"Tasting is professionally understanding the message conveyed by a winemaker, a viticulturist, a master distiller, or a winery owner through their work transformed into Pisco."
Some things couldn’t happen in Lima; this is one of those. I met Martin through an online magazine and couldn’t believe his story. A mobile bar? Such things happen! In August 2004, without a job, his brother who made pisco in Cañete offered him the chance to sell his pisco. Martin had the bright idea of setting up his ironing board and cocktail shaker on the street and began making pisco sours. He strategically positioned himself near the Plaza de Armas of San Vicente, at the corner with the BCP bank, and started his business. At first, he didn't sell anything, but he was certain that things were just beginning. So, at the end of each day, he would close his bar, pack up his gear, grab a taxi, and head home, hoping that the next day would be better. Then, one fine day, he made his first sale, and it took off from there. Each day
he became more convinced that his business was growing, and by December of that year, he made his first 250 soles.
In February 2005, the National Pisco Sour Day was celebrated, and Martin had the idea to block off the street with all the tables he could find, causing a huge traffic jam. Such an occurrence is rare in a city like Cañete, so the municipality took action and prohibited him from disrupting the order. At that point, Martin decided to rent a nearby place that was available. Interestingly, his clients, many of whom were executives and engineers from the El Platanal and Camisea Gas projects, insisted that only Martin prepare their pisco sours. His charm, recipe, and method of preparation were his hook; he had become part of the scenery, a discreet friend. Over time, he expanded his menu with other cocktails and placed his tables right in the public street, eventually blocking it off. This turned his small business into what is now Bar D’Maced, “The Pisco Sour Corner.”
This year, Martin shared his story with me and explained that on National Pisco Sour Day, February 6th, he would give away 1,500 pisco sours at his two locations, all made with his cocktail shaker, no blenders, and it was a huge success. Martin’s next step is Lima. “We are going to open a bar in the capital with the same enthusiasm we had when we started in Cañete: ‘to popularize the consumption of pisco sour.’” His children are preparing to follow in his footsteps, with one studying to be a bartender and his daughter studying business administration. Additionally, his bartenders have won top positions in national competitions such as:
The Great Lima Week 1st Place (Creative Cocktail 2007)
Competition organized by the Universidad Las Américas and Pisco Ocucaje. 2nd Place (Creative Cocktail 2008)
Pisco Sour Festival in Miraflores 3rd Place (Pisco Sour) 2008
National Pisco Competition at Jockey Plaza Surco (Pisco Sour - Creative Cocktail) 2007 – 2008
National Qualifying Competition for the World Cup in Puerto Rico (Creative Cocktail) 2008
National Qualifying Competition for the Pan-American Games in Cuba 3rd Place Lima Region (Creative Cocktail) 2008
“Master Class 2008” Conference held by Ron Havana Club
Classic Cocktail Competition organized at the II Fair of Tourism, Gastronomy & Entertainment 2008, achieving First Place.
Congratulations, Martin, and best of luck.
Until next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo Pisco Web
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