, Marylebone’s Peruvian-inspired Pachamama, and recently opened Chicama on the King’s Road in Chelsea, will host a series of exciting monthly residencies under the direction of award-winning mixologist and Pachamama co-founder Bek Narzi, well known as one of the world’s finest bartenders.

Pachamama Group (Pachamama and Chicama restaurants), in collaboration with BarSol, are bringing the ‘Masters of Pisco’ to London. The ‘Masters of Pisco’ are some of the best bartenders from Peru and the rest of Latin America. Over the next ten months, Marylebone’s Peruvian-inspired Pachamama, and recently opened Chicama on the King’s Road in Chelsea, will host a series of exciting monthly residencies under the direction of award-winning mixologist and Pachamama co-founder Bek Narzi, well known as one of the world’s finest bartenders.

Aaron Díaz, Rodrigo Soto Delgado, Giancarlo Nazario and Luis Flores are some of the expert bartenders who will be in the capital to show Londoners innovative ways of using Pisco, the Peruvian national spirit, to create a range of unique and exquisite new cocktails. BarSol Pisco is produced from fresh wines, fermented from pisco grapes from the Valley of Ica, Peru; distilled and bottled in one of the oldest distilleries in the ICA valley, Bodega San Isidro, BarSol.

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Designed by Diego Loret de Mola and Carlos Ferreyros, BarSol adheres to the classic pisco pot distillation method, (practised in Peru since the 1500s) which gives BarSol Pisco a highly-awarded and superior taste. Crafted in small batches and estate bottled, BarSol’s highly-awarded pisco is fermented, with neither water nor other ingredients added to the first press grape juice, to create a perfect wine even before it is distilled. The end result is a spirit of exquisite purity, clarity and smoothness.

With BarSol Pisco as the main ingredient, Aaron Diaz, leader of the Coctelería Conceptual (conceptual mixology) movement and ambassador of the new wave in Latin mixology, was the first master offering his cocktail creations at Chicama from Thursday 27th to Saturday 29th October. Aaron has, in the past, acted as ‘guru’ to Diageo World Class winners from both the Americas and the Caribbean. He has also worked his way across some of the world’s best bars, including Astrid y Gaston – voted in the world’s top 50 restaurants – where he was Chief Barman.

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With more than 12 years’ experience in the industry, Rodrigo Soto Delgado has worked in bars and restaurants all over the world, including Jaime Pesaque’s Peruvian restaurant and Pisco bar, Nuna. He’ll be mixing in Pachamama and Chicama restaurants from 21st to 26th November.

Giancarlo Nazario, Peruvian Bartender of the Year 2012, will be preparing his molecular mixes from 23rd to 28th January 2017, while Luis ‘Chino’ Flores, head bartender at Lima-based Amaz (also one of the world’s 50 best restaurants), will be offering his creative cocktail mixes, paired with menu dishes.

SEEN will keep you posted on further guest mixologists who will be visiting London throughout the year. They will be announced closer to the time.

Pachamama
18 Thayer Street,
London
W1U 3JY
pachamamalondon.com

Chicama
383 King’s Road
Chelsea
London
SW10 0LP
chicamalondon.com

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