Don Michael is the world’s only distillery making Whiskey from Andean Black Corn.
The initial idea for Black Whiskey was developed in the valley of Oxapampa using crystal clear mountain water and organically grown Andean Black Corn. The idea took shape and over time, became a reality starting with a homemade 50 liter still; and the rest is history!
It is Black Whiskey. It is unique.
From Grain to Glass, at Don Michael everything is done in house, using only the best of the best.
Our history in Peru dates back to the 1950’s. It started in mining and petroleum and shifted to finance and construction. The evolution of Don Michael has encompassed many years and geographically most of Peru. Today, the third generation of our family is introducing a new chapter totally unlike anything before. Built and operated by Michael Kuryla, Don Michael is The Andean Distillery producing Black Whiskey. It is unique. Here at Don Michael we believe in using only the best. From our Andean Black Corn and imported Malted Grains to our American white oak barrels we use the best of the best to provide the world with excellence.
Although sometimes called the “Water of Life” in Gaelic, the true origins of whiskey remain shrouded in mystery. Black whiskey and the idea to use Andean Black Corn comes from the ancient Andean technique of making a homemade beer called chicha jora. We at Don Michael have refined this process, added malted grains to smooth out the flavor, and implemented a state-of-the-art distillation facility to provide the world with a unique Andean Whiskey in the form of Black Whiskey.