Adam Weintraub from Patrimonio Suyus Pisco takes us on a technical and cultural exploration of the Pisco category.

Move beyond the sour and discover the nuances of this grape-based spirit. We’ll discuss terroir, production standards, and why Pisco is becoming a staple for modern, high-end cocktail programs.

• Why Attend: Learn to distinguish between Pisco varieties and how to integrate them into modern cocktail menus beyond the classics.

• Track: Spirits

PRESENTED BY

Adam Weintraub

Founder, Museo del Pisco & Patrimonio Suyus Pisco

Adam L. Weintraub is the founder of the famed Museo del Pisco (three locations in Peru: Cuzco, Lima and Arequipa), sharing his obsession with the world for Peru’s distinguished national beverage of choice. His bars are a Tales of the Cocktail winner and serially-referenced watering holes dedicated to broadening pisco’s appeal beyond the confines of Peru. Adam is a Seattle-based photographer- but his placement in the world of pisco brought his research, writing, and photography together to create Pisco Patrimonio, a book regarding the culture and legacy of his favorite spirit. This was awarded “World’s Best” by Gourmand.

And now, finally, he’s jumped the shark to create his own damn brand of pisco, Patrimonio Suyus, again hoping to improve pisco’s prominence throughout the world. Bring it on. And for good measure, it was just awarded Double Gold, “Best of the Best” by the San Francisco World Spirits Competition.

Bartender’s Circle Summit: Industry Session

This session is part of the Bartender’s Circle Summit and is strictly intended for members of the global hospitality industry. To attend this masterclass, you must have a BCS Class Pass. Our summit programming at Pacific Place is a dedicated space for professionals to sharpen their craft, delve into spirit categories like Cognac and Pisco, and learn from the industry’s most respected leaders.

• Want to see the full curriculum? Find out more here.

• Ready to level up? Get your Class Pass below.