Discover Bar Pionero’s new sustainable initiatives

Las Torres Patagonia prides itself on working towards sustainable tourism in its different operations. Today, we will tell you more about one of our most emblematic projects, Bar Pionero, at Hotel Las Torres in the heart of Torres del Paine National Park. This exclusive spot stands out for its selection of signature cocktails, dishes representative of Chilean gastronomy and its firm commitment to sustainability and conserving the natural environment. If you are looking for a unique experience that combines pleasure, learning and environmental awareness, Bar Pionero is the place for you. Here are some of this season’s innovations:

Beer waste distillation project 

We are proud to begin a new chapter of sustainable initiatives at Bar Pionero. With a focus on sustainability, we have become the first bar to install a distillation column that transforms beer waste into alcohol for other preparations.

Let’s begin with the basics: How does the process work? It starts with collecting the unserved beer left in the bottom of the kegs at our Central Mountain Hostel and Hotel Las Torres. Our teams receive those leftovers and meticulously measure and record them to create a detailed record of the quantity collected and the volume we manage to transform through distillation.  Our teams collect between 25 and 30 liters of beer in about two weeks.

The leftover beer goes through our alembic, a metal structure with a long, thick tube standing nearly three meters tall that distills up to 30 liters of alcohol. 

Once the distillation process is complete, approximately half the collected volume is discarded.  The other half is made into pure alcohol that our head bartender, Federico Gil, uses in handcrafted distillates like whiskey and gin. He carefully blends select herbs into these creations to achieve the unique flavors that distinguish Bar Pionero cocktails.

New bottle recycling system

The glasses at Bar Pionero are a real hit with visitors. We recycle a portion of the bottles used at the bar to make vessels for the exquisite drinks our team of cocktail makers prepares.

Given the vital role of these glasses, we expanded our bottle recycling efforts and acquired two new machines to support the process.

In the kiosk a few meters from Hotel Las Torres, you will see our bottle recycling center, where Federico Gil and his team work with a glass-cutting machine. Unlike our previous model, which cut with a hot halo, the new machine makes superficial cuts in the glass. When exposed to a flame, the glass separates perfectly at the cut.

Then, the cut bottle goes to a second machine that smooths the edges using rotary sanding disks and direct water contact for a fine, pleasing polish. The glass is now ready for our guests to use.

While the production of these glasses varies depending on the number of bottles available in each period, the process recovers an average of 300 to 400 bottles per month.

Reviving Patagonian culture through its fruit

They say that anyone who tastes the calafate berry will return to Patagonia. In that spirit, we have leveraged its virtues and included it in several preparations served at Bar Pionero.  Other Patagonian fruits and vegetables, like rhubarb, have also been added to the recipe book. Our head bartender, Federico Gil, has also begun producing local beer using his own recipe. He brews it with local ingredients from the region in a cauldron next to our bio-intensive vegetable garden.

Federico Gil also painstakingly created his own gin. His approach focused on the search for local flavors that last and make our cocktails truly unique. 

A recycling center to improve waste management

We have undertaken several waste management initiatives under guidance from Bar Pionero’s Sustainability Manager, Katherine Romero. We have talked previously about organic waste management, but all the recyclable waste also warrants consideration.

Outside the hotel, we have set up a recycling center with separate containers for different types of waste. Each is appropriately labeled to facilitate sorting the different materials that end up here. The waste is deposited safely, with sealed bags inside the containers to prevent any of it from ending up in the soil. 

We recycle approximately 12.37 kg of aluminum cans monthly and collect and separate an average of 74.22 kg of aluminum each season. Additionally, we recycle approximately 9.91 kg of cardboard monthly and 59.46 kg per season. As for plastic, we send 8.94 kg per month and 53.64 kg per season for recycling.

Through these important initiatives, Bar Pionero continues to distinguish itself as an excellent concept for sustainable cocktails in the region. So, every time you stop by our bar, let us toast to sustainability and the great initiatives by our cocktail-making team.