The name 1535 recalls the year Lima was founded and, as the distillery puts it, the last year the fortress of Sacsayhuamán stood in its full glory before colonisation. Lima Distillery Co., which signs its labels Ambassadors for Peru, makes the gin at Lurín, south of the capital, and bottles it at 47% ABV in 75 cl. The heavy glass bottle, unmistakable on a shelf, is embossed with irregular polygonal stones, a clear nod to Inca masonry, and each label carries the batch date and the signature of the master distiller.

Citrus · Spicy · Herbal

The recipe is split in two. Juniper, cardamom, lime, black pepper, coriander seed, ginger, sacha inchi and camu camu are macerated before distillation. Rocoto pepper, verbena, thyme, Tahiti lime and chincho, an aromatic Andean herb, sit in the vapour path instead, so their more delicate aromas are carried by the alcohol vapour rather than cooked. Sacha inchi is an Amazonian seed with a nutty character, and camu camu a sharp, vitamin-rich rainforest fruit.

The label describes fresh citrus notes balanced with juniper and a touch of spice, culminating in a smooth, aromatic finish. Lime and camu camu provide that citrus lift, black pepper, ginger and rocoto the warmth, and the herbs a green, slightly floral line. At this strength, start with a small measure and a little water, which open the herbs without hiding the citrus.

The gin has collected gold medals at the Global Spirits Masters and at the World Spirits Awards Chile in 2025, and silver at the San Francisco World Spirits Competition the same year. For a long drink, a thin lime wheel with a little thyme echoes both halves of the recipe; pour the tonic gradually and stop while the black pepper and rocoto can still be tasted.