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Peruvian Pisco Grapes: Acholado vs. Quebranta

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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:

PiscoLogía Acholado:

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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

PiscoLogía Quebranta:

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

Serve Neat