Piscologia | Peruvian Pisco Grapes: Acholado vs. Quebranta
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Peruvian Pisco Grapes: Acholado vs. Quebranta

 

Since PiscoLogía Pisco Quebranta hit the shelves in the USA last October, many people have asked us to explain the differences between Acholado and Quebranta. Let’s talk about what “Quebranta” means and how it compares to PiscoLogía Pisco Acholado.

 

Quebranta is a variety of grape used to make Peruvian pisco, just like Cabernet Sauvignon and Chardonnay are types of wine grapes. In Peru, there are 8 grapes used in pisco production: Quebranta, Negra Criolla, Mollar, Uvina (non-aromatic) and Italia, Torontel, Moscatel, and Albilla (aromatic).

 

Acholado pisco is made from a blend of grapes or a blend of piscos. Nati, our master distiller, makes a perfect concoction of Quebranta and Italia grapes to create an Acholado that can be both mixable in cocktails or enjoyed neat.

 

Here is a chart to compare the two:

 

PiscoLogía Acholado PiscoLogía Quebranta
Aromas Pecan and orange blossom Grassy, herbal, sweet caramelized banana
Flavors Balanced, matured dried currant and bananas Toasted almonds, pecans and tart green apples
Pairing Recommendation: Semi-sweet chocolate Camembert and apples
Mix it in this cocktail: “Eggs Benedictine”

2 oz PiscoLogía Acholado

1 oz Pineapple Syrup

1 oz Lime

1/2 oz Benedictine

Egg white

Fresh grated nutmeg (garnish)

Serve on the rocks


“Grape on Grape on Grape”

2 oz PiscoLogía Quebranta

.5 oz Manzanilla Sherry

.5 oz Punte E Mes Sweet Vermouth

Serve neat

 

 

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