An Increasingly Diverse Spirits Scene in Patagonia
By Khemngern Tonsakulrungruang, Spirits Editor for Andes Wines and Spirits
Patagonia, a stunning expanse shared by Chile and Argentina, is a unique treasure of our planet. Nestled within the southern Andes and flanked by the Pacific and Atlantic Oceans, this region features an extraordinary tapestry of landscapes — from breathtaking fjords and glaciers to arid deserts, shimmering lakes and lush rainforests. The natural wealth of Patagonia extends beyond its striking scenery, encompassing a vibrant array of flora and fauna that captivates the imagination.
While Chile and Argentina have long been celebrated for their exceptional wines, their spirits are now gaining equal acclaim on the global stage. Entrepreneurs on both sides of the Andes are championing the notion of a ‘southern spirit’, a term that has become synonymous with Patagonia. These innovative distillers are capturing the essence of the region through distinctive floral notes, often achieved by infusing their spirits with indigenous herbs and native berries.
Some distilleries are exploring the potential of local fruits, such as apples and pears, paving the way for a new wave of brandy production. Others incorporate botanical infusions that lend a gin-like quality to their offerings. This blend of flavours and aromas is not only designed to entice consumers but also to catch the discerning eye of bartenders, who appreciate the floral undertones that elevate their cocktail creations.
The gin trend is particularly pronounced in Patagonia, with distillers crafting infusions that incorporate local ingredients like yerba mate tea, winter bark’s peppers and indigenous purple berries. There’s also a burgeoning interest in mead, with some producers fermenting honey sourced from wild yeast found in Patagonia.
A notable technique being adopted by certain distilleries is the ‘Cognac method’, which enhances the purity of the alcohol, adding an extra layer of refinement. Additionally, the infusion of local junipers and herbs — such as basil, cardamom, fennel and star anise — showcases the region’s remarkable climatic diversity and fertility, offering a sensory experience that reflects Patagonia’s rich terroir.
Beyond gin, the spirit scene is beginning to embrace whisky production, hinting at an exciting trend on the horizon. While still in its infancy, brands like Penderyn are starting to pay homage to their Welsh heritage with their whisky offerings. The fusion of indigenous and European cultures — ranging from German to Welsh and Irish—makes whisky production a fitting evolution for this culturally rich region.
In alignment with this burgeoning spirit scene, our CEO, Max Morales (a qualified Agricultural Engineer) has launched a special Rescue Project for the apples of Puelo Valley. This groundbreaking initiative seeks to establish a dynamic new commercial pathway for Patagonia’s local products, invigorating regional economies and affirming the designation of origin for European varieties that have thrived in Patagonia’s untamed landscape.
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