Set just south of Lima in the fertile Lurín Valley, Don Michael Distillery sits among fields of Andean black corn and volcanic springs that wind their way down from the highlands. The water, filtered through mineral-rich stone, arrives at the distillery with a clarity that speaks of the Andes. This natural setting, with its combination of elevation, warmth, and volcanic soil, plays an integral role in shaping the character of the spirit within.

Founded in 2017 by Michael Kuryla and his wife Daiana Milon Mayer, Don Michael began as a leap of faith. With backgrounds in engineering and agro-industry, the couple turned their attention to whisky with a clear goal: to create the first Peruvian whiskey made entirely from native grains. Michael built the stills himself and developed a proprietary fermentation process, while Daiana led efforts to ensure quality and consistency. Their flagship, Black Whiskey, debuted a few years later and quickly gained international attention for its distinct profile and polished execution.

The whisky is built on a foundation of Andean black corn, supported by malted wheat and barley. Fermentation includes the use of specialised bacterial cultures to deepen complexity, and distillation is carried out in a variety of stills designed for both experimentation and control. Ageing takes place in American white oak casks, complemented by a proprietary reactor system that mimics longer maturation without compromising quality. The result is a rich and layered whisky, offering notes of roasted corn, vanilla, dark chocolate, dried fruit, clove, and gentle smoke. Always bottled without chill filtration or added colour, Don Michael presents a uniquely Peruvian voice in the world of whisky.