To understand the difference between Acholado and Quebranta, one must first understand what Peruvian pisco is. Peruvian pisco is a clear brandy made from 100% grapes. That means it is a fine wine that is distilled once and then aged in neutral casks.
Quebranta is a grape variety 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). In Spanish, a pisco made with a single variety of grape is called “pisco puro”.
Acholado means “blend”. If a pisco is an Acholado, it is made from either a blend of two or more types of grapes or from a blend of single variety piscos. Nati, our master distiller, mixes a perfect concoction of Quebranta and Italia grapes to create our PiscoLogía Acholado.
Here is a comparison of Acholado and Quebranta:
Flavors: Matured dried currant & bananas
Aromas: Pecan and orange blossom
Pair with: Semi-sweet chocolate
Cocktail suggestion: “Eggs Benedictine”
- 2 oz. PiscoLogía Acholado
- 1 oz. Pineapple Syrup
- 1 oz. Lime
- .5 oz Benedictine
- Egg white
- Fresh grated nutmeg (garnish)
Serve on the rocks
Aromas: Grassy, herbal, carmelized banana
Flavors: Toasted almonds, pecans, tart green apples
Pair with: Camembert and apples
Cocktail suggestion: “Grape on Grape on Grape”
- 2 oz. PiscoLogía Quebranta
- .5 oz. Manzanilla Sherry
- .5 oz Punte E Mes Sweet Vermouth