“It takes time, for the commercial brands, I think that is distilled and immediately released to the public, but for premium gins, it’s important to let them mature.” So that began a lovely lunch between Lorenzo Zanchin, his wife Liseth Miranda, and us.
“I created this gin as a passion project at home, and we offer it at my wife’s restaurants in Cusco and the valley,” says Lorenzo, the master distiller for Intira Gin; he is the mad scientist of the couple, while Liseth runs the business, they have Incontri del Pueblo Viejo restaurant in Machu Picchu and Carpediem Cucina Italiana in Cusco.
Distilled at 2800 m.a.s.l. in the Sacred Valley, this premium Peruvian gin has a strong sense of identity incorporates citrus fruits from the La Convención Valley and traditional cusquean herbs. Its created as a tribute to the Sun and the Inti Raymi festival. It is a gratitude to the all-encompassing celestial body. “That strong Sun that constantly burns our skin in the highlands is crucial for producing the botanicals we use. So their concentration and aromatic qualities are thanks to that Sun,” says Lorenzo.
The botanical ingredients of Intira are native to the transitional area between Cusco and the central Peruvian jungle. They thrive in “a marvelous climate resulting from the clash between the highlands’ cold and the jungle’s heat and humidity. This climate allows the creation of highly concentrated botanicals with intense aromas and flavors,” explains Zanchin. In total, 24 botanicals infuse Intira, mainly citrus fruits from the La Convención Valley in Quillabamba, such as orange, Russian lemon, grapefruit, and green tangerines. There’s also black mint, not the leaves, but the flower, as it offers a more floral aromatic profile. Other ingredients include cedrón, lemongrass, verbena, and various herbs used in the daily life of the people of Cusco.
Capturing the Essence of Cusco in a Bottle
The goal is to capture the essence of Cusco, its land, soil, plants, and Sun in a bottle of premium gin. Only juniper is imported from Tuscany, as it doesn’t grow in this hemisphere. Furthermore, the water used in this gin comes from the melting of the Apu Verónica glacier, adding to the distinctive identity of this product.
For Lorenzo, the gin serves exceptionally well to mixology ” I see bartenders having a lot of fun with it; it’s like a toy room for them. They create exciting cocktails combining it with fruits and other ingredients.”
International Recognition for Intira Gin
Intira has gained recognition in the international markets, recently awarded a silver medal in the San Francisco World Spirits Competition and a gold and silver medal in London on the International Wine & Spirit Competition
Sadly enough, the regular practices for bars, restaurants, and stores prioritize large well-known brands over premium small-batch products. Still, instead of defeat, Intira is looking to new frontiers, exporting to Europe and the US.
IN THE KNOW: If you want to try Intira, you can contact them via their socials @Intira_GIn or visit a local bar in the main cities of peru and ask for a cocktail made with it
