Within a few short years, Black Whiskey has begun dominating the name of whiskey in South America and it all started in Lurín, Peru. We had the chance to taste this award-winning spirit with creator and CEO, Michael Kuryla.
During our visit with CEO, Michael Kuryla, we received an incredible presentation of Don Michael’s story and got to try some of their award-winning products. The distillery now has had a large success internationally and is still expanding globally in such a short time. Hailing from Miami, Michael’s Peruvian connection began with his grandfather in the 1950’s when he came to Peru for mining and petroleum. Now being the third generation of expats in Peru, Michael decided to take his love for spirits to create a distillery. His girlfriend at the time, now wife, already had an understanding of the fermentation process. So together, they made the perfect team to create Don Michael, which is located in Lurín (about one hour south of Lima).
Black Whiskey, the most celebrated whiskey in South America
The first beverage we got to try was their most popular product, Black Whiskey. The reason why this whiskey is so unique is that they use Peruvian black corn for sweetness and import malted grains and white oak barrels to create the ideal blend.
Here is a list of just a few of the awards this whiskey won in the last few years:
ADI: Certificate as artisanal distillate, Silver Medal category ‘Whiskey’ and Gold Medal ‘Best of its class.
San Francisco World Spirits Competition: Silver medal 2021 and Bronze medal 2020 category ‘Whiskey’.
Micro Spirits Competition: Triple gold medal in the ‘Whiskey’ category and Triple gold medal in the ‘Packaging’ category.
LA Spirits Competition: Silver Medal – Whiskey.
Bartenders Spirits Competition: Double Gold Medal – Whiskey.
USA Spirits Ratings: Gold Medal – Whiskey
San Diego: Double Gold Medal – Whiskey
NY Spirits: Bronze Medal – Whiskey
Worth the hype?
So when I had the chance to taste it, clearly, my expectations were high. After all, they were using the highest quality ingredients for their whiskey. Once I had the first sip, I can confidently say that all expectations were succeeded. The blend, in a way, felt familiar, which I assume was because of the malted grains they import from the USA. Though it ended with a pleasant sweet node, it was not over-powering. That would be from the Peruvian black corn, which is the same sweetness found in chicha morada. Overall, the taste was smooth and it leaves you wanting to experience that first sip over and over again.
After trying it “al tiempo”- or at “room temperature”- we added ice to the glass. After a few swirls, I took a sip, and the ice made it so that it was easier to sip. This is great for those who don’t normally drink straight whiskey, clearly like myself. However, the ice didn’t take away from the full flavor of the spirit.
Andean Cream, the elevated Bailey’s
Although we were focused on Black Whiskey, Michael let us try their liqueur, Andean Cream. I’m not usually a creamy alcohol lover but wow, I was blown away by this one. When I say that it was an elevated Bailey’s, I truly mean that. What I’ve never liked about creamy liqueurs was the over-powering sweetness of them. So surprisingly, Don Michael’s Andean Cream was a surprise. The sweetness is subtle and you also get lots of nutty hazelnut flavor. This is the perfect holiday sipper and I know that I will be getting a bottle to bring back to my family for the holidays!
Want to try it?
If you are already in Peru or plan to come soon, some of the best restaurants have Don Michael products: Pescados Capitales, Maido, El Mercado, Rafael, Mayta, Panchita and Club Nacional. You are also able to buy bottles from Wong or from their website directly.
All photos provided from Paola Rey Suarez
