Description
For traditionalists, only these Peruvian bitters, named after a wild Indian tribe, are available for the "Pisco Sour". Cinchona bark and sarrapia leaves are among the 30 botanicals that are macerated in oak barrels for six months.
For traditionalists, only these Peruvian bitters, named after a wild Indian tribe, are available for the "Pisco Sour". Cinchona bark and sarrapia leaves are among the 30 botanicals that are macerated in oak barrels for six months.
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