Patagonian Spirit

How is Patagonian Spirit made?

Patagonian Spirit starts with locally sourced botanicals from the windswept region, including calafate berries, michay, and other native plants that are macerated in neutral grain alcohol for several weeks to extract their unique flavors. The infused spirit then goes through a careful distillation process in copper pot stills, where master distillers monitor temperature and timing to preserve the delicate essence of these rare South American botanicals. After distillation, the spirit rests in stainless steel tanks for several months, allowing the flavors to marry and mellow before bottling at around 40-43% ABV.

How do you drink Patagonian Spirit?

Patagonian Spirit shines brightest when sipped neat or over a single large ice cube, allowing its complex flavors to unfold slowly on your palate. This Argentine spirit also works beautifully in sophisticated cocktails that highlight its unique terroir – think Old Fashioneds, Manhattans, or creative South American-inspired drinks that play with local ingredients like yerba mate or dulce de leche. The cooler months and intimate gatherings provide the perfect backdrop for this distinctive spirit, making it ideal for fireside conversations or celebratory toasts during autumn and winter evenings.

How do I choose a good Patagonian Spirit?

Start by considering what you want from the experience - if you're planning to sip neat, look for single-estate pisco or aged aguardiente that showcases the terroir of Patagonian vineyards, while cocktail mixing calls for something with bold character that won't disappear behind citrus and bitters. Your choice should match your drinking occasion: lighter, more floral spirits work beautifully in refreshing summer drinks, whereas earthier, more robust bottles shine in spirit-forward cocktails or when you want to explore the unique flavor profile that Patagonian climate and soil bring to traditional South American distillation. Always check the producer's story and methods, since many Patagonian distillers are small operations doing interesting things with local ingredients and traditional techniques.

Nutritional Information

Typical Calorie Range per Ounce: 65-70 calories

Typical Carbohydrate Range per Ounce: 0-1 grams

Typical Sugar Range per Ounce: 0-0.5 grams

Typically Gluten Free: Yes

Note: While Patagonian spirits are generally produced using gluten-free ingredients and distillation processes, we recommend checking the detailed product information and labeling to confirm gluten-free status, especially if you have celiac disease or severe gluten sensitivity. Production methods and ingredients can vary between different brands and expressions.

Scrolled this far? Your reward? Patagonian Spirit Trivia!

1. The distillery sits at the southernmost tip of Argentina, where master distillers actually have to account for the Coriolis effect when designing their copper stills - the Earth's rotation at that latitude can subtly influence the vapor flow patterns during distillation, making their equipment unique among world distilleries.
2. Patagonian Spirit ages their whisky in barrels made from Southern Beech trees that are over 400 years old, and these ancient trees only grow in the most remote valleys where the wood develops a distinctive honey-like resin that infuses each bottle with flavors impossible to replicate anywhere else on Earth.
3. The water used in production comes from glacial melt that's been filtered through volcanic rock for approximately 10,000 years - scientists have determined this water contains trace minerals found nowhere else, including microscopic particles from meteorites that crashed in Patagonia during the last ice age.
4. Their malting process happens outdoors using wind patterns that change direction exactly twice per day due to the unique geography - the distillers literally schedule their production around these predictable "Patagonian trade winds" that have blown the same pattern for centuries.
5. The distillery's location experiences such extreme temperature swings (from near-freezing to 80°F in a single day) that their barrels expand and contract more dramatically than any other whisky region, causing what they call "accelerated aging" - a 5-year Patagonian whisky develops complexity equivalent to a 12-year Scotch.