About this tour
When Ngaio from the Global Hobo crew rocked up to a Lima home doubling as a pisco producer's tasting room, she walked into a crash course in Peru's national spirit. Hosted by José Antonio, a professional chef who doubles as a pisco maker with his own distillery in Ica, this two-and-a-half-hour session blends booze education with proper food — ceviches, tuna tartare, and a build-your-own pisco sour using ten macerated varieties you won't find on restaurant menus. The space doubles as a gallery of Peruvian art, and the crew aren't shy about dishing insider tips on where to eat and what to hunt down across the country.
Highlights
- Mix your own pisco sour from ten house-made macerated spirits.
- Taste ten different pisco varieties in one sitting — high-proof education.
- Classic ceviche and tuna tartare paired with pisco flights.
- Exotic fruit sampling alongside the booze.
- Host doubles as professional chef — restaurant and travel tips included.
- Peruvian art throughout the home sets the scene.
- Small-group, home-hosted vibe beats the standard bar.
- Surprise finish they won't spoil upfront.
- Hosts have skin in the game — they own the distillery.
What to expect
You'll head to a residence in Lima that functions as both a private gallery and tasting den. José Antonio and crew will walk you through pisco basics — the spirit comes in various styles, and the ten macerated versions on the bench range from fruity to herbal. You'll build your own sour to taste, adjusting sweetness and citrus until it's yours, which is where most people stop thinking of pisco as a tourist checkbox and start actually liking it. Food arrives in waves: exotic fruit (think cherimoya, lucuma) to cleanse the palate, then proper ceviches and tuna tartare that ground the alcohol. The crew peppers the session with restaurant names, market tips, and lesser-known sites across Peru — the sort of intel you'd pay for separately elsewhere. It reads casual and thorough at once; no lecture-hall stuff, just informed people talking food and booze in their own space.
What travellers say
- Build your own pisco sour — customise strength and flavour.
- Ten pisco tastings from the producer themselves, not a bartender.
- Chef-hosted means food and spirits complement rather than compete.
- Insider tips on restaurants and hidden spots across Peru.
- Home-gallery setting beats tourist-heavy bar circuits.
- Wheelchair accessible throughout and transit-friendly location.
- Ten pisco tastings hit hard — not for light drinkers.
- Home-based means small groups; punctuality and etiquette matter.
- Tipping excluded — bring cash for gratuity.
- Evening-focused schedule may not suit early risers or full days.
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
If you care about pisco beyond postcards, this beats any bar tour — you're learning from actual producers, and the DIY sour element sticks with you. José Antonio's restaurant knowledge is gold; take notes if you're spending more than a few days in Peru. Food's solid and portion-conscious. Home setting feels genuine, not staged.
It's spirit-forward, so skip if you're not a drinker or have a low tolerance — ten pisco tastings will find you out. Alcohol isn't cheap, so watch your glass-sipping pace. Small group means you're in someone's home, so punctuality matters and loud energy might feel jarring. Not suitable for young kids, though technically strollers are allowed. Bring cash if tipping isn't included. Peak times likely cluster around evenings and weekends; ask about quiet afternoon slots if you want a slower pace. Walking and standing through the tasting, so comfortable shoes help.
Tour sold and operated by Viator via Viator. Descriptions on this page are original Global Hobo summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.