Rompe Mar, Rio Rhin 65, Mexico City (2025)

10/11/2023

Pisco is good, but it's better with friends and family!

31/10/2023

Is it too early for a pisco negroni?

26/10/2023

Missing the summer already? Let us transport you to Puerto Escondido!

23/10/2023

The Perfect Serve - Simple but delicious! You'll need some black olives, some Cane Sugar, and of course the main ingredient: Rompe Mar Pisco! The story behind the Perfect Serve is available on our website!

21/10/2023

Whetever you drink it straight or in cocktail, pisco is the perfect ingredient to unwind with friends on a Friday night!

16/10/2023

Mondays are hard... Guillaume, our founder, has the perfect remedy, a Rompe Mar Cocktail!
What's your favorite Rompe Mar cocktail?

26/08/2023

Ready for brunch tomorrow morning?

25/08/2023

Classic but essential - the Pisco Sour! Grab some Rompe Mar & have an early start to the weekend!

18/08/2023

Poker & a Pisco Negroni - always a great mix for a Friday night.

10/07/2023

Rompe Mar by the sea.

07/07/2023

Always a Rompe Mar bottle by your side.

03/07/2023

Rompe Mar bringing more light into your life.

05/06/2023

Rompe Mar connecting people.

02/06/2023

Cooling off with Rompe Mar.

29/05/2023

Sipping Rompe Mar by the seaside.

26/05/2023

Never forget to pack your Rompe Mar bottle.

22/05/2023

𝐃𝐢𝐬𝐜𝐨𝐯𝐞𝐫 𝐭𝐡𝐞 𝐡𝐢𝐝𝐝𝐞𝐧 𝐠𝐞𝐦 𝐨𝐟 𝐭𝐡𝐞 𝐥𝐢𝐪𝐮𝐨𝐫 𝐰𝐨𝐫𝐥𝐝: 𝐏𝐢𝐬𝐜𝐨. This centuries-old spirit has a rich history dating back to the 17th century.

Pisco's name derives from an important colonial port named after the city of Pisco in Peru, where viticultural products were stored and transported in Piscos jars. These jars are named after the city Pisco and were traditionally made of clay or ceramic, and had a unique shape that allowed for easy transportation on mules or ships.

What sets Pisco apart from other liquors is its "Denomination of Origin" standards, which include the region of production, grape varieties used, and alcohol percentage. Rompe Mar Pisco meets these standards and is produced in the Lunahuaná Valley, three hours away from Lima. Its Acholado blend comprises 50% Italia grapes and 50% Quebranta grapes, resulting in a completely pure and natural Pisco. Bodega Santa Maria, a small yet highly experienced distillery that has been making Pisco for three generations, is behind the skilful distillation process of Rompe Mar Pisco. Join us in spreading awareness about this delightful liquor and its production!

19/05/2023

𝐖𝐡𝐚𝐭 𝐚𝐫𝐞 𝐭𝐡𝐞 𝐟𝐢𝐯𝐞 𝐦𝐨𝐬𝐭 𝐜𝐫𝐢𝐭𝐢𝐜𝐚𝐥 𝐞𝐥𝐞𝐦𝐞𝐧𝐭𝐬 𝐧𝐞𝐞𝐝𝐞𝐝 𝐢𝐧 𝐚 𝐭𝐞𝐫𝐫𝐨𝐢𝐫 𝐭𝐨 𝐩𝐫𝐨𝐝𝐮𝐜𝐞 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐩𝐢𝐬𝐜𝐨?

As you know, pisco’s unique ingredient is grapes. So, you want to make sure that you don’t mess with the terroir. Here are five components that make our terroir exceptional.

1. Abundant sunshine - Our valley's bright and sunny days provide the perfect environment for our grapes to ripen and gain high sugar content, giving birth to a pisco with an expressive taste.

2. Low humidity - this prevents our grapes from being exposed to a moist environment, one that is typically conducive to the development of mushrooms. As a result, we do not need to fumigate our vineyards, meaning our product is more organic.

3. Access to some of the purest and cleanest water flowing down from the Andes Mountains. We use water from the glaciers of the Andes Mountains to water our vineyards. This water is fresh (useful for condensation during distillation) and rich in exceptional minerals.

4. The effect of the Humboldt Current - Our vineyards are located just 35 kilometres from the Pacific Ocean: the Humboldt current pushes a cooling breeze through our valley. This impacts the grape’s maturation process by slowing it down. The result? Grapes with much more intense notes.

5. An ideal altitude - Valley elevation is 600-800 m above sea level, creating a significant thermal amplitude (day-to-night temperature difference) that allows grapes to ripen slowly and evenly, resulting in more complex flavours in our pisco.

There are few places where the influence of both the ocean and the mountains are so tangible: our Lunahuaná valley is one of them.

15/05/2023

𝐀𝐬 𝐚 𝐜𝐨𝐦𝐩𝐚𝐧𝐲 𝐭𝐡𝐚𝐭 𝐨𝐩𝐞𝐫𝐚𝐭𝐞𝐬 𝐢𝐧 𝐌𝐞𝐱𝐢𝐜𝐨, 𝐑𝐨𝐦𝐩𝐞 𝐌𝐚𝐫 𝐡𝐚𝐬 𝐡𝐚𝐝 𝐬𝐨𝐦𝐞 𝐤𝐞𝐲 𝐥𝐞𝐚𝐫𝐧𝐢𝐧𝐠𝐬 𝐰𝐞 𝐡𝐚𝐯𝐞 𝐠𝐚𝐢𝐧𝐞𝐝 𝐟𝐫𝐨𝐦 𝐰𝐨𝐫𝐤𝐢𝐧𝐠 𝐢𝐧 𝐚𝐧 𝐞𝐦𝐞𝐫𝐠𝐢𝐧𝐠 𝐜𝐨𝐮𝐧𝐭𝐫𝐲.

1. Strong relationships with key partners and suppliers are crucial to success in an unknown environment. Ensuring efficient operations and having a good relationship with our partners and suppliers is essential to avoid inefficiencies, as it helps us gain a good cultural and contextual understanding of the market and remain flexible.

2. Understanding the business culture, communication, and working styles is essential when navigating the Mexican market. Business culture differences between Mexico and Europe are significant, and it is crucial to take them into account.

3. Adaptability is essential for success in emerging markets. This includes being flexible with your product and your approach. We learned that we need to be flexible and constantly adaptable to change, not only in the way we work but also in our product.

4. Mexico served as a valuable testing ground for our product, allowing us to refine our sales pitch and understand pricing strategies. Mexico’s harsh market allowed us to understand what works and what does not, which was crucial for our brand development and future expansion.

Working in an emerging market can be challenging, but it is also an incredibly rewarding experience. We are grateful for the opportunity to work in Mexico and to have learned so much about doing business in an emerging country.

08/05/2023

Check out Rompe Mar’s distinctive approach to promoting our brand with Activaciónes! 🍹

In the past, we’ve tried offering promotions and organizing “traditional” events, such as Masterclasses or private events. However, the return on investment was often low, meaning traditional events were not cutting it for us, so we created Activaciónes!

An activación is a personalized and engaging event, during which our team brings a bottle of Rompe Mar destined for degustation. The principle is simple: The client invests in bottles and in return, we bring one Rompe Mar bottle, free of charge, to let the end-consumers try out the Rompe Mar Pisco with our signature “Perfect Serve”, while presenting the brand and its story.

We work together with our clients to create custom pisco cocktails, which are then presented on a personalized menu. By organizing specialized events, we can offer clients a taste of our product while also demonstrating its value and potential for their business.

Our team acts as brand ambassadors, promoting our product and building relationships with clients. Activaciónes have been crucial for spreading pisco knowledge and engaging with potential clients in an enjoyable and informative way!

We believe our approach has been successful in building strong relationships with our clients and getting our products on the menus of the best bars and restaurants. Interested in learning more? Send us a message! We would love to hear from you 📩

05/05/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐂𝐡𝐢𝐥𝐜𝐚𝐧𝐨

In the world of mixology, there are a handful of classic cocktails that have become household names – think of the timeless elegance of a Martini or the refreshing tang of a Margarita. However, what about lesser-known drinks that offer a unique and intriguing taste? “El Chilcano,” a cocktail that combines ginger ale’s effervescence with Pisco’s smooth richness, offers a new twist on traditional mixed drinks.

The Chilcano was born from this fusion of cultures, and it quickly became a popular drink in Peru, particularly at friendly and informal gatherings. Its simple recipe of Pisco, Ginger Ale, and a splash of lime makes it an easy drink to prepare, while the refreshing taste makes it a hit with anyone who tries it.

The history of the Chilcano is fascinating, with its roots tracing back to Italy. Find out more on our website: https://rompemar.com/cocktails-chilcano

01/05/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐏𝐢𝐬𝐜𝐨 𝐒𝐨𝐮𝐫

The Pisco sour is a classic cocktail that has captivated many taste buds, but its origin story is equally captivating. Despite being made with a quintessentially Peruvian ingredient, the cocktail was actually invented by an American engineer, Victor Vaughen Morris, in 1904.

It is a celebrated beverage and a beloved national symbol, a testament to the creativity and resourcefulness of its inventor. The intriguing story behind its conception highlights the intersection of engineering, mining, and bartending. It is a fascinating reminder of the unique and often unexpected ways in which inventions and traditions arise.

To find out more about the extraordinary history behind the Pisco Sour check out our website: https://rompemar.com/cocktails-pisco-sour

28/04/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐏𝐞𝐫𝐟𝐞𝐜𝐭 𝐒𝐞𝐫𝐯𝐞

Crafting the perfect cocktail is a work of art. At Rompe Mar, we take pride in our unique and carefully crafted cocktails, and our Perfect Serve is a true masterpiece. Among all our cocktails, our Perfect Serve stands out from the rest, not least thanks to the fascinating story behind it.

As you may know, Pisco is a type of brandy made from grapes, and in Peru, there are eight recognized grape varieties that can be distilled into Pisco, each with its own distinctive flavour profile. However, this was not always the case.

To read more about the extraordinary story behind the Perfect Serve check out our website: https://rompemar.com/cocktails-perfect-serve

24/04/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐏𝐢𝐬𝐜𝐨 𝐍𝐞𝐠𝐫𝐨𝐧𝐢

The Negroni is a classic cocktail that needs no introduction. Its perfect blend of sweet and bitter flavours, with gin, Campari, and sweet vermouth, has been a fan favourite for years. However, have you ever tried a Negroni made with pisco instead of gin? Our Pisco Negroni offers a delightful twist on the classic cocktail, and we are excited to share it with you.

The Pisco Negroni perfectly exemplifies how classic cocktails can be reinvented and personalised to suit individual tastes. At Rompe Mar, we take pride in offering this unique twist on a beloved classic. We invite you to try it for yourself. Whether you are a Negroni connoisseur or just looking for a new cocktail to try, our Pisco Negroni is sure to please.

Check out our website to experience this delicious and refreshing cocktail yourself: https://rompemar.com/cocktails-pisco-negroni

21/04/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐏𝐢𝐬𝐜𝐨 & 𝐓𝐨𝐧𝐢𝐜

As the summer heat starts to settle in, there is nothing quite like a refreshing cocktail to cool you down. If you are tired of the same old gin and tonic, why not try something slightly different? Look no further than the Pisco & Tonic. This simple but delicious drink is sure to become your new go-to drink. The Pisco & Tonic is a twist on the classic gin and tonic, but instead of gin, it features pisco. Pisco is a clear brandy made from grapes and is known for its fruity and floral notes, which make it the perfect base for a refreshing cocktail.

However, how was this cocktail created? Find out more on our website about the cocktail's history: https://rompemar.com/cocktails-pisco-and-tonic

17/04/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐏𝐢𝐬𝐜𝐨 𝐏𝐮𝐧𝐜𝐡

The Pisco Punch is a cocktail with a story that is as intriguing as it is mysterious. Invented in the heart of the Gold Rush era during the mid-19th century, this delightful mixture owes its origins to Duncan Nicol, a Scottish bar owner who plied his trade at the Bank Exchange saloon in San Francisco.

The cocktail recipe remained a closely guarded secret, known only to its creator. In fact, Mr. Nicol was so possessive of his creation that he carried the recipe with him to his grave, leaving behind a trail of speculation and a host of would-be imitators. Today, there are many versions of Pisco Punch, each with its own unique blend of ingredients and proportions. Nevertheless, the question of which recipe comes closest to the original remains unanswered, adding to the allure and mystique of this legendary cocktail.

Check out our website to read more about our version of the Pisco Punch: https://rompemar.com/cocktails-pisco-punch

14/04/2023

𝐓𝐡𝐞 𝐭𝐚𝐥𝐞 𝐛𝐞𝐡𝐢𝐧𝐝 𝐨𝐮𝐫 𝐂𝐚𝐩𝐢𝐭𝐚𝐧

Peru is famous for its diverse and unique cuisine, but did you know it is also home to a refined cocktail culture? One such cocktail is the “Capitán,” which encapsulates a fascinating history.

The Capitán is the Peruvian version of the popular Manhattan cocktail, but with a twist. Its origins date back to the 1920s when soldiers and generals were stationed in the plateau near Lake Titicaca, an area that sits more than 3,000 metres above sea level. The freezing cold temperatures in the region meant that soldiers needed to find ways to stay warm, and one such solution was alcohol.

Although very refined in appearance, the Capitán is actually a very simple cocktail to elaborate, with just three simple ingredients. Find out more about the Capitán and how to prepare one yourself on our website: https://rompemar.com/cocktails-capitan

10/04/2023

Floating through life with Rompe Mar.

07/04/2023

𝗧𝗵𝗲 𝘁𝗮𝗹𝗲 𝗯𝗲𝗵𝗶𝗻𝗱 𝗼𝘂𝗿 𝗣𝗶𝘀𝗰𝗼 𝗥𝗲𝘆𝗲𝘀

At Rompe Mar, we love a good cocktail story, and the tale of the Pisco Reyes is no exception. This unique cocktail was born during a trip to Machu Picchu when our founder and his Mexican friend decided to mix their favourite local drinks together.
Little did they know that their impromptu creation would go on to become a beloved cocktail in its own right. The Pisco Reyes is made with Rompe Mar pisco and Ancho Reyes, a spicy and smoky liqueur made from green chile ancho peppers. The combination of these two ingredients creates a bold and flavourful cocktail that is sure to impress even the most discerning palates.

However, what is the story behind the name? In Mexico, friends often refer to each other as “Mi Rey” (My King), in an affective tone. The Pisco Reyes is a testament to the power of experimentation and the joy of discovering new flavour combinations.

Check out our website to learn more about how to prepare the Pisco Reyes: https://rompemar.com/cocktails-pisco-reyes

03/04/2023

𝗧𝗵𝗲 𝘁𝗮𝗹𝗲 𝗯𝗲𝗵𝗶𝗻𝗱 𝗼𝘂𝗿 𝗠𝗮𝗿𝗯𝗲𝗹𝗹𝗮

As the sun starts shining brighter and the days get longer, we invite you to enjoy a fancy alternative to the classic Aperol Spritz, perfect for rooftop and terrace settings or any summertime celebration: The Marbella.

The Marbella is an assemblage of some really fine booze: Rompe Mar pisco, dry rosé wine, green chartreuse, rose liqueur, seltzer water, and a lemon slice that echoes with our pisco´s citric notes. The Marbella’s draws its unique flavour profile from the green chartreuse, a complex herbal liqueur made by Carthusian monks in the Chartreuse Mountains of France. For the little side story, the monks have been making the liqueur uninterruptedly since 1737 by religiously (pun intended) following an old recipe contained in a manuscript given to them by François Annibal d’Estrées in 1605. The chartreuse thus infuses the Marbella with not only its rich herbal notes but also a great deal of history.

To learn more about the story of the Marbella and how to prepare one yourself check out our website: https://rompemar.com/cocktails-marbella

31/03/2023

𝗧𝗵𝗲 𝘁𝗮𝗹𝗲 𝗯𝗲𝗵𝗶𝗻𝗱 𝗼𝘂𝗿 𝗣𝗶𝘀𝗰𝗼 𝗟𝘆𝗰𝗵𝗲𝗲

The Pisco Lychee is a delightful combination of Rompe Mar pisco and lychee soda that perfectly balances the sweetness of lychee with the bold and complex flavours of our pisco. This cocktail has a subtle and exotic oriental vibe, making it a perfect addition to any brunch or celebration where you want to dazzle your guests with something that can be made upon short notice and get out of Gin & Tonic territory.

We were inspired to create a simple yet elegant drink with an oriental touch that would appeal to both women and men. With Rompe Mar as the base and after experimenting with a variety of ingredients, we landed on the perfect combination of lychee soda and pisco. This cocktail quickly became a favourite among women, who appreciated its balanced sweetness and smooth finish. However, do not let that fool you – this cocktail is loved by everyone who tries it, thanks to its well-rounded flavour and refreshing character.

Visit our website to read more about how to prepare the Pisco Lychee: https://rompemar.com/cocktails-pisco-lychee

27/03/2023

Catching fresh air with Rompe Mar.

24/03/2023

𝗔𝘁𝘁𝗲𝗻𝘁𝗶𝗼𝗻 𝗮𝗹𝗹 𝗣𝗶𝘀𝗰𝗼 𝗲𝗻𝘁𝗵𝘂𝘀𝗶𝗮𝘀𝘁𝘀!

It is that time of year again - the harvest season for the grapes that make our beloved Rompe Mar Pisco has officially begun. 🍇🍷

At Rompe Mar, we take great care in cultivating and monitoring our grapevines until they reach their peak ripeness for harvesting. This process includes planting and developing the vines in well-suited, fertile soils, with at least three to four years of growth before the first harvest can begin. 🌱

During the harvest season, which typically takes place from late February through March, our expert team hand-picks each grape bunch, ensuring that only the highest quality grapes are used in the production of our pisco. The grapes will then be immediately transported to our distillery, where they will be gently crushed and separated from the grape marks before undergoing a short (10h) maceration followed by a 10-12 day fermentation phase. Finally, the must obtained after fermentation will be distilled, a process that will give birth to our signature pisco, a blend (or “acholado”) of Quebranta and Italia varieties. 👩‍🌾👩‍🌾

We are proud to uphold our commitment to quality in every step of the process, from grape cultivation to bottling. So raise a glass to the hardworking individuals who make our Rompe Mar Pisco possible, and cheers to the start of another successful harvest season! 🥂

20/03/2023

Sipping a Rompe Mar cocktail on a boat, a dream come true.

17/03/2023

Let Rompe Mar enlighten your life.

13/03/2023

Take a break with our pisco.

10/03/2023

Never say no to a pisco sour, especially not a Rompe Mar one.

06/03/2023

Always in the best company with our pisco.

03/03/2023

Let the Rompe Mar pisco electrify you.