Beyond wine: 10 Mendoza drinks you need to discover

This pisco, Argentina's first, is made from Torrontés and Muscat of Alexandria grapes from Mendoza, making it an ideal complement for meals and pre-dinner moments, with notes of jasmine, lime, and herbs. Drinking it is like taking a journey of intensely smooth, complex, and refreshing sensations.

We recommend serving it simply with tonic water and a citrus garnish, with a natural ferment like kombucha, or if you prefer classic cocktails, in a pisco sour or a chilcano.

Note: Due to its versatility, it's perfect for daily enjoyment.

This spirit is made from fresh grape pomace, and the Hilbing Franke family distills three varieties: Aniapa Malbec, Aniapa Cabernet Sauvignon, and Aniapa Blend (Malbec, Merlot, and Cabernet Sauvignon). Our favorite is the Cabernet Sauvignon for its fruity taste of ripe grapes and pleasant, lasting finish.

We recommend trying this grappa on its own and in the Julep Cuyano cocktail, combined with late harvest white wine, grapefruit and lemon juice, syrup, sparkling water, and mint leaves.

Note: The excellence of this grappa earned it the Grand Gold Medal at Destillata in Austria in 2010.

This mountain gin is ideal for the winter season and any time you crave a drink with body, sweetness, and smoothness, with hints of 18 botanicals from the Mendoza foothills.

Our recommendation is to enjoy it in a classic Negroni: gin, Campari, sweet vermouth, ice, and a slice of orange for garnish. No more is needed to enjoy this spirit that warms you up.

Note: There is a smoked version, aged in oak barrels, that you should try. It's a limited seasonal edition.

This authentic Scottish-style whisky is considered the most exclusive produced in the country. And it truly is. Mark makes it in his garage and distills limited editions (100 bottles of 250 cc each), and he hosts tastings and samplings in small groups there.

Each bottle is a Single Malt Whisky, aged in French oak barrels, Cask Strength (no added water or adjustments). We recommend it for its authenticity and craftsmanship. Mark himself creates the embossed labels that distinguish the batches, chooses the crystal stoppers, and imports the bottles.

Note: To obtain this high-end whisky with 50 degrees of alcohol, you'll need to speak directly with Mark through his Instagram account.

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Toasting with a 100% Valle de Uco cider is a must for toasts and gatherings with friends. This apple-based ferment with fruit and bubbles is gluten-free and very light, a delight for any time.

Chidra is very tasty and reminds us of those end-of-year parties when our grandparents secretly let us taste an alcoholic drink.

Note: This cider was created by women, by three friends who decided to start a business with a drink they liked; with low sugar and minimal carbonation, perfect for any moment.

For sunny afternoons and winter nights; for gatherings and conversations, for every occasion that calls for vermouth, we encourage you to try La Fuerza, an aperitif made from Mendoza wine.

Which ones to try? The Red, White, and Primavera de Los Andes varietals, though our favorite is the last one because it breaks the mold - it's neither Bianco, nor Rosso, nor Rosé - and its freshness made us feel the mountain air on our face.

Note: You can buy your bottle or cans to take to gatherings or visit La Fuerza Bar (Av. Dorrego 1409, CABA) to taste each variety.

Made with native botanicals like aguaribay leaves and peppers, olives, apples, and raisins, this highly awarded Mendoza gin is produced at the Espíritu Zorro distillery.

Its variants: Pedemonte, Classic, and Citrus, made it difficult to choose a favorite. However, the jarilla and thyme characteristic of Mendoza’s mountains led us to prefer the first one, the artisanal herbal distillate that won a silver medal at the World Gin Awards 2023 in the Contemporary Gin category.

Note: If you're going to Mendoza, book your spot at Kunuk's distillery to make your own gin while tasting the varieties of the drink.

Several friends came together for fun and created one of Mendoza’s most popular beers: Chachingo, with different varieties, some of which are fermented with grape must, and pair well with impromptu snacks with friends as evening falls. They have two varieties: Grape Ale and Botanic Lager.

Note: If you’ve never tried it, we suggest starting with the Botanic Lager, which has a golden color that catches the eye. It’s made with white grape must, is aromatic, and intense.

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This pisco is made from Torrontés grapes from the Altos Limpios desert vineyards in Lavalle. When tasted, it reveals subtle and elegant notes, whether served alone or on the rocks as an aperitif or in a cocktail mixed with Ginger Ale. It’s delightful in any preparation, and we particularly enjoyed the latter.

Note: This spirit is from Casa Tapaus, the Millán family's distillery, which was named Best Distillery in the country among the 110 competitors at the Copa Argentina de Gin 2024.

For aperitif lovers like us, we recommend the newly released vermouth from The Wine Plan winery; Eureka, an Italian-style rosso vermouth made with 2023 harvest Marselan rosé wine.

It was made with botanicals representing Mendoza such as jarilla, aguaribay (pink pepper), rose hips, and chamomile. Flavors and aromas that pair well with classic snacks and pre-barbecue gatherings with friends.

Note: It’s an excellent choice for classic cocktails or simply with soda, ice, and orange slices.