Peruvian pisco is unique due to the adaption of European vine varieties to the sunny soils of the southern Peruvian coast and the way it is made, particularly bottling at proof - cutting pisco with water is unthinkable for Peruvians. Grape varieties This brand comes from Peru and is made in one of the Western Hemispheres oldest alambic still (a form of potstill – mostly used in Cognac and armagnac distilling) dating from the late 1800’s and is made from a single variety – the non aromatic quebranta grape.This is unusual as many Piscos use a blend of varieties (n much the same way Cognac producers use different varieties.Like a few Cognac houses, BarSol produces a single variety product to highlight a particular variety and it’ s singular attributes.

Bottling at proof is one of the things that sets Peruvian pisco apart from Chilean pisco, and indeed most other spirits. Presented in what feels to me to be a prohibition-style bottle with offset green label with the phrase “El Gobernador”, (meaning “the Governor” in Spanish) proudly displayed on the front. SummaryIf the label of the finished Pisco is carry the name of one of the eight grape varieties above then it is not permitted to blend varieties. Varietal or 'puro' piscos must be made from 100% of that grape variety. Begins nicely on the palate, with the mellow sweetness of pear, peach and candied citrus skins. White floral aromas of jasmine and rose soon appear to delight. Finishes with smooth, creamy notes and the freshness citrusy/mintiness of lemongrass. We say: Dry Biscuity champagne adds sparkle to sweet red grapes while Pisco fortifies and adds complex distilled grape flavours. Only single distillation is permitted and after distillation no colouring, flavouring or even water may be added. Consequently, and almost uniquely to Peruvian pisco, the distillate must be bottled at proof - the strength it leaves the still at. As with other spirits the distiller must discard heads and tails of the run, only utilising the centre part of 'heart' of the distillation. The volatile heads come of the still at a high alcohol percentage, then as the alcohol strength of the run falls the distiller must judge when to cut to heart, the part of the run that will be bottled as pisco. As the rum of heart distillate comes off the still so its strength will fall and the distiller must make his cut to tails before heavy fusil oils and other unwanted substances come off the still. The average strength of the heart distillate is in effect the bottling strength of the pisco. Each brand has a specific bottling strength so the skill of the distiller is not only to make cuts to achieve the best flavour, but also to achieve the desired bottling strength. Differences in soil and climate between these regions result is piscos with a different character from one region to the next. How pisco is made

Made with the labor of love, the Capurro distillery practices biodynamic farming and releases their Piscos only after resting them for one whole year and that is what sets them apart. The Capurro Moscatel has beautiful tasting notes of roses, orange blossom, cardamom, red apple skin, and bartlett pear which elevates the flavor of your Pisco Sour. Like all liquors, pisco does not need to be refrigerated once opened, so long as the bottles do not exceed room temperature (around 75 degrees Fahrenheit).

Spirit of the grape: Six top piscos to try

Equally, some say that Pisco originated in Chile. There is a Chilean linguist called Redolfo Lenz who says that the word Pisco is of Quechua origin meaning ‘bird’ and was used all along the Pacific coast of the Americas. It could be the case that it has been made in areas that have shifted ownership over time. Peruvian Pisco is governed by a stream of traditionalist rules and regulations. They can only be made using eight types of grape (four aromatic and four non-aromatic). It can only be made within certain regions. Once distilled the Pisco is rested in glass jars for three months to allow the flavours to meld. Nothing is added, not even water. There are three types: ‘Pisco Puro’, which is made with one variety of grape. ‘Pisco Acholado’, which is made with a variety of grapes, with the potential for an enormous array of nuances. Lastly, there’s ‘Pisco Mosto Verde', or ‘green must’, which is made from grapes that are only partially fermented before distillation, therefore sweeter and more costly, as it takes more grapes to produce. As this pisco is distilled to the final bottle ABV, no additional water (or flavourings for that matter) is added to the distilled pisco, and it is bottled directly after distillation.

Once you've tasted the simple syrup and are happy with the amount of lavender flavor, place a fine mesh strainer over a bowl. Pour the mixture over the strainer to separate the simple syrup from the lavender flowers. We say: Cognac and pisco brandies with maraschino and pineapple adding fruity tropical freshness and a foamy head. Barsol Supremo Mosto Verde Torontel is made solely from Totontel grapes, grown in the Ica Valley region of Peru, which produces fresh, aromatic pisco with low acidity. Despite its status as a long-standing staple across the western coast of South America, pisco is just beginning to find its moment in the spotlight here in the United States. Peruvian pisco produced by Viñas de Oro, made using just one variety of grape, Moscatel! A popular choice among both pisco and wine producers alike, this humble grape can create some spectacular tipples full of vibrancy and elegance; which is precisely what you’re getting here.Must be made from one of eight types of grapes: Quebranta, Negra Criolla, Uvina, Mollar, Moscatel, Torontel, Italia and Albilla As Peruvian pisco production increased so more grape varieties were used, each producing a spirit with a different flavour and aroma. As exports of Pisco increased so there was a move to establish production standards and regulate what grape varieties could be used for Pisco production. As a result eight different grape varieties are designated for Pisco production in Peru, and depending on the grape's character these are classified as non-aromatic and aromatic. The non-aromatic tend to be the favoured style in Peru but bartenders in export markets tend to prefer the aromatic varieties. The vineyard of Bodega San Nicolas is located a few hundred km south of the Peru capital of Lima. It was originally part of the 16th-century Hacienda of Santa Cruz de Lanchas, where Jesuit monks tended the vineyards and produced both wine and pisco. We say: A tangy, balanced combination of rich flavours. The quality of pisco used is crucial to the success of a Pisco Punch.