PiscoLogía Pisco Acholado Tech Sheet • Piscologia
piscologia, pisco logia, acholado, pisco acholado, peruvian pisco, pisco
post-template-default,single,single-post,postid-22249,single-format-standard,qode-restaurant-1.0,ajax_fade,page_not_loaded,,select-theme-ver-4.1,wpb-js-composer js-comp-ver-5.2,vc_responsive

PiscoLogía Pisco Acholado Tech Sheet

acholado, pisco acholado, pisco, peruvian pisco


Artisanal production. Estate grown in Azpitia. Terroir driven.

Our master distiller, Nati crafts our Acholado to be both mixable in cocktails as well as enjoyed neat. It is balanced, with flavors of matured dried currant and banana and aromas of pecan and orange blossom. Akin to wine, try letting your pisco breathe before enjoying!

GRAPES USED: 95% Quebranta, 5% Italia

PROCESSING: Grapes are harvested from estate vineyards, first pressed traditionally by foot, then with an automated press without the seeds.

FERMENTATION: The freshly pressed grape juice drops directly into a cement well where the wild fermentation begins. Contact with the grape skins (approximately 24 hours) and vintage yeast strains jump-start fermentation. Once active, fermentation completes its cycle in neutral vats.

STILL TYPE: Copper Pot Still

STILL SIZE: 300 Liters; direct flame heated

DISTILLER: Nati Gordillo

DISTILLATION: Single (Peruvian Pisco must be distilled to proof)

ALCOHOL: 42.0 %

FORMAT: 750 ml



SUB-REGION: Azpitia, “Mala” River Valley

No Comments

Post a Comment