The most popular bitters in Peru, named Chuncho after the ethnic group of amazon indians that resisted the Spanish Conquistadors. A complex and well balanced combination of over 30 various peels, herbs, roots, barks and flowers from the Peruvian forest including Quina and Sarrapia leaves, which both appear on the Peruvian flag, are macerated then rested for six months in oak Barrels. While it may taste bitter on its own, in a cocktail it works more like adding an herb to a sauce.
No real pisco sour without Amargo Chuncho! Such is the reputation of the Peruvian bitters cocktail named after an Indian tribe that resisted the Spanish conquistadors. An infusion of more than thirty zest, herbs, roots, flowers and tree bark of the Peruvian jungle, rested in oak for six months, is part of Amargo Chuncho bitters most wanted at the time.