Pisco Campanario is known for being one of the best piscos in Chile, carefully selected to satisfy the most discerning palates. The process begins with the selection of specific grape varieties, mainly Muscat of Alexandria and Pink Muscat. After harvest, the grapes are fermented to turn sugars into alcohol, and the resulting liquid is distilled in copper stills. This process guarantees a pure, high-quality distillate. The pisco matures in oak barrels, enriching its flavor. It is versatile; recommended to enjoy with nuts and mild cheeses, or fatty fish like salmon.