This is Chile in a bottle - distilled sunlight, dry mountain air, and citrus orchards caught mid-bloom. Waqar is made from Muscat grapes grown at high altitude in Tulahuen, in the heart of the Elqui Valley - a place where the sky is so clear they use it for astronomy, and where the grapes taste like they've been whispering to the stars.
On the nose, Waqar is explosive but elegant. It opens with an aromatic cascade - white blossom, fresh-cut grape, lime zest, and orange flower water. Then comes a cool herbal layer: mint, lemon verbena, a touch of crushed bay leaf. It's floral, but not soapy. Sweet, but never sticky. Just pure aromatics dancing in mountain air.
The palate is crystalline - light-bodied, yet mouth-coating with silken texture. The fruit hits early: lychee, white peach, pear skin, and green melon. Then a savoury note threads through - fresh basil, aniseed, maybe a flicker of white pepper. It finishes dry, but hauntingly fragrant, with a touch of rose petal and clean minerality that recalls alpine spring water.
No oak. No sugar. No colour. Just grape, distillation, and time. Serve it ice cold in a flared glass, or build the cleanest, crispest Pisco Sour of your life. It's also phenomenal with ceviche or fresh fruit tart. A spirit of clarity and light.
