The plan we need for easter during this quarantine

1 April 2021

Preparing chilcanos and watching Netflix, trying new cocktails and listening to music, or having a wine pairing alongside grilled seafood are always good ideas

This is a useful guide on how to spend this week in confinement and hit the spot: enjoy the time at home. Tacama proposes some plans worth putting on your radar.

From Thursday the 1st to Sunday 4th of April, Peru is going under another (brief) quarantine to try to stop the rise in COVID-19 cases. Leaving home is not authorized, except for acquiring essential products. Use of vehicles and travel are also prohibited (except for Sunday). This Easter is not the usual one.

What can we do? Tacama proposes a Netflix & Chill-canos. The plan starts by choosing a movie, show, or documentary marathon on the streaming platform. One example is the Oscar-nominated movie “Mank”, based on a legendary Hollywood screenwriter of the 30s. Another option is “Cata amarga”, which narrates the story of a young African American boy who dreams of becoming a sommelier. There are also documentaries like “Perú: Tesoro Escondido,” “Street Food Latinoamérica,”—with an episode dedicated to Lima—or “Andes mágicos,” that premiers April 1st and will lead you to landscapes, adventures, and stories across the Andes.

And, of course, such a marathon has to be paired with a good chilcano. For this, Mulita, one of Tacama’s latest releases, is the pisco to go with. “This Pisco was born in 2020 and it is an acholado that mixes Italia Albilla, Moscatel, and Quebranta strains. Harmonious, subtle, with fruity profiles in aroma and a good perception of this descriptors in mouth, Mulita wants that the first experience of a new Pisco consumer to be good, pleasant and inviting” explains Alexander Holender, exclusive bartender at Tacama. “Besides, it is an extremely versatile alternative for bartending and creating delicious cocktails” he adds, and shares with us two easy recipes we can make at home.




  • 2 oz Pisco Mulita
  • 2 oz pink grapefruit juice
  • 2 pieces of sliced strawberries
  • 1 grapefruit or orange skin
  • 4 oz ginger ale (preferably cold)


In a large glass (400ml), add whole ice cubes up to the half and add sliced strawberries. Fill the glass with ice and now add the grapefruit juice, Pisco, and top with ginger ale. Stir lightly and garnish with grapefruit or orange peel.




  • 2 oz Pisco Mulita
  • 5 fresh golden berry
  • ½oz lemon juice
  • 4 oz ginger ale (preferably cold)


In a large glass (400ml), add lemon juice, four golden berries and Pisco. Muddle with a mortar and fill the glass with ice. top with ginger ale and stir.
Garnish with a fresh golden berry

To fulfill this plan, Tacama has launched the Mulita Pack Netflix & Chill-canos giveaway, the winner will earn a snack combo, a Mulita pack, and a Netflix gift card for two months. 


These days can also be useful for preparing and tasting other Pisco-based cocktail to the rhythm of good music. Melomaniac or not, there is no better equation. As Jason Mraz, American singer, says: “Music is the weapon in the war against unhappiness.” For cocktails, Tacama’s suggestion is using their top Pisco lines: Demonio de los Andes and Gran Demonio.

Demonio de los Andes is one of their world-renowned lines. It is present in Germany, Japan, France, UK, Spain, the United States, Canada and many others. “It has five labels: Italia, Albilla, Moscatel, Quebranta, and Acholado”. These are ”Pisco Puro”, which is the type of pisco that it`s “must” (a fancy wine and pisco making term for unfermented grapes or juice) has been completely fermented —the yeast consumes all the sugar present in the must and turns it into alcohol— After distillation it is let to  rest for a minimum of 6 months in stainless steel containers. This time allows the distilled spirit to harmonize, marry up all the flavors and lets some high alcohols to evaporate, this allows the aromas of the grape to have more protagonism and avoids that strong alcoholic smell characteristic of young spirits when the bottle is opened,” indicates Holender, Demonio de los Andes ambassador.

Pisco Gran Demonio also has Italia, Albilla, Moscatel, Quebranta, and acholado, but this type of pisco is called “Mosto verde” or green must. The difference is that the fermentation has been interrupted, yeast has not consumed all the sugars in the must, it produced less alcohol and there are some residual sugars remaining in the must. This allows that when distilled, a molecule called “glycerol” appears, this provides density and a bit of oiliness that lets the Pisco characteristic flavors to linger in the mouth for a longer period of time, thus perceiving it’s descriptors in a better way” he explains. Mosto verde tends to be lighter and gentle in mouth, and very expressive in aromas.

With this in mind, the bartender presents us with a couple of easy-to-replicate recipes, paired with inspiring songs that brings pleasure to the ear.




  • 2 oz Pisco Gran Demonio Italia
  • 1 ginger beer (preferably cold)
  • 2 tbsp diced mango
  • ½ oz lime juice
  • ½ oz gum syrup
  • 1 sprig of fresh mint or peppermint


In a metal cup, or your favorite ceramic cup, add the diced mango, Pisco, lime juice and simple syrup. With the help of a mortar, muddle well the mango. Fill the cup with whole ice cubes and top with ginger beer. Stir and garnish with a slice of fresh or dehydrated mango, and a sprig of fresh mint or peppermint.

And if you want to listen to rock while you prepare the cocktail? The ideal song is: I’m born to run by American Authors, whose spirit is about living like there’s no tomorrow. With this theme as inspiration, the goal of this cocktail is to experiment and feel the Pisco in a new way.




  • 2 oz Pisco Demonio de los Andes Albilla
  • 2 oz concentrated chamomile infusion (five teabags in a 300ml of water)
  • 1 oz honey syrup (honey and water mixed in equal parts)
  • 1 oz lemon juice
  • 1 lemon peel
  • 1 mini bouquet of chamomile flowers


In a shaker, add three quarters of whole ice cubes. Add Pisco, chamomile infusion, honey syrup, lemon juice and lemon peel. Shake well for 10 seconds. Pour and strain into a chilled coupe glass or an old fashioned glass with ice, and garnish with the mini bouquet of chamomile flowers.

Indispensable: make it to the rhythm of the song Fire, by the British Barns Courtney. “It speaks of someone who is devoted to their craft and to sweet melodies, like this cocktail that transmits its passion for Pisco and the harmony of its flavors,” tells Holender. Dancing and singing is allowed.

To complete the experience, Tacama has organized the giveaway “What comes to mind when you hear ‘Long Weekend’?”, where prizes include a vintage turntable with Bluetooth connectivity, and a Pisco Demonio de los Andes and/or Gran Demonio pack, so you can enjoy them during this Easter.


If you’re more into wine, a tasting in the comfort of your own home can save you from any situation. All you need is a good bottle of wine—red, white, or rosé—and enjoy the pairings. Since it's Easter, the perfect options are fish and seafood.

In Tacama`s portfolio, you can find Blanco de Blancos, which combines Sauvignon Blanc, Viognier, and Chardonnay. “This wine can be paired with salmon and grilled asparagus,” suggests Holender. Its citric, fruity, and floral (lilac and violet) aroma, as well as its freshness and persistence on the palate, harmonize with the dish. Tip: serve this wine cold.

If you prefer a rose wine, Ambrosía Rosé, which combines Nielluccio, Malbec, and Viognier grapes, stands out. It's characterized by its pink grapefruit aroma and peach notes. It’s recommended to try it with a grilled jumbo shrimp skewers. “The nice thing about a wine tasting and pairing is exploring the different flavors and sensations,” says Alexander Holender.

For this adventure, Tacama has organized the #QuédateEnCata giveaway. The prize: a grill and four wines from the brand. You can’t ask for more. Sign up for the giveaway in their social media!

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