Whisky noir Whisky de maïs noir des Andes

Today’s flight takes you high into the spirit of the Andes as we arrive in Lurín, Lima, Peru, home of Don Michael Distillery and one of the most original whiskies on the planet: Black Whiskey.
Black Whiskey is crafted using rare Andean black corn, an ancient grain once reserved for Incan nobility. At Don Michael, founders Michael Kuryla and his wife blend tradition with bold innovation, transforming this heritage ingredient into an American-style whiskey that puts Peru firmly on the global whisky map.
The mash bill is a sweet, distinctive mix of 60% black corn, 30% malted wheat, and 10% malted barley, distilled and then aged in new American oak barrels high in the Andean climate. The result is a small-batch whiskey with rich notes of caramel, toasted grain, and dark chocolate, rounded out by a smooth, spiced finish and bottled at 45% ABV.
This isn’t just a regional curiosity—it’s an award-winning spirit that captures genuine Andean terroir. As Captain McFly says, it’s “the world’s first Andean whiskey—crafted from native black corn and matured in new American white oak… putting Peru on the global whiskey map, one sip at a time.”
Or, in the words of Michael himself:
“Where others see the usual, we distill the unexpected.”