Barsol Pisco Primero Quebranta Pisco 70 cl

Product Information

The climate of Peru is somewhat unsuited to growing grapes for wine production due to high temperatures resulting in grapes with too higher a sugar content. However, that high sugar content is ideal for the distillation of pisco. Each type of liquor has its own set of regulations, which is how we get so many unique tasting spirits. Ingredients You Need Bottling at proof is one of the things that sets Peruvian pisco apart from Chilean pisco, and indeed most other spirits.

We say: Dry Biscuity champagne adds sparkle to sweet red grapes while Pisco fortifies and adds complex distilled grape flavours. United by the term Pisco, there are still differences between Peru and Chile when it comes to the grape brandy. Both the countries have laid down certain regulations that are supposed to be followed to make Pisco. The Peruvian Pisco can only be made from one of the eight grape varieties out of which four are aromatic and four non-aromatic. Once it is distilled, it has to rest in glass jars for three months and nothing can be added to it. It comes in three types - Pisco Puro, Pisco Acholado, and Pisco Mosto Verde. When sold in Chile, it must be relabelled with ‘Aguardiente’, a generic term for fermented beverage, or ‘Destilado De Uva’ meaning grape distillate. On the other hand, the Chilean Pisco has more relaxed regulations and can be made from thirteen grape varieties. Once it is distilled, it can either be unaged or aged in American, French oak, or Rauli, a native tree to Chile. First Impression: Very wine grape almost burgundy or Pinot Noir smelling, hint of grapefruit, savory notes on nosing. 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.

PRODUCTION

Established in 1684, Hacienda La Caravedo is one of the oldest working distilleries in South America. They still use hand-crafted small batch methods to preserve the authenticity of this national treasure. Mosto Verde, which directly translates from Spanish as Green Must, are piscos distilled from partially fermented must so still retaining some of its natural sugars. Mosto verde piscos may be made from any of the eight aromatic or non-aromatic varietals above but they may not be blended.

Pisco's lighter flavor profiles allow for great infusions with ingredients that one typically wouldn't be able to use with stronger spirits,” explains Eddie Morgado, head bartender at New York City's Loreto Italian Kitchen & Bar, who notes that much like wine, pisco has a vintage and gives each producer its own identity. “With its wide range of personalities, there's a pisco for everyone.” There are various claims of the origin of the spirit. The drink is said to have been developed by Spanish settlers as an alternative to pomace brandy, an import from Spain. The region was excellent for growing grapes and wine making was a big industry (and still is), with shipment through the Peruvian port town of Pisco, located near the river of the same name. It is also said that until the 1800s, this spirit was only used to fortify wine and prevent oxidation. However, a tasty little liquid like this could only be ignored for so long and by 1764, production of Pisco in the region dwarfed that of wine, making up 90% of grape drinks.Begins with zesty crisp citrus, grape and delicious green apple. You are soon greeted with delicious notes of vanilla, rose and sweet plum. The finish is clean, yet slightly bitter. Must rest for a minimum of three months in a nonreactive container like stainless steel, glass, or clay pitcher