We set ourselves the mission of reviving the myth of La Chupilca del Diablo, assuming the implications and challenges that this would entail. How to transform a patriotic and mythical story into a contemporary, authentic liquor that promotes national culture?
Thus began the journey that turned an idea into an award-winning product, capable of honoring the past and conquering the present.
First, a little history.
During the War of the Pacific (1879-1884), Chilean soldiers were said to drink a mixture of gunpowder and aguardiente before going into combat.
They called it La Chupilca del Diablo — a concoction that ignited the body and spirit, both a ritual and a myth: an act of faith in victory and madness.
The origin of the name comes from the Quechua chupirka (chupi = soup) and the Mapudungun kopüllka (mazamorra), and is associated with an alcoholic beverage originating from the southern part of Chile that consists of a mixture of red wine and toasted flour. It is said that the surname "...del Diablo" (of the Devil) was given by enemy soldiers who said that the Chileans were coming "devil-possessed."
First, a little history.
During the War of the Pacific (1879-1884), Chilean soldiers were said to drink a mixture of gunpowder and aguardiente before going into combat.
They called it La Chupilca del Diablo — a concoction that ignited the body and spirit, both a ritual and a myth: an act of faith in victory and madness.
The origin of the name comes from the Quechua chupirka (chupi = soup) and the Mapudungun kopüllka (mazamorra), and is associated with an alcoholic beverage originating from the southern part of Chile that consists of a mixture of red wine and toasted flour. It is said that the surname "...del Diablo" (of the Devil) was given by enemy soldiers who said that the Chileans were coming "devil-possessed."
Team_
Behind La Chupilca is a team of people who share the same vision: to create a Chilean liqueur with identity, history, and excellence. Led by José Ignacio Covarrubias, architect and creator of the project, along with his brother Cristóbal Covarrubias as partner, the work is complemented by the technical and artisanal experience of Destilería Zunda, where all production is carried out with rigorous and precise standards. In addition, we have strategic partners who contribute in key areas such as distribution, commercialization, and expansion, forming a committed multidisciplinary team.
Team_
Behind La Chupilca is a team of people who share the same vision: to create a Chilean liqueur with identity, history, and excellence. Led by José Ignacio Covarrubias, architect and creator of the project, along with his brother Cristóbal Covarrubias as partner, the work is complemented by the technical and artisanal experience of Destilería Zunda, where all production is carried out with rigorous and precise standards. In addition, we have strategic partners who contribute in key areas such as distribution, commercialization, and expansion, forming a committed multidisciplinary team.
The Desti_
The Desti_
Destilería Zunda, located in the heart of the Franklin neighborhood, is where knowledge and experimentation meet.
There, among copper stills and oak barrels, alongside the highest quality standards, our recipe is precisely manufactured.
Destilería Zunda, located in the heart of the Franklin neighborhood, is where knowledge and experimentation meet.
There, among copper stills and oak barrels, alongside the highest quality standards, our recipe is precisely manufactured.
The Ingredients
La Chupilca is made from a precise combination of ingredients that reflect tradition, territory, and character. Its base is a premium 9-times distilled spirit, to which lúcuma is added, an endemic fruit of our country that provides smoothness and a natural sweetness. The mixture is balanced with artisanal caramel, which gives body and depth, while toasted oak adds warm notes and aromatic complexity. Finally, black pepper symbolically replaces the ancient "gunpowder" of the myth, delivering a spicy touch that completes the distinctive profile of this liqueur.
The Ingredients
La Chupilca is made from a precise combination of ingredients that reflect tradition, territory, and character. Its base is a premium 9-times distilled spirit, to which lúcuma is added, an endemic fruit of our country that provides smoothness and a natural sweetness. The mixture is balanced with artisanal caramel, which gives body and depth, while toasted oak adds warm notes and aromatic complexity. Finally, black pepper symbolically replaces the ancient "gunpowder" of the myth, delivering a spicy touch that completes the distinctive profile of this liqueur.
Achievements_
Since its launch, La Chupilca has proven to be much more than a liquor with history: it has established itself as a high-standard Chilean product, with sustained growth and recognition. Our work has been highlighted with a triple gold medal at the Cata’dor World Spirits Awards, one of the most important competitions in Latin America, validating the quality and potential of the product. Likewise, in December 2025, we won first place in Patrimonial Food Innovation in Chile, a competition developed by Transforma Alimentos of Corfo.
Achievements_
Since its launch, La Chupilca has proven to be much more than a liquor with history: it has established itself as a high-standard Chilean product, with sustained growth and recognition. Our work has been highlighted with a triple gold medal at the Cata’dor World Spirits Awards, one of the most important competitions in Latin America, validating the quality and potential of the product. Likewise, in December 2025, we won first place in Patrimonial Food Innovation in Chile, a competition developed by Transforma Alimentos of Corfo.
Síguenos en Instagram_