At the forefront of the Andean whiskey revolution, Don Michael Distillery has garnered worldwide acclaim for its unique take on whiskey production. By blending passion, tradition, and innovation, founders Michael Kuryla and Daiana Milon Mayer have crafted an extraordinary new beverage category – Andean Whiskey. Their signature Black Whiskey has achieved remarkable success. With over two million dollars of additional investment, Don Michael Distillery is poised to scale its production and take the world by storm.
The inception of Don Michael Distillery began with the synergistic partnership of Michael and Daiana in the small town of Oxapampa, Peru. Leveraging Michael’s expertise in construction, finance, and fabrication, and Daiana’s artistic background and experience with pisco, the two entrepreneurs embarked on a bold journey to establish their distillery in the picturesque Andean region of Peru. Together, their tireless dedication to quality and innovation has turned their vision into a thriving reality. Black Whiskey has an intriguing origin story that unfolded seven years ago when Michael and Daiana, decided to pursue the dream of using Andean corn to make Whiskey. Living in the Peruvian Jungle and running a construction company in Oxapampa, the couple embarked on a meticulous journey of refining their moonshine through trial and error. After settling on a mash bill comprising 60% Andean Black Corn, 30% malted wheat, and 10% malted barley, they devised a business plan, secured funding, and relocated to Lima to establish their distillery.
Daiana Paola is not only Michael’s wife, she also plays a crucial role in quality control and barrel selection. On the other hand, Michael serves as the Head Distiller and the face of the brand, overseeing sales and marketing. Their inspiring story and partnership have made a significant impact in the industry both in Peru and all over the world.
Andean Black Corn (also known as purple corn), which Michael chose for its uniqueness, is a Peruvian staple that locals consume in the emblematic national drink “chicha morada” and several dishes, including “mazamorra morada”. This dark corn variety is renowned for its anti-inflammatory, nutrient-rich, and antioxidant properties. To further solidify its identity, Andean Black Corn is expected to have its own denomination of origin soon (DO). Once that occurs, Black Whiskey will also have its own denomination of origin.
An interesting fact about the duo’s entrepreneurial journey is their role in establishing the Andean Whiskey category, which the Peruvian Government now recognizes. To qualify as an Andean Whiskey, the spirit must be made in Peru, consisting of at least 51% Andean corn. The remaining rules are aligned with those for bourbons in the US, including aging in new charred oak barrels.
Nestled in the stunning Peruvian Andes, Don Michael Distillery embraces a blend of traditional American distilling techniques and a sincere commitment to crafting exceptional Whiskey. Their production process emphasizes locally sourced ingredients, new American white oak barrels, and cutting-edge aging techniques to create a truly memorable experience for whiskey enthusiasts. The success of the Don Michael Distillery can be primarily attributed to their innovative creation, the legendary Black Whiskey. This captivating spirit features a robust, smoky, and rich flavor profile, which sets it apart from its competition. The key to Black Whiskey’s exceptional character lies in meticulously chosen oak barrels, charred to achieve the perfect balance of depth and complexity.
The impeccable craftsmanship and integrity of Don Michael Distillery’s Black Whiskey have led to remarkable growth, both in popularity and financial success. Following a triumphant win for Best in Show at the esteemed New York World Spirits Competition in 2022, and numerous other accolades, Black Whiskey is now available in many countries. It graces the menus of Peru’s top restaurants, such as Central (#1) and Maido (#6). With a recent influx of new capital, Don Michael Distillery is set to expand production and meet the ever-growing demand for their exceptional Andean Whiskey. Michael and Daiana’s contribution to the world of Whiskey showcases the incredible potential of passion, commitment, and innovation
